Chanar Dalna - Bengali Cheese Curry

For the cubes -
200 gms chana
2 tablespoon chickpea powder/ besan
½ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon chilli powder
1 teaspoon ginger paste
1 teaspoon green chilli paste
Pinch of salt
Vegetable oil for frying
For the dalna –
1 medium sized potato, cut into square
1 teaspoon whole cumin seeds
½ teaspoon turmeric powder
1½ teaspoon cumin powder
½ teaspoon chilli powder
1 teaspoon ginger paste
1 teaspoon garam masala powder
1 tablespoon ghee (optional)
1 tablespoon mustard oil
Salt to taste

METHOD:

Knead the chana well till your palm start feeling oil, mix in all the ingredients excepting the oil and knead once again.
Pat the chana to make a 1" thick square slab, cut into 1" cubes and let it rest for 5-10 minutes.
Heat about a quarter cup of oil in a skillet and fry the cubes till lightly brown, place on a kitchen paper to drain out the excess water, reserve for later.
Season the cubed potatoes with a pinch of salt and turmeric powder. In the same skillet add the cubed potatoes in the leftover oil and fry till they turn light brown, drain out the excess oil using a kitchen towel and reserve for later.
Mix all the powdered spices for dalna excepting garam masala powder, pour in water to make a thick paste.
Heat the mustard oil in a wok and put in the whole cumin seeds, as they start spluttering add the fried potatoes and pour in the spice paste mix well to coat all the potatoes.
Stir till the color takes a little darker shade; turn the heat if you fear to burn the spices. Pour in about 1 ½ cup of water, season with salt.
Cook covered for about 5-7 minutes till the potatoes are well done. Put in the fried chana cubes and cook for 2-3 minutes more.
Add the garam masala powder and ghee, if you are using and serve hot with warm white rice or chapatti.

Cooks in 30mins - Serves 4

How to Make Chanar Dalna (Summarized Method):

• Knead chickpeas until feel your hands oily.
• Mix all ingredients with kneaded chickpeas except the oil and knead the mixture again.
• Press the mixture to form one inch thick square slab and cut it into one inch cubes. Leave for 5 to 10 minutes.
• Heat 1/4 cup oil in a pan and fry chickpeas cubes until they turn brown.
• Place cubes on a kitchen tissue to drain the oil and place aside for later use.
• Season potato cubes with a pinch of turmeric powder and salt.
• Fry cubes in leftover oil until they turn brown, drain the excess oil using kitchen paper and put aside for later use.
• Mix all powder spices except all-spice powder, pour into water and make a thick paste.
• Then heat mustard oil in a pan and put cumin seeds; once they start splutter, add fried potatoes and pour the spice paste, mix well and coat potato cubes with it.
• Stir until it's color becomes darker. Turn the flame off, if you fear that spices would burn.
• Pour 1 1/2 cup water and season with salt.
• Cook with pan covered for 5 to 7 minutes until all potatoes are cooked well.
• Put in fried chickpea cubes and cook for 3 more minutes.
• Add all-spice powder and ghee.
• Serve hot chanar dalna with boiled rice or naan or chapati.