Patiyalashahi Bharwan Guchchi Meva Malai

12 pieces guchchi ( Kashmiri morels )-slit lengthwise and washed well

For stuffing, mix together

  1. 200 gm paneer-mashed
  2. 100 gms assorted roasted dry fruits
  3. Salt to taste
  4. 1 tsp Chana Masala

For the gravy

  1. 3 tbsp crumbled Mava (non sweet) – replacing onions
  2. 500 gms tomatoes
  3. 2.5 cm ginger piece
  4. 8-10 garlic cloves
  5. 1/2 tsp red chilli powder
  6. 1 tsp garam masala
  7. 1/2 tsp turmeric powder
  8. 2 tbsp poppy seed paste
  9. 1 cup fresh double cream
  10. a pinch of saffron diluted in a little water


Wash and Soak the guchchi in warm water for 30 minutes.

Squeeze the water out of the guchchi and fill the hollow center of each with the paneer and dry fruit stuffing.

Grind the ginger, garlic and tomatoes to a paste.

Heat oil in a pan; remove from heat, add the red chilli powder and return to a medium heat. Stir in the Mava, Masala paste and fry until browned. Add the remaining spices, frying until golden

Add the guchchi, a cup of water and simmer for 10 minutes. Add the cream and Sprinkle with the diluted saffron and serve.

Chef’s take :- The Morels can be replaced with Paneer/Veg Koftas or Stuffed barrels of Potatoes or even Boiled Parval.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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