Ilish Sorshe (Hilsa in Mustard Gravy)
Ingredients (Serves 4)
- 4–5 pieces Hilsa (Ilish) fish
- 3 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 2–3 green chilies
- 1/2 tsp turmeric powder
- Salt to taste
- 4–5 tbsp mustard oil
- 1/2 cup warm water
Step 1: Make the Mustard Paste (Critical Step)
- Soak yellow + black mustard seeds in warm water for 15–20 mins.
-
Grind with:
- 1–2 green chilies
- A pinch of salt
- Very little water
Don’t over-grind. It turns bitter. Don’t use hot water. It ruins the taste. Strain if you want smoother gravy (optional).
Step 2: Prepare the Fish
- Wash lightly (don’t over-wash; you lose flavor).
- Rub with salt + turmeric.
- Keep aside for 10 minutes.
Step 3: Cook
- Heat mustard oil until it reaches smoking point (to remove raw smell).
- Lower flame.
- Add mustard paste + ½ cup water.
- Add salt + turmeric (if needed).
- Let it simmer 3–4 minutes (don’t overcook).
- Now gently place the fish pieces.
- Cover and cook on low flame for 6–8 minutes.
- Add slit green chilies.
- Drizzle 1 tsp raw mustard oil on top at the end (authentic flavor).
Final Texture
- Gravy should be medium-thin.
- Oil will slightly float on top.
- Mustard smell should be sharp but not bitter.
Final Texture
Hot steamed rice. Nothing else. No roti. No distractions.
Paneer Butter Masala
Ingredients (Serves 4)
- 250 gm paneer, cut into cubes
- 2 tomatoes, chopped
- 1 onion, roughly chopped
- 2 tbsp butter
- 2 tbsp fresh cream
- 1 tsp Frospice Red Chilli Powder
- ½ tsp Frospice Turmeric Powder
- 1 tsp Frospice Coriander Powder
- 1 tsp Frospice Jeera Powder
- 1 tsp Frospice Garam Masala Powder
- 1 tbsp ginger-garlic paste
- 2 tbsp cooking oil
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Step 1: Prepare the Gravy
- Heat cooking oil and one tablespoon of butter in a pan.
- Add chopped onions and cook until soft.
- Stir in ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until they become tender.
- Allow the mixture to cool and blend into a smooth paste.
Step 2: Cook the Masala
- Heat the remaining butter in the pan.
- Add the prepared tomato gravy and cook for 2–3 minutes.
- Mix in Frospice Turmeric Powder, Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder.
- Cook gently until the spices release their rich aroma.
- Add water and season with salt.
Step 3: Add the Paneer
- Gently add the paneer cubes to the gravy.
- Simmer on low heat for 5–7 minutes so the paneer absorbs the flavours.
- Stir in fresh cream and Frospice Garam Masala Powder.
- Cook for another 2 minutes until the gravy becomes smooth and creamy.
Final Touch
Garnish with fresh coriander leaves and a small swirl of cream. A final sprinkle of Frospice Garam Masala Powder enhances the aroma and gives the dish its signature finish.
Serving Suggestion
Serve hot with butter naan, tandoori roti, kulcha, jeera rice, or steamed basmati rice for a rich and satisfying meal.
Recipe Tips
- Use fresh paneer for a soft and creamy texture.
- Simmer the gravy gently after adding the cream to maintain its smooth consistency.
- Cook the Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder on low heat for a deeper flavour.
- Finish with Frospice Garam Masala Powder just before serving for an authentic restaurant-style aroma.
FAQ
Which Frospice spices are used in Paneer Butter Masala?
This recipe uses Frospice Red Chilli Powder, Frospice Turmeric Powder, Frospice Coriander Powder, Frospice Jeera Powder, and Frospice Garam Masala Powder to create a rich and balanced flavour.
Can I prepare the gravy in advance?
Yes. The gravy can be prepared and refrigerated for up to a day. Simply reheat it and add paneer before serving.
How do I keep the paneer soft?
Cook the paneer on low heat for a few minutes and avoid overcooking to maintain its soft texture.
What can I serve with Paneer Butter Masala?
Paneer Butter Masala pairs perfectly with naan, butter roti, kulcha, lachha paratha, jeera rice, or steamed basmati rice for a complete and delicious meal.
