December 29, 2020

Paneer Patiala

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!

Prep: 30 mins
Cook: 60 mins
Yields: 2 Servings

Ingredients

Method

Paneer Rolls

1.

Add oil to a pan, sauté ginger garlic paste, onions, bell pepper and carrots.

2.

Add salt, 1 tsp garam masala and 1/2 cup shredded paneer. Mix well and cook for 1-2 minutes.

3.

Take a papad, apply water to make it soft.

4.

Put the filling mixture on one side of the papad and roll the papad

5.

Seal using cornstarch slurry.

6.

Shallow fry in a pan using oil till papad is cooked on both sides.

Gravy

1.

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.

2.

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.

3.

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.

4.

Lastly add shredded paneer and 2 tbsp of cream.

5.

Just before serving add the papad rolls and the Sabji is ready!

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