Chanar Kalia | Bengali-style Paneer Masala Curry

Chanar kalia is a rich Bengali-style paneer curry recipe that has chunks of paneer served in a thick gravy made with tomato, spices, and cashew nut paste. It is all about chana (paneer) soaking in the flavors of the aromatic gravy. This Bengali chanar kalia has a beautifully balanced mix of sweet, spicy, and tangy notes from the blend of Bengali garam moshla powder, yogurt, and a touch of sugar.

This easy paneer recipe is a pure vegetarian (niramish) dish, meaning it’s made without onion and garlic—perfect for any occasion. Pair it with some luchi, basanti pulao, or just plain steamed rice, it is always a treat.

Chanar kalia recipe ingredients

Chanar Kalia (Niramish Chanar Torkari) recipe instructions

Prepare the Chana

• Boil the milk in a heavy-bottomed pan.
• Once it reaches a rolling boil, add lemon juice or vinegar and stir gently until the milk curdles.
• Turn off the heat and let it sit for a minute.
• Strain through a muslin cloth and rinse with cold water to remove the acidic taste.
• Squeeze out excess water and place a heavy object over it for 30 minutes to form a firm block.
• Once set, cut the chana into cubes and set aside.
• Heat oil in a pan and shallow fry the paneer cubes until golden brown. Take them out and keep them ready for the gravy

Prepare the Gravy

• Pound the whole spices in a mortar and pestle till you get a fine powder.
• Heat the oil and add jeera or cumin seeds, hing, and bay leaves. As they splutter, add the ginger and garlic paste (garlic is optional) and sauté until fragrant.
• Stir in the pureed tomato and cook until the raw smell disappears. Add the powdered spices and cook until the oil separates.
• Lower the heat and add beaten yogurt, stirring continuously to prevent curdling. At this point, add the cashew paste as well.
• Pour in warm water and let it simmer for 5-7 minutes until the flavors meld together.
• Add the fried chana cubes and mix well.
• Finish with a sprinkle of garam masala and a teaspoon of ghee for a rich aroma.

Pro Tips

• Always use cow milk to make soft and creamy chana.
• Rinse the chana well after curdling to remove any acidic taste from the lemon juice or vinegar.
• Be patient while frying the chana; a light golden color enhances the texture and taste. Drop them in water after to keep them soft and prevent them from becoming chewy
• Cooking the yogurt on low heat prevents curdling and gives the gravy a smooth consistency. Whisk it vigorously first and then add it to the gravy
• Mustard oil adds an authentic Bengali touch, but you can substitute it with any other neutral-flavored oil if preferred.
• Let the curry rest for 10-15 minutes before serving for the flavors to develop fully.

Serving suggestion

If you are a rice lover like my folks, then serve this niramish chanar kalia with hot steamed rice. If you are planning a menu for a special occasion, then you can go with some basanti pulao with this delicious easy paneer recipe.

If rice dishes aren’t on your mind, then you can pair this chanar torkari with ruti or chapati, tinkona porota or paratha.

More easy paneer recipes

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