Bangladeshi Paneer Bhuna with Fresh Coriander Leaves
A flavorful paneer dish simmered with aromatic spices and herbs.
Explore a classic Bangladeshi delicacy featuring soft paneer cubes cooked in a rich, spicy sauce, perfectly balanced with fresh coriander leaves.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Spice Mix
For the Paneer
For the Bhuna Sauce
For Garnish and Serving
Preparation
Preparing the Spice Mix
Roast Spices
Dry roast cumin, coriander seeds, dried chilies, and cinnamon in a pan until fragrant.
Grind Spices
Let them cool, then grind into a fine powder.
Preparing the Paneer
Heat Oil
Heat oil in a pan over medium heat.
If paneer feels hard, soak paneer in warm water for 10 minutes before cooking.
Add Paneer and Turmeric
Add paneer cubes and sprinkle with turmeric.
Sauté Paneer
Sauté until golden, then set aside.
Ensure the paneer does not overcook to maintain its softness.
Cooking Process
Sauté Aromatics
In the same pan, add oil and cook onions, garlic, and ginger until golden brown.
Develop Sauce
Stir in tomatoes, ground spice mix, and water. Cook until the sauce thickens.
Final Simmer
Gently add sautéed paneer to the sauce, simmer for 5-7 minutes.
Plating & Serving
Bangladeshi Paneer Bhuna with Fresh Coriander Leaves
Bangladeshi Paneer Bhuna with Fresh Coriander Leaves
Serve & Garnish
Serve the Paneer Bhuna hot, garnished with fresh coriander leaves and lemon wedges for an added citrus note.