Step-by-Step Guide to Prepare Any-night-of-the-week Veg. Paneer Patiala

Veg. Paneer Patiala

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, veg. paneer patiala. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Veg. Paneer Patiala is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Veg. Paneer Patiala is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have veg. paneer patiala using 29 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Veg. Paneer Patiala:
  1. Make ready For papad rolls:-
  2. Make ready 100 grams paneer
  3. Get 1/2 cup grated vegetables capsicum, carrots and onion
  4. Get 5-6 papad (moon/urad)
  5. Prepare 1/2 tsp turmeric powder
  6. Take 1 tsp red chilli powder
  7. Get 2 tbsp chopped mixed nuts
  8. Make ready 2 tbsp coriander leaves
  9. Prepare 1 tsp garam masala powder
  10. Take to taste Salt
  11. Take 1 tbsp corn flour+ 3 tbsp water
  12. Get Oil to shallow fry
  13. Prepare For gravy:-
  14. Get 2 tbsp butter/oil
  15. Make ready 1 tsp cumin seeds
  16. Take 1 tsp fennel seeds
  17. Prepare 1 tbsp ginger garlic paste
  18. Make ready 2 onion paste
  19. Take 2 tomato puree
  20. Get 2 tsp garam masala powder
  21. Make ready Salt as per taste
  22. Take 1/2 tsp haldi powder
  23. Take 1 tsp coriander powder
  24. Prepare 1 tsp jeera powder
  25. Make ready 1 tsp red chilli powder
  26. Get 2 tbsp fresh full fat cream
  27. Take 1 tbsp butter
  28. Prepare Water as required
  29. Take leaves For garnishing- paneer and coriander

Paneer Paratha is one of the many popular paratha varieties from punjab. Learn how to make Punjabi Paneer Parathas with simple steps here. Methi Malai Paneer Recipe with step by step photos. This restaurant style methi malai paneer gravy is creamy, mild and lightly sweet. hint of bitterness comes from methi leaves without getting overpowering.

Steps to make Veg. Paneer Patiala:
  1. Firstly grate the paneer in a bowl and grated vegetables, chopped dry fruits.
  2. Add salt, cumin powder, chilli powder, haldi powder, garam masala powder in it.
  3. Preheat some oil in a medium sized pan. Combine all the mixture in the nonstick frying pan and saute the mixture lightly
  4. Add 2 tbsp coriander leaves in the mixture and mix it will.
  5. Cut papad into half and apply water to make it moist.
  6. Place the stuffing in the center and seal the papad with the help of cornflour and water mixture.
  7. Now heat oil in a pan o medium flame and place the papad rolls.
  8. Fry papad roll on all sides till golden brown. Place them on a absorbent paper and keep aside.
  9. For gravy:-heat some ghee or oil in a non-stick pan and add cumin seeds, fennel seeds.
  10. Once it starts spluttering add ginger garlic chillies in it. Stir it well and add onions paste it.
  11. Cook well. Once cooked add tomato puree and mix evenly. Allow them to cook.
  12. Now add all powdered masala spices and mix well.
  13. Cover it and cook it for 10 minutes. Once cooked add water and salt and allow it cook for 5 minutes.
  14. Make sure that gravy should be of medium consistency and allow it to come to boil.
  15. Place the papad rolls in the gravy and coat them well.
  16. Add butter and fresh cream to the gravy and mix properly. Lets it cook for 1-2 minutes.
  17. Garnish with fresh coriander leaves and grated paneer.

Methi Malai Paneer Recipe with step by step photos. This restaurant style methi malai paneer gravy is creamy, mild and lightly sweet. hint of bitterness comes from methi leaves without getting overpowering. Nine types of vegetables, fruits and nuts cooked with a rich cashew saffron sauce. Disable ADBlock plugin and allow pop-ups in your browser to watch video. How to make paneer paratha: Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

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