Recipe: Delicious Mustard/Shorshe/Sarso Paneer

Recipe: Delicious Mustard/Shorshe/Sarso Paneer Delicious, fresh and tasty.

Mustard/Shorshe/Sarso Paneer. I come from a family that isn't very fond of the usual butter paneer, shahi paneer, paneer kofta, etc. So my mother-in-law tried adding mustard to paneer, and came up with shorshe/sarso paneer. I have recreated this dish, after having made a few.

Place the fried paneer again in warm water for a few minutes.

Add the dahi and cook on a low heat for a minute.

Add the mustard paste and let the mixture cook well for another minute.

You can have Mustard/Shorshe/Sarso Paneer using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mustard/Shorshe/Sarso Paneer

1. You need of Paneer Cottage Cheese / , chopped into small cubes.

2. You need of Onion Medium , finely chopped.

3. It’s of Mustard Paste.

4. It’s of Curd Plain.

5. Prepare of Salt.

6. It’s of Green Chilli , finely chopped.

7. Prepare of mustard oil Oil , preferable.

Switch off the gas after one boil.

Garnish with cardamom powder and cinnamon powder and serve!

This meal is cooked in almost every household during the winter season in this region.

Such sarso ka saag is usually prepared by following traditional method learned from the grandmother in each family.

Mustard/Shorshe/Sarso Paneer step by step

1. Make 2 tablespoons of mustard paste. You can do this by either soaking packaged mustard powder in water for 10 mins, or soaking yellow mustard seeds in water for 15-20 mins and then making a paste in the mixer..

2. Chop the paneer into 1cm cubes..

3. To the mustard paste, add salt, curd, and green chillis. Mix well..

4. Pour this paste over the paneer cubes, and combine all the ingredients together. Leave aside..

5. In a nonstick wok (which has a fitting lid), pour in mustard oil. Heat it up..

6. Now add the onions, and sauté for 1-2 mins on medium heat. The onion should be lightly fried, and should not turn brown in color..

7. Finally add the marinated paneer cubes into the wok. Stir once, bring the heat down to sim, and then cover the wok with a lid. Leave for 4-5 mins..

8. Now open the lid. You will see that water from the curd has been released. Stir the paneer around. Add more salt if required. Cover once again, this time for 3-4 mins..

9. Open lid. Cook for 1-2 mins more. Turn off the heat. Shorshe Paneer is ready to be served with plain white rice!.

Sarson Machhi is an excellent fish dish that is prepared with mustard paste as the base for the gravy.

It is one of the famous Bengali delicacies and commonly called as Sarson Maach or Shorshe Maach.

Sarson Macchi is a preparation with mustard gravy is very synonymous to Bengali food.

Most of the Bengali recipes used mustard oil too that gives an exceptional aroma and flavor to the dish.

Add the paneer pieces and fry gently on medium heat for about a minute.