Name: Paneer Paturi recipe by Moumita Malla at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Homemade crumbled paneer or store bought - 2 cups (if you using store bought then crumble it properly); Bengali mustard sauce (kasundi) or English mustard - 2 tablespoons; Coconut paste - 2 teaspoons; Grated coconut - 1 tablespoon; Green chili paste - 1 teaspoon; Green chili - 4; Turmeric powder - 1/2teaspoon; Salt to taste; Banana leaf - 1 big (cut into 10"× 8" rectangle shape); Mustard oil - 1+1 teaspoon; Simple stitching thread or toothpick - few

Ingredients Serving: 4

Homemade crumbled paneer or store bought - 2 cups (if you using store bought then crumble it properly)
Bengali mustard sauce (kasundi) or English mustard - 2 tablespoons
Coconut paste - 2 teaspoons
Grated coconut - 1 tablespoon
Green chili paste - 1 teaspoon
Green chili - 4
Turmeric powder - 1/2teaspoon
Salt to taste
Banana leaf - 1 big (cut into 10"× 8" rectangle shape)
Mustard oil - 1+1 teaspoon
Simple stitching thread or toothpick - few

Instructions

Take chena into a bowl and add turmeric powder, salt, mustard sauce or Kasundi, green chili paste, coconut paste, one teaspoon mustard oil and chopped coriander leaves. Mix and knead all together to make a fine mixture.
Warm the banana leaves over an open flame for 30 seconds, make sure it does not get burnt. Put banana leaves glossy side up over a big plate, rub with mustard oil.
Place one ball of paneer on the greased part of banana leaf and flatten this with your hand (make a rectangle shape). Place one green chili on top.
Fold the banana leaf to make a square pocket, tie with toothpick or thread.
Now take a non-stick pan, grease some oil and place the banana leaf wrapped Paneer on it. Close the pan with lid and cook on medium flame on each side or until banana leaves are light brown.
Serve it with hot rice.

Similar Recipes