Chanar Paturi Recipe-A Bengali Paneer Dish With Mustard

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.  Course : Lunch Ingridients : 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 Instructions 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.