Paneer Bhapa Recipe (Bengali Style Steamed Paneer)
Tarla Dalal
• Updated : Jan 03, 2026
Paneer Bhapa recipe is a traditional Bengali delicacy known for its rich aroma and delicate flavors. This Bengali style steamed paneer dish is prepared by coating soft paneer slices in a flavorful paste made with mustard seeds, fresh coconut, and green chillies, then wrapping them in banana leaves and steaming them to perfection. The banana leaf not only locks in moisture but also adds a unique earthy fragrance that makes this dish truly special. If you are looking for a recipe that is simple yet different from everyday paneer dishes, Paneer Bhapa is an excellent choice. It uses minimal oil, making it a healthy vegetarian snack that doesn’t compromise on taste.
Table of Content
The highlight of this authentic Bengali paneer recipe is its steaming method, which keeps the paneer soft, juicy, and full of flavor. The sharpness of mustard paste combined with the subtle sweetness of coconut creates a perfect balance that is typical of Bengali cuisine. Paneer Bhapa can be served as a starter, a tea-time snack, or even as a light dinner option. Even without a traditional steamer, this dish can be easily made using a pan or pressure cooker, making it practical for everyday home cooking.
If you are searching for an easy paneer recipe, a healthy vegetarian snack, or an authentic Bengali recipe, this Paneer Bhapa recipe is a must-try. It is low in oil, high in flavor, and suitable for both beginners and experienced cooks. With simple ingredients and clear steps, this dish fits perfectly into quick meal planning while still offering restaurant-style taste. Once you try it, Paneer Bhapa is sure to become a favorite in your recipe collection.
Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
10 paneer bhapa
Ingredients
For Paneer Bhapa
- 10 thickly sliced paneer (cottage cheese)
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 10 banana leaves (kele ka patta) , cut into 175 mm. x 200 mm.
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1 tsp mustard (rai / sarson) oil or oil
- 1/2 tsp oil for greasing
- 1/2 cup freshly grated coconut
- 1 1/2 tbsp mustard seeds ( rai / sarson)
- 1/2 cup chopped coriander (dhania)
- 1 tsp roughly chopped green chillies
Method
For paneer bhapa
- To make paneer bhapa, combine the grated coconut, mustard seeds, green chillies, coriander and 1/2 cup water in a mixer jar. Blend it into a paste.
- Transfer the paste into a plate and add turmeric powder, salt and mustard oil. Mix well.
- Coat the paneer slices evenly using the paste on all the sides. Keep aside.
- Place a banana leaf on a clean, dry surface, place 1 coated paneer in the center of the leaf.
- Bring two opposite sides of the banana leaf towards the centre overlapping each other.
- Fold the remaining two sides towards the centre overlapping it, and tie it well using a thread.
- Repeat step 4 to 6 to make 9 more paneer bhapa.
- Grease the tava (griddle) using 1/4 tsp of oil and cook 5 paneer bhapa at a time, on a medium flame, till dark brown spots appear on both the sides.
- Repeat step 8 to cook the remaining 5 paneer bhapa in one more batch.
- Unwrap the paneer bhapa from the banana leaves and serve it hot.
Paneer Bhapa, Bengali Paneer Bhapa Recipe recipe with step by step photos
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See the below image of list of ingredients for making paneer bhapa.
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To make paneer bhapa, in a mixer jar, add ½ cup grated coconut.
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Add 1½ tbsp mustard seeds ( rai / sarson).
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Add 1 tsp roughly chopped green chillies.
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Add ½ cup roughly chopped coriander (dhania).
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Add 1/2 cup water.
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Blend it into a semi coarse paste.
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Transfer the paste into a plate.
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Add ½ tsp turmeric powder (haldi).
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Add salt to taste.
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Add 1 tsp mustard (rai / sarson) oil .
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Mix well.
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Coat the paneer slices evenly using the paste on all the sides.
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Keep aside.
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Place a banana leaf on a clean, dry surface.
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Place 1 coated paneer in the center of the leaf.
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Bring two opposite sides of the banana leaf towards the center overlapping each other.
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Fold the remaining two sides towards the center overlapping it, and tie it well using a thread.
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Repeat step 4 to 6 to make 9 more paneer bhapa.
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Grease the tava (griddle) using 1/4 tsp of oil.
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Cook 5 paneer bhapa at a time, on a medium flame.
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Cook till dark brown spots appear on both the sides.
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Unwrap the paneer bhapa from the banana leaves and serve it hot.
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1. What is Paneer Bhapa?
Paneer Bhapa is a traditional Bengali-style steamed paneer dish where paneer slices are coated in a flavorful spice paste and steamed or cooked to infuse all the aromatic flavours.
2. What ingredients are used in Paneer Bhapa?
Typical ingredients include paneer (cottage cheese), turmeric, grated coconut, mustard seeds, coriander, green chillies, mustard oil, salt, and banana leaves (for wrapping).
3. Do I need banana leaves to make it?
Banana leaves are traditional for wrapping the paneer, but if you don’t have them, you can use an alternative steaming method (like a tiffin box or steamer).
4. What does “Bhapa” mean?
“Bhapa” translates to “steamed” in Bengali indicating the cooking technique used for this dish.
5. Can Paneer Bhapa be served with rice?
Yes this dish pairs wonderfully with steamed rice and other Bengali sides like luchi or pulao.
6. How long does it take to prepare?
Prep time is generally around 20 minutes and cooking time about 10 minutes when using traditional cooking methods.
7. Can I adjust the mustard flavour?
Yes mustard seeds and mustard oil give a strong flavour. If you prefer it milder, reduce their quantity to suit your taste.
8. Can I make the spice paste ahead of time?
Yes you can blend the coconut-mustard (or mustard-poppy seed) paste in advance and refrigerate it for a few days for quicker assembly later.
9. Is this dish spicy?
It has a mild to medium heat from green chillies and mustard; adjust chillies to make it more or less spicy.
10. What are quick alternatives to banana leaf steaming?
You can steam the coated paneer in a stainless steel tiffin box inside a pot with water, or use a pressure cooker without the whistle for convenience.
Paneer Bhapa – Cooking Tips
1. Use fresh, soft paneer for best results
Choose malai (creamy) paneer if possible it absorbs the masala well and stays soft after steaming/cooking.
2. Adjust mustard flavour to suit your palate
If you’re not a fan of strong mustard taste, reduce the amount of mustard seeds in the masala paste. You can also balance it with a little extra grated coconut.
3. Don’t stress about tying banana leaves
If you find it tricky to tie banana leaves neatly, simply seal them with a toothpick instead of thread it’s much easier and still works well.
4. Ensure even coating
Make sure each paneer slice is well coated with the spice paste on all sides this helps the flavour penetrate during steaming/cooking.
5. Alternative steaming options
If you don’t have banana leaves or a steamer, you can steam paneer in an airtight steel tiffin box or heat-proof dish placed in a steamer or pressure cooker (without whistle).
6. Keep water out of the cooking tray
If steaming in a box or container, make sure it’s airtight so water doesn’t seep in water logging can make the texture mushy.
7. Serve immediately for best texture
Paneer Bhapa tastes best when served hot or warm the texture and aroma are most enjoyable right after cooking.
8. Pair it well
This dish goes great with steamed rice, pulao, or light Indian breads especially if you want a complete meal feel.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv)per plate
| Energy | 102 Calories |
| Protein | 3.6 g |
| Carbohydrates | 2.8 g |
| Fiber | 0.8 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Click here to view Calories for Paneer Bhapa, Bengali Paneer Bhapa Recipe
The Nutrient info is complete
Asari
March 5, 2015, 3:56 p.m.
Paneer bhapa.. a paneer delicacy.. which has a great flavour of mustard.. i just love this recipe.. as it has a nutty flavour of the coconut.. and the aroma of the banana leaves is just too good..
