Paneer with Mustard Coconut and Yogurt

Paneer seems to be a universal favourite amongst most of the vegetarians. So often simplicity is so gorgeous. I love simple recipes with minimal ingredients and fewer steps to follow. Paneer with mustard coconut and yogurt is o e of them.

You must have noticed, most of the recipes on my blog are simple, easy to understand and easy to prepare.

Most of the time when you think of making paneer, it’s only few dishes which is repeated over again and again. Paneer Makhani, Paneer tikka masala, butter masala, Kadhai paneer.

Next time you call upon your friends think out of the box and try this amazing recipe, which you will love forever.

Let’s tak about the recipe. This recipe is similar to Assamese or Bengali style fish cooked in mustard gravy, but different. Succulent pieces of paneer dunked in the gravy of mustard, coconut and yogurt.

What’s the difference here?

The amount of mustard or the coconut to be used can be totally adjusted according to your taste, but not to omit any ingredients. And that’s the real beauty of this recipe.

So, why wait, let’s make it!

INGREDIENTS

250 gm fresh Paneer cut into 1 inch rectangle pieces

1 small to medium onion

2 cloves of garlic

1 -2 inch ginger

2 green chillies

1 tbsp white mustard seeds

1/2 fresh grated coconut

1/4 cup or 2 tbsp beatened yogurt

1/2 tsp pepper powder

1/2 -1 tsp Kashmiri chili powder

1/2 turmeric powder

1/2 tsp fennel seeds ( saunf)

1/2 tsp nigella seeds ( kaloungi)

2 Dry red chillies

Bay leaf ( optional)

Fresh coriander chopped for garnish

Salt to taste

3 tbsp oil

DIRECTION

Marinate the paneer cubes with salt and turmeric. Heat 1 tbsp oil in a pan over medium heat and fry them for a minute tossing over gently.

In a blender grind the onion and garlic and keep it aside. Now grind the mustard seeds, coconut, ginger and chilli together into fine paste by adding water when required.

Heat 2 tbsp oil in another pan over medium heat. Add the dry spices into the hot oil, dry red chillies, nigella seeds and fennel seeds. Now fry the onion garlic paste until translucent. Add turmeric powder, pepper and chili powder. Keep stirring constantly by adding little water, so that the masala doesn’t the pan.

Now add the mustard coconut paste, 1/2 water and season with salt. Lower the heat and Cover with a lid, let it cook for 2 minutes

Now lower the heat and add the beaten yogurt. Stir constantly for a minute. Add more water to get your desired consistency. Add fresh green chillies and coriander leaves and adjust your seasoning. Finally add the stir fried paneer cubes, cover and let it cook for 2-3 minutes more.

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