Entree: India – Odisha – ଛେନା ତରକାରୀ ➤ Chhena Tarkari (Fresh cottage cheese cooked in a mildly spiced vegetable-style curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 12 oz (340 g) chhena (fresh Indian cottage cheese), cubed or crumbled
- 2 tbsp (30 ml) mustard oil
- 1/2 tsp (1.5 g) panch phoron (Bengal five-spice mix)
- 1/2 tsp (1 g) mustard seeds
- 1/2 tsp (1 g) cumin seeds
- 1 medium onion, thinly sliced, about 5 oz (140 g)
- 1 tbsp (15 g) ginger, finely grated
- 2 green chilies, slit (no measurement)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tsp (4 g) jaggery or brown sugar (optional)
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Heat mustard oil in a heavy skillet over medium heat until it begins to smoke lightly, then reduce to medium-low. Add panch phoron, mustard seeds, and cumin seeds and cook until they sputter and become fragrant, about 30 seconds.
2. Add sliced onion and sauté until translucent and beginning to brown, about 6–8 minutes. Stir in grated ginger and green chilies and cook 1 minute more.
3. Add diced potatoes and turmeric; toss to coat in the spices and oil. Add 1/4 cup (60 ml) water, cover, and simmer until potatoes are nearly tender, about 10–12 minutes, stirring once or twice.
4. Stir in chopped tomatoes, salt, and jaggery if using. Cook uncovered until tomatoes break down and form a light gravy, about 6–8 minutes.
5. Gently fold in chhena cubes or crumbles, adding the remaining 1/4 cup (60 ml) water if the curry seems dry. Simmer on low heat for 5–7 minutes so the chhena absorbs flavors; avoid vigorous stirring to keep the chhena from breaking up completely.
6. Finish with lemon juice and adjust seasoning. Remove from heat and garnish with chopped cilantro. Serve hot with steamed rice or Indian flatbreads.