Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe

02 Jul Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe

Last Updated on July 2, 2026 by blessmyfoodbypayal

Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe with step wise pictorial and video method.

“Chenna” is the byproduct of curdled milk and “Tarkari” means “Curry or gravy based dish.”

So chenna tarkari odia style recipe is the most delectable dish, wherein, dumplings are made by fresh Chenna and dunked in mildly spicy gravy made with onion, tomatoes and other basic spices.

This easy chhena tarkari recipe with fresh chenna is a traditional everyday home style dish from the State of Odisha and usually served with Thunka Puri.

In comparison to other normal puris, Thunka Puri is made with all purpose flour, sometimes with mix of all purpose flour and whole wheat flour and is quite large in size.

However we served this best chenna tarkari recipe for puri with naan and not with poori.

It is a well known fact that Odisha  has a deep love for Cheena, and it is significant from the recipes like rasgulla, chenna murki, Chhena Poda and Chhena Gaja, all originated from a State famous for its rich dairy heritage. Although West Bengal too has a claim over them but Odisha is having a domination over Chenna Poda and Chenna Gaja.

When we came to know about this recipe, we felt at the first place that why such a recipe when the simplest of all, Aloo Paneer ki sabzi is there! Making Aloo Paneer is much more convenient than cooking fresh chhena curry recipe odisha style.

But when we ate this authentic odia chhena tarkari recipe, it was like a dish which just melts in the mouth. So so delicious that we forgot about aloo paneer. 

Now we can say without an iota of doubt that traditional odisha chenna curry recipe is the best when compared to aloo paneer ki sabji. 

Where the texture of paneer in aloo paneer is slightly chew, chenna remains soft, moist, and crumbly in homemade odia cottage cheese curry recipe, giving this dish a distinctive texture.

So go down and see how to make odia chenna tarkari at home shared by Bless my food by payal.

Step wise pictorial recipe of Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe

MAKING OF CHENNA DUMPLINGS 

Take fresh chenna in a plate. We have made chenna by cuddling 2 litres of milk.

Add flour and salt.

Mix well.

Mash the chenna with the health of your palm for 4-5 minutes until a smooth chenna is ready.

Now take a small portion and make a ball.

Then flatten it on your palm.

Likewise make the dumplings with the entire chenna.

Heat oil in a non stick pan.

Arrange chenna dumplings at a slight distance from one another. Do lot overcrowd the pan.

Fry from both the sides till golden brown.

Take them out.

MAKING OF PASTE FOR GRAVY

Take a pan and add onion, tomatoes, melon seeds or cashews, green cardamoms, garlic cloves, ginger, bay leaf, cinnamon, coriander stems and green chilies.

Then add water.

Put a lid and let it boil for 15 minutes.

Remove the pan from the heat and let it cool down completely.

Grind to a fine paste. Keep aside.

MAKING OF CHENNA TARKARI 

We have made it in the same pan in which chenna dumplings were fried. There was only 1 tbsp of oil was already left.

Also add butter in a pan.

Add cumin seeds. Let them crackle.

Add the paste made recently. 

Also add salt, coriander powder, kashmiri red chilli powder, spicy red chilli powder and turmeric powder.

Mix well.

Let the paste cook for 2-3 minutes. Soon you will find it bubbling.

Add boiled potatoes, chenna dumplings and little water to adjust the consistency.

Simmer for 4-5 minutes on low heat.

Add sugar, garam masala and coriander leaves.

Mix well. Chenna tarkari is ready. 

SERVING

Traditionally it is served with Thunka Puri. But you can also enjoy it with roti, paratha, jeera rice or naan.

NOTES

1. Though not traditionally allowed, but in exception case, you can make the same recipe using paneer. Just mash it so well.
2. Fry chenna dumplings in a non stick pan only otherwise chenna/paneer tends to stick so quickly.
3. Kashmiri red chilli powder is mainly added for good colour but it is not spicy. That’s why another red chilli powder is also added which is only spicy but nothing to do with colour.
4. The quantity of water you will add depends upon the fact how you are going to serve the Koftas. If serving with rice, add more water and if with puri, roti, paratha or naan, add less water.

Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe – Recipe Card

Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe

blessmyfoodbypayal

Chenna Tarkari Odia Style: Authentic Odisha dish combining soft cottage cheese with mixed vegetables in savory gravy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine odisha, india

Servings 4

Ingredients

  

1 cup = 250 ml

FOR MAKING CHENNA DUMPLINGS

• 250 gram Fresh Chenna (obtained by cuddling 2 litres of milk)
• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 3-4 tbsp Oil for shallow frying

FOR MAKING PASTE FOR GRAVY

• 1 onion (roughly chopped)
• 2 tomatoes (roughly chopped)
• 2 tbsp melon seeds or cashews (optional)
• 2 green cardamoms
• 3-4 garlic cloves
• Small piece of ginger
• 1 bay leaf
• Small piece of cinnamon
• Few coriander stems
• 2 green chilies
• 1.5 cup water

FOR TEMPERING

• 1 tbsp oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 tbsp kashmiri red chilli powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 2 potatoes (boiled, peeled & cubed)
• 1/2 tsp sugar
• Water to adjust consistency

Instructions

 

MAKING OF CHENNA DUMPLINGS

• Take fresh chenna in a plate. We have made chenna by cuddling 2 litres of milk.
• Add flour and salt.
• Mix well.
• Mash the chenna with the health of your palm for 4-5 minutes until a smooth chenna is ready.
• Now take a small portion and make a ball.
• Then flatten it on your palm.
• Likewise make the dumplings with the entire chenna.
• Heat oil in a non stick pan.
• Arrange chenna dumplings at a slight distance from one another. Do lot overcrowd the pan.
• Fry from both the sides till golden brown.
• Take them out.

MAKING OF PASTE FOR GRAVY

• Take a pan and add onion, tomatoes, melon seeds or cashews, green cardamoms, garlic cloves, ginger, bay leaf, cinnamon, coriander stems and green chilies.
• Then add water.
• Put a lid and let it boil for 15 minutes.
• Remove the pan from the heat and let it cool down completely.
• Grind to a fine paste. Keep aside.

MAKING OF CHENNA TARKARI

• We have made it in the same pan in which chenna dumplings were fried. There was only 1 tbsp of oil was already left.
• Also add butter in a pan.
• Add cumin seeds. Let them crackle.
• Add the paste made recently.
• Also add salt, coriander powder, kashmiri red chilli powder, spicy red chilli powder and turmeric powder.
• Mix well.
• Let the paste cook for 2-3 minutes. Soon you will find it bubbling.
• Add boiled potatoes, chenna dumplings and little water to adjust the consistency.
• Simmer for 4-5 minutes on low heat.
• Add sugar, garam masala and coriander leaves.
• Mix well. Chenna tarkari is ready.

SERVING

• Traditionally it is served with Thunka Puri. But you can also enjoy it with roti, paratha, jeera rice or naan.

Video

Notes

1. Though not traditionally allowed, but in exception case, you can make the same recipe using paneer. Just mash it so well.
2. Fry chenna dumplings in a non stick pan only otherwise chenna/paneer tends to stick so quickly.
3. Kashmiri red chilli powder is mainly added for good colour but it is not spicy. That's why another red chilli powder is also added which is only spicy but nothing to do with colour.
4. The quantity of water you will add depends upon the fact how you are going to serve the Koftas. If serving with rice, add more water and if with puri, roti, paratha or naan, add less water.

Keyword chenna aloo tarkari, chenna tarkari odia style