Paneer Paturi recipe: Bored with the usual? Try this lip-smacking Bengali dish

New Delhi: Paneer, whether you cook it with palak, matar, garlic, butter masala or as tikka, makhani gravy, kadai masala gravy or restaurant-style Chinese cuisine, you name it, is a classic, delicious dish. But a traditional Bengali dish, popularly known as paneer paturi, will just blow your mind away if you try it for the first time. Usually, in the traditional paturi, fish is cooked, but paneer paturi is its vegetarian alternative, featuring paneer’s rich texture and flavour.

Paneer paturi is made typically by marinating paneer cubes in a mixture of mustard paste, spices, and yoghurt, wrapping them in banana leaves and steaming or grilling until cooked through. Few food lovers even add coconut to paneer paturi. This cooking method infuses the paneer with a unique flavour and aroma, creating a subtle earthy taste and a tender, juicy result that is both nutritious and a culinary experience. Its simplicity, lack of onion and garlic, and suitability for multiple occasions make it a beloved and celebrated dish. Read further for the recipe and ingredients.

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Here is the list of ingredients to make a lip-smacking paneer paturi dish.

Ingredients

Black mustard seeds: 3 tbsp

White mustard seeds: 3 tbsp

Green chilli: 3 pcs

Salt: ½ tbsp

Turmeric: 1 tsp

Poppy seeds: 1 tbsp

Sugar: ½ tbsp

Mustard oil: 1 tbsp

Sour curd: 2 tbsp

Grated coconut: ¼ cup

Thick sliced paneer: 4-5 pcs

Banana leaves for wrapping

Cooking methods

Here is the step-by-step guide to make paneer paturi.

1. Prepare the masala paste by blending black and white mustard seeds with green chillies, salt, turmeric powder, poppy seeds, sugar, mustard oil, sour curd, and grated coconut. Pour a little water and make it into a smooth, flavourful paste.

2. Take the thick slices of paneer and coat them with the prepared masala paste. Make sure each slice is evenly covered, allowing the flavours to seep in for better taste.

3. Take clean and pliable banana leaves to wrap each coated paneer slice. Fold the banana leaves and tie with a thin banana stem or thread to ensure the edges are tucked in.

4. Heat mustard oil in a pan until it begins to shimmer. Place the banana leaf-wrapped paneer in the pan. Cook each side until they turn golden brown, absorbing the spices and mustard oil. Cover the pan with a lid to allow the paneer to cook thoroughly inside the wraps.

5. Once the cooking is finished, remove the paneer in banana leaf from the pan. Gently unwrap the banana leaves to reveal the beautifully spiced paneer. The aroma of the spices mixed with the sweetness of the coconut will be irresistible.

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6. Serve the paneer paturi with hot steamed rice, or roti or enjoy it on its own. You can also serve it with a side of cucumber raita or mint chutney to balance the flavours.

As Durga Puja 2025 approaches, make paneer paturi at your home. It will not only be a delightful treat for your taste buds but will also please the Goddess and impress your guests.