Paneer Nirvana: MasterChef Aruna Vijay Has An Unusual Onam Recipe Wrapped In Banana Leaf

Some dishes don’t just feed hunger, they feed hearts. Chef Aruna Vijay (@aruna_vijay_masterchef) has just introduced one of those: Paneer Nirvana. Steamed in banana leaf with coconut milk, curry leaves, and raw mango, it embodies finesse and balance. It is an unusual Onam recipe, destined to make your platter festive.

An Erratic Take On A Classic Paneer Recipe

 

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A post shared by Aruna Vijay (@aruna_vijay_masterchef)

Imagine paneer not smothered under heavy masala but gently coaxed into flavour and steamed inside a banana leaf with coconut milk, curry leaves, green chillies, raw mango and ginger. It defines the kind of cooking that feels almost meditative: a quick sear on a hot tawa for those golden edges, then a slow finish in a covered pot so the coconut milk perfumes. 

It is clean, light and very Kerala-core in its lean towards coconut and curry leaf. And yet, it is playful enough to pass for weeknight comfort. The dish swears by the banana leaf and its faintly earthy and herbaceous aroma, which keeps the dish from being just another paneer curry. 

The sharp slivers of raw mango wake the whole thing up; a final grind of black pepper tightens it together without stepping on the coconut’s silkiness. “If anyone is a paneer ka deewana,” the creator insists, “this dish is a must-try.” Serve it with appam, neer dosa or plain steamed rice, and you’ll see what she means.

Also Read: ‘It’s Surely A Calamity!’ Netizens Slam Bizarre Viral Mango Paneer Curry

How To Make Paneer Nirvana At Home?

Ingredients Of Paneer Nirvana

To marinate:

• Paneer – 200 g, cut into 2 thick slices
• Turmeric powder – 1 tsp
• Red chilli powder – 2 tsp
• Black pepper – 1 tsp
• Salt – to taste
• Lemon juice – ½
• Oil – 1 tsp
• Curry leaves – a few

To cook:

• Oil – a little, to grease the pot
• Banana leaf – 1
• Coconut milk – ½ cup
• Green chillies – 2, slit
• Ginger – 1-inch piece, julienned
• Raw mango – thin slits, lengthwise
• Curry leaves – a few
• Black pepper – 1 tsp

Recipe Of Paneer Nirvana

1. Toss the paneer with the marinade and let it sit for 10 minutes.
2. Pan-fry on a hot tawa until both sides take on a golden crust.
3. Oil the inside of a mud pot (or any heavy pan) and line it with a banana leaf.
4. Place the paneer in, then pour over coconut milk. Add green chillies, ginger, raw mango, curry leaves and black pepper.
5. Cover the vessel and cook over a low flame for 10–12 minutes, until everything has had a chance to mingle.
6. Rest for 2 minutes before lifting the lid. Serve steaming hot.

Also Read: This Crispy Paneer Parmigiana Recipe By Chef Sneha Singhi Is The Perfect Dinner Dish

Want more tang? Sneak in extra raw mango or a dash of thin coconut milk right before serving. This dish loves company: soft appams, neer dosa, plain rice, or even crispy laccha parathas. Don’t forget a final scatter of curry leaves and cracked pepper before it hits the table.

Cover Image Courtesy: aruna_vijay_masterchef/Instagram