Sorshe Posto Diye Chaana

Ingredients :

Cottage Cheese (Chaana/Paneer ).......................................250 grams cut into cubes

Poppy Seed Paste (Posto Bata)...........................................4 tbsp

Mustard Seed Paste(Sorshe Bata)........................................2 tbsp

Mustard Oil (Sorsher Tel).....................................................4-6 tbsp

Onion Paste (Peyaj Bata)......................................................2 tbsp

Tomato Paste (Tomato Bata)................................................2 tbsp

Green Chilly (Kaancha Lonka)..............................................4-6,slit

Turmeric Powder (Holud Guro).............................................1/2 tsp

Red Chilly powder (Lal Lonka Guro).....................................1 tsp

Salt (Noon)...........................................................................as per taste

Sugar (Chini).........................................................................as per taste

For tempering :

Red Chillies,dry.....................................................................2

How I Prepared the dish:

                    I  usually cut the cottage cheese into small cubes and then stir- fry them, but if you don't want to , then its fine to add straight away to the prepared gravy without frying.

                     In a wok, heat the mustard oil and saute the cottage cheese pieces lightly. Keep aside.

                      In the motar and pestle, I grind the poppy seeds, white mustard seeds , onions, tomatoes separately to a fine paste.

                    In  the oil , add the whole red chillies and onion paste and saute well. Then add the tomato paste and saute till oil separates . 

             Next add the spices..... turmeric powder, red chilly powder, salt and sugar.

Also add the poppy seed paste and the mustard seed paste and saute.

Add a few table spoons of water while frying so that the spices don't burn.

                    When all are well done add the cottage cheese pieces ,1/2 cup of hot water and let it cook on medium flame.

This dish does not have a soupy gravy . All the spices stick around the chana and its a almost dry dish that goes very well with paratha and butter naan. I often serve it with whole wheat roti's as well.