Steamed mustard paneer
Curries With Bumbi · ♥ 348 likes · 30K views · 5 min video
Read about paneer in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 360 g paneer
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 2 tbsp white poppy seeds
- 2 tbsp grated frozen coconut
- 2 tbsp plain yogurt
- 1 whole green chilli
- 1 tsp salt
- 4 tbsp water
Blend the mustard seeds, poppy seeds, grated coconut, yogurt, green chilli, salt and 4 tablespoons of water to a smooth paste.
- oil
- ¼ tsp red chilli powder
- salt
- freshly ground black pepper
If the paneer is frozen, warm it in a pan with a little oil and the red chilli powder, stirring about 2 minutes without waiting for the water to evaporate. Season with salt and black pepper.
Warming frozen paneer
- 1 tsp mustard oil
Coat the bottom of the tiffin box with a teaspoon of mustard oil. Add the paneer with its water, the turmeric and the paste.
Filling the steaming box
- ½ cup water
Rinse the blender jar with half a cup of water into the box. Mix gently, taste, and add a sprinkle of sugar.
- sugar
- 1 whole red or green whole chili
- 2 tsp oil
Add a whole red or green chili and two teaspoons of oil on top. Cover the box.
Set a trivet in a large pot and add boiled water so it reaches only near the base of the box. Place the box on the trivet, cover and bring to a boil on medium heat.
Lower to medium-low and steam 7 to 8 minutes. Turn off the heat and cool until comfortable to handle before opening.