Subho Maha-asthami. Presenting you the most scrumptious  cheese curry from Odisha.This Odia Chenna Tarkari recipe is easy to prepare at home.A No-Onion , No-Garlic dish  which fits perfect to your Navaratri celebration.
Take a break from your usual festive curry , add this to your festive meal. It goes so well with Poori or Pulao.

What is Chenna

Chenna is soft cottage Cheese. Once you curdle milk with a citric acid ( lemon or Vinegar) , you get Chenna. The cheese will separate from milky whey.

Many use curd in place of lemon juice. I have never tried though.
The soft cottage cheese is used in preparing many Odia delicacies. Rasagola, Chennapoda, Rasabali are a few to name.

Serving chenna with a little bit sugar or rabdi  is one such combo loved by Odias. There are road side vendors in Bhubaneswar who sell Chenna in the evening hour.

Odia Chenna Tarkari Recipe

You need to make small Chenna fritters first . Knead well at least for 3-5 minutes to get a smooth texture. Form small tikkis and fry in Oil.

I have used Idhayam Mantra Groundnut Oil. IDHAYAM Mantra Groundnut oil makes deep fried delicacies not only tasty but also healthy.

I have not used Garlic , Onion keeping in mind the festive season. There is freshly grated ginger.
Prepare a paste using Tomato. You can use Tomato puree too.
The addition of Cashew nuts brings the right amount creamy texture. I have used only two pieces. You can increase to 4 if you want to make more rich.

Check this Crispy Seven Layers Dessert Recipe , Saptapuri 

Make a paste of Coriander seeds, cumin seeds , black pepper & cashew nuts. Soak for 15 minutes in water and make a fine paste.
Once the gravy is done , add fried Chenna fritters and cook for only 2 minutes .Garnish with fresh coriander leaves and some crumble Chenna.

Happy Navaratri to you.

Print Recipe

Odia style Chenna Tarkari Recipe / Cottage Cheese Curry with step by step Video

Cuisine

indian

Prep Time

15 Minutes

Cook Time

30 Minutes

Servings

People

Ingredients

• 1 ltr cow milk
• 1 tbsp lemon juice
• 1 tsp Grated ginger
• 1 Cup Tomato puree
• 1 tbsp coriander seed
• 1 inch cinnamon
• 1 green cardamom
• 1 tsp black pepper
• 2 Cashew
• 2 Green Chillies
• 1/2 tsp Turmeric powder
• 1 tsp cumin seed
• Idhayam Mantra Groundnut Oil
• salt
• water
• coriander leaves Garnish

Cuisine indian Prep Time 15 Minutes Cook Time 30 Minutes Servings People Ingredients 1 ltr cow milk 1 tbsp lemon juice 1 tsp Grated ginger 1 Cup Tomato puree 1 tbsp coriander seed 1 inch cinnamon 1 green cardamom 1 tsp black pepper 2 Cashew 2 Green Chillies 1/2 tsp Turmeric powder 1 tsp cumin seed Idhayam Mantra Groundnut Oil salt water coriander leaves Garnish

Instructions

1. Start boiling milk at low flame. Once it comes to a boil , add lemon juice and switch off the flame. The soft cheese will separate from milky whey. If it’s not happening, you may add little more lemon juice.
2. Strain the cheese and wash once with cold water. Use a muslin cloth and collect the soft Cheese or Chenna.Hang it for 15 minutes , so that the extra water will drip out.
3. In a plate , start kneading the Chenna with fingers. Do it for 3-5 minutes until you get a smooth texture. Check the Video.

   
4. Form Small tikkis and start frying in oil. Fry both sides to light brown colour. Keep it aside.

   
5. In the same Pan , add bay leaf , green Cardamom & cinnamon.
6. Add grated ginger and sauté for 30 seconds.
7. Add Tomato puree. Fry for 2 minutes at low to flame medium.
8. Make a smooth paste of Coriander seed, black pepper , cumin seed and cashew.Add this paste to the kadai and cook for another 2 minutes.

   
9. Add slit Green chillies if you need more spicy. Add water and salt .
10. Cook for 3-4 minutes. Add fried tikkis and cook for a minute. Serve