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Make this Chhanar Dalna recipe at home to treat your friends and family

Atanur Rannaghar takes us step by step through this restaurant-style recipe

What sets a Chhanar Dalna recipe apart? Crafting it from scratch. Atanur Rannaghar presents a simple, step-by-step guide to bring this delectable dish to life. He kickstarts the process by separating the milk for curds, allowing the excess whey to drain. Next, he creates two distinct pastes using poppy seeds, khoya kheer, water, and another blend with pepper, cumin, chilli powder, an array of spices, and water. For the third paste, he whirls together tomatoes, ginger, chilli, and a splash of water. Shaping the dried curd and giving them a shallow fry, he then sautés the three pastes in piquant mustard oil. In the final flourish, he introduces the fried curds to the simmering gravy, letting them meld into a mouthwatering Chhanar Dalna. Voilà! Your tangy plate of delight is ready to savour.

— Urvashi Bhattacharya                          

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