Ingredients
- Whole Milk: 4 quarts (128 oz / 3785 g)
- Lemon Juice: 0.5 cup (4 oz / 113 g)
- Cumin Seeds: 0.5 tbsp (0.25 oz / 7 g)
- Black Mustard Seeds: 0.5 tsp (0.1 oz / 3 g)
- Ghee or Unsalted Butter: 4 tbsp (2 oz / 57 g)
- Fresh Curry Leaves: 6 to 8 leaves
- Snow Peas: 6 oz (170 g / 1.75 cups), tails and strings removed, cut diagonally into 3 pieces, and blanched
- Firm Ripe Tomatoes: 2 small tomatoes (about 8 oz / 225 g), each cut into 8 pieces
- Turmeric: 0.25 tsp (0.05 oz / 1.5 g)
- Salt: 1 tsp (0.2 oz / 6 g)
- Black Pepper (freshly ground): 0.125 tsp (0.02 oz / 0.5 g)
- Cayenne Pepper or Paprika: 0.125 tsp (0.02 oz / 0.5 g)
- Heavy Cream: 0.5 cup (4 oz / 115 g) (You can also substitute with crème fraîche, cream cheese, or fresh curd cheese)
- Fresh Coriander or Parsley: 2 tbsp (0.1 oz / 3 g), coarsely chopped
Step-by-Step Instructions
- Prepare the chenna cheese by curdling the 4 quarts (128 oz / 3785 g) of whole milk with the 0.5 cup (4 oz / 113 g) lemon juice, but reduce the standard pressing time to exactly 15 minutes. Unwrap the warm cheese and break it gently into small 1 to 1.25-inch (2.5 to 3.5 cm) pieces.
- Place a large heavy-bottomed nonstick frying pan over moderate heat for 30 seconds. Add the 0.5 tbsp (0.25 oz / 7 g) cumin seeds and 0.5 tsp (0.1 oz / 3 g) black mustard seeds, shaking the pan gently as they begin to brown. After about 30 seconds, add the 4 tbsp (2 oz / 57 g) ghee or unsalted butter and fry until the butter froths or the mustard seeds sputter and crackle.
- Stir in the blanched 6 oz (170 g / 1.75 cups) snow peas and the 2 small firm tomatoes (about 8 oz / 225 g) and sauté. Gently stir until the tomato skins soften and glisten, ensuring the tomatoes still retain their shape. Add the freshly broken chenna pieces, 0.25 tsp (0.05 oz / 1.5 g) turmeric, 1 tsp (0.2 oz / 6 g) salt, 0.125 tsp (0.02 oz / 0.5 g) black pepper, and 0.125 tsp (0.02 oz / 0.5 g) cayenne or paprika, and gently stir to combine.
- Add the 0.5 cup (4 oz / 115 g) heavy cream and stir continuously until warmed through, being very careful not to bring it to a boil. Remove the pan from the heat immediately, stir in the 2 tbsp (0.1 oz / 3 g) fresh coriander or parsley, and serve hot on warmed plates with hot pooris, deep-fried sesame whole wheat bread, and seasonal fresh fruits.
Nutritional Information
(Approximate values per serving, based on 5 servings. Note: Carbohydrate count reflects the removal of whey during the cheese-making process).
- Calories: 650 kcal
- Carbohydrates: 15g
- Protein: 30g
- Fat: 52g
Chef’s Pro Tips
- Choose the Right Milk: Always use whole, full-fat milk for making your fresh cheese. If you can source non-homogenized milk, you will get an even better yield and a richer, creamier texture for your Chenna Malai Dalna. Avoid ultra-pasteurized (UHT) milk as it often fails to curdle properly.
- Mind the Pressing Time: The secret to this dish is the soft, scrambled texture of the cheese. Stick strictly to the 15-minute pressing time. If you press it for too long, it will turn into a solid block of paneer, which changes the delicate mouthfeel of the recipe.
- Don't Overcook the Tomatoes: You want the tomatoes to add a burst of acidity and color without turning into a mushy sauce. Sauté them just until their skins glisten and slightly soften so they retain their shape.
- Prevent the Cream from Splitting: Once you add your heavy cream (or alternative creamy base) at the very end, keep the heat low. Never let the mixture come to a rolling boil, or the dairy will separate and your dish will lose its velvety finish.
Frequently Asked Questions (FAQ)
What is the difference between Chenna and Paneer? While both are fresh, unaged Indian cheeses made by curdling milk with an acid, the difference lies in the moisture content. Chenna is lightly drained and retains a soft, crumbly, and moist texture. Paneer is chenna that has been pressed heavily for an extended period under a weight to form a firm, sliceable block. For Chenna Malai Dalna, the soft moisture of chenna is essential!
Can I use store-bought paneer instead of making fresh chenna? Yes, if you are short on time, you can substitute store-bought paneer. To mimic the texture of fresh chenna, soak the paneer block in warm water for 20 minutes to soften it, then roughly crumble it with your fingers before adding it to the pan. However, making it from scratch yields the creamiest results.
Can I make Chenna Malai Dalna ahead of time? Because this dish relies on the fresh, tender texture of the cheese and the crispness of the snow peas, it is best enjoyed immediately. If you need to prep ahead, you can make the fresh chenna 1-2 days in advance and store it in an airtight container in the fridge. Assemble and cook the final dish just before serving.
What are the best side dishes to serve with Chenna Malai Dalna? This rich and savory breakfast dish pairs beautifully with traditional Indian fried breads like hot pooris or bhaturas. It is also fantastic scooped up with flaky parathas, deep-fried sesame whole wheat bread, or even spooned over thick slices of toasted sourdough. Serve alongside seasonal fresh fruits to balance the richness!
