This hearty potato dish from Patiala reflects royal Punjabi cuisine. The onions are caramelized slowly to create a sweet base, while potatoes are parboiled for perfect texture. The "Patiala" style refers to the generous use of ghee and whole spices like black cardamom. Historically served in the courts of Maharajas, it was considered a winter comfort food. Some versions include yogurt for tanginess. Street vendors serve it with kulcha bread as a filling meal. The dish showcases how Punjabi cuisine transforms simple ingredients through slow cooking techniques. Modern versions sometimes add paneer for extra protein.