Chenna is an important ingredient of all Odia and Bengali dish.Many sweet dish and deserts are made from Chenna. Chenna curry is an traditional dish that
is served in most of the occasions.Chenna balls are easily available in any Halwai shop in Odisha and Bengal. This has a rich taste.
It is somewhat similar to paneer but very very soft andthe important distinguishable fact is it absorbs lots of water and becomes too soft after cooking.
The size of balls almost becomes double after adding to gravy.Normally this soaks all the gravy.
250 gms french beans , chopped
250 gms carrot , chopped
250 gms green peas
250 gms baby corn , cut into small pieces length wise
handful of chenna balls
Few small onions - peeled
Onion - 2 small sized roughly chopped
6 to 7 cloves garlic
1/2 inch garlic roughly chopped
2 green chili roughly chopped
2 medium size tomato roughly chopped
2 tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
oil for cooking
1 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp garam masala
salt to taste
Paste :- Heat oil, add 1/2 tsp cumin seeds when it crackles add green chili,chopped onions, garlic and ginger. Saute till onion turns pink remove from flame.
Grind this onion,ginger garlic with the tomatoes and make a smooth paste.
Fry all the vegetables till they become soft or half done.
Drain and keep aside, while preserving the water.
Heat the oil in a kadhai add 1/2 tsp cumin seeds, add the paste we have made.Add one bayleaf.
Add the fried vegetables, mix well and cook for 5 minutes.
Add the kasoorri methi and a pinch of garam masala, mix well and cover and cook on a slow flame for 5 minutes, stirring in between to avoid burning.
Remove from the flame, add the cream and mix well.