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
- 200-250g 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)
Notes
Shorshe Paneer is special for its pungent mustard-y, creamy paneer and the way it captures the spirit of Bengali cuisine in a vegetarian, bold-flavoured dish. Shorshe Paneer is cooked in mustard oil, which adds an extra layer of sharpness and aroma, making the dish unmistakably Bengali.