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Chhanar Daab Malai (Paneer with Tender Coconut Flesh)
Chhanar Daab Malai. A mellifluous pairing of chhana with tender coconut flesh. The sublime sweetness of coconut milk. The warmth of ginger. The perfume of green cardamom. The heat of green chillies. Oh, and those luscious raisins hidden inside the chhana koftas !! This is food heaven for sure !!
Prep Time
20minutes
Cook Time
20minutes
Prep Time
20minutes
Cook Time
20minutes
Ingredients
For Chhanar Kofta
Instructions
For chhana kofta
  1. Soak the raisins in warm water for 15 odd minutes. Drain from water, pat dry.
  2. Place the chhana on a flat surface, sprinkle in a little salt, add the flour and knead with the heel of your palm. About 3-4 minutes. Cover with a damp cloth, keep aside.
  3. Take a little chhana dough on your palm, make a ball. Press it gently in the middle using your thumb forming a small oval cup.
  4. Place two raisins in the middle of the cup and very gently bring the edges together and seal it. Give it a round shape with your palms.
  5. Heat the oil in a deep-frying pan, fry the chhana balls one by one till golden. Keep aside on a kitchen towel.
For the gravy
  1. Lightly mash the tender coconut flesh with a masher or your hands, keep aside.
  2. Heat oil in a pan, throw in the cumin seeds, crushed green cardamom and bay leaves. Allow the spices to splutter. Lower the flame and stir in the ginger paste. Cook for 1-2 minutes. Lower the flame and very gently pour in the coconut milk while stirring continuously. Add the tender coconut flesh. Cook for 5 odd minutes.
  3. Add 3/4 cup of warm water, sprinkle in the salt, thrown in the green chilies, bring to a gentle simmer.
  4. Gently add the fried chhana balls to the gravy and allow the curry to simmer over a low flame for another 5-7 minutes.
  5. Add a sprinkle of sugar, adjust seasonings. Remove from the flame, give it a standing time of 15-20 minutes.
  6. Serve with steam rice.
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