Chenna Bara Tarkari/Cottage cheese patties Curry…. A Navratri Collab

With the Navratri in full swing, every religiously inclined household is churning out their traditional and authentic no onion no garlic or Satvik recipes as it’s commonly known all over India. In Odisha during the sacred days it’s a norm to make satvik dishes and people come up with an amazing variety of those no onion no garlic recipes. One of them is the Chenna Bara Tarkari or Cottage Cheese Patties Curry which is a common dish in a Odia household.

The cottage cheese or chenna with a few spices is made into patties and shallow fried and then dunked in a gravy of tomatoes, coconut and ginger. The ubiquitous potatoes which is a favourite addition to any Odia curry is fried and added to the gravy. The curry has a subtle hint of spice from the ginger, tanginess from tomatoes and very little sweet tinge from the coconut making it a perfect accompaniment for a Satvik Odia meal.

Today I am collaborating with my favourite blogger friends Sweta of Oriyarasoi-A cosmopolitan Odia’s kitchen and Parinaaz of A dollop of that! who have also contributed to the Navratri fan fare.Check out their Navratri special recipes too.

Chenna Bara Tarkari/Cottage cheese patties Curry.... A Navratri Collab

Print Recipe

A Odia style Cottage cheese Patties curry ...a Satvik curry with no onion and no garlic ...apt for your lunch and dinner on sacred days.

• Coursemain course
• Cuisineindian, odia

Servings	Prep Time
4 helping	15 minutes

Cook Time

20 minutes

Servings Prep Time 4 helping 15 minutes

Cook Time 20 minutes

Chenna Bara Tarkari/Cottage cheese patties Curry.... A Navratri Collab Print Recipe A Odia style Cottage cheese Patties curry ...a Satvik curry with no onion and no garlic ...apt for your lunch and dinner on sacred days. Coursemain course Cuisineindian, odia Servings Prep Time 4 helping 15 minutes Cook Time 20 minutes Servings Prep Time 4 helping 15 minutes Cook Time 20 minutes

Ingredients

• For the Chenna Bara
• 1 Cup cottage cheese or Paneer crumbled
• 1 tbsp Wheat Flour ( add 1 more tbsp if chenna is moist)
• 1 tsp cumin jeera or powder
• 1 tsp red chilli powder
• 1 green chilli chopped fine
• 1 tbsp coriander chopped
• salt to taste
• 2 tbsps Oil for shallow frying
• For the gravy
• 1 big potato cubed medium size
• 2 medium tomatoes
• 2 tbsps coconut grated , fresh
• 1 inch ginger
• 1 tsp cumin seeds or Jeera
• 1 tsp coriander seeds or Dhaniya
• 2 red chillies dry
• 1 tbsp Oil
• 2 - 3 cloves
• 1 inch cinnamon stick
• 2 bay leaves
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp sugar
• 1 tsp garam masala powder
• 1/2 tsp cinnamon powder
• 2 tsps coriander chopped
• salt to taste

Servings: helping

Instructions

1. For making the baras or patties add all the ingredients except oil under Bara to make 2 inch sized patties. Add some extra wheat flour only if the Chenna is moist.
2. Heat 1 tbsp oil in a flat bottomed pan, and shallow fry the patties on both sides to a dark brown colour.Keep them aside.
3. Now in the same pan take some oil and fry the cubed potato pieces till they are more than half cooked. Drain and keep aside.
4. Grind the tomatoes, coconut, ginger, cumin,coriander and dry red chiles together till smooth.
5. Heat the rest of the oil in the pan, add bayleaves, the cloves and the cinnamon and when they start spluttering add the ground masala.
6. Sautxe9 till the masala paste starts leaving oil and is cooked.Now add the turmeric, chilli powder and salt and the potatoes, fry for a few minute and add a cup of hot water or according to the consistency you want for your gravy, and let it boil covered for 10 minutes on low flame.
7. Uncover and add the sugar, garam masala and cinnamon powder and mix well.
8. Add the Chenna baras , give a boil on low flame for 2-3 minutes and switch off. Do not boil the patties more than the mentioned time as they tend to break .
9. Garnish with coriander and serve.

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