Take some chhana and drain off the water under high pressure. Then cut the chhana in rectangular pieces half inch thick and brown them in ghee or oil. Mix some flour with the chhana if it fails to take the form. Brown some medium pieces of peeled potatoes in oil or ghee and add pasted coriander, pepper, turmeric, ginger and salt in adequate quantities. Add a little curd and water after a time. Add browned chhana when it boils. Season the curry with a little ghee boiled with, a few cassia leavesand red "chillies. Add some more ghee and powdered garam-masalla before taking down. Keep a little thick soup.
A paste of moistened pulses ( without husks ) of grams is a good substitute for chhana. This paste may be mixed with pressed chhana if desired. Mix this paste with salt and beat thoroughly, otherwise it will be stiff. Cut this paste in pieces, brown them and cook with potatoes as described above. This curry with pulses is called dhonka.