A bold and aromatic Bengali dish where soft paneer cubes are simmered in a sharp mustard-chilli paste, tempered with kalonji and finished with mustard oil.
Shorshe Paneer (Mustard Paneer)
Ingredients
For Mustard Paste:
- 1.5 tbsp yellow mustard seeds or 1 tbsp yellow + 0.5 tbsp black mustard
- 2-3 green chillies adjust to taste
- 1 tsp poppy seeds optional, for creaminess
- Warm water for soaking
For the Dish:
- 200-250 g paneer cubed
- 2 tbsp mustard oil for authentic flavour
- ½ tsp kalonji nigella seeds
- ½ tsp turmeric powder
- Salt to taste
- 1-2 green chillies slit
- ½ cup water adjust as needed
Instructions
- Soak mustard seeds, green chillies, and poppy seeds (if using) in warm water for 15-20 minutes. Blend into a smooth paste with minimal water. Set aside.
- Optional: Lightly fry paneer cubes in a bit of oil until golden brown, or use raw paneer for a softer texture.
- Heat mustard oil in a pan until it smokes lightly (to mellow its pungency), then reduce heat. Add kalonji seeds and let them sizzle. Stir in the mustard paste and sauté for 2-3 minutes on low heat until the raw smell disappears. Add turmeric powder, salt, and slit green chillies. Mix well. Pour in water to make a gravy of desired consistency. Let it simmer.
- Add the paneer cubes and cook for 5-7 minutes until they absorb the mustard flavours.
- Optionally drizzle a few drops of raw mustard oil on top for an extra kick.
- Serve hot with steamed rice.
Notes
Shorshe paneer is special for its pungent mustard-y gravy and is a bold- flavored vegetarian dish that tantalizes the palate. Shorshe paneer is cooked in mustard oil which adds an extra layer of sharpness and aroma.