Paneer Bhapa or Steamed Paneer is a classic Bengali recipe in which paneer is marinated in poppy seed and mustard paste together with other spices and then steamed to perfection.
This classic Bengali meal is enjoyed by both vegetarians and non-vegetarians due to its flavorful and rich ingredients.
Paneer bhapa is an easy to prepare dish which you can made with just few ingredients. You may include this classic Bengali meal on your forthcoming Bengali New Year's menu.
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About Paneer Bhapa
The most popular paneer recipe in Bengali cuisine at my home is Chanar Dalna and followed by this steamed paneer recipe.
As the name suggests, the recipe calls for the 'bhapa' technique, often known as steaming. Hence, there is very less use of oil to prepare this dish.
If you're looking for dishes with less oil, this is a great option, especially during the summer when you don't want to consume as much oil.
Steamed paneer is a no-onion, no-garlic dish that goes well on a vegetarian (niramish) day, much like Bengali Chanar Dalna.
Paneer Bhapa Ingredients
Paneer: As homemade paneer is soft in texture, I prefer to make the paneer at home for this recipe. Learn how to make paneer at home.
Yogurt: To give the tangy taste in the curry you have to add yogurt as we are not using any sour ingredient here.
Poppy Seed Paste: Poppy seed paste aka posto bata gives a creamy texture to the dish and an important ingredient of this dish.
Mustard Paste: One of the key ingredients of the recipe. I have used both black and yellow mustard to make this paste.
Oil: I recommend using mustard oil for this recipe as it plays a role of taste enhancer in this dish.
Others: Turmeric Powder, Salt, Green Chili, Grated Coconut, Sugar, etc.
Instructions
Follow the step-by-step instructions and learn how to make paneer bhapa.
Preparation time for this recipe is longer as you have to prepare both mustard seed paste and poppy seed paste.
As I mentioned earlier mustard seed paste contains both black and yellow mustard seeds. I mix both variety of seeds and soak for 5-10 minutes in warm water. Later drain water and make a smooth paste in grinder.
While making poppy seed paste, first dry ground the poppy seeds and then gradually add the right amount of water to make a smooth paste.
If you are using store bought paneer, immerse the paneer block in warm water for few minutes and later cut into blocks. This makes the texture of the paneer soft.
In a bowl, take yogurt, poppy seed paste, mustard paste, and grated coconut and combine well. Next add turmeric powder, salt, to taste, sugar and mustard oil and mix well.
Now add paneer pieces in a steel tiffin box and add the prepared mixture on top of it. Add green chilies on top.
Next close the lid of the tiffin box. Fill a vessel with water and place the closed tiffin box in it. Cover the vessel with a lid. You can also use pressure cooker for this step and wait for 2-3 whistles.
Allow to boil the water in the vessel for 15-18 minutes, this will help to cook the paneer inside the steel tiffin box.
After that, allow to cool down the box and slowly open the lid of the box. Serve this hot paneer bhapa or steamed paneer with white rice.
Serving Suggestions
Paneer Bhapa, also known as steamed paneer, goes great with plain rice. You can also pair it with misti pulao or basonti pulao.
Make Ahead & Storage
I would recommend making this fresh However, you can do preparation in advance. Prepare mustard paste and poppy seed paste in advance and can store them in refrigerator up to 3-4 days.
Top tips
- Always use fresh paneer to prepare this recipe.
- If you are not used to with the strong mustard flavor, then adjust the amount according to your taste bud.
- Steel tiffin box must be airtight; otherwise, water will enter the box and change the consistency of the gravy.
FAQ
In paneer bhapa, paneer cubes are used whereas in chana bhapa freshly prepared mashed chana (chena) or homemade cottage cheese is used. I have already mentioned the process of making chena at home.
Many people use banana leaf to prepare chana bapa which is similar to chanar paturi.
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Paneer Bhapa
Materials
- 200 gms Paneer
- 2-3 tablespoon Mustard Seed Paste
- 1 tablespoon Poppy Seed Paste
- ½ teaspoon Turmeric Powder
- 2 tablespoon Mustard Oil
- 1 tablespoon Grated Coconut
- 2 tablespoon Yogurt
- Salt to taste
- ½ teaspoon Sugar
Instructions
- Mix yogurt, poppy seed paste, mustard paste, and grated coconut in a bowl until well combined.
- Next, add turmeric powder, salt to taste, sugar, and mustard oil and combine thoroughly.
- Place the paneer pieces in a stainless tiffin box, then top with the prepared mixture. Add the green chilies on top.
- Next close the lid of the tiffin box.
- Fill a vessel with water and place the closed tiffin box in it. Cover the vessel with a lid.
- Allow to boil the water in the vessel for 15-18 minutes, this will help to cook the paneer inside the steel tiffin box.
- After that allow the box to cool and then carefully open the lid. Serve this hot paneer bhapa or steamed paneer with white rice.
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