Bengali Cuisine,

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal / No Onion No Garlic Paneer Recipe

March 03, 2016 Motions and Emotions 11 Comments

We Bengali's have an affinity towards mustard... We cook in mustard oil, we use mustard sauce (kasundi) as a dip (which is different from English mustard sauce currently available in the superstores) even we like to add mustard paste in our gravies. These days people are trying mustard sauce so they are not surprised. But earlier the situation was not the same! When we used to say we use mustard paste they used to raise the eyebrows thinking about the taste may be. When we add Mustard paste to our curries we normally call it 'Jhal'.

Today I am sharing this Paneer side dish just perfect to pair up with plain hot rice. The recipe name is Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal. I have used mustard paste in it. While making mustard paste it is advised to take both (yellow and black) mustard seeds in equal amount and make a paste. If yellow mustard seed is not available black mustard seeds will do. You can also add one green chilli while making the mustard paste. I have not used any onion or garlic in this recipe, you can try this on your fasting days.

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal


Chana/Homemade Paneer/ Cottage Cheese - 300 gms, cut into square pieces
Salt to taste
Turmeric Powder - 1 teaspoon
Mustard Paste - 2 to 3 tablespoon
Tomato - 1 small, chopped
Sugar - 1/2 teaspoon
Green Chilli - 2
Nigella Seeds/Kalonji - 1 teaspoon
Mustard Oil -3 to 4 tabslespoon


1. Heat oil in a wok and fry the homemade paneer adding salt and turmeric powder. Keep them aside.
2. Same oil add kalonji once they start crackling, add chopped tomatoes and cook until the raw smell is gone.
3. Add sugar, green chilli and turmeric powder. In the mean time, add little water in the mustard paste and stir it. Bigger particles will be settled down, add the top portion in the cooking so it won't give any bitter taste. Mix well with spices.
4. Add the fried paneers and some more water . Adjust the salt and allow to boil for 5 minutes.
5. Add some mustard oil on top before switching off the gas. Serve it with plain rice.


  1. It is my favourite , I also add some poppy seeds paste....looks so tempting

  2. Very new to me . Looks so delicious

  3. so true regarding mustard. I have a few bengali friends and long back when i had their fish fry.. I hated it. But years later like you said mustard became common, I frequented Oh! Calcutta just to have Bengali food dose! :-P Now I dont get mustard oil here and am sure the paste isnt the same as the ones used in burgers.. but can I use that?

  4. Wow ...nice to know You use lots of mustard and mustard oil in cooking...very nice cottage cheese in mustard gravy....just beautiful and yummy ...

  5. darun...eta na bhapeo korey onekey...shob makhiye tiffin koutoi...

  6. Lovely gravy Amrita!
    Will sure try this!

  7. The thick gravy with paneer I so love. Inviting.

  8. this sounds interesting..never tried mustard gravy..looks too uymm

  9. Looks so delicious! I want to try it. My family will love it. Kathy Ramos


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