Chena Tarkari  or Paneer Koftas in a no onion garlic spicy garvy is a traditional Odia dish which is mostly made on occasion of any festival and the perfect choice for our Foodie Monday BlogHop theme of #DurgaPuja.The nine days of pure vegetarian saga has started with Navratri and I always look for some quick no onion no garlic dishes for my family just like this Chena Tarkari.

My son is a big fussy eater as far as vegetables are concerned , but the sight of milk and its bi-products makes him so happy especially Paneer . That’s the reason you will find a lot of panner based recipes in my Blog  starting from rasogolla , Chena Poda , Chena Khiri , Chena Jhili , Rasmalai, Rasabali , Steamed Sandesh . Cottage cheese is known as Chena in Odisha and the eastern part of India. This Chena Tarkari is very typical to Odisha and mainly made on any festive occasion. 

Ingredients

For the Chena Bara

  • 1 liter milk
  • 1 tbsp lemon juice
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • Salt as per taste
  • 1 to 2 tbsp Semolina
  • Oil for frying
For the Gravy
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/2 inch cinnamon
  • 1 to 2 green cardamom
  • 1 bay leaf
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 medium tomato finely chopped or pureed
  • 2-3 tbsp yogurt
  • 1 tsp sugar
  • Salt to taste
  • 1 tsp garam masala
  • Fresh coriander leaves for garnishing
  • 2 tbsp oil
Direction to make Chena tarkari
For the Chena bara
  • Bring the milk to a boil and add the lemon juice. The milk will immediately curdle leaving the whey in the bottom while the chena or paneer will be floating on top.
  • Place a muslin cloth in a colander and gently drain the liquid through it and holding back the chena in the cloth.
  • Run the chena in cold water a few times to get rid of the smell of  lemon. Now tightly close the mouth of the muslin cloth and let the water drain off completely.
  • Now, break the chenna with your hands and add all the ingredients listed above to make the chena bara. Mash and mix everything well. Now pinch out small balls out of this mixture and small balls out of it.
  • Heat oil in a  deep bottomed pan and fry the chena bara till golden brown. Remove from heat and drain the excess oil in kitchen napkins and keep aside.
  • Heat oil in a pan and add the whole spices, cumin seeds, bayleaf and fry till you have a lovely aroma .
  • Now add ginger paste and fry till the raw smell goes away. Now add the tomatoes and continue frying till they are completely mushy and oil comes out .
  • Mix the cumin powder, coriander powder, chilli, and turmeric powder in 2 tbsp water and add it to the pan.
  • Fry till oil starts coming out from the sides.  Whip the yogurt along with salt and sugar and add it to the pan while lowering the flame. Stir continuously to avoid curdling.
  • Once it starts to boil, add 1 cup warm water and bring it to a boil. Put a cover and let the gravy simmer on medium heat till desired consistency is achieved
  • Now add the fried chena baras to it  and garnish with coriander leaves and keep covered until served.
  • Sprinkle  garam masala and serve.

 

 

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No Onion Garlic Chena Tarkari-Cottage Cheese Balls in a Spicy Gravy
Instructions
  1. Bring the milk to a boil and add the lemon juice. The milk will immediately curdle leaving the whey in the bottom while the chena or paneer will be floating on top. Place a muslin cloth in a colander and gently drain the liquid through it and holding back the chena in the cloth.
  2. Run the chena in cold water a few times to get rid of the smell of  lemon. Now tightly close the mouth of the muslin cloth and let the water drain off completely. Now, break the chenna with your hands and add all the ingredients listed above to make the chena bara. Mash and mix everything well. Now pinch out small balls out of this mixture and small balls out of it.
  3. Heat oil in a  deep bottomed pan and fry the chena bara till golden brown. Remove from heat and drain the excess oil in kitchen napkins and keep aside. Heat oil in a pan and add the whole spices, cumin seeds, bayleaf and fry till you have a lovely aroma .
  4. Now add ginger paste and fry till the raw smell goes away. Now add the tomatoes and continue frying till they are completely mushy and oil comes out . Mix the cumin powder, coriander powder, chilli, and turmeric powder in 2 tbsp water and add it to the pan.
  5. Fry till oil starts coming out from the sides.  Whip the yogurt along with salt and sugar and add it to the pan while lowering the flame. Stir continuously to avoid curdling. Once it starts to boil, add 1 cup warm water and bring it to a boil. Put a cover and let the gravy simmer on medium heat till desired consistency is achieved
  6. Now add the fried chena baras to it  and garnish with coriander leaves and keep covered until served.  Sprinkle  garam masala and serve.

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