Shahi Paneer Patiala Paneer unique Shahi Paneer recipe like Patiala Hotel

Ingredients

• 3 tbsp Ghee
• 3 tbsp Oil
• 2 no. Bay leaf
• 2 no. Garlic cloves, roughly sliced
• 2 medium Onions, roughly chopped
• 1 tbsp Ginger Garlic paste
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tbsp Coriander powder
• 1 tsp Turmeric powder
• 3 medium Tomatoes, cut into quarter
• 1 cup Curd, beaten, curd (yogurt)
• 6 no. Cashew nuts
• Salt to taste
• 2-3 cup Water
• 200 g Paneer, crumble, paneer
• 1 tbsp Tender coriander stems, finely chopped
• 3 no. Green chillies, finely chopped
• 1 tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp dry Mango powder, amchur (dry mango powder) powder
• ½ tsp Roasted cumin powder, roasted cumin powder
• Salt to taste
• 500 g Paneer, cut into slab, Paneer
• Prepared stuffing
• Salt to taste
• A pinch of degi red chili powder
• Prepared gravy
• Water as required
• 1 tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• A pinch of Garam masala powder
• Salt to taste
• ½ tsp Sugar
• 5-6 no. Papad
• Water as required
• Prepared paneer pasanda, cut into half
• Roasted Papad, crumble
• Refined flour slurry
• Prepared paneer pasanda, cut into half
• 2-3 tbsp Refined flour
• Salt to taste
• Water as required
• Oil for shallow frying
• 1 tsp Oil
• 4-5 no. Papad
• Fresh cream
• Coriander sprig, coriander leaves

Steps

1. In a handi, add ghee, oil, once it’s hot, add bay leaf, garlic, onions and saute it until translucent.
2. Add ginger garlic paste, degi red chili powder, coriander powder, turmeric powder and saute it for a while.
3. Add tomatoes, curd and cook it until tomatoes are mushy.
4. Add cashew nuts, salt to taste, water and cook it for 10-12 minutes on medium flames.
5. Transfer it to a bowl and let it cool down at room temperature.
6. Transfer it to a mixer grinder jar and grind it into a smooth fine paste.
7. Keep it aside for further use.
8. In a bowl, add paneer crumble, tender coriander stems, green chillies, dry fenugreek leaves, degi red chili powder, dry mango powder, roasted cumin powder, salt to taste and give it a good mix.
9. keep it aside for further use.
10. Take paneer, cut into medium slabs, stuff it with the prepared paneer stuffing, cover it with another slab of paneer and shape it like a sandwich.
11. Sprinkle some salt to taste, a pinch of degi red chili powder on both the sides.
12. Cut it into halves and keep it aside for further use.
13. In the same handi, add prepared gravy, water as required and let it simmer for 10-12 minutes on medium flames.
14. Add dry fenugreek leaves, garam masala powder, salt to taste, sugar and give it a good mix.
15. Transfer it to a serving dish, place prepared fried paneer pasanda, garnish it with fresh cream, and coriander sprig.
16. Serve hot with roti or naan.
17. Take papads, apply some water, place paneer pasanda onto the papad and seal the edges from all sides.
18. Take a pan, add oil, once it’s hot, place prepared papad rolls and fry them until golden brown.
19. Transfer to an absorbent paper and keep it aside for further use.
20. Roast the papad, crush it and transfer it to a tray.
21. Keep it aside for further use.
22. Take prepared paneer pasanda and dip it into prepared slurry.
23. In a tray, add crushed papad, add paneer pasanda and coat it well.
24. Take a pan, add oil, once it’s hot, place prepared papad rolls and fry them until golden brown.
25. Transfer it to an absorbent paper and keep it aside for further use.
26. In a bowl, add refined flour, salt to taste, water as required and give it a good mix.
27. Keep it aside for further use.