Recipe of Quick Steamed Paneer in Mustard Sauce
Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a special dish, How to Prepare Quick Steamed Paneer in Mustard Sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Paneer in Mustard Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Paneer in Mustard Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed Paneer in Mustard Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Steamed Paneer in Mustard Sauce estimated approx 15min.
To begin with this recipe, we have to first prepare a few components. You can have Steamed Paneer in Mustard Sauce using 9 ingredients and 5 steps. Here is how you cook it.
This can be the best substitute of "Steamed Prawn in mustard sauce" for all the vegans. Relish it with some steamed rice in a weekend afternoon.
Ingredients and spices that need to be Get to make Steamed Paneer in Mustard Sauce:
- 200 gms paneer cut into cubes
- 1 cup grated coconut
- 1 tablespoon mustard paste
- 8 green chillies paste
- 4 green chillies slitted
- 1/2 teaspoon turmeric powder
- as needed Salt
- As Required Sugar
- 1/2 cup mustard oil
Instructions to make Steamed Paneer in Mustard Sauce
- In a container, add the grated coconut, mustard paste, green chillies paste, turmeric powder, salt as per your taste and little bit of sugar to balance the salt. Mix them well.
- Add the mustard oil and again mix them well.
- Add the paneer cubes and mix them well altogether.
- Add slit green chillies on it.
- Microwave it for 5 mins and serve hot with steamed rice.
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