Bengali Chenna Tarkari

Ingredients

• 2 liters milk , whole milk, split with lemon juice, drained into moist chhena
• 1 tbsp maida (refined flour) , or fine semolina; all-purpose
• 1 potato , large, peeled and diced into 3/4-inch cubes
• 3 tbsp ghee , for shallow-frying and gravy
• 1 tsp cumin seeds
• 1 tej patta (Indian bay leaf)
• 1 tbsp ginger
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 2 cups water
• 1.5 tsp salt

Preparation

1. 1

   Place the drained fresh chhena on a flat work surface; knead with the flour and 1/2 teaspoon salt for 5 minutes until soft and pliable.

2. 2

   Shape the kneaded chhena into flat 1.5-inch square patties.

3. 3

   Heat 1.5 tablespoons of ghee in a skillet over medium flame; fry the chhena patties for 2 minutes per side until golden; remove and set aside.

4. 4

   In the remaining ghee, brown the potato cubes for 4 minutes; remove and set aside with the patties.

5. 5

   Add the remaining ghee to the pan; add cumin seeds and tej patta until aromatic.

6. 6

   Stir in the ginger paste, turmeric powder, and cumin powder bloomed with 2 tablespoons of water; sauté for 1 minute.

7. 7

   Add 2 cups of water, remaining salt, and the fried potatoes; bring to a boil and simmer covered for 10 minutes until potatoes are tender.

8. 8

   Gently lower the fried chhena patties into the broth; simmer on low heat for 3 minutes.

9. 9

   Sprinkle with garam masala, turn off the heat, and let rest covered for 5 minutes before serving.

In the tradition

Sources & further reading

• ◆ Gaudiya Vaishnava Prasadam Canon (Mayapur Chandrodaya Temple Kitchen Archive)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.