Bhapa Paneer
Recipe photos
A traditional Bengali steamed paneer dish in a flavorful mustard and poppy seed paste. This protein-rich vegetarian delicacy is aromatic, creamy, and perfectly spiced.
Ingredients
Instructions
Prepare the Spice Mix
Soak the spices: Combine all ingredients from the Spice Mix section in a bowl. Add enough water to cover completely and soak for at least 30-45 minutes. This softens the seeds for easier grinding.
Sock the spices for about 30 minutes
Make the Paste
Drain and grind: Drain the soaked spices thoroughly. In a food processor or wet grinder, combine the soaked spices, grated coconut, and yogurt.
Drain and Grind the Spice Mix
Add water gradually: Grind to a smooth, creamy paste, adding water 1 tablespoon at a time as needed. The paste should be smooth and not grainy. Strain if necessary for ultra-smooth texture.
Grind the Paste 1
Grind the Paste 2
Prepare the Paneer
Cut paneer: Cut the paneer into 1-inch cubes or rectangular pieces. Pat dry with paper towels.
Cut the paneer into 1-inch cubes
Make marinade: In a large bowl, combine the mustard-poppy seed paste, mustard oil, salt.
Marinate paneer: Gently fold the paneer pieces into the paste, ensuring each piece is well-coated. Let marinate for 10-15 minutes.
Fold in Paneer
Steam Cook
Setup steamer: Fill a large pot with 2 inches of water and bring to a boil. Place a steamer basket or inverted bowl in the center.
Prepare for steaming: Transfer the marinated paneer to a greased steaming bowl or banana leaf-lined dish. Cover tightly with aluminum foil or a lid.
Prepare for Steaming
Steam cook: Place the covered dish on the steamer rack. Cover the pot and steam for 20-25 minutes on medium heat.
Steam Cook 1
Steam Cook 2
Check doneness: The paste should be set and aromatic. A toothpick inserted should come out clean.