Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.
You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.
You may like some more savoury paneer or cottage cheese recipes on this blog.
1. Aloo paneer
2. Shahi paneer
7. Paneer kala chana kofta curry
9. Methi paneer kofta in palak gravy
10. Italian flavoured paneer bhurji
11. Schezwan paneer
14. Chhanar dalna
And some recipes from Bengali cuisine.
2. Sukto
4. Drumsticks potato dry curry
5. Misti doi
6. Rasgulla
7. Sandesh
8. Gur aam
9. Kheer kadam
10. Kheer komola
11. Dim posto
12. Pointed gourd with poppy seeds
13. Potol dolma or stuffed pointed gourd
15. Chapor or lentil patties in mustard gravy
16. Stuffed steamed broad beans
17. Chhanar payesh
And some more.
This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.
To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.
Recipe
Paneer – 1 & 3/4 cup, cubed
Green chilli – 3 – 4 or to taste
Mustard powder – 2 teaspoon
Poppy seeds or khas khas – 1 tablespoon
Tomato – 1, chopped
Mustard oil – 3 tablespoon
Nigella seed or kalonji – 1/2 teaspoon
Curd – 2 tablespoon
Salt to taste
Cilantro or coriander leaves – 2 – 3 tablespoon, chopped
Turmeric powder – 1/2 teaspoon + 1/4 teaspoon
Kashmiri red chilli powder – 1 teaspoon, optional
Method
1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.
2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.
3. Mix mustard powder with 2 tablespoon water and keep aside.
4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.
5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.
6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.
7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.
8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.
9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.
Notes
1. Add green chilli according to your taste.
2. Nigella seeds or kalonji is optional, you can omit it if you want.
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