Thursday, 30 July 2015

Paneer Shorshe / Paneer in Mustard gravy.

Paneer Shorshe / Paneer in Mustard gravy.
250 grams Paneer cut into cubes
2 tbsp Mustard seeds soaked in water
1 tbsp Poppy seeds
1/2 tsp Nigella seeds
2 Green chillies
Salt to taste
1/4 tsp Turmeric powder
2 tbsp Curd
1 tbsp Mustard oil
2 tbsp chopped Coriander leaves

Drain the water from the mustard seeds. In the grinder add mustard seeds, poppy seeds, 1 Green chilli and curd. Make a fine paste. Take mustard oil in a pan. Heat the oil. Add nigella seeds. Let it crackle. Add the paste and 1/2 cup water, salt and turmeric powder. Let the gravy boil for 3 to 4 minutes. Add the paneer cubes and boil it for 3 to 4 minutes more. Before serving drizzle with mustard oil and garnish with coriander leaves. Serve it with hot rice.

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