Chanar Paturi (Paneer / Cottage Cheese cooked, wrapped in Spinach Leaf)

           Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with paneer and cooked, wrapped in spinach leaf instead. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine delicacy in a new avatar. 

          In fact Paturi is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. 

          Besides steaming, it can also be pan fried. This is how our grandmothers use to traditionally make paturi. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world.

• 200 gms. paneer, mashed
• 1/2 cup fresh grated coconut 
• 2 tbsp. mustard seeds
• 2 green chilies
• 10-12 cashew nuts / 2-3 tbsp. poppy seeds
• 2 tbsp. yoghurt, well beaten 
• salt to taste 
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 3 tbsp. mustard oil
• few extra fresh green / red chilies 
• few large spinach leaves, washed & pat dried

        Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander leaves and paneer. 

          Take a spinach leaf and place a small portion of the paneer mix in the centre along with a chili and fold it. Do the same with rest of the paneer mix.

          Arrange the parcels on a greased tray and steam for 5-10 minutes. Serve with hot steamed rice for a great weekend lunch. 

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a paste. 
                  Mix with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander
                  leaves and paneer. 

                  Take a spinach leaf & place a small portion of paneer mix in the center
                  along with a chili.

                                Carefully fold it. Do the same with rest of the paneer mix.

                                  Arrange the parcels on a greased tray.

                                  Steam for 5-10 minutes.

                   Serve with hot steamed rice for a great weekend lunch. 

Chanar Paturi (Paneer / Cottage Cheese Cooked in Banana Leaf - Bengali Cuisine)

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with paneer. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy. 

          In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. This is the latter method. 

          Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. 

• 200 gms. paneer, mashed
• 1/2 cup fresh grated coconut 
• 2 tbsp. mustard seeds
• 2 green chilies
• 10-12 cashew nuts / 2-3 tbsp. poppy seeds
• 2 tbsp. yoghurt, well beaten 
• salt to taste 
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 3 tbsp. mustard oil
• few extra fresh green / red chilies 
• few banana leaves as required

          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander leaves and paneer. 

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place some of the paneer mix in the centre along with a chili and fold them. Tie with a string and keep aside. Do the same with rest of the paneer mix.

          Heat the remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 4-5 minutes.

          Carefully flip them over and cook the other side too till done. Enjoy with hot steamed rice. 

                      Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth
                      paste. Mix with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, 
                      coriander leaves and paneer. 

                     Heat a tawa & place banana leaves on them for a few seconds on both sides. 
                     This helps it to become more pliable so that it can be easily folded.

                        Place some paneer mix in the centre along with a chili & fold them.

                        Tie with a string & keep aside. 

                       Do the same with rest of the paneer mix.

                     Heat remaining oil & gently place all folded banana leaf parcels. Cover &
                     cook for 4-5 minutes.

                        Carefully flip them over & cook the other side too till done. 

                                 Enjoy with hot steamed rice.