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Chenna Tarkari Odia Style | Chenna Aloo Tarkari Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
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

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