Friday, 8 June 2012

Paneer Bhapa


Paneer - 250 gms, cubed

Ginger - 1 inch piece, grated
Sugar - 1 tsp
Oil - 3 tblsp
Poppy seeds -4 tbsp

Mustard seeds (white / yellow) – 1tbsp (optional)
Butter - 2 tsp
Green Chillies - 3, chopped

Preparing the paste:
Soak the ingredients for the paste in 1/4 cup of water for about 30 -45 minutes. Grind the mustard, poppy seeds and green chili with salt (Salt is added to avid the bitter taste of the mustard seeds) to make a thick poppy seeds/mustard paste. You can add grated coconut if you want.

 [Alternate way to make mustard paste: Dry grinds the seeds (mustard and poppy) and then mix the powdered seed with about 3 tablespoon water, salt, and green chilies and grind it again for minute and let it sit for about 15-20 minutes.]


 Boil the paneer with a little salt and a pinch of turmeric and drain the water.
To this mustard paste add a 1/2 teaspoon of turmeric, 2 tsp. , grated ginger and salt. Sauce is ready. Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little heated butter. Place the paneer pieces on a single layer. Pour the sauce liberally on the paneer pieces so that all the pieces are coated nicely. Place the slit green chilies on top. Drizzle some more butter on the top if you wish and sugar.

Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 1 whistles. Serve hot with roti, luchi (deep-fried flatbread), pulao or white rice.

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