Chanar Paturi Recipe – A Bengali Paneer Delight with Mustard
Chanar Paturi is an exquisite and flavorful Bengali vegetarian dish that brings together the rich taste of homemade paneer (called chanar in Bengali) with aromatic mustard, coconut, and green chillies. Steamed in pumpkin leaves, this recipe is a vegetarian adaptation of the popular Bengali fish dish, Paturi, a royal preparation found in Bengali cuisine. The traditional Paturi recipe involves steaming fish wrapped in aromatic leaves, but this vegetarian version swaps the fish for paneer, making it a perfect dish for those looking for a delicious, protein-packed, and plant-based option.
The beauty of Chanar Paturi lies not only in its unique flavor but also in its cooking method. The paneer is coated with a blend of mustard paste, fresh coconut, and spices, then wrapped in pumpkin leaves and steamed to perfection. The result is a delightful fusion of flavors and textures that are truly authentic to Bengali cuisine.
Cuisine: Bengali
Course: Lunch
Diet: High Protein Vegetarian
Ingredients for Chanar Paturi
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams |
| Mustard seeds (Rai/ Kadugu) | 1/4 cup |
| Fresh coconut (grated) | 2 tablespoons |
| Green Chillies (chopped) | 3 (adjust according to taste) |
| Mustard oil | 3 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Pumpkin leaves | 2 leaves |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 10g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 150mg |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2-3
Instructions for Making Chanar Paturi
-
Prepare the Mustard Paste:
Begin by making the mustard paste, which is the key flavoring ingredient for this dish. In a pestle and mortar, grind the mustard seeds with a teaspoon of water to form a smooth paste. Once done, add the grated coconut and chopped green chillies to the mustard paste. Continue to grind until the mixture is smooth and well-combined. Set aside the prepared paste for later use. -
Prepare the Paneer:
Now, take your homemade paneer (cottage cheese) and cut it into medium-sized cubes or slices. In a mixing bowl, add the mustard paste, salt, turmeric powder, sugar, and lemon juice to the paneer. Gently mix all the ingredients together to evenly coat the paneer with the flavorful mustard-coconut paste. -
Prepare the Pumpkin Leaves:
The next step involves preparing the pumpkin leaves, which will serve as the wrapping for the paneer. Wash the pumpkin leaves thoroughly and pat them dry with a kitchen towel. Use a brush or your hands to spread a thin layer of mustard oil on both sides of each leaf. This helps the leaves become more pliable and prevents them from sticking together during the steaming process. -
Wrap the Paneer in Pumpkin Leaves:
Take one pumpkin leaf and place the mustard-coated paneer mixture on top. Carefully fold the leaf over the paneer and cover it with another pumpkin leaf, creating a neat parcel. If the leaves are large enough, you can overlap them slightly to ensure the paneer is fully enclosed. Secure the parcel by tying the edges with kitchen twine or using toothpicks. The goal is to form a compact and sealed parcel that will hold together during steaming. -
Steam the Chanar Paturi:
Now, you are ready to steam your Chanar Paturi. Prepare a steamer or a large pot with a steaming rack. Place the pumpkin-leaf parcels inside the steamer, ensuring they are not overcrowded and can steam evenly. Cover the steamer and allow the parcels to steam for about 30-40 minutes. The paneer will cook gently in the aromatic steam, absorbing the flavors of mustard and coconut. -
Serve and Enjoy:
Once the parcels are done steaming, carefully remove them from the steamer and let them cool for a minute before unwrapping. Serve the Chanar Paturi hot with steamed rice, dal, or any of your favorite Bengali accompaniments. The rich, spicy, and slightly tangy flavors will transport you to the heart of Bengali cuisine.
Tips for Making Perfect Chanar Paturi:
- Paneer: For the best results, use fresh homemade paneer. The texture of homemade paneer is softer and more absorbent, which allows it to better soak in the mustard-coconut mixture.
- Adjusting Spice Level: The recipe calls for 3 green chillies, but you can adjust this according to your heat tolerance. If you prefer a milder flavor, reduce the number of chillies, or deseed them before adding.
- Pumpkin Leaves: Pumpkin leaves are traditionally used for wrapping, but you can substitute with other large, sturdy green leaves such as banana leaves, if pumpkin leaves are not available. Just ensure that the leaves are large enough to wrap around the paneer without tearing.
Why You’ll Love This Recipe:
Chanar Paturi is a must-try for anyone who loves the bold, flavorful dishes of Bengali cuisine. The combination of mustard seeds, coconut, and green chillies creates a spicy, tangy paste that infuses the soft homemade paneer with a unique, aromatic flavor. The pumpkin leaves lend an earthy aroma to the dish, making it a truly authentic Bengali experience.
This dish is an excellent choice for a high-protein vegetarian lunch, packed with the goodness of paneer, mustard, and coconut. Plus, it’s incredibly versatile—whether you serve it with a simple plate of rice or with a more elaborate Bengali meal, Chanar Paturi is guaranteed to impress.
Enjoy this delightful Bengali treat and bring a taste of Bengal into your kitchen with this unique and wholesome recipe!
