Served as side dish. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

250 grams Chhana

3 Potatoes

100 grams Peas, fresh

1/2 Tablespoon Turmeric paste

1 teaspoon Chili paste

1/2 teaspoon Cumin paste

1 1/2 teaspoon Coriander paste

2 Tablespoons Oil

1 Tablespoon Ghee

1 pinch Cumin seeds

Sugar as per taste Sugar

Salt as per taste

Shape chhana in an oblong, half inch thick piece and keep under weight until ready to use. Cut into 1 inch squares and fry till lightly browned. Quarter lengthwise the potatoes and then cut in half across to make 24 pieces. Keep aside. Fry potatoes till lightly browned in the same oil. Keep aside. To the oil remaining in the karai, add 1 tablespoon ghee and when hot, put in the whole cummin seeds. When spluttering stops, add all the masala pastes. Stir-fry for several minutes. Add the green peas and continue to fry sprinkling with water. Add salt and sugar to taste. When masala are well fried, add 1 1/2 cups water. Bring to boil. Add the fried potatoes, cover karai and simmer until potatoes are half cooked. Add the chhana cubes. Stir and cook until potatoes are done and oil has risen to the surface. There should be some gravy in the pan.

Preparation time: 35 minutes

Serves: 4

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