Mustard Paneer Recipe

Mustard Paneer

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  • 2 tablespoons of coriander leaves
  • 2 tablespoons of mustard oil
  • 1 1/2 teaspoons ground white mustard seeds
  • 1/2 teaspoon of ground black mustard seeds
  • 1 teaspoon ground sesame seeds
  • 1 1/2 cups of water
  • 2 green chili, cut into 3
  • 1 block or whole package of paneer, cut into 2 inch cubes
  • salt to taste
  • 1/2 teaspoon of sugar

How to make Mustard Paneer

This is a typical bengali dish with a strong, musky, mustardy taste. Goes best with plain basmati rice.

  1. Mix ground black and white mustard seeds and sesame seeds, adding mixture to the water - place this mixture on the side in a container
  2. Heat oil in separate pan and add green chilis
  3. Add mustard/water mixture and turn heat to medium-high and cook for 5 minutes
  4. Add sugar
  5. Add salt according to taste
  6. Add coriander leaves
  7. Add cubed paneer and cover pan with lid - cook for 20 minutes on medium heat, stirring occassionally

If the mixture is too strong in taste (too mustardy), simply add more water. Note: It is better to start off with a stronger taste rather than having the dish too bland and watery

  • howie
    howie says

    Interesting, looks like cheese though?

  • daedius
    daedius says

    Paneer is cheese

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