Soak mustard seed and poppy seed in little water for 15 minutes and make a fine paste by adding 3 roughly cut green chillies. Keep the paste aside.

Take a steel container (something dabba type) with a tight lid. If you don’t have one, you can cover any steel vessel with aluminium foil.

In the vessel, mix the mustard-poppy paste with yogurt, turmeric powder, salt and mustard oil. If you find the mixture very thick, you can add some water. Remember, adding water is completely optional.

Add paneer to the mixture and give a proper mix. Cover the lid (or with aluminium foil) and marinate for 30 minutes.

Heat 1-1.5 cup water in a steamer and put the closed steel vessel directly in it. On medium flame, steam for 20 minutes. Don’t overcook, else the paneer will turn rubbery.

Once it’s done, remove from the steamer, open the lid and you can garnish with coriander leaves if you want.

Your Bhapa Paneer is ready to be served now.