Indian (Bengali) · beginner
Bengali Poppy Seed Pumpkin And Cottage Cheese Stir-Fry
Sweet pumpkin cubes and pan-seared paneer coated in a rich, nutty white poppy seed paste tempered with nigella seeds.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon mustard oil in a pan over medium heat. Sear paneer cubes for 2 minutes until lightly golden; remove and set aside.
- 02
Add remaining mustard oil to the pan. Add nigella seeds and green chilies, letting them crackle for 15 seconds.
- 03
Add pumpkin cubes, turmeric, and salt; toss to coat evenly.
- 04
Cover the pan and cook on medium-low heat for 8 minutes, stirring once, until pumpkin is tender to the fork.
- 05
Fold in the ground poppy seed paste, seared paneer, and 3 tablespoons water; cook uncovered for 4 minutes until paste coats the ingredients thick and cream-like.
- 06
Remove from heat and serve warm alongside steamed rice.
A LITTLE KITCHEN KNOW-HOW
Posto Thick Coating
Adding dense poppy seed paste near the end of cooking to create a creamy, clinging texture without separation.
Notes from the kitchen
- Soak poppy seeds in warm water for 20 minutes before grinding in a high-speed blender to get a smooth, non-gritty paste.
- Keep turmeric minimal so the pale, creamy color of the poppy paste remains prominent.
- Original home-cooking adaptation inspired by Indian (Bengali); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
