Chenna Aloo Tarkari (cottage Cheese And Potato Curry)

Our Bengali neighbor Mrs. Sengupta cooks this chenna aloo tarkari quite often and every time she brings a bowl of this delicious curry along with luchi ( refined flour puri). Chenna is better known to us as paneer or cottage cheese, but the water content in chenna is more and thus it is softer. I like the subtle sweetness of this recipe which is of course due Bengali tradition of adding sugar to all the curries …..But the unique ingredient is the aloo (Potato).

Chenna Aloo tarkari
Chenna (Cottage cheese) – 150 grams
Aloo (Potato) – 2 pieces (Quatered)
Onion -2 pieces
Ginger – ½ inch
Garlic – 7-8 cloves
Whole Red chilli – 2-3 pieces
Turmeric powder – ½ tablespoon
Tomato – 1 medium size
Salt – as per your taste
Sugar – ½ tablespoon
Mustard oil – 5-6 tablespoon
First put onion, ginger, garlic and red chillies in a grinder along with few tablespoons of water and grind it into smooth masala paste.
Cut the chenna in small pieces and keep it aside.
Heat mustard oil in a pan and add the chenna pieces in batches. Fry till the surface starts turning golden brown. Take out and keep aside on a plate.
In the remaining oil, put the potatoes and fry it on medium flame till it turns light brown.
Now add the masala paste, turmeric powder and chopped tomatoes and fry till the spices start releasing the oil from side.
Now add 2 cups of water, salt and sugar and mix well. Bring the curry to boil. Put a lid on and cook on low flame for 10 mintues or till the potatoes are almost done.
Finally mix the fried chenna and sugar and cook for another 2 mintues.
Check the required consistency for gravy and then serve it hot with Luchi.
Do not replace mustard oil for any other oil.