Bengali Paneer in Mustard Paste

Bengali Paneer in Mustard Paste (Chanar Sorshe Bata Jhal Recipe)

        Bengali cuisine is known for its array of flavourful dishes - may it be the Begun Bhaja (fried eggplant slices) as a vegetarian snack, Kosha Mangsho (spicy mustard curry) as a loved meat prepation, Machher Paturi (fish marinated in mustard paste, wrapped in banana leaves and steamed) for seafood lovers or the Rosogulla (chenna balls soaked in sugar syrup) to satisfy any sweet tooth. 

INGREDIENTS:

250 gms Paneer

1 big Tomato, puree

3 Green Chillies

3 tbsp Yellow Mustard Seeds

1 tbsp Black Mustard Seeds

1 tbsp Khas Khas (Poppy Seeds)

1/2 tsp Onion Seeds

4-5 tbsp Mustard Oil

1/2 tsp Turmeric

Salt, to taste

1 pinch Sugar

METHOD:

1. Take 250 gms of paneer, cut into equal cubes and blanch it in hot water for 6-7 minutes. Drain the water.

2. In a non-stick pan, heat 3 tbsp mustard oil. Lightly fry the paneer. Place the fried paneer again in warm water for a few minutes. Strain the water out.

3. Soak 2 tbsp  of yellow mustard seeds, black mustard seeds and khas khas in warm water for 15 minutes. Strain and grind it into a fine paste with a pinch of salt, 2 green chillies and turmeric. 

4. In the pan, heat up the remaining mustard oil. Add the remaining green chilli and onion seeds then add tomato puree. Fry for 2-3 minutes, until the oil separates.

5. Add the prepared mustard paste with a pinch of sugar. Bring to boil.

6. Once it starts bubbling, add the fried paneer pieces and let it cook for 2-3 minutes. Add salt to taste and switch off the gas. Add a dash of raw mustard oil over the paneer for flavour and aroma. Garnish with fresh coriander and serve with steamed rice or paratha.

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