Niramish Chhanar Kalia is a sumptuous Bengali curry starring fried chhana (paneer) balls simmered in an aromatic, velvety gravy. This vegetarian dish skips onion and garlic, making it ideal for religious occasions. Chhana dumplings are seared golden, then gently cooked in a richly spiced, cashew-thickened, yogurt-based sauce. Warm spices like cinnamon, cloves and cardamom suffuse the kalia with irresistible flavour and aroma.
Sunrise tip: For an extra fluffy and spongy mouthfeel, knead the fresh chhana while it is still warm into a smooth consistency.
Time: 10 minutes
Heat the milk in a heavy-bottomed pan. While it comes to a boil, mix the lemon juice or vinegar with water in a small bowl. Once the milk starts bubbling, slowly pour in the lemon mixture while stirring gently. Continue to cook till the milk curdles completely. Strain the chhana through a muslin-lined colander, letting it hang to remove the excess whey. Leave the chhana to cool.
Time: 15 minutes
Add a pinch of salt to the chhana and mix well. Then, pinch off small portions and roll into smooth balls between your palms. Flatten them slightly. Heat 2 tbsp oil in a kadhai till slightly hot. Slide in the chhana patties and fry on medium heat, flipping often, until both sides turn golden brown. Remove with a slotted spoon and set aside.
Time: 5 minutes
In a blender jar, add the chopped ginger and green chillies along with a pinch of hing. Add a small splash of water and blend into a thick and smooth paste.
Time: 10 minutes
In the same pan, heat 2 tbsp more oil. Toss in the cloves, cardamom and cinnamon. Sauté for a few seconds till fragrant. Add the ginger and chilli paste. Stir-fry for a minute. Then mix in the Sunrise Haldi Powder, Sunrise Kashmiri Mirch Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder with a splash of water. Fry the masalas on low heat till the oil starts separating. Season with salt and sugar.
Time: 5 minutes
Stir the tomato paste into the masala. Cook for 2-3 minutes. Meanwhile, grind the cashews and charmagaz to a fine paste, adding a little water if needed. Pour this nutty paste into the gravy and mix well. In a separate bowl, whisk the yogurt till smooth and incorporate into the curry too. Simmer the kalia for a couple of minutes, stirring continuously.
Time: 10 minutes
Sprinkle the Sunrise Shahi Garam Masala into the bubbling gravy. Continue cooking till the masala releases oil around the edges. Pour in 2-3 cups of lukewarm water, cover and bring to a boil. Gently drop in the fried chhana koftas. Simmer uncovered for 5-6 minutes or until the koftas have soaked up the flavours. Adjust the salt and consistency as needed.
Serve Niramish Chhanar Kalia piping hot in a deep bowl. Garnish with slit green chillies and chopped cashews. Pair with crisp luchis or basanti pulao for a lavish, pure vegetarian feast.
Accompaniment: Hot puris or luchis (deep-fried bread), Basanti pulao (sweet saffron rice)