By: Payal
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Veg Patiala is a rich Punjabi curry made with tomato gravy, paneer, cream, ghee, and papad stuffed with spiced vegetables.
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This dish comes from Punjab and stands out for its papad stuffed with mixed vegetables. Unlike regular paneer curry, it is layered, festive, and indulgent.
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Paneer, onions, beans, carrots, cabbage, tomato puree, onion paste, ginger garlic paste, dry fruits, jeera, saunf, ghee, cream, butter, and spices.
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Heat oil in a pan. Add onions, beans, cabbage, carrots, paneer, and spices. Cook for 2-3 minutes until soft with the lid on.
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Spread water on papad, place the stuffing in the centre, roll it, and seal edges with water. Repeat until all papads are ready.
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Lightly shallow fry the papad rolls until golden. Remove and set aside for later use in the curry.
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In a pan, heat ghee. Add cumin seeds, saunf, ginger garlic paste, and dry fruits. Cook until the raw aroma disappears.
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Stir in onion paste and tomato puree. Cook with spices. Add water to adjust consistency for a smooth curry base.
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Add cream and butter. Mix well, then place the papad rolls in the gravy. Garnish with shredded paneer before serving.
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