Bengali Chingri Bhapa

Bengali Chingri Bhapa is a delightful and aromatic steamed dish traditionally made with prawns, transformed here into a vegetarian version using spiced paneer. This dish is rich in flavors and perfect for a brunch, served with steamed rice or parathas.

Ingredients

• Paneer - 200 grams
• Mustard seeds - 2 tablespoons
• Popu (black mustard) - 1 teaspoon
• Coconut, grated - 3 tablespoons
• Green chilies - 2 (adjust to taste)
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Mustard oil - 1 tablespoon
• Fresh coriander leaves - for garnish

Steps

1. Soak the mustard seeds in water for about 30 minutes, then drain and blend with green chilies, turmeric powder, and salt to form a smooth paste.
2. Cut the paneer into cubes and mix with the mustard paste, ensuring the paneer is well coated.
3. Add grated coconut and mustard oil to the mixture, and combine well.
4. Transfer the mixture into a greased steel bowl or any heat-proof dish.
5. Fill a steamer pot with water and bring it to a boil. Place the bowl with the paneer mixture in the steamer.
6. Cover and steam for about 20 minutes until the paneer is cooked through and has absorbed the flavors.
7. Once done, remove the bowl from the steamer and let it cool slightly before serving.
8. Garnish with fresh coriander leaves and serve hot with steamed rice or parathas.

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 56 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein due to paneer, which supports muscle health.
• Contains mustard seeds that may help with digestion and metabolism.

Tags