Recipe : Patrani Paneer


  1. Soft Paneer/Chenna 300 gms.
  2. Banana leaf. 1 no.
  3. Saffron strands – few

To be ground to paste :

  1. Fresh Coriander leaves – 2 tbsps.
  2. Fresh coconut grated – 3 heaped tbsp.
  3. Raw mango grated – ½ cup
  4. Curry leaves paste – 1 tsp
  5. Green chillies – 2 nos.
  6. Cashewnuts – 6 – 8 nos.
  7. Sugar – 2tsp
  8. Lemon juice – 1tbsp
  9. Salt to taste


  1. Make a fine paste of the ingredients mentioned in the paste section.
  2. Now cook this mixture on medium flame for 4 – 5 minutes until raw smell of mango has reduced and coconut smells nutty.
  3. In the meanwhile finely mash the paneer or chenna if available.
  4. Soak saffron strands in 1 tbsp warm milk.
  5. Add Saffron to the paste that’s being cooked. Take it off heat in 1 minute.
  6. Now mix the paneer and paste together nicely.
  7. Wrap 50 gms of panner in one banana leaf parcel. Wrap it like a book fold and then tuck the two ends in. You can also tie the parcel with a thread.
  8. Now steam these parcels for 8 – 10 minutes.

Serve these hot parcels as it is. Let the guest open them and enjoy the hot patrani paneer.

Recipe CourtesySaransh Goila is an Anchor and Chef Consultant for Food Food channel and is also a Food Columnist. Saransh’s specialty is contemporary Indian food, with varied knowledge of Italian food & bakery and confectionery as well.

What do you think?

Written by Smita Diwan

Smita Diwan is a Media & Communication evangelist with 15+ years of steady growth. She has served across diverse verticals of Broadcast Journalism, Corporate Communications, Digital Media and Public Relations. A fitness enthusiast, Smita devotes her ‘rare’ free-time to yoga and meditation. As she strongly believes that the right balance is the key to steady growth.

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Photos : Resort Collection 2014

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