PANEER BHAPA
cottage cheese in mustard sauce
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| Paneer bhapa // পনির ভাপা (Steamed Paneer/ Cottage Cheese ) |
This Unique Bengali recipe for Paneer steamed in mustard sauce looks gorgeous, but cooks quickly. Perfect for vegetarian guests.
''It's especially convenient for entertaining guests. You can keep reading the tiffin box, and just as the guests are here sitting down for the first course you can put the container to steam. It will be ready by the time the guests are finishing the first course . You can bring this to the table and open the lid to reveal the beautiful steaming paneer while your guests are suitably excited and impress.''
YIELDS 4 Servings COOKING 40
Black Mustard 28gm
poppy seeds 28g
coconut powder 30gm
yogurt 120gm
green chili 4pc
mustard oil
turmeric powder 15gm
Salt 3gm
Sugar 20gm
METHOD
In a bowl add mustard seeds and poppy seeds
Then add 5-6 tablespoons of Water and
let the seeds soak some water for 1 hour.
After that in a grinder add these soaked seeds along with that water, coconut powder, 1 green chili, and A teaspoon of salt.
Grind them to a smooth paste. Salt and
chili will help to reduce the sharpness of mustard seeds.
Take the paste out in steel box which
has a tight lid, add yogurt, turmeric powder, some sugar, and more salt
Mix well, taste it and adjust the
seasoning.
After that ass the paneer cubes and
carefully mix them with that mixture.
Lastly, add 2-3 slitted green chilies and
mustard oil.
Give another gentle mix. Close the box with
tight lid.
Boil a cup of water in a big Kalai or flat
vessel.
Place the steel box in water, make sure the
boiling water should cover half of the box.
Cover the big vessel and cook on a medium
flame for 15 minutes.
Take the box out carefully from the water
and let it cool down a little bit, then open!
EQUIPMENT
Kadai | large pot or pan (with lid)
Steel tiffin box with a tight-fitting lid
Equipment Links
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