Chhanar Koptakari (kofta curry) is our favourite from the vast repertoire of chhana or paneer-based recipes in the Bengali cuisine. Unlike the regular chhanar/paneer dalna, the chhanar borar dalna requires a bit more work in forming and frying the koftas, and then making the curry. The browning of the koftas also creates a far more interesting texture and flavour contrast compared to plain chhana/paneer. It takes a little over an hour to make this, but you will be rewarded with juicy sponges soaked with the ginger-cumin-ghee flavoured curry. Since this dish is quite rich, pair this with a sparingly spiced dal (such as Bengali masoor dal with radhuni tempering). It can also compliment a light Bengali-style fried rice (recipe link below).
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🎬 Bengali fried rice: [ Ссылка ]
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