Paneer Patiala is the vegetarian version of the famous lip-smackingly delicious Indian Punjabi dish called “Chicken Patiala”. Chicken Patiala is prepared by wrapping the chicken in an egg omelet and then added to a spicy tomato gravy. In Paneer Patiala, the chicken is replaced with paneer/cottage cheese and the egg omelet is replaced by a tomato omelet which is basically a chickpea flour pancake/besan chila. Learn how to make Paneer Patiala, which is a unique vegetarian take on the non-vegetarian “Chicken Patiala”, at home. Here is the recipe of “Paneer Patiala“, the vegetarian alternative of “Chicken Patiala”
Vegetarian Paneer Patiala
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Equipment
- Sauce Pan
- Flat Pan
- Blender
Ingredients
Paneer/Cottage Cheese Stuffing for Paneer Patiala
- 150 grams paneer/cottage cheese grated or crumbled
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon oil
Chickpea Flour Pancakes/Besan Chilla for Paneer Patiala
- 1 cup besan/chickpea flour
- 1/3 cup onions finely chopped
- 1/2 green chilly finely chopped, you can add more according to your spicy level.
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 1/2 cups water
Paneer Patiala Gravy
- 3 medium tomatoes roughly chopped
- 3 cloves garlic
- 2 medium onions finely chopped
- 1/2 green chilly finely chopped, you can add more according to your spicy level.
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/3 cup milk
- 2 tablespoon fresh cream
- 1 cup water
- coriander for garnishing
Instructions
Paneer/Cottage Cheese Stuffing for Paneer Patiala
- In a bowl, put grated or crumbled paneer/cottage cheese. Add all the spices (Salt, Cumin Powder, Chilly Powder, Coriander Powder, Garam Masala)
- Take some oil in a pan, add the mixture and saute it for at least 5 mins on low flame. Let the paneer cook until it becomes light golden in colour. Switch off the stove and keep it aside.
Chickpea Flour Pancakes/Besan Chilla for Paneer Patiala
- Mix the besan/chickpea flour, onions and green chillies in a bowl together. Add salt, turmeric and chilly powder to the mixture. The consistency of the batter should ne thick yet runny.
- Pour the batter on a flat-pan, like a dosa or a pancake and let it cook. It will take approx. 10 mins for it to cook. The top surface should look cooked and the bottom should have a light golden brown color.
- On a plate, keep the cooked pancake/ besan chila. In the center add the cooked paneer
- Fold the pancake/chila like an envelope
Gravy for Paneer Patiala
- In a blender, take some tomatoes and cloves of garlic and blitz away and make a fine puree. Do not add water
- Pour some oil in a sauce pan and the onions and green chlies. Let it saute till they turn golden brown in color
- Then add the tomato puree.
- Cook till the tomatoes releases water.
- Add the salt, tumeric, chilly powder, garam masala and one cup of water. Mix it well.
- Add ⅓ cup of milk, and 2 tablespoons fresh cream. Stir it till the fresh cream mixes well.
- Now add the stuffed chila in it, pour some gravy on it, and let it simmer in the gravy for 5 mins.
- Tada!!! The delicious "Paneer Patiala" is ready. Garnish it with some coriander and serve it with piping hot rotis, flatbreads or rice
