Steamed Paneer in mustard paste

March 4, 2019

When you need to make paneer without onion garlic, this is one of my go to recipes. if you love the taste of mustard then you will love it. 

I have strained the mustard paste , which normally people don't. This was suggested by a very dear friend. She said, this way the mustard paste doesnt get bitter. So you can decide either way. if not straining, then you can grind all the ingredients together.




Paneer                  250 gms
Black mustard      1  tbsp
Yellow mustard     1 tbsp
Poppy seeds        1 tbsp
Fresh coconut      1 tbsp
Water                    1/4 cup
Salt                       1/2 tsp
Sugar                    1/2 tsp
Green chilly           3
Mustard oil            2 tbsp
Turmeric               1/8 tsp.


  1. Soak Paneer in warm water to soften it.  Grind both the mustards, 1/4 tsp salt and sugar to a fine paste using little water. Pass it through a sieve and extract as much pulp as possible.

  2. Grind Poppy seeds, fresh coconut and one green chili separately into a fine paste using  remaining water.

  3. Mix this paste with the mustard paste. Add the remaining salt.

  4. Mix well.

  5. Heat half a tsp of mustard oil, add Turmeric pd. Fry for 30 seconds.

  6. Mix it into the paste.

  7. Mix one tbsp raw mustard oil in the paste.

  8. Now taste and add more salt if needed.

  9. Cut paneer into 2" pieces.

  10. Coat Paneer with the ready paste.

  11. Keep these pieces in a single row in a microwaveable dish.

  12. Slit two green chillies and keep them over the Paneer.

  13. Micro high for three minutes.

  14. Pour the remaining mustard oil and serve immediately.

  15. Pairs best with steamed rice.






Please reload

Recent Posts

April 10, 2020

April 9, 2020

Please reload


Please reload


Please reload



©2017 by Cakes & Curries. Proudly created with