Paneer Kasundi | পনীর কাসুন্দি | Cottage Cheese in Mustard Sauce
How to make Paneer Kasundi
Ingredients (Serves 2)
200 gms Paneer cut into cubes
2 Tsp Poppy Seed (Posto)
1 Tbsp Magaz Seed (Watermelon Seed)
4 Tbsp of Mustard Seed for paste + ¼ Tsp Mustard seed
¼ Tsp Nigella Seed (Kalonji)
1 Dry Red Chiili
¼ Tsp Turmeric Powder
½ Tsp Red Chilli Powder
2 Slited Green Chilli
1 Tbsp Kasundi
½ Tsp Salt or as per taste
2 + 1 Tbsp Mustard Oil
Method:
1. Heat 2 Tbsp Mustard oil, add the paneer pieces. Fry till slightly golden.
2. In the same oil tamper with ¼ Tsp Mustard seed, ¼ Tsp Nigella seed and dry red chilli. Saute till the mustard seeds crackle.
3. Add the poppy seed paste and saute for 1-2 minutes. If it is too dry add 1-2 Tbsp water.
4. Add Magaz Paste and mix. Now add Turmeric Powder and Red Chilli Powder.
5. Add Mustard Seed Paste and mix well. Add salt as per taste. Add the slited green chilli.
6. Add ½ Cup of water and mix. Add the fried Paneer pieces. Cover and cook for 5-6 minutes stirring once in between.
7. Now add 1 Tbsp Kasundi and give it a good mix. Spread 1 Tbsp of Mustard oil and switch off the flame.
8. Paneer Kasundi is ready. Serve with plain rice.
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