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I tried making paneer like THIS… and it was incredible! If you’re tired of the same old recipes, you have to try this authentic Bengali Style Bhapa Paneer. By lightly shallow-frying the paneer and steaming it in an extra rich, luscious mustard gravy, it turns out incredibly soft and flavorful. You’ll never make paneer any other way!
Ingredients:
Paneer (chana) – 400 g, chopped into medium sized bits
Yellow mustard seeds – 2 tbsp,
Black mustard seeds – 2 tbsp
Poppy seeds (posto) – 4 tbsp
Cashews- 12-15
Green chillies – 2-3
Hung curd – 2 large spoon full
Mustard oil as required (you can use any other oil too)
Salt to taste
Turmeric powder
Kashmiri red chilli powder
Garam masala
Green chillies – 2, slit
Dry red chillies
Method:
Soak yellow mustard seeds, black mustard seeds, cashews, poppy seeds in hot water for 1 hour. Then grind with 2-3 green chillies. Paste is ready.
Chop paneer and shallow fry in mustard oil or any oil you are using.
Add prepared paste to a container, add paneer, salt, turmeric powder, kashmiri red chilli powder, garam masala, mustard oil, mix well, then add little mustard oil on top, place 2 dry red chillies and 1 green chilli on top, cover it.
In a large container, place a hot stand, add water, place prepared paneer container, cover and cook on low heat for 20-25 minutes.
Serve hot with steamed rice.
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