Steps to Make Award-winning Chenna aloo tarkari (curdled milk patties and potatoes in gravy) - Free download

Chenna aloo tarkari (curdled milk patties and potatoes in gravy). Chhena Tarkari is Odia Style Paneer Curry made with fresh chenna or paneer balls deep fried and I decided to make this Chhena aloo tarkari Recipe. Because the gravy has a thick smooth gravy made with spices Similarly, another ingredient long with the paneer balls, the gravy also has potato added. Chhena aloo tarkari Before you jump to Chhena aloo tarkari recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That's Good For You.

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Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, chenna aloo tarkari (curdled milk patties and potatoes in gravy). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Chhena Tarkari is Odia Style Paneer Curry made with fresh chenna or paneer balls deep fried and I decided to make this Chhena aloo tarkari Recipe. Because the gravy has a thick smooth gravy made with spices Similarly, another ingredient long with the paneer balls, the gravy also has potato added. Chhena aloo tarkari Before you jump to Chhena aloo tarkari recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That's Good For You.

To begin with this recipe, we have to first prepare a few components. You can have chenna aloo tarkari (curdled milk patties and potatoes in gravy) using 51 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Chenna aloo tarkari (curdled milk patties and potatoes in gravy):

1. Take of For making chenna patties.
2. Get of Chenna from 1 l milk.
3. Get 2 of medium size boiled potatoes (tempered).
4. Make ready 2 tbsp of cornflour.
5. Get of Salt to taste.
6. Prepare 1/2 tsp of red chilli powder.
7. Take 1 tsp of chicken masala.
8. Make ready of For tempering potatoes.
9. Get 1 tsp of oil.
10. Make ready 1/4 of th tsp mustard seeds (optional).
11. Make ready 1/2 tsp of cumin seeds.
12. Take 1 of onion chopped small.
13. Prepare of grated ginger as per your taste.
14. Take of Oil for deep frying the chenna patties and potatoes.
15. Get of For making masala paste.
16. Get of Fried onion.
17. Get 1-2 of cardamoms.
18. Take 2 of cloves.
19. Make ready stick of Small cinnamon.
20. Make ready of Few black peppercorns.
21. Make ready of water as required.
22. Take of For making tomato puree.
23. Make ready 1 of tomato.
24. Prepare 2 of fresh green chillies.
25. Get of water as required.
26. Prepare of For making chenna aloo tarkari.
27. Take 30 ml of oil.
28. Prepare 1/2 tsp of cumin seeds.
29. Take 1 of bay leaf.
30. Prepare of Prepared fried onion paste.
31. Make ready 1 tbsp of ginger garlic paste.
32. Take of Prepared tomato puree.
33. Make ready of Salt to taste.
34. Take 1/2 tsp of turmeric powder.
35. Take 1/2 tsp of kashmiri red mirch.
36. Make ready 1/2 tbsp of coriander powder.
37. Prepare 1/2 tsp of cumin powder.
38. Prepare 1 tsp of curry powder/ chicken masala.
39. Take 1/4 of th tsp garam masala.
40. Take 2 of medium size Fried potatoes.
41. Get leaves of Chopped coriander.
42. Get of Prepared chenna patties.
43. Make ready of water as required.
44. Get of For poori.
45. Prepare 1 cup of wheat flour.
46. Take 1 tbsp of instant oats.
47. Prepare of Salt.
48. Make ready 1/2 tsp of crushed ajwain.
49. Take 1 tsp of oil.
50. Get of Water for kneading.
51. Prepare of Oil for frying poori.

Must try this recipe and enjoy with your family. Thanks for watching and do subscribe. Poori k Sath Kaye jane wali Aloo Bhujia - Aloo ki Tarkari Recipe Bazar Jesi - Weekend Breakfast Special recipes by Lively. This is the most basic way of making potatoes in Karachi, Pakistan.

Steps to make Chenna aloo tarkari (curdled milk patties and potatoes in gravy):

1. In a pan put oil and heat it. Splutter mustard seeds, cumin seeds. Add onion and grated ginger. Saute till brownish. Add salt and mix. Next add mashed boiled potatoes. Mix well and let it cool. Next in a mixing bowl, take curdled milk (chenna), add tempered potato. Mix well. Next add cornflour. Mix again. Add salt, red chilli powder and chicken masala..
2. Mix all well. Now from the prepared mixture take small portions and make small patties. Next heat oil. It must be medium hot. Put chenna patties for frying. Do not disturb. Let it fry. First put one ball and see. If it isn't breaking then fine else add some more cornflour and adjust the seasonings..
3. As the patties turn golden brown, flip and fry from all sides. Take out, drain the oil. Keep the patties aside..
4. Next take big dices of potatoes and fry them too. Strain and keep aside..
5. Next prepare masala paste. In the oil fry onion pieces till golden brown. Do not overfry else your curry will taste bitter. Let the fried onion become cool. (see tip).
6. In a blender jar, put fried onion, cardamoms, cloves, black peppercorns, cinnamon stick and water. Grind these into a smooth paste..
7. Next place a kadhai with oil. As it is hot, Put bay leaf, splutter cumin seeds. Add the prepared onion paste..
8. Saute it till onion paste looses some of it's rawness. Next add ginger garlic paste. Mix and let it get cooked. Next add the prepared tomato puree..
9. Mix. Add salt, turmeric powder, red chilli powder, coriander powder and cumin powder. Mix and cook till masala leaves oil. Add little water as and when required..
10. Next add the fried potatoes into the masala. Mix. Fry for sometime. Next add water and cook till potatoes are softened..
11. Next add some coriander leaves. Mix and continue cooking. Next add chicken masala and garam masala. Mix. Add water and continue cooking till you get the perfect gravy consistency. Consistency depends upon your preference..
12. As gravy is prepared, add the fried chenna patties. Put chopped coriander leaves. No need to cook anymore. The chenna patties will automatically absorb the gravy and become more flavourful. So keep the gravy consistency accordingly. It's ready... Let the curry settle down, till then fry pooris from the prepared rested dough..
13. In a mixing bowl, put wheat flour, salt, ajwain and mix. Put oil and mix. Now add water gradually and make a semi soft dough. Cover and keep aside for resting. After resting it, take small portion from the dough, put on a greesed rolling board. Roll out poori. It must be medium thick. (see tip).
14. Put pooris for frying. Splash oil on them so that they puff up. Flip sides and fry. (see tip).
15. Poori us also ready. Serve hot hot poori with hot hot delicious chenna aloo tarkari...
16. It boosts your festive mood... Com'on... make it and enjoy....

Its best served with Hara Raita & Roti/Chapati. Some people also serve it with Daal Chawal as a side dish. It is light, cooks absolutely in the jiffy and pairs so well with Luchis or Paranthas. This Cauliflower Curry or Aloo Phulkopir Dalna (Bengali Cauliflower & Potato Curry) recipe is a perfect example of Bengali niramish ranna or Indian vegetarian cooking. How to make easy halwa poori for breakfast.

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