Paneer Patiala | Paneer Patiyala Recipe

Paneer patiala is one of the delicious dishes from Punjab, India. Like any other Punjabi dish, the gravy of this dish is rich, creamy, thick, and spicy. For this recipe, we need to use papad to fill paneer stuffing in it and make a roll. Then, fried paneer-stuffed papad rolls are shallow fried and served with the gravy. Even though this dish is delicious, it is a long and difficult one to make. Follow my step-by-step recipe to make this dish at home.

Paneer Patiala

Vidya

Paneer patiala is a delicious dish from Punjab, India. Papad rolls made with paneer stuffing are served with a creamy and spicy gravy. The gravy is made with tomato puree and other spices. Try this restau-rant-style dish at home for your next dinner.

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine Indian, Punjabi

Servings 3 people

Ingredients

  

For onion-tomato masala

• 2 tbsp oil
• ½ tsp cumin seeds
• 1 cup onions, finely chopped
• 1 tsp ginger garlic, crushed
• 1 tsp green chilies, chopped
• ¼ tsp turmeric powder
• ½ tsp kashmiri red chili powder
• ½ cup tomatoes, chopped
• ½ tsp salt
• 1 tsp coriander leaves, chopped

For gravy paste

• 1½ cup onions, chopped
• 5 garlic cloves
• ½ inch ginger
• 3 green cardamoms
• 3 cloves
• ½ inch cinnamon
• 1 tejpatta (Indian bay leaf)
• 1 black cardamom
• 12 cashews
• ¼ tsp salt
• ½ tsp turmeric powder
• ½ cup water

For gravy

• 1 tbsp oil
• 1 tbsp butter
• 1 tsp ginger-garlic paste
• 1 tsp kashmiri red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ cup tomato puree
• ¼ tsp salt
• ½ cup water
• ½ tsp garam masala
• ½ tsp kasuri methi
• 1 tbsp paneer, crushed
• 2 tbsp cream
• 1 tbsp coriander leaves
• ¼ tsp sugar

For papad stuffing

• 200 gm paneer, crushed
• 1 cheese cube, grated
• ½ tsp ginger crushed
• 1 tsp green chili, chopped
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp kashmiri red chili powder
• ¼ tsp salt
• 2 tbsp onions chopped
• ½ tsp kasuri methi
• 2 tsp coriander leaves, chopped

For frying

• 4 tbsp oil

Instructions

 

• Heat 2 tbsp oil in a kadai on medium heat. Add ½ tsp cumin seeds, and once they start crackling, add 1 cup finely chopped onions. Stir and fry onions for 2 min.
• Add 1 tsp crushed ginger, 1 tsp crushed garlic, and 1 tsp chopped green chilies. Mix well and fry for a minute.
• Add ¼ tsp turmeric powder, 1½ tsp kashmiri red chili powder, ½ cup chopped tomatoes, and ½ tsp salt. Mix well and fry for 2-3 min. Do not cook for long, as tomatoes and onions should be a bit crunchy. Turn off the heat and mix 1 tsp coriander leaves. Keep aside to cool down.
• In a pan, add all the ingredients mentioned for gravy paste, to make onion-cashew paste. Mix well and boil for 15-20 min. Turn off the heat and let it cool down.
• Remove tejpatta, cinnamon, and black cardamom from the boiled ingredients. Transfer all other boiled ingredients into a mixer jar. Blend till you get a smooth paste. Add a little water if needed.
• Heat 1 tbsp oil and 1 tbsp butter in kadai on medium-high heat. Add 1 tsp ginger garlic paste, 1 tsp kashmiri red chili powder, and 1 tsp coriander powder. Then add ½ tsp cumin powder, and ½ cup to-mato puree. Mix well and add ¼ tsp salt.
• Add onion-cashew paste in a kadai and mix well. Keep stirring and cook for 4-5 min. Then add ½ cup water, mix well and cook for 5-7 min. Add 2 tbsp of onion tomato masala to the gravy and mix well.
• Add ½ tsp garam masala, ½ tsp kasuri methi, and 1 tbsp crushed paneer. Then add 2 tbsp cream, 1 tsp chopped coriander leaves, and ¼ tsp sugar. Mix everything well and cook for 2-3 min. Turn off the heat.
• To make a stuffing for papad, add all the ingredients mentioned for papad stuffing and the onion tomato masala, which we prepared earlier, in a mixing bowl or a plate. Use your hands and mix all the ingredients well together.
• Take water on a plate. Soak the papad for a few seconds in water and put it on a clean cloth. Once the papad becomes soft, put sufficient stuffing at one end of the papad.
• Start folding the papad from both sides and make a roll of papad. While doing this, keep applying a bit of water to all edges of papad to make it stick together properly. Keep aside for 2 min.
• Heat 4 tbsp oil in a pan. Fry papad rolls till they turn golden brown. Keep turning roll to all sides to fry it evenly.
• Put fried papad rolls on kitchen paper towels to drain excess oil.
• Now cut all the papad rolls in half using a knife.
• Now pour gravy on a serving plate. Put all the pieces of the papad roll side by side in the gravy. Pour a little of gravy over all papad rolls.
• Garnish with chopped coriander leaves and grated paneer. Serve hot paneer patiala with roti, naan, or paratha.

Notes

• Adjust the spice level as per your taste.
• I have used two small papad to make a single roll. Put half of one papad over the other after they are soaked in water to make a roll. You can use a single, bigger papad if available.
• Make sure the papad is not too thin; otherwise, it will break while making a roll.
• I have used udad papad for this recipe. Moong papad may break while making roll.

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