Chhanar dalna (chhena curry)

Ingredients

• 1½ cups fresh chhena (from 1 litre milk)
• 1 tbsp maida and a pinch of sugar for binding
• 2 potatoes, cubed
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp cumin powder, ½ tsp turmeric, ½ tsp chilli powder
• 1 bay leaf and ½ tsp cumin seeds
• ½ tsp sugar
• 2 tbsp mustard oil and 1 tbsp ghee
• ½ tsp garam masala powder
• Salt to taste

Method

1. Knead the chhena with maida, salt and a pinch of sugar until smooth. Shape into small flat cakes or squares.
2. Fry the chhena pieces lightly in oil until golden; set aside. Fry the potatoes until golden.
3. Add bay leaf and cumin seeds to the oil, then the ginger paste and ground spices with a little water.
4. Add tomato and cook until soft. Add potatoes, salt, sugar and 1 cup water; cover and cook until the potatoes are tender.
5. Slip in the chhena pieces and simmer for 3 minutes so they soak up the gravy.
6. Finish with ghee and garam masala. Serve with rice or luchi.