Chanar Paturi Recipe-A Bengali Paneer Dish With Mustard
Chanar Paturi is an traditional yummy steamed Bengali recipe made of paneer made with mustard paste, coconut and green chilies. Make this for your weekday meal and serve with hot steamed rice or Bengali Luchi with some raita.
Chanar Paturi is an authentic Bengali recipe of paneer that is flavored with mustard, coconut and green chillies and steamed in pumpkin leaves. Paneer is called as Chanar in Bengali language. This recipe is a vegetarian adoption of popular Bengali fish recipe paturi, one of the royal dishes of Bengali cuisine. Pumpkin leaves wrapped parcels of mustard-coated paneer is steamed to make the delicious dish.The basic idea is to cook the paneer in a wilted pumpkin-leaf envelope.
If you like this recipe, you can also try other Vegetable recipes such as
- 250 grams Paneer (Homemade Cottage Cheese)
- 1/4 cup Mustard seeds (Rai/ Kadugu)
- 2 tablespoons Fresh coconut , grated
- 3 Green Chillies , chopped (adjust according to taste)
- 3 teaspoons Mustard oil
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Lemon juice
- 1/2 teaspoon Sugar
- Salt , to taste
- 2 Pumpkin leaves
How to make Chanar Paturi Recipe-A Bengali Paneer Dish With Mustard
To begin making Chanar Paturi, first you will need a bowl that can be covered with a lid and placed in a steamer.
Using the pestle and mortar, make a smooth paste of the mustard seeds using a teaspoon of water, then add the coconut and green chillies to the mustard paste, stir and make the smooth paste. Transfer the paste to a bowl and keep aside until required.
Add mustard paste along with salt, lemon juice, turmeric powder and sugar over the homemade paneer. Mix nicely to evenly coat the paneer with the paste.
Spread mustard oil over both the pumpkin leaves. Transfer the chanar mix onto one of the pumpkin leaves and cover with the another one. Tie the both leaves with thread or toothpick to make a parcel.
Now prepare the steamer by adding water and arrange the bowl in the steamer. Place the pumpkin leaf parcel in the steamer and steam over medium heat for about 5 to 10 minutes.
Heat a teaspoon of mustard oil in iron skillet over medium heat. Arrange the pumpkin leaf in the pan & cook for another 5-6 minutes until the color of the leaf darkens.
Remove the Chanar Paturi from the pan. Open the pumpkin leaf parcel and transfer the Chanar Paturi to serving platter and serve warm.