Paneer Patiala Recipe
Lip-Smacking Paneer Recipe
The lip-smacking Paneer Patiala recipe
5-6 papadsRoasted or Fried
1/4 cup Coriander LeavesFinely chopped
1 tsp Cumin Powder
1 tsp Turmeric Powder
1 tsp Chili Powder
1/4 cup Dry Fruitsraisins, almonds, cashew nuts - optional
2-3 tsp of fresh Garlic Ginger Paste
2 Tomato puree
1 tsp Cumin
1 tsp Mustard seeds
1 tsp Fennel
2 tsp Garam Masala Powder
As per taste Salt
1-2 tops Oil
Paneer Patiala Recipe
Paneer Patiala is a Paneer Stuffed Papad Rolls in Rich and creamy Gravy. This lip-smacking paneer recipe is truly a royal affair and can be served as a main meal for lunch and dinner. This north Indian recipe is not very popular like kadai paneer or shahi paneer but its unique taste and aroma makes it an ideal dish for parties and festivals. This authentic dish tastes unique and an excellent accompaniment with your paranthas and roti.
Unique Tips to make Paneer Patiala
- You can also stuff and roll papad just like a dosa.
- Add the papad dumplings in the gravy, right before the serving. Don’t stir the papads.
To make Paneer stuffing
firstly, Grate the paneer or if it is homemade then just crumble it finely in a bowl and add salt, cumin powder, chilly powder, turmeric powder in it. Also, combine chopped nuts into this mixture.
Pre-heat some oil in a medium-sized pan. Combine all the mixture in the nonstick frying pan and saute the paneer lightly.
Add 2 tsp of coriander leaves in the mixture and mix it well. Now in a large vessel, pour in some buttermilk. Add salt in it and mix the buttermilk well.
Soak roasted papad in the buttermilk for few minutes so it can get soft a bit. Don’t oversoak the papad otherwise. It will become soggy.
Take this papad out and cut into the desired shape. Stuff the paneer mixture in the papad, seal it properly and set it aside.
To make gravy
Heat some ghee or oil in a nonstick pan and add cumin seeds, fennel seeds and mustard in it. Once it starts spluttering, add ginger-garlic paste, green chillies in it. Stir it well and add onions in it. Also, add turmeric powder and fry this onions paste to brown.
Once onions get brown, pour in the tomato puree and saute this gravy mixture till it leaves the oil on sides.
Add a little water in case of gravy sticking to the bottom of the pan.
Make sure that gravy should be of medium consistency. Also, add salt and masala and allow it to come to a boil. Garnish it with Coriander leaves.
In a medium-sized bowl, place paneer stuffed with papad and add hot gravy in the bowl. Allow it to sit for a few minutes to make sure gravy mixes with papad well.
|1/4 cup Coriander Leaves|
|1 tsp Cumin Powder|
|1 tsp Turmeric Powder|
|1 tsp Chili Powder|
|1/4 cup Dry Fruits|
|2-3 tsp of fresh Garlic Ginger Paste|
|2 Tomato puree|
|1 tsp Cumin|
|1 tsp Mustard seeds|
|1 tsp Fennel|
|2 tsp Garam Masala Powder|
|As per taste Salt|
|1-2 tops Oil|