Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe

Ingredients

• 200 gms Paneer/Cottage Cheese: Diced into Medium-Small Cubes & gently sautéd
• 1 Potato: Medium- Diced in the same size as that of the Paneer- Optional
• 2 tbsp To Taste Salt
• 1/2 tsp Sugar
• 1/2 Tomatoes: Finely Chopped
• 1/4 Cup Plain Yoghurt: Well Whisked with some salt & sugar
• 2-3 Fresh Green Chillies: Slit
• 1/2 Cup Poppyseeds & Melon Seeds Paste
• 1/8 Cup Fresh Grated Coconut: Fresh (Recommended) or else, Desiccated- Optional
• 1 Tempering Spices: Bay Leaf
• 1 Whole Dry Red Chilli
• 1/2 tsp Cumin Seeds
• 1 Green Chilli: Slit
• 1 ” Cinnamon Stick
• 3 Green Cardamoms
• 3-4 Cloves
• 1 Star Anise: Optional
• 1 tbsp Ghee
• 2-3 tbsps Cooking Oil: Any, Veg. Oil

Steps

1. First Up: Slice/Cut up the Paneer into your desired sizes/pieces & set aside by marinating with some salt & turmeric for around 10 mins time- Then, lightly sauté it (this step is completely optional though)- In my family it’s preferred this way always- However, you take your own call on it
2. One important tip- Post, gently sautéing the same if you immerse/soak it in the warm salted water for just a few mins time, it remains absolutely soft & tender as it’s initially, before the sauté- Next, is to prepare the curd mixture- For that, in a separate bowl: Add in the measured curd with some more salt & sugar & well whisk it to keep ready
3. Our Poppyseeds & Melon Seeds Masala Paste, should also be prepared & ready beforehand- In the prepared Curd Mixture- You can choose to add in the rest other dry spices like the Turmeric, Red Chilli Powder (Both- Normal & Kashmiri), Cumins & Coriander Powders, etc. Giving it all a nice mix altogether & set aside for its later use
4. Now, heat up a pan/kadhai, over the medium flame & add in the required amount of cooking oil aforementioned- Add in the tempering spices to it & wait until they get aromatic & start spluttering- Time to add in the Seeds Paste that’s been freshly prepared & some salt, sauté until the raw smell goes off & the oil surfaces upto the pan
5. At this point add in the beaten Curd & Spices Mixture along with a dash of water to it by washing the vessel in which the curd & spices were whisked in & continue sautéing again, until the oil surfaces upto the pan once again- Throw in the Paneer pieces into the gravy mixture now& some more hot water to it & mix everything well together until all’s combined and well blended & incorporated
6. Cover & cook for about 7-8 mins time- keep the flame to the low-medium & stir occasionally in between- Then uncover, adjust the seasonings if required & also the gravy consistency as is required by you- In that case, bring it to a boil once again- Add in the Garam Masala Powder, a dash of ghee & finely chopped coriander leaves & give it all a really good mix until nicely combined and well incorporated altogether
7. Cover it back, turn off the flame & let it rest in its standing position for another 10 mins time before serving it piping hot- Post the given standing time- Dish out & garnish it your way & just dive into it, in about No Time- This DELISH is absolutely ready now to be served piping hot now with your choicest any Indian Breads or hot steamed rice 🍚