How to Cook Bahari Paneer

• Paneer
• Coconut Paste, Grated coconut, coconut milk
• White mustard paste
• Cashew paste
• Ginger paste
• Boiled carrot
• Sliced green chillies
• Dried grapes (Kish-mish)
• Cumin seed
• Vinegar
• Cornflower
• Nirav Bay Leaves (Tejpata)
• Sliced capsicum
• Turmaric powder
• Black pepper
• White oil and Ghee
• Sugar and salt according to taste.

1. At first slice paneer into cubes. Then marinate it with water, salt, black pepper powder, vinegar and keep aside for an hour in a cool place, preferably in a refrigerator but not in deep freeze.

2. Then after one hour marination fry the paneer cubes and capsicum with white oil until it becomes golden brown. After that keep the fried paneers aside in a bowl.

3. Then take one tablespoon ghee and one tablespoon white oil and then add tejpata, cumin seed, sugar, ginger paste, coconut and cashew paste, coconut milk. Then cook it in low flame for 5 minutes.

4. After that add the mustard paste and green chillie slices. And then cook it for 2 minutes.

5. Then add the boiled carrots and mix it up with the preparation.

6. Then add grated coconut, ½ teaspoon turmaric powder, and salt n sugar according to taste.

7. Then add fried paneer and capsicum with it and mix it all up carefully so that the paneers do not break into pieces. Then add some water and boil it.

8. Now put out the flame and cover it with a lid for giving the preparation a standing time.

9. Now your Bahari Paneer is ready to serve. Then pour it in any pot according to your choice, and then spread the grated coconut on the preparation from the top for garnishing.

Now, the dish is ready to eat and enjoy it with rice, fried rice and breads.