I owe all my skills in Bengali cooking to my mother-in-law.
Even long distance, across 7000 miles over the telephone, she manages to impart a perfect set of directions that always ensuring that the final dish were as if she were right here by my side, directing her creation.
I am fortunate that she is one of the finest cooks I know and a Master of Bengali cuisine. Born into a family where every one from my grandmothers on both sides, my grandfather, mother & father all command the kitchen, how fortuitous for me to be married to a wonderful man whose mother is certainly in the league of extraordinary cooks.
Channar Dalna is one of the most popular vegetable dishes to grace the Bengali table especially during festivals and prayer ceremonies. It takes a few more steps than your average vegetable but the little extra time and effort is so worth it!
It essentially consists of deep frying potatoes and paneer and then finishing in a light ginger masala paste. Lightly spiced, the overall result is one of delicate flavor.
Light on spices, the ginger and cumin-coriander seeds impart most of the flavor to the gravy while the scented ground garam masala adds that certain je ne sais quoi to the dish as a final touch.