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Shorshe Paneer (Mustard Paneer)

Servings 3 - 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.
Author: Amna Rahman
Course: Main Dish
Cuisine: Indian