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Parcels of mustard-coated paneer steamed in banana leaves for a perfect evening.The basic idea is to cook the paneer in a wilted banana-leaf envelope. If you do not find banana leaves at your local grocers, you may use tender pumpkin leaves or a foil instead. However, the hallmark of this dish is its distinctive aroma, which only a banana leaf can lend. This is an adaptation of the famous fish paturi, one of the royal dishes from Bengal.
- Take a wilted Banana leaf and pour 1 tsp of the mixture onto the middle of the leave.
- On the mixture place a piece of paneer and then 3 tsp more of the mixture, taking care that the whole slice is covered with the mixture.
- Place one slit green chilli on each paneer slice and 1/4 tsp of mustard oil on it.
- Fold the Banana Leaf, like a parcel and fasten it with a string.
- Similarly tie all the slices of paneer.
- Place all the pieces inside a steamer and steam for about 10 minutes.
- You can also bake it alternatively in a pre-heated oven on 450 Degrees for 20 min.
- Serve immediately.
This recipe was contributed by sjcodel on 03 Apr 2012
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