UP Style Paneer in Mustard Gravy Recipe
Description
Paneer is an excellent source of protein for vegetarians and is cherished for its versatility in Indian cuisine. From butter masala to koftas and bhurjis, paneer is a staple ingredient in countless recipes. This Paneer in Mustard Gravy is a delightful and unique dish from the eastern Uttar Pradesh region. Soft paneer pieces are cooked in a mildly spiced, aromatic mustard-based gravy. This dish is simple to prepare with minimal ingredients and pairs beautifully with steamed rice, making it perfect for a comforting lunch or dinner.
Recipe Details
| Cuisine | Uttar Pradesh |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
Ingredients
Main Ingredients
| Ingredient Name | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), cut into triangles | 300 grams |
| Onion, thinly sliced | 1 |
| Tomato, thinly sliced | 1 |
| Coriander Powder (Dhania) | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Oil | 1 tablespoon |
| Lemon Juice | 2 teaspoons |
| Coriander Leaves, finely chopped (for garnish) | 2 teaspoons |
| Salt | To taste |
Ingredients for the Masala Paste
| Ingredient Name | Quantity |
|---|---|
| Yellow Mustard Seeds | 2 tablespoons |
| Garlic | 5 cloves |
| Green Chillies | 2 |
Instructions
Step 1: Prepare the Masala Paste
- Begin by grinding together the yellow mustard seeds, garlic cloves, and green chillies into a smooth paste using a mixer grinder. Add a little water if needed. Set the masala paste aside.
Step 2: Prepare the Base Gravy
- Heat mustard oil in a wok until it begins to smoke lightly. This step reduces the pungency of mustard oil and enhances its flavor.
- Add cumin seeds to the hot oil and let them splutter.
Step 3: Cook the Vegetables
- Add the sliced onions to the wok and sauté until they turn translucent.
- Add the sliced tomatoes, along with the coriander powder, cumin powder, black pepper powder, and turmeric powder. Cook this mixture until the tomatoes soften and blend with the spices.
Step 4: Incorporate the Masala Paste
- Add the prepared masala paste to the wok and mix well.
- Pour in 2 cups of water and season the gravy with salt. Allow the mixture to simmer on low heat for 10 minutes.
Step 5: Add Paneer
- Gently add the paneer triangles into the simmering gravy, ensuring they are well-coated with the sauce.
- Let the curry cook for another 5 minutes, then turn off the heat.
Step 6: Garnish and Serve
- Finish the dish by drizzling lemon juice over the top and garnishing with freshly chopped coriander leaves.
- Serve hot with Steamed Rice, Phulkas, or as part of a larger meal with Gajar Methi Ki Sabzi.
Nutritional Information (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 8 g |
| Fat | 18 g |
| Fiber | 2 g |
Tips for Perfect Results
- Paneer Texture: Use fresh, soft paneer for the best results. Homemade paneer works wonderfully in this recipe.
- Balancing Flavors: Adjust the quantity of mustard seeds in the masala paste to suit your preference for pungency.
- Serving Suggestions: This dish tastes best when served immediately, as the paneer absorbs the flavors of the gravy over time.
Enjoy the rich and tangy flavors of this traditional UP Style Paneer in Mustard Gravy, and let its simplicity transport you to the culinary heritage of Uttar Pradesh!
