Patauri is a very popular dish cooked in fresh banana leaves or pumpkin leaves. Today's post is my Grandmother's fav recipe. Basically shorshe bata (mustard paste) is the base and bhetki/ paneer/ chingri is wrapped in banana leaf and then either you can steam or roast. The delicate paneer pieces with vibrant flavour is sure to win heart for vegetarians.
250 gms Cottage cheese
4-5 tbsp Mustard seeds (dip in warm water along with 1 tsp vinegar)
1 tbsp Poppy seeds
1/2 tsp Turmeric powder
Pinch of Sugar
2 tbsp Mustard oil
4-5 Green chillies, adjust to your taste
Salt to taste
3-4 lemon drops
Few banana leaves
Threads for wrapping or toothpicks
Clean and cut the banana leaves, remove the stem that runs through the middle and dip in a large bucket of warm water. This will allow the parcel to mold easily. Apply mustard oil on one side and keep aside.
Cut Paneer pieces in big chinks and sprinkle some salt and turmeric powder. Leave this for 10-15 minutes. Make a paste of mustard seeds, poppy seeds with very little water and grind to make a smooth paste.
Now place the marinated paneer chunks in the center of banana leaf (glossy side up) and add the remaining marinade on it, slit green chillies, add lemon juice and top it with a generous amount of mustard oil. Fold to make it a parcel and tie with a cotton tread or toothpick.
Place a non-stick pan on low flame and place the banana parcels and drizzle some oil around it. Cover with lid and roast for 7-8 minutes and make sure it is cooked from both the sides. By now the color of the leave parcels should also change.
Discard the threads from the parcel and you can transfer the paneer pieces into a serving plate or can have it directly from the leaf. Best to go with rice. Delicious paneer Paturi is ready to tickle your tastebuds.