Sarson Paneer (Paneer in Mustard)

Ingredients:

100 gms Paneer, diced into 1" cube

1/2 tsp mustard seeds

1 green chilli

1/4 tsp kalonji (nigella seeds)

1" ginger

1/4 tsp haldi

1/2 tsp sugar

1/2 tsp jeera powder(cumin powder)

1 1/2 tsp dahi

2 tsp oil

salt to taste

to garnish

pinch of cinnamon powder

pinch of cardamom powder

Method:

• Soak mustard seeds and green chilli in 2 tsp of water. Drain and grind it into a fine paste. Keep it aside.
• In a bowl add 1 tsp of water to dahi and whisk, keep it aside.
• In a bowl add the ginger paste, jeera powder, haldi powder and sugar. Mix well adding 1 tsp of water and keep aside.
• Heat a kadai on a medium low flame and add 2 tsp of oil, add the paneer pieces and shallow fry it till light golden brown.
• In the same kadai, add 1/2 tsp of oil, heat it on medium low flame. Add kalonji and let it crackle.
• After the kalonji crackles, add the ginger mixture and stir well. Add 1 tsp of water and cook till the ginger is cooked.
• Add the dahi and cook on a low heat for a minute. Add the mustard paste and let the mixture cook well for another minute.
• Add 3/4 cup of water and bring it to boil on a high flame, add the paneer pieces and salt and bring it to boil on a low flame.
• Switch off the gas after one boil. Garnish with cardamom powder and cinnamon powder and serve!

Tips:

• This is a Bengali preparation. You could add radhuni in this preparation.
• You can also use mustard oil, I have however, used refined oil.
• Paneer can also e deep fried.
• Increase the amount of green chilli if you need more spice.
• The consistency of this gravy is extremely thin, almost watery.
• This gravy tastes good with plain rice.