Paneer Patiala

Published On May 1, 2024
In Article
By Guest Author
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Prep Time
10 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING ONION GRAVY :
Water - As required
Onion / Pyaz - 2 Chopped
Green Chilli / Hari Mirchi - 1 Chopped
Cashew / Kaju - 8 to 10
Turmeric Powder / Haldi Powder - 1/4 tsp
Salt - As per taste
FOR PREPARING TANDOORI MASALA :
Dry Coriander Seeds / Sabut Dhaniya - 2 tsp
Cumin Seeds / Jeera - 2 tsp
Black Peppercorns / Kali Mirch - 8 to 10
Cardamom / Elaichi - 2
Black Cardamom / Badi Elaichi - 2
Clove / Laung - 4
Turmeric Powder / Haldi Powder - 1/4 tsp
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
FOR PREPARING PAPAD ROLL :
Cottage Cheese / Paneer - 250 gms. Grated
Cheese Cube - 2 Grated
Dry Mint Powder / Pudina Powder - 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1/4 tsp
Salt - As per taste
Tandoori Masala - 1/4 tsp
Water - As required
Papad - 2
Oil - For frying
FOR PREPARING PANEER PATIALA :
Oil - 1 & 1/2 tbsp
All Spice Mix Powder / Garam Masala - 1/4 tsp
Ginger-Garlic-Green Chilli paste / Adarak-Lahsun-Hari Mirchi paste - 1 tsp
Tomato Puree / Tamatar Puree - Of 1 tomato
Salt - As per taste
Turmeric Powder / Haldi Powder - 1/4 tsp
Fresh cream - 2 tsp + For garnishing
Coriander Leaves / Hara Dhaniya - A handful + For Garnishing
Water - As required
Clarified Butter / Ghee - 1 tbsp
Cottage Cheese / Paneer - For garnishing
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING ONION GRAVY :
Boil water in a pan. Add onion, green chilli, cashews, turmeric powder, and salt. Boil it for 10 to 15 minutes on medium flame. Keep stirring occasionally.
Once done, turn off the flame and strain it. Let it cool down. Take it out in a grinding jar. Coarsely grind it for a few seconds to prepare its puree.
FOR PREPARING TANDOORI MASALA :
Take dry coriander seeds, cumin seeds, black peppercorns, cardamom, black cardamom, and cloves in a pan.
Roast it for 1 to 2 minutes on low flame till the nice aroma begins to rise. Once done, turn off the flame and take it out in a grinding jar.
Add turmeric powder and red chilli powder. Grind it for a few seconds to prepare its tandoori masala. Take it out in a bowl. Keep it aside.
FOR PREPARING PAPAD ROLL :
Take paneer in a mixing bowl. Add cheese, pudina powder, red chilli powder, salt, and tandoori masala. Mix well with your hands.
Take water on a plate. Now dip the papad into the water from both sides. Take it out on a kitchen towel. Add the prepared paneer mixture on the upper side of the papad.
Fold from the left side then the right side. Now fold it from the upper side along the other two sides and press on the edges by applying water.
Now heat oil in a deep frying pan over medium flame, and when the oil is medium hot. Place the prepared papad rolls gently into the hot oil.
Deep fry them until they become crispy and light golden brown from all sides on a medium flame.
Once done, take them out to a plate using a slotted spoon. Cut it into 2 pieces diagonally. Keep it aside.
FOR PREPARING PANEER PATIALA :
Heat oil in a pan. Add ginger-garlic-green chilli paste and all spice mix powder. Mix well. Saute it for a few seconds on medium flame.
Then add tomato puree and mix well. Saute it for 1 to 2 minutes till the water evaporates on medium flame.
Now add turmeric powder, salt, and 1 tsp of the prepared tandoori masala. Mix well.
Now add the prepared onion gravy and mix well. Saute it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
Now add fresh cream and coriander leaves. Mix well. Add a little water and mix well. Boil it for 1 to 2 minutes on medium flame.
Meanwhile, heat ghee in a tadka pan. Add red chilli powder and 1/2 tsp of tandoori masala. Mix well. Pour it into the prepared gravy.
Take it out on a serving plate. Arrange the prepared papad roll. Garnish it with fresh cream, coriander leaves and grated paneer.
'Paneer Patiala' is ready to be served.