Channar Korma

Chanar Korma/ Chanar Kalia is a very flavorful vegetarian main dish in Bengali cuisine. This recipe is a part of Sattvic diet also known as yogic diet; on auspicious days, most Hindus do not include any onion and garlic in their diet. This recipe could be great choice on that note.

Peas Stuffed Fried Bread (Karaishutir Kochuri)

Karaishutir Kochuri

Bhapa Doi

Bhapa Doi

Mixed Dal

Mixed Dal

Bengali garam Masala-1

Bengali garam masala


Makes: 6 pieces
Prep time: 10 minutes
Cook time: 15 minutes


For Kofta:

  • 1 cup cottage cheese/ chana
  • 2-3 Tbsp. mashed  Potato
  • 1 tsp ginger-green chilli paste
  • Few pinches shahi garam masala
  • ¼ tsp sugar
  • Few drops ghee
  • Salt to taste

Stuffing for Kofta:

  • 2-3 broken cashew
  • 6 raisin

For gravy:

  • 1 tsp ginger-green chili paste
  • Add little water with all these ingredients to make a paste:
    • 1 tsp ground cumin
    • ½ tsp ground Kashmiri chili
    • ½ tsp ground turmeric
    • ½ tsp sugar
    • salt to taste
  • 1 Tbsp. fresh chana
  • 2 Tbsp. cashew paste
  • 1 Tbsp. chopped tomatoes
  • 2 Tbsp. beaten curd
  • Less than ¼ tsp shahi garam masala
  • 2 Tbsp. vegetable/ canola oil
  • 1 tsp ghee

For tempering:

  • Whole Bengali garam masala


How to make Kofta:

  1. Add all ingredients mentioned under kofta ingredients list in a mixing bowl, combine them and knead 2-3 minutes like dough.
  2. Transfer the chana dough in a plate which is already filled with flour and roll the dough it onto the flour.
  3. Divide the dough into 6 equal portions.
  4. Stuff 2 pieces of broken cashew and 1 raisin inside of each portion of the dough and roll in between your palm to make a ball.
  5. After making the koftas put them in a container and cover with plastic wrap or damp cloth.
  6. Heat some vegetable or canola oil in a wok/ sauce pan for deep frying.
  7. Over medium heat fry all koftas till golden, remove from oil. 

How to make gravy:

  1. Heat oil in a pan over medium heat, add ghee into the hot oil, and stir to melt the ghee.
  2. Add tempering into oil and cook for few seconds to release aroma from the spices.
  3. Add mixed spice paste, chopped tomato and ginger-green chilli paste, continue cooking until oil releasing from mixture.
  4. Add beaten curd, chana, little bit of water and cashew paste, cook for few minutes.
  5. Add peas, mix well and add 1 to 1 ½ cup of water for gravy, increase the heat and wait until water starts boiling.
  6. Then reduce heat to medium, cover with lid and simmer for 3-4 minutes or until gravy become little bit thicker.
  7. Add koftas into the gravy add shahi garam masala and cook for a minute, so that kofta absorb the gravy, but make sure you do not overcook it.
  8. Turn off the heat, cover with lid and give 5 to 10 minutes standing time before serve.


  • If you are making this dish for larger quantity, you can make the koftas and gravy earlier, but do not add kofta and garam masala into gravy.
  • Make gravy little thinner than desired consistency.
  • Before serving reheat the gravy and follow step 7 & 8.

Enjoy Chanar korma with steamed Basmati Rice, Pulao, Radha ballabi, Peas kochuri or any type of Indian paratha.

Recipe by: Shyamali Sinha