Creamy Bengali Chanaar Malai Curry (Homemade Chena)
1 hour 30 minutes
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About Creamy Bengali Chanaar Malai Curry (Homemade Chena)
Transport yourself to Bengal with the exquisite taste of homemade Chanaar Malai Curry. This isn't your average paneer dish; we're crafting fresh chena from cow's milk and lemon juice for an unbelievably soft, melt-in-your-mouth experience.The homemade chena brings a unique freshness and delicate creaminess, infused with a rich blend of malai (clotted cream), yogurt, coconut water, and aromatic ginger. It's a symphony of flavors that embodies the heart of Bengali cuisine.Perfect for any meal, this Chanaar Malai Curry is a true culinary gem you won't want to miss. Prepare to be captivated!
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Recipe Time & More
Prep1 hour 15 minutes
Cook15 minutes
Total1 hour 30 minutes
Ingredients
For the Chena
- 250 gm Cow'S Milk
- 2 tbsp Lemon Juice
For the Chanaar Malai Curry
- 250 gm Cottage Cheese homemade, cut into pieces
- 100 gm Yogurt
- 50 gm Cream (clotted cream)
- 1/2 cup Coconut Water
- 1 tsp Ginger Paste
- 1 tsp Pepper black, ground
- 1/2 tsp Cinnamon ground
- 1 1/2 tsp Salt or to taste
- 2 tbsp Mustard Oil
- 4-5 Chillies slit, green
- 1/4 cup Coriander chopped (dhania), fresh
- 1 tsp Corn Flour
Instructions
- Bring the cow's milk to a rolling boil in a large pot. Add the lemon juice and stir gently. The milk will begin to curdle. This creates the fresh chena.
- Line a colander with a muslin cloth or cheesecloth. Carefully pour the curdled milk into the lined colander to drain the whey. Gather the cloth and gently squeeze out excess water. This forms the chena.
- Shape the chena into a flat disc and place a heavy weight on top for about 30 minutes to further remove excess whey. This helps achieve a firmer texture.
- Once the chena is firm, cut it into bite-sized pieces.
- Heat the mustard oil in a large pan over medium heat. Gently fry the chena pieces until lightly golden. Immediately transfer the fried chena to a bowl of salted water. This prevents the chena from drying out and maintains its soft texture.
- In the same pan, add the ginger paste and sauté for a minute until fragrant. In a small bowl, whisk together the yogurt and corn flour until smooth. This creates a creamy base for the curry.
- Pour the yogurt mixture into the pan and stir continuously to prevent lumps. Add the ground black pepper, ground cinnamon, and slit green chilies. Sauté for 2-3 minutes until the spices are fragrant.
- Gently add the fried and soaked chena pieces to the curry. Stir carefully to coat the chena in the sauce.
- Pour in the coconut water and bring the curry to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld together.
- Stir in the malai and fresh coriander. The malai adds a touch of richness and creaminess to the curry.
- Serve hot with chapati, paratha, luchi, or rice.
Recipe Notes
Good To Know
- This chena recipe is light and simple, perfect for those who enjoy vegetable-based dishes.
- For richer flavor, lightly pan-fry the chena balls in ghee until golden before adding them to the curry.
- If you prefer a thicker curry, reduce the coconut water and simmer uncovered for a few extra minutes.
- Enhance the aroma by adding a pinch of Bengali garam masala just before turning off the heat.
- For a vegan version, substitute chena with soft tofu, coconut cream for malai, and plant-based yogurt for regular yogurt.
Expert Tips
- Soaking the chena in warm milk for about 15-20 minutes before cooking can enhance its softness and creaminess.
- Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder flavor.
- Garnish with fresh coriander leaves and a sprinkle of grated coconut for added flavor and visual appeal.
Storage Instructions
- Store leftover chena curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed to prevent sticking.
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Recipe Nutrition
Calories: 260kcalCarbohydrates: 4gProtein: 2gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgSugar: 2g
Geeta Biswas
Articles: 919
3 Comments
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This is perfect! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
Absolutely delicious! Can’t wait to try it.