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Bengali Dhonepata posto diye paneer

The festive mood calls for something special. Which is why let me introduce you to our new favourite Bengali dish at home - Dhonepata Posto Diye Paneer ❤️

This Bengali dish is super easy to make and filled with rich flavors. The creamy nutty taste of poppy seeds (posto) mixed with fresh coriander (dhonepata) is a combo you’ll totally love 😍

Ready in just 30 minutes with a few simple ingredients, it pairs perfectly with luchi, paratha, or pulao. Also, instead of paneer, you can use chena or chenar kofta to prepare this.

It makes for a great Bengali vegetarian dish option. Seriously, you’ve got to give it a shot. Even my Punjabi husband can’t get enough of it. 🤪

Recipe:

Ingredients:

• 400 grams paneer
• 3 tablespoons mustard oil
• Salt, to taste
• 1/4 cup poppy seeds (soaked for 30 minutes)
• 12 cashew nuts
• 1/2 cup coriander leaves
• 4-5 green chillies
• 2 tablespoons water (for blending)
• 2 medium onions
• 1-inch ginger
• 1 tablespoon garlic
• 2 bay leaves
• 3 dried red chillies
• 1 teaspoon cumin seeds (jeera)
• 2 tablespoons yogurt (dahi)
• 1 teaspoon sugar
• Salt, to taste
• 1 cup milk
• 3 tablespoons fresh cream

Method:

1. Shallow fry the paneer in mustard oil with a little salt until golden brown on both sides. Remove and set aside.
2. Make a smooth paste of the soaked poppy seeds, cashew nuts, coriander leaves, and green chillies with water. Keep aside.
3. Separately, make a paste of onions, ginger, and garlic. Keep this aside.
4. In the same oil used for frying the paneer, add bay leaves, dried red chillies, and cumin seeds. Once they sputter, add the onion-ginger-garlic paste and cook until slightly caramelized.
5. Add the poppy seed and coriander paste to the onion mixture. Cook on a low-medium flame for about 5-7 minutes until the raw smell fades.
6. Stir in the yogurt, sugar, and salt. Add the milk and adjust the consistency as needed.
7. Whisk in the fresh cream, making the gravy creamy and smooth.
8. Arrange the fried paneer in the gravy and let it simmer for about 5 minutes.
9. Serve hot with paratha or pulao.

Looking for more Bengali recipes to try this festive season? Check these out:

Baked Rossogolla:    • বেকড রসগোল্লা - দুর্গা পূজা স্পেশাল |Easy ...  

Puchkawala Aloo Dum:    • কলকাতা পুচকাওয়ালা আলু দম | Kolkata Street...  

Dim er Devil:    • বাঙালির প্রিয় কলকাতার ডিমের ডেভিল রেসিপি ...  

Golbarir kalo kosha mangsho:    • গোলবারির কালো কষা মাংস|Tips to recreate Ko...  

Home-made Boondi Laddoo:    • গণেশ জির প্রিয় বুন্দি লাড্ডু - Homemade B...  

P.S don’t forget to follow me on Instagram to stay updated with everything delicious brewing in my kitchen everyday!

Instagram handle: https://www.instagram.com/oindrilabal...

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