Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)

Name: Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)
Yield: 4 servings
Cuisine: American
Ingredients: 1 litre milk; 2 tbsp lemon juice; 2 boiled potato; 1/4 tbsp (1/2 tbsp) turmeric powder; 3/4 tbsp salt; as needed Masala paste (1 inch ginger,1/2tbsp cumin seeds, 1 dried chilli, 1/2inch cinnamon); 1/4 tbsp sugar; 1 dried chilli; 3 tbsp oil; 1.5 cup refined oil for dip frying; 1 medium size chopped tomato; 1 bay leaf; 1 tbsp gram flour; 1 tbsp chopped coriander leaf

Prem Purusottam @cook_17173842

JAY JAGANNATH!!!
Let me introduce you people to one of my favourite dish from my Mommy's kitchen. I am so obsessed with it that I can't ever describe in words. My Mommy knows well about how much I love this and she prepares it every time I come home.
Chhena Tarakari is a curry made out of deep fried fresh chenna i.e fresh cottage cheese. Fresh chenna is kneaded till smooth and oily. Then made into small balls,deep fried then added to Onion- tomato based gravy. This curry is made in almost every household in Odisha and West Bengal.The crispy chenna balls soaks up all the gravy and becomes melt-in-mouth.
So, let's start.
P.S:-We would preparing this curry without using onion and garlic.
#favourite

Prem Purusottam @cook_17173842

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Ingredients

4 servings

1 litremilk
2 tbsplemon juice
2boiled potato
1/4 tbsp (1/2 tbsp)turmeric powder
3/4 tbspsalt
as neededMasala paste (1 inch ginger,1/2tbsp cumin seeds, 1 dried chilli, 1/2inch cinnamon)
1/4 tbspsugar
1dried chilli
3 tbspoil
1.5 cuprefined oil for dip frying
1medium size chopped tomato
1bay leaf
1 tbspgram flour
1 tbspchopped coriander leaf

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Steps

1

Boil the milk in a vessel and add lemon juice to it and allow the milk to curdle.
2

Let cool it room temperature and strain the chhena from the whey.
3

Add the gram flour, 1/4tbsp turmeric, pinch of salt to it and mix it well.
4

Then make small balls from the chhena. Dip fry them in oil and keep aside.
5

In another pan heat oil in it and add the sugar for cancellation (in traditional method, this caramelization process helps the curry to become red and hence there is no need of using harmful artificial colours.)
6

Add the bay leaf and dry chilli to it, add the masala paste, turmeric powder and salt to it and cook till the oil becomes separate.
7

Then add the the chopped tomato to it and cook till the tomato is completely mix in it.
8

Cut the boiled potatoes into cube sizes and add it to the masala and cook it for again 5minutes.
9

Then add water to it and allow it to boil in high flame.Once the water boil then you must slow the flame to medium and after 5minutes add the chhena balls to it.
10

Cook it again for 2minutes and then switch off the flame.
11

Serve hot by garnishing it with coriander leaves with puri or paratha or roti.