Follow these steps for perfect results
Paneer
cubed
Mustard Seeds
ground
Coconut
grated
Green Chilies
chopped
Mustard Oil
Turmeric Powder
Lemon Juice
Sugar
Salt
Pumpkin Leaves
large
Grind mustard seeds with water to form a paste.
Add coconut and green chilies to the mustard paste and grind again.
Transfer the mixture to a bowl.
In a separate bowl, combine the mustard-coconut paste, salt, lemon juice, turmeric powder, sugar, and paneer.
Mix well.
Apply mustard oil to pumpkin leaves.
Place the paneer mixture on the leaves.
Wrap the leaves around the paneer mixture, securing with toothpicks or thread.
Fill a steamer with water.
Place a bowl inside the steamer and put the leaf-wrapped paneer in the bowl.
Cover the steamer and steam for 5-10 minutes.
Remove and serve hot with rice and Began Bhaja (Bengali eggplant fry).
Expert advice for the best results
Adjust the amount of green chilies to control the spice level.
Ensure the leaves are tightly wrapped to prevent leakage during steaming.
Serve immediately after steaming for the best flavor and texture.
Everything you need to know before you start
15 mins
The mustard-coconut paste can be prepared a day in advance.
Serve the leaf-wrapped Chanar Paturi on a plate, garnished with a sprig of cilantro and a drizzle of mustard oil.
Serve hot with steamed rice and Began Bhaja (Bengali eggplant fry).
Pairs well with dal and other Bengali side dishes.
The acidity cuts through the richness of the dish.
Discover the story behind this recipe
A traditional Bengali dish often served during special occasions and festivals.
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