Chanar Kofta Curry
Soft paneer balls simmered in a rich, spiced tomato-based gravy—Chanar Kofta Curry is a comforting and flavorful Bengali vegetarian dish, perfect for festive meals or everyday indulgence. Ready in under an hour!
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Chanar Kofta Curry | Easy Bengali Dish
Ingredients
- 2 L milk (or 500 g paneer/chhana)
- 40 ml vinegar (if making chhana from scratch)
- 2 g salt
- 20 g sugar
- 1 tsp turmeric
- 2 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp gorom moshla
- OR, if you are in India
- 4 green chillies (finely chopped)
- 1 tbsp ghee
- 20 g maida (all-purpose flour)
- 30 raisins
- mustard oil (for frying)
- For the gravy
- 2 dried red chillies
- 2 bay leaves
- 3 cardamom
- 2 cloves
- 1 stick cinnamon
- 1 tsp cumin seeds
- 225 g potatoes (3-cm cubes)
- 15 g tomato
- 2½ tsp cumin powder
- 1½ tsp coriander powder
- 1 tsp turmeric
- ½ tsp red chilli powder
- 10 g ginger paste
- ¼ tsp gorom mosla
- 4 green chilies
- 10 g salt
- 16 g sugar
- 325 ml hot water
Instructions
- Remove extra oil from the pan, leaving behind only about 40 g. We will use this to cook the gravy.
- Temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds.
- Add potatoes and fry for 4 minutes (with 2 g salt) until golden.
- Add onion paste and continue cooking until they soften.
- Then add cumin powder, coriander powder and red chilli powder. Add this to the pan and braise on low heat until the smell of raw spices dissipates.
- Add ginger paste and gorom mosla, and continue cooking.
- When the spices have been cooked well, add hot water to form the gravy.
- Add the remaining salt (8 g) and all the sugar (16 g).
- When the gravy comes to a boil gently lower the koftas one by one.
- Make sure they are submerged, but be careful not to stir too vigorously or the koftas may break.
- Simmer on low heat for about 5 minutes or so, before finishing with ghee and gorom mosla.
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