Bhapa Shorshe Paneer is a traditional Bengali dish prepared on special occasions. This dish is a vegetarian take on the classic “Bhapa Shorshe Ilish” (steamed mustard hilsa fish), replacing the fish with paneer (Indian cottage cheese).
Bhapa Shorshe Paneer is aromatic, pungent, and rich—yet light, healthy, and very simple to prepare.
Why You’ll Love Bhapa Shorshe Paneer ?
- ✅ Quick and easy – Ready in under 30 minutes
- ✅ No frying or heavy cream – Just pure, healthy ingredients
- ✅ Vegetarian + Gluten-Free
- ✅ Perfect with steamed rice for a light, comforting meal
- ✅ A great way to explore regional Indian cuisine
When you think of Bengali cuisine, two ingredients instantly come to mind – mustard (shorshe) and mustard oil. These ingredients create the soul of many Bengali dishes!
This dish is a steamed paneer recipe where soft cottage cheese cubes are marinated in a pungent mustard-yogurt paste and gently steamed to perfection. It’s not only aromatic and healthy, but also bursting with bold, rustic flavors.
Whether you’re new to Bengali cooking or looking for a unique Indian paneer recipe, this one’s a must-try!
If you love seafood, try this Bhapa Ilish
Ingredients you need for Shorshe Bhapa Paneer
Paneer – Use good quality soft paneer. You can make paneer at home too and here is homemade paneer recipe. If you buy store bought and the paneer doesn’t feel soft, then dunk it in hot water with some salt.
Mustard Seeds – I like to you a mix of yellow and black mustard seeds. You can choose to use just yellow if you like.
Poppy Seeds – I also like to add a little bit of poppy seed to the mustard sauce. It gives a creamy texture.
Yogurt – Yogurt will create a lovely balance to the taste when mixed with the pungent mustard sauce.
Turmeric and salt – Salt for seasoning and turmeric for color.
Green Chili – You cannot skip the refreshing flavor of green chili in this dish. It adds the flavor and heat which cannot be substituted with any kind of chili powder.
Mustard Oil – While mustard seed is the key to making the sauce, mustard oil adds aroma and then an extra boost of pungent heat.
As you can see, the ingredient list is very small, and the steps are even smaller. This is a dish you can make even on a busy weekday!
Steps to prepare Shorshe Bhapa Paneer
1- Soak the yellow mustard seeds, black mustard seeds and poppy seeds for about 30 minutes. Soaking is optional, but I like to do it as I feel that it makes the texture of the sauce smoother
2- Blend the soaked mustard seeds and poppy seeds to a smooth consistency.
3- Add yogurt, salt and turmeric powder and blend again.
4- Slice the paneer into small cubes and if the paneer feels hard, soak it in hot water for some time.
5- Pour the mustard sauce to a container that you can use to steam. Typically, a steel container is used, but I don’t have any, and so I used a ceramic one. Add the paneer pieces and mix it around.
6- Drizzle mustard oil and few slit green chilies on top.
7- Cover and steam for 15 minutes in medium heat.
8 – Enjoy Bhapa Shorshe Paneer warm with steamed white rice.
Serving Suggestions
- Garnish with a bit more mustard oil or a few more green chilies.
- Serve with a side of begun bhaja (fried eggplant) or dal for a complete Bengali meal.
- Can be eaten warm or at room temperature.
FAQS
“Bhapa” means steamed. It’s a popular cooking method in Bengali cuisine where ingredients are steamed with mustard paste or coconut-based sauces.
Technically, yes – but mustard oil is what gives this dish its authentic pungent kick. You can substitute with regular oil, but the taste won’t be the same.
Yes! Refrigerate for up to 2 days. Reheat gently or serve cold – the flavors often deepen after resting.
Soak mustard seeds before grinding. Use more yellow mustard and less black.
Adding a little coconut, yogurt, or poppy seeds helps mellow it down.
Bengali Vegetarian Dishes to try
Kumro Palak (Pumpkin with Spinach)
Bhapa Shorshe Paneer
Bhapa Shorshe Paneer is a traditional Bengali dish prepared on special occasions. This dish is a vegetarian take on the classic “Bhapa Shorshe Ilish” (steamed mustard hilsa fish), replacing the fish with paneer (Indian cottage cheese).
Ingredients
- 1.5 tablespoon Yellow mustard seeds
- 1 tablespoon Black mustard seeds
- 1 tablespoon White Poppy seeds
- 2.5 tablespoon Yogurt
- 1 teaspoon Salt
- ¼ teaspoon Turmeric powder
- 2 tablespoon Mustard oil
- 3 Green chili
Instructions
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Soak the mustard seeds and poppy seeds for 30 minutes to an hour. Then strain and blend it with little water.
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Add yogurt turmeric powder and salt to the blended mustard and blend again to make a smooth sauce.
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Slice the paneer pieces in bite size portions.
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Pour the mustard sauce to a bowl that can be used to steam. Add the paneer pieces and mix it around.
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Drizzle mustard oil on top and add green chilies slit in half.
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Cover and steam for 15 minutes.
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Serve Bhapa Shorshe Paneer warm and enjoy with steamed white rice.
