PANEER JHINGE POSTO / পনির ঝিঙে পোস্ত

 

PANEER JHINGE POSTO

  INGREDIENT

1)POTATO – 2 PIECES.
2)JHINGE(RIDGE GOURD)- 4 PIECES.
3)MUSTARD OIL – ½ CUP.
4)WATER -1 CUP.
5)TURMERIC POWDER – 1 TEASPOON.
6)SALT – 1 ½   TEASPOON.
7)SUGAR – 1 TEASPOON.
8)PANCH FORON :- ½ TEASPOON.
9)POSTO BATA (POPPY SEEDS PASTE)-4 TEASPOON.
10)ONION – 1 PIECE.
11)CHILI – 2 PIECES.
12)PANEER – 50 GM.

Method :-

1.Heat oil in a pan.

2.Fry Panch-foron for 1 minute.

3.Fry potato pieces with Pinch of turmeric powder on medium flame.

4.Add onion [chopped].Fry for 2 minutes.

5.Add ridge gourd.

6.Add turmeric powder.

 7.Add salt.

 8.Add green chilies.Mix well.

9.Cook for 5-7 minutes with lid on low flame.

10.Add paste of poppy seeds.

 11.Mix well.

12.Add water [1 cup]. Cook for 2-3 minutes.

13.Mix sugar.

14.Add Paneer.Cook for 2 minutes.

15.Paneer jhinge  posto is ready.Serve with plain rice or roti.