Tangy Besara Paneer Curry Recipe

About this recipe

A flavorful Odia-style curry featuring paneer simmered in a tangy mustard-based gravy infused with garlic, ginger, and aromatic spices for a comforting lunch meal.

Ingredients

• 200 g Paneer
• 250g Garlic
• 250g Ginger
• - Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 250g Green Chilli
• 400 g Curd
• 200 ml Mustard Oil
• 250g Coriander
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add 20 grams of mustard seeds and let them splutter for 30 seconds, releasing their aroma.
2. Step 2: Add finely chopped garlic (10 g) and ginger (10 g) to the pan. Sauté for 2 minutes until fragrant, then add chopped green chilies (10 g) and cook for another minute.
3. Step 3: Add chopped tomatoes (150 g) to the pan and cook for 5 minutes, stirring occasionally until the tomatoes soften and release their juices. Stir in turmeric (5 g), red chili powder (5 g), and coriander powder (10 g), mixing well.
4. Step 4: In a separate bowl, whisk the curd (100 g) until smooth. Reduce the heat to low and gradually add the curd to the pan, stirring continuously to prevent curdling. Cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Add paneer cubes (200 g) to the pan, followed by 200 ml of water. Increase the heat to medium and simmer for 10 minutes, allowing the paneer to absorb the flavors of the gravy.
6. Step 6: Adjust salt (5 g) to taste and sprinkle freshly chopped coriander leaves (10 g) over the curry. Turn off the heat and let the curry rest for 2 minutes before serving.