Papad lovers! Here is a recipe for you all! Papad rolls in a rich creamy gravy. Papad rolls are filled with a tasty paneer mixture and shallow fried in oil. I used my paneer butter masala recipe for the gravy. Recipe already in my older post. Feel free to use your go to gravy recipe and enjoy!
Add oil to a pan, sauté ginger garlic paste, onions, bell pepper and carrots.
Add salt, 1 tsp garam masala and 1/2 cup shredded paneer. Mix well and cook for 1-2 minutes.
Take a papad, apply water to make it soft.
Put the filling mixture on one side of the papad and roll the papad
Seal using cornstarch slurry.
Shallow fry in a pan using oil till papad is cooked on both sides.
In a pan add 1/2 tbsp ghee, roughly chopped tomatoes, onions, magajtari, cashew nuts, 1/4 cup water. Cover the pan and cook for 8-10 minutes or until tomatoes and onions are soft and mushy. Let it come to room temperature and then blend it to a smooth paste.
Add 1.5 tbsp ghee, 1/2 tbsp Kashmiri red chili powder, bay leaf, cloves and half inch of cinnamon stick. Cook for 30 seconds . Now add 1 tbsp ginger garlic paste, cook for 30 more seconds and then add the prepared paste. Cover the lid and cook for 3-5 minutes.
Now add garam masala, red chili powder, Kasuri methi leaves , 1/2 cup of water, salt and honey. Cover the lid and cook for 5 more minutes.
Lastly add shredded paneer and 2 tbsp of cream.
Just before serving add the papad rolls and the Sabji is ready!
