Steamed Paneer/Cottage Cheese

Until now I had tried mustard with fish and prawns preparations only. Was thinking of using this flavor with paneer for a long time. We are accustomed to have paneer with roti/parantha/ naan/ pulao. But how about a paneer dish which can be savoured with steamed rice also. When you are tied with some other works and either thinking of ordering from outside or a lunch or dinner that cooks fast, this dish serves you just right. Cooks in a jiffy, the total preparation time is hardly ten minutes.

Steamed Paneer

The paneer absorbs the tangy mustard flavor brilliantly. I was amazed at the superb taste and colour, not too sharp nor absolutely bland, but a perfect balance, even those who do not have a taste for mustard will love it.  You must try this dish to see how beautifully it’s cooked. No hassles, just put in the ingredients, steam it in an air tight steel container and see the result. It gives the utmost satisfaction watching those happy faces without spending much labor.

Steamed Paneer

How I made it:

Ingredients:

• 500 gms paneer/cottage cheese
• 1 tsp black mustard seeds
• 1 tsp yellow mustard seeds
• 2 tsp poppy seeds
• 10-12 cashew nuts
• 1 tablespoon (heaped) curd/ yogurt
• 2-3 green chillies
• Salt and sugar to taste
• 2-3 tsp mustard oil
• Chopped coriander leaves for garnishing

Steamed Paneer

Process:
 

Step 1:

Soak the mustard seeds, poppy seeds, cashew nuts and green chillies in some water with a pinch of salt in the container of your electric mixer grinder for half an hour. Make a smooth paste.

Step 2:

Cut the panner in cubes or in your desired shapes. Now take an airtight steel container and toss in the paneer cubes and all the remaining ingredients along with the paste. Mix well and place the covering lid tightly.

Step 3:
 

Take water in another large container that much which will remain below the level of the lid of the steel container with the paneer. Place the steel container inside and cover the larger container with a lid.

Steamed Paneer

Step 4:
 

Steam on high flame for about five minutes after the water starts boiling. Turn off the flame and let it cool for about 7-10 minutes. Take out carefully, don’t burn your hands because the container would still be hot. Serve with steamed rice garnished with chopped coriander leaves.