Paneer Bhapa
Paneer steamed in a mustard paste with potatoes - a Bengali-style preparation. The bhapa (steamed) technique keeps the dish light yet flavorful.
Cooking
Take a microwave safe container and coat with 1 tbsp mustard oil.
Mix paneer and potato cubes, coconut, mustard paste, turmeric, chilli powder, green chillies, 2 tbsp mustard oil and water.
Keep aside for 30 minutes.
Add 1 more tbsp mustard oil and put in the microwave at cook power 4 (low power) for 8 minutes.
Remove, mix, and check potatoes. Put back into the microwave for another 8 minutes.
Add water if required.
Once the potatoes are cooked, remove the container from microwave and garnish with 1/2 tbsp mustard oil and chopped cilantro.
Note: For stove top cooking, take water in a container (sufficiently big to hold the bowl containing the ingredients) and bring to boil. Place the bowl, containing all the ingredients, on boiling water. Cover and cook on low heat till potatoes are done.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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