• 200gm paneer (cottage cheese)
  • 2 tsp maida (all purpose flour)
  • Salt to taste
  • Oil for deep frying
  • 2 bay leaves
  • 3-4 cloves
  • 2 stick of cinnamon
  • 2 cardamom
  • 2 medium size chopped onion
  • Onion paste
  • 2 tsp ginger and garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chilly powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 medium size tomato chopped
  • 1 tsp kasuri methi
  • 1 tsp garam masala

In a bowl, add paneer, maida and salt. Mix it properly and make small balls.

Heat oil in a kadai and deep fry the balls till it become golden brown in color from all sides. Keep them aside on a plate.

Heat oil in another pan. Add cinnamon, cardamom, cloves & bay leaves.

Add chopped onions and saute it till it turns to golden brown in color. Then add ginger and garlic paste, onion paste, turmeric powder, chilli powder, cumin powder and coriander powder and saute it for 3-4 mins.

When the oil separates from masala, add tomatoes. Reduce heat and stir till the tomato becomes tender. Now add kasuri methi and mix it well. Now add 2 cup of warm water and bring it to a boil for 2-3 mins.

Now add the balls and simmer for a minute. Then add garam masala and switch off the flame.

Chena tarkari is ready for serve.

Recipe by – Madhusmita Samal