Chhena Tarkari
A rustic and flavorful curry from Odisha, featuring soft, freshly made cheese (chhena) simmered in a spicy and tangy tomato-onion gravy. This traditional dish is a delightful alternative to the usual paneer curries.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Chhena
- b.In a heavy-bottomed pot, bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from sticking.
- c.Once boiling, reduce the heat to low and slowly pour in the lemon juice. Stir gently until the milk solids (chhena) separate completely from the greenish whey.
- d.Turn off the heat. Line a colander with a clean muslin or cheesecloth and strain the mixture.
- e.Rinse the chhena under cold running water for about 30 seconds to remove any lingering lemon taste.
- f.Gather the cloth, squeeze out as much water as possible, and then hang it for 30 minutes to drain completely. The chhena should be moist but not watery.
- 2
Step 2
- a.Shape and Fry the Chhena
- b.Transfer the drained chhena to a plate. Knead it gently with the heel of your palm for 1-2 minutes until it forms a smooth, soft dough. Do not over-knead.
- c.Divide the dough into 12-15 equal portions and shape them into small, flat discs or cubes.
- d.Heat about 4-5 tablespoons of mustard oil in a wide pan or kadai over medium heat. Once the oil is hot, carefully slide in the chhena pieces in a single layer.
- e.Shallow fry for 5-7 minutes, flipping them gently, until they are golden brown on both sides. Remove with a slotted spoon and set aside.
- 3
Step 3
- a.Make the Gravy Base (Tadka)
- b.In the same pan, use the remaining oil (add more if needed to make about 3 tbsp). Heat it over medium flame.
- c.Add the bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until the spices become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
- c.Pour in the tomato puree and add the salt. Mix everything well.
- d.Cook the masala mixture for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the pan.
- 5
Step 5
- a.Simmer and Finish the Curry
- b.Add 1.5 cups of warm water and the sugar to the pan. Stir well to combine and bring the gravy to a gentle boil.
- c.Carefully slide the fried chhena pieces into the bubbling gravy.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the chhena to soften and absorb the flavors of the gravy.
- e.Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
- f.Garnish with freshly chopped coriander leaves. Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the softest and most flavorful chhena.
- 2Knead the chhena very gently and just until smooth. Over-kneading can make the pieces hard and rubbery.
- 3Fry the chhena pieces on medium heat to ensure they cook evenly and turn a beautiful golden color without burning.
- 4For an authentic Odia flavor, using mustard oil is highly recommended. Heat it until it's slightly smoking to reduce its pungency.
- 5Adding a pinch of sugar is a classic technique to balance the tanginess of the tomatoes and round out the flavors of the gravy.
- 6Always add warm water to the masala to maintain the cooking temperature and achieve a better gravy consistency.
Adapt it for your goals.
Add Vegetables
Add parboiled potato cubes or green peas to the gravy along with the chhena for a more wholesome curry.
Creamier GravyCreamier Gravy
For a richer, restaurant-style curry, add 2 tablespoons of cashew paste (made by blending soaked cashews) along with the tomato puree.
Quick VersionQuick Version
If you're short on time, you can substitute the homemade chhena with store-bought paneer. Cut the paneer into cubes and shallow fry until golden before adding to the gravy.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a teaspoon of freshly ground black pepper along with the other powdered spices.
Why this is on our healthy list.
Excellent Source of Protein
Chhena is a high-quality protein source, essential for muscle repair, growth, and overall body function. A protein-rich diet helps in keeping you full and satisfied.
Rich in Calcium
Made from milk, chhena is a good source of calcium and phosphorus, which are vital for maintaining strong bones and healthy teeth.
Aids Digestion
The spices used in the curry, such as ginger, cumin, and coriander, are known for their digestive properties. They can help stimulate digestive enzymes and improve gut health.
Frequently asked questions
Chhena and Paneer are both fresh, unaged cheeses made from curdled milk. The main difference lies in their texture and preparation. Chhena is moist and crumbly, made by draining the whey without pressing it. Paneer is made by pressing the chhena under a heavy weight, which results in a firm, dense block that can be cubed. Chhena is softer and more delicate.