Ricotta Cheese Balls with Delicious Curry/ Chanar Dalna Recipe for Pure Veg Days

On the auspicious eve of Mother’s Day, I’m sharing a dish that holds a very special place in my heart — one that I recently prepared, and my mother enjoyed with pure joy and nostalgia.

Chanar Dalna/ Ricotta Cheese Balls with Delicious Curry isn’t just a Bengali curry—it’s a tradition, a legacy, a memory passed lovingly through generations. Crafted with soft ricotta cheese balls that are gently fried and simmered in a subtly spiced, no-onion-no-garlic gravy, this dish is a sacred gem in Bengali vegetarian cuisine.

In our home, it was more than just food—it was a ritual reserved for niramish (pure veg) days. My grandmother used to prepare it with such grace that even the aroma brought a sense of peace and belonging. My mother learned it from her, and today, she recreates that very same soulful taste — a tribute to my granny’s kitchen, alive in every bite.

Served best with steamed rice or basanti pulao, Chanar Dalna is a dish for Satyanarayan puja, vrat days, or any time your heart seeks warmth, tradition, and love — all on one plate.

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Ingredients

·               Ricotta Cheese-350 grams

·       Green chilies- 2

·       Cashew Paste- 2 teaspoon

·       Maida/ All purpose flour- 1 to 2 table spoon

·       Sugar – 1 teaspoon

·       Red chili powder- ½ teaspoon

·       Salt as required

·       Garam Masala- 1 teaspoon

·       Oil – ½ cup

·       Raisins Paste- 1 table spoon

·       Turmeric Powder- 1 teaspoon

·       Cornflower- ½ teaspoon

·       Ginger paste- 1 teaspoon

·       Bayleaf-1

·       Black pepper powder- 1 teaspoon

·       Cinnamon stick- 2 inch (smashed in small pieces)

·       Coriander powder- ½ teaspoon

·       Ghee- 1 and ½ tablespoon

·       Curd- ½ cup

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Process-

Step 1: Prepare the cheese balls

In a mixing bowl, combine ricotta cheese, maida, sugar, salt, black pepper, and red chilli powder. Blend everything well with your hands until smooth. Form small, equal-sized balls.
In another pan, heat ghee. Once it splatters, add a pinch of sugar, bay leaf, and cinnamon. Let the aroma bloom.
Turn off the heat. Add a spoonful of ghee and sprinkle garam masala on top. Cover and let the aroma infuse for a few minutes before serving.

Heat oil in a deep pan and gently fry the balls till light golden. Be careful not to over-fry — they should be soft and delicate. Set aside on paper towels.

Step 2: Make the gravy

Now add oil to the same pan. Once hot, add ginger paste and green chillies. Sauté for 1-2 minutes.

Add turmeric, cashew-raisins paste, salt, coriander powder, curd, and sugar. Cook well until the oil starts separating from the masala.

Add water to reach your desired gravy consistency. Mix in a pinch of cornflour to slightly thicken the curry (optional).

Let it boil, then gently place the fried cheese balls into the gravy. Cover and cook on low flame for a few minutes to help the flavors soak in.

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Final Touch:

Turn off the heat. Add a spoonful of ghee and sprinkle garam masala on top. Cover and let the aroma infuse for a few minutes before serving.

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🍛 Serving Suggestions:

Serve Chanar Dalna hot with:

• Steamed rice

• Basanti pulao

• Phulkas or parathas

• Bengali Mishti Pulao on festive days

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