Recipe : Patrani Paneer

Ingredients

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

Method

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 Courtesy – Saransh 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.