Shorshe Posto Paneer With Masala Kochuri Recipe

About this recipe

A rich and creamy mustard-poppy seed paneer curry paired with stuffed Bengali masala kochuri. This dish balances the quintessential Bengali flavors of mustard and posto while providing a high-calorie, protein-rich vegetarian dinner.

Ingredients

• 250g Green Chilli
• - Smiles-crispy Happy Potatoes-750 Gms
• - Red Chilli
• 200 g Paneer
• 250 Gms Poppy Seeds
• 250 G Fennel Seeds / Saunf 250 G
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 10G Salt
• 500 G Sugar
• 500 g Ghee
• 500 Gms Maida

Instructions

1. Step 1: Grind the soaked mustard seeds, poppy seeds, and 1 green chili into a smooth paste.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan. Add the paste and sauté for 2-3 minutes. Mix in turmeric powder, salt, and 1/2 cup of water to create a creamy sauce.
3. Step 3: Add the paneer cubes to the sauce and simmer for 5-7 minutes. Garnish with slit green chilies and set aside.
4. Step 4: To make the masala stuffing, heat 1 tablespoon mustard oil in a pan. Add fennel seeds, dry red chili, and mashed potatoes. Season with garam masala, sugar, and salt. Sauté for 3-4 minutes, then cool.
5. Step 5: In a mixing bowl, combine maida, salt, ghee, and warm water to form a soft dough. Rest for 15 minutes.
6. Step 6: Divide the dough into equal portions. Flatten each portion, fill it with the masala stuffing, and seal to form a ball. Roll out lightly to form round discs.
7. Step 7: Heat vegetable oil in a deep pan. Fry the kochuri one at a time until puffed and golden on both sides. Drain on paper towels.
8. Step 8: Serve the Shorshe Posto Paneer with hot Masala Kochuri.