Lebu pata bhapa paneer
My Naboborsho this year was as (meh!)as the year in general. My yearly bout of summer fever decided to come a night before the Nabobarsho, completely draining me of every iota of energy. I spent the entire day on liquids, only to be able to eat tiny morsels of solid food last night. The good part is, that when I get back to recovering, I recover really fast.
So today, my appetite is almost back and I was craving something light, fragrant and special for lunch. In the strangest twist possible, I was craving paneer! It is either the fever, or the lockdown, or both! Thankfully there was some paneer lying in the refrigerator, which was turned into this silky smooth, light curry with a few lemon leaves and punchy, fragrant chillies from our balcony garden, and a handful of other ingredients.
A tad belated, but Shubho Naboborsho from ours to yours.
Lebu Pata Bhapa Paneer
Paneer: 250 GM’s, cubed; Lemon leaves: 6 or 1/2 tsp lemon zest; Yogurt: 1/2 cup; Ginger: 1 inch; Fresh red chilli (green would also do): 2 or as per your preference; Fennel seeds: 1/4 tsp; Rice flour or plain white flour: 1/2.tsp; Salt and sugar to taste; Mustard oil: 1 tbsp
1. In a blender make a smooth paste with all the ingredients except paneer and mustard oil. Add 1/4 cup water to the paste and give it one blitz.
2. Marinate the paneer cubes in the paste for minimum 30 minutes.
3. Transfer the paneer with the marinade to a steel container with water proof lid.
4. Drizzle the mustard oil on top.
5. Secure the lid and steam it in a bamboo steamer for 30 minutes; or set the container in a pressure cooker, half submerged in hot water and pressure cook for one whistle over low heat.
6. Enjoy with steamed white rice.
