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Home Dish Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe

Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe

Name: How to cook Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe

This one’s quite a common though yet, absolutely delectable in its own 💁🏻‍♀️ Without any usage of the Onion-Garlic how can this be simply a DELISH- To know that, you’ve to quickly prepare it on your own and simply relish…!!!

Ingredient

Food ration :

3 people

Cooking time :

45-50 mins. (Prep to Dish)

200 gms

Paneer/Cottage Cheese: Diced into Medium-Small Cubes & gently sautéd

Potato: Medium- Diced in the same size as that of the Paneer- Optional

2 tbsp

To Taste Salt

1/2 tsp

Sugar

1/2

Tomatoes: Finely Chopped

1/4 Cup

Plain Yoghurt: Well Whisked with some salt & sugar

2-3

Fresh Green Chillies: Slit

1/2 Cup

Poppyseeds & Melon Seeds Paste

1/8 Cup

Fresh Grated Coconut: Fresh (Recommended) or else, Desiccated- Optional

Tempering Spices: Bay Leaf

Whole Dry Red Chilli

1/2 tsp

Cumin Seeds

Green Chilli: Slit

” Cinnamon Stick

Green Cardamoms

3-4

Cloves

Star Anise: Optional

1 tbsp

Ghee

2-3 tbsps

Cooking Oil: Any, Veg. Oil

Cooking instructions

* Step 1

First Up: Slice/Cut up the Paneer into your desired sizes/pieces & set aside by marinating with some salt & turmeric for around 10 mins time- Then, lightly sauté it (this step is completely optional though)- In my family it’s preferred this way always- However, you take your own call on it

* Step 2

One important tip- Post, gently sautéing the same if you immerse/soak it in the warm salted water for just a few mins time, it remains absolutely soft & tender as it’s initially, before the sauté- Next, is to prepare the curd mixture- For that, in a separate bowl: Add in the measured curd with some more salt & sugar & well whisk it to keep ready

* Step 3

Our Poppyseeds & Melon Seeds Masala Paste, should also be prepared & ready beforehand- In the prepared Curd Mixture- You can choose to add in the rest other dry spices like the Turmeric, Red Chilli Powder (Both- Normal & Kashmiri), Cumins & Coriander Powders, etc. Giving it all a nice mix altogether & set aside for its later use

* Step 4

Now, heat up a pan/kadhai, over the medium flame & add in the required amount of cooking oil aforementioned- Add in the tempering spices to it & wait until they get aromatic & start spluttering- Time to add in the Seeds Paste that’s been freshly prepared & some salt, sauté until the raw smell goes off & the oil surfaces upto the pan

* Step 5

At this point add in the beaten Curd & Spices Mixture along with a dash of water to it by washing the vessel in which the curd & spices were whisked in & continue sautéing again, until the oil surfaces upto the pan once again- Throw in the Paneer pieces into the gravy mixture now& some more hot water to it & mix everything well together until all’s combined and well blended & incorporated

* Step 6

Cover & cook for about 7-8 mins time- keep the flame to the low-medium & stir occasionally in between- Then uncover, adjust the seasonings if required & also the gravy consistency as is required by you- In that case, bring it to a boil once again- Add in the Garam Masala Powder, a dash of ghee & finely chopped coriander leaves & give it all a really good mix until nicely combined and well incorporated altogether

* Step 7

Cover it back, turn off the flame & let it rest in its standing position for another 10 mins time before serving it piping hot- Post the given standing time- Dish out & garnish it your way & just dive into it, in about No Time- This DELISH is absolutely ready now to be served piping hot now with your choicest any Indian Breads or hot steamed rice 🍚