September 3, 2021

Paneer Bhapa Bengali Style

Origin

Paneer Bhapa is a unique snack in which paneer or Cottage Cheese is made by curdling milk – either you do it by adding lemon juice/vinegar or sometimes, some cooking malfunction can do it for you. Chhana is the other name for Paneer in Bengali and is often made at home and on the other hand Bhapa means steamed food as it focuses on preserving the flavors and contains less spice for this reason, in Bengal steamed food are well liked. Bhapa paneer is one such crowd pleasing steamed dish of Bengal.

Ingredients

250 gms paneer, cut into medium cubes	2 tbsp mustard seeds
1 cup yogurt	1 tbsp poppy seeds
1 tsp turmeric powder	2 tbsp mustard oil
5 green chillies [1 for paste, 2 for chopped and 2 for silted]	1 cup water
Salt as per taste	½ tsp of garam masala powder

Instructions

First make a smooth paste with mustard seed, poppy seed, and green chilly. Keep the paste aside.
In a bowl take the mustard-poopy paste with yogurt, chopped green chili, turmeric powder, garam masala powder, salt and mustard oil. Mix well.
Add paneer to the mixture and give a proper mix.
Take a pressure cooker and boil the water.
Mix the mixture in a covered container drizzle little mustard oil above it. Cover the container and cook for one to two whistle and then wait for 10 minutes.
One it’s done, remove from the cooker open the lid. And add silted green chili.
Paneer Bhapa is ready to be served now.
Serve this dish hot with piping hot rice