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Malai Patia Bangda
🇮🇳 Indian

Malai Patia Bangda

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Dehradun cooking — Malai Patia Bangda brings a malai touch with a classic patia finish. About 41 minutes from fridge to table.

Prep 21 min Cook 20 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Heavy Cream1/3 cup
  • Saltto taste
  • Vegetable Oil2 tbsp
  • Cashews10, soaked
  • Mackerel4, cleaned

Optional extras

  • Ghee1 tbsp

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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