Vegetarian Patiala Recipe - A Royal Punjabi Delight

Introduction: 

Vegetarian Patiala is a regal and aromatic dish that hails from the heartland of Punjabi cuisine. Known for its rich and robust flavors, this dish is a testament to the culinary grandeur of North India. Vegetarian Patiala is characterized by a luscious gravy, fragrant spices, and a melange of vegetables, creating a royal dining experience. In this article, we'll guide you through the steps to prepare a mouthwatering Vegetarian Patiala that captures the essence of Punjabi culinary excellence.

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Ingredients:

For the Patiala Gravy:

2 large onions, finely chopped

2 large tomatoes, pureed

1/2 cup cashews, soaked in warm water

1/4 cup melon seeds, soaked in warm water

1/2 cup yogurt, beaten

2 tablespoons ghee (clarified butter) or oil

1 teaspoon cumin seeds

1 teaspoon ginger-garlic paste

1 teaspoon red chili powder (adjust to spice preference)

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

For the Vegetable Mix:

1 cup mixed vegetables (carrots, peas, beans, potatoes), diced

1/2 cup paneer (Indian cottage cheese), cubed

1/2 cup mushrooms, sliced

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon ginger-garlic paste

1/2 cup bell peppers, diced

Instructions:

Preparing the Patiala Gravy:

Soaking Cashews and Melon Seeds:

Soak cashews and melon seeds in warm water for about 15-20 minutes. Drain the water and set aside.

Blending Cashew-Melon Seed Paste:

In a blender, combine soaked cashews, melon seeds, and a little water. Blend into a smooth paste. Set aside.

Cooking the Vegetable Mix:

Sautéing Onions:

In a pan, heat oil. Add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.

Ginger-Garlic Paste:

Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Mixed Vegetables:

Add diced mixed vegetables, paneer, mushrooms, and bell peppers to the pan. Sauté until the vegetables are partially cooked.

Creating the Patiala:

Tomato Puree:

Pour in the tomato puree and cook until the oil separates from the masala.

Spices:

Stir in red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.

Cashew-Melon Seed Paste:

Add the blended cashew-melon seed paste to the pan. Stir continuously to combine the paste with the vegetable mix.

Yogurt:

Lower the heat and add beaten yogurt. Mix well, allowing the yogurt to blend with the masala.

Simmering:

Allow the Patiala gravy to simmer on low heat, letting the flavors meld together. Stir occasionally.

Seasoning:

Season with salt according to taste. Adjust the spice levels if needed.

Garnishing:

Garnish with freshly chopped coriander leaves, adding a burst of freshness.

Serve:

Serve the Vegetarian Patiala hot with naan, roti, or steamed rice.

Conclusion: 

Vegetarian Patiala, with its velvety gravy and a luxurious assortment of vegetables, is a culinary masterpiece that reflects the grandeur of Punjabi cuisine. This royal dish not only captivates the senses with its rich and aromatic flavors but also adds a touch of regality to your dining experience. Savor the taste of Vegetarian Patiala, a dish that embodies the warm hospitality and culinary richness of Punjab.