The rich and vibrant cuisine of Punjab, a region in northern India and eastern Pakistan, is renowned for its bold flavors, vibrant colors, and hearty portions. From creamy curries to crispy breads and savory snacks, Punjabi food has something for everyone. In this article, we’ll take you on a culinary journey through the heartland of India, exploring 20 authentic Punjabi recipes that are sure to delight your taste buds. Whether you’re a fan of spicy chole bhature or creamy butter chicken, there’s a dish here that’s sure to become a new favorite. So let’s start our gastronomic adventure and dive into the world of Punjabi cuisine!
Butter Chicken
Experience the rich flavors of India with this classic Butter Chicken recipe. Tender chicken cooked in a creamy tomato sauce with aromatic spices, served with basmati rice and naan bread for a delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp garam masala powder
– 1 tsp cumin powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat 1 tbsp butter in a large skillet over medium heat. Add sliced onions and cook until golden brown (5-6 minutes).
2. Add minced garlic and cook for an additional minute.
3. Add the chicken and cook until browned on both sides (5-6 minutes). Remove from heat and set aside.
4. In the same skillet, add diced tomatoes, heavy cream, garam masala powder, cumin powder, and salt. Stir to combine.
5. Return the chicken to the skillet and simmer for 10-12 minutes or until cooked through.
6. Stir in remaining 1 tbsp butter until melted.
7. Serve hot with basmati rice and naan bread, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Chole Bhature
Chole Bhature is a popular North Indian street food that consists of a spicy chickpea curry served with a flaky, deep-fried bread. This recipe makes for a perfect brunch or snack option.
Ingredients:
For the Chole:
– 1 cup cooked chickpeas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
For the Bhature:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil, for frying
Instructions:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add garlic, cumin, coriander, garam masala, amchur powder, and salt. Cook for 1 minute.
3. Add cooked chickpeas and water. Bring to a boil, then simmer for 10-15 minutes or until the curry thickens.
4. For the Bhature, mix flour, salt, and baking powder. Gradually add lukewarm water and knead into a dough.
5. Divide the dough into 2-3 portions and roll out each portion into a thin circle.
6. Heat oil in a deep frying pan and fry the Bhature until golden brown and crispy.
7. Serve Chole with Bhature, garnished with chopped cilantro and lemon wedges.
Cooking Time: 30-40 minutes
Sarson Ka Saag with Makki Ki Roti
Sarson Ka Saag with Makki Ki Roti: A Delicious Punjabi Delight!
Ingredients:
– 1 bunch mustard greens (sarson)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4-6 makki ki rotis (corn breads)
– Fresh butter, for serving (optional)
Instructions:
1. Rinse the mustard greens and chop them into small pieces.
2. Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic, ground cumin, and turmeric powder. Cook for 1 minute.
4. Add the chopped mustard greens and water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are tender.
5. Serve the saag with warm makki ki rotis and a pat of fresh butter, if desired.
Cooking Time: 25-30 minutes
Dal Makhani
This popular Punjabi dish is a staple of North Indian cuisine, made with black lentils and kidney beans in a rich and creamy tomato-based sauce.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 cup heavy cream or half-and-half
– Chopped cilantro, for garnish
Instructions:
1. In a large pot, combine lentils and kidney beans. Add enough water to cover the mixture and bring to a boil. Reduce heat and simmer for 30 minutes.
2. In a pan, sauté onions and garlic until softened. Add cumin, coriander, garam masala, and salt. Cook for 1 minute.
3. Add diced tomatoes, cooked lentil-kidney bean mixture, and heavy cream or half-and-half. Simmer for an additional 10-15 minutes.
4. Serve hot, garnished with chopped cilantro.
Cooking Time: 45-50 minutes
Amritsari Kulcha
Discover the authentic flavors of Amritsar with this classic Punjabi recipe, perfect for a quick snack or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Ghee or oil for brushing
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a ball and flatten slightly.
6. Brush with ghee or oil and fry in hot oil (350°F) for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and drain excess oil on paper towels.
Cooking Time: 15-20 minutes
Tips:
– Use a non-stick pan to prevent the kulcha from sticking.
– If desired, add a pinch of baking soda for extra crispiness.
– Serve hot with your favorite chutney or tea.
Rajma Chawal
Rajma Chawal is a popular North Indian dish that pairs the creamy goodness of kidney beans with fluffy basmati rice. This simple and flavorful recipe is a staple in many Punjabi households.
Ingredients:
– 1 cup kidney beans (rajma)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 cups basmati rice
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the kidney beans and soak them in water for at least 8 hours or overnight.
2. Cook the kidney beans with 4 cups of water until they are tender. Drain and set aside.
3. Heat oil in a pan over medium heat. Add onion, garlic, cumin seeds, and garam masala powder. Saute until the onion is translucent.
4. Add the cooked kidney beans to the pan and stir well. Season with salt to taste.
5. Cook basmati rice according to package instructions.
6. Serve the Rajma Chawal hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Punjabi Kadhi Pakora
A classic North Indian recipe, Punjabi Kadhi Pakora is a flavorful and comforting dish that combines the creamy goodness of kadhi with crispy fried pakoras. This popular snack or side dish is perfect for any occasion.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 cup yogurt
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– Vegetable oil, for frying
– 1 cup water
– 2 tablespoons lemon juice
– Chopped cilantro, for garnish
– Kadhi spice mix (or garam masala and cumin powder)
– Gram flour pakoras:
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1/4 teaspoon cumin seeds
+ Salt, to taste
Instructions:
1. Mix gram flour, yogurt, baking soda, and salt in a bowl.
2. Gradually add water to make a thick batter.
3. Heat oil in a deep frying pan. Drop small spoonfuls of the batter into the oil. Fry until golden brown.
4. Remove pakoras from oil and drain on paper towels.
5. In a large saucepan, combine kadhi spice mix, 2 cups water, lemon juice, and chopped cilantro. Bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Add fried pakoras to the kadhi. Simmer for another 5 minutes.
8. Serve hot with steaming basmati rice or roti.
Cooking Time: 30-40 minutes
Aloo Paratha
A classic North Indian flatbread filled with spiced potatoes, Aloo Paratha is a popular breakfast or brunch option. This simple recipe yields a crispy and flavorful paratha that’s sure to become a favorite.
Ingredients:
– 2 large potatoes, boiled, peeled, and mashed
– 1/4 cup onions, finely chopped
– 1/4 cup cilantro leaves, chopped
– 1 green chili, finely chopped
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups whole wheat flour
– Water, as needed
Instructions:
1. In a bowl, mix together the mashed potatoes, onions, cilantro, green chili, garam masala, and salt.
2. Divide the dough into 4-6 portions, depending on how large you want your parathas to be.
3. Roll out each portion into a thin circle.
4. Place a tablespoon or two of the potato mixture in the center of each circle.
5. Fold the dough over the filling to form a triangle or a square shape, and press the edges together to seal.
6. Heat a non-stick skillet or griddle over medium heat. Cook the parathas for 1-2 minutes on each side, until they’re golden brown and crispy.
Cooking Time: 15-20 minutes
Paneer Tikka Masala
This popular Indian dish is a flavorful combination of marinated paneer (Indian cheese), tendered to perfection and smothered in a rich, creamy tomato sauce. Serve with basmati rice or naan bread for a truly authentic experience.
Ingredients:
– 1 block of paneer, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using).
2. Add paneer cubes and marinate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat. Remove paneer from marinade, letting excess liquid drip off.
4. Grill paneer for 5-7 minutes per side, or until golden brown.
5. In a pan, sauté onion and garlic until softened. Add diced tomatoes, heavy cream, salt, and grilled paneer. Simmer for 10-12 minutes or until sauce thickens.
6. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Punjabi Samosa
Samosas are a classic Indian snack that never fails to tantalize taste buds. This Punjabi-style samosa recipe brings together the perfect blend of spices, potatoes, and peas wrapped in flaky pastry.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 2 large potatoes, boiled and diced
– 1 cup cooked peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt to taste
– Chopped fresh cilantro for garnish
Instructions:
1. Mix flour, salt, and baking powder. Add ghee or oil and mix until crumbly.
2. Gradually add lukewarm water to form a dough.
3. Divide the dough into 8-10 portions.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or a cone shape.
7. Fry samosas in hot oil until golden brown (about 3-4 minutes).
8. Drain and serve with your favorite chutney.
Cooking Time: 20-25 minutes
Lassi
Lassi is a popular Indian yogurt-based drink that’s perfect for hot summer days. This recipe is a simple and flavorful take on the classic drink, with a hint of sweetness and tanginess.
Ingredients:
– 2 cups plain yogurt
– 1 cup water
– 1/4 cup sugar (or to taste)
– 1 tablespoon lemon juice
– Salt (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and water until smooth.
2. Add the sugar and whisk until dissolved.
3. Stir in the lemon juice.
4. Adjust the sweetness and tanginess to your liking by adding more sugar or lemon juice.
5. Chill the mixture in the refrigerator for at least 30 minutes before serving.
Cooking Time:
– Prep time: 5 minutes
– Chilling time: 30 minutes
Serves: 2-3 people
Baingan Bharta
Baingan Bharta is a popular North Indian dish that’s both flavorful and nutritious. Roasting the eggplant brings out its natural sweetness, which pairs perfectly with spices like cumin, coriander, and garam masala.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes or until they’re tender and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh of the eggplants and blend it in a food processor or blender until smooth.
6. Heat oil in a pan over medium heat and add the cumin, coriander, garam masala, turmeric, and salt. Cook for 1 minute.
7. Add the chopped onion and cook until translucent.
8. Add the blended eggplant mixture and stir well.
9. Simmer the curry for 10-15 minutes or until it thickens slightly.
10. Garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Pindi Chana
Pindi Chana Recipe: A flavorful and aromatic North Indian dish made with chickpeas cooked in a rich tomato-based sauce.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onions and cook until they are lightly browned.
4. Add the garlic, tomatoes, coriander powder, amchur powder, and salt. Cook for 5-7 minutes or until the mixture thickens.
5. Add the chickpeas and stir well to combine.
6. Reduce heat to low and simmer for 15-20 minutes or until the chickpeas are tender.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 25-30 minutes
Malai Kofta
Malai kofta is a popular Indian dish that combines the flavors of creamy sauce and soft, fluffy paneer (Indian cheese) dumplings. This recipe is a simplified version of the original, perfect for a quick and delicious dinner.
Ingredients:
– 250g paneer, crumbled
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
– 250ml cream
– 50ml milk
– 2 tablespoons butter
– 1 teaspoon garam masala powder
– Chopped cilantro, for garnish
Instructions:
1. Mix paneer with breadcrumbs, cilantro, lemon juice, cumin powder, coriander powder, and salt.
2. Shape into small dumplings and fry in hot oil until golden brown.
3. In a separate pan, heat butter and add cream, milk, and garam masala powder. Bring to a simmer.
4. Add fried paneer dumplings to the sauce and cook for 5-7 minutes or until coated evenly.
5. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Punjabi Pakora Kadhi
Punjabi Pakora Kadhi: A Hearty and Flavorful Soup from North India
This Punjabi Pakora Kadhi is a popular soup from the Punjab region of India, made with crispy fritters (pakoras) cooked in a flavorful yogurt-based curry. It’s a comforting and satisfying dish that’s perfect for any occasion.
Ingredients:
– 1 cup gram flour
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon asafoetida
– 1/4 teaspoon baking soda
– 1/2 cup water
– Vegetable oil for frying
– For the kadhi:
+ 1 cup yogurt
+ 1 cup water
+ 1 tablespoon ghee or vegetable oil
+ 1 teaspoon cumin powder
+ 1/2 teaspoon coriander powder
+ Salt, to taste
+ Chopped cilantro, for garnish
Instructions:
1. Mix gram flour, cumin seeds, asafoetida, and baking soda.
2. Gradually add water to make a thick batter.
3. Heat oil in a deep frying pan and fry small portions of the batter to make pakoras. Drain excess oil and set aside.
4. In a large bowl, whisk together yogurt, water, ghee or oil, cumin powder, coriander powder, and salt.
5. Add fried pakoras to the kadhi mixture and simmer for 10-15 minutes.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 30-40 minutes
Gobi Paratha
Enjoy a flavorful and crispy Indian flatbread filled with cauliflower goodness! This Gobi Paratha recipe is perfect for a quick snack or meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– 1/4 cup cauliflower florets, sautéed with 1 tablespoon butter and 1/2 teaspoon cumin powder
– Vegetable oil for brushing
Instructions:
1. In a mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a soft dough.
3. Divide the dough into 4-6 portions, depending on desired size.
4. Roll out each portion into a thin circle.
5. Place 1-2 tablespoons of cauliflower filling in the center.
6. Fold and press the edges to seal the paratha.
7. Brush with vegetable oil and cook on a non-stick skillet or griddle over medium heat for 30-40 seconds per side, until crispy and golden.
Cooking Time: 10-12 minutes
Punjabi Chana Masala
Experience the rich flavors of North India with this classic Punjabi Chana Masala recipe, made with chickpeas cooked in a blend of spices and aromatics.
Ingredients:
– 1 cup dried chickpeas (or 2 cups canned)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Soak the chickpeas in water for at least 8 hours or overnight. Drain and rinse.
2. Heat oil in a large pan over medium heat. Add onions and cook until golden brown (5-6 minutes).
3. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the chickpeas, diced tomatoes, salt, and enough water to cover. Bring to a boil, then reduce heat and simmer for 30 minutes or until the sauce thickens.
5. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 45-50 minutes
Tandoori Roti
A classic Indian flatbread, Tandoori Roti is a staple in many North Indian households. This recipe brings the authentic flavors of the tandoor oven to your kitchen.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Ghee or vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to the dry ingredients and knead into a smooth dough.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a ball and then flatten slightly into an oblong shape.
6. Brush the roti with ghee or oil on both sides.
7. Cook the rotis in a non-stick skillet over medium heat for 30 seconds on each side, until they puff up and have a slight char.
Cooking Time: 2-3 minutes per batch
Punjabi Aloo Gobi
A classic North Indian dish, Punjabi Aloo Gobi is a flavorful and aromatic vegetable curry made with potatoes, cauliflower, and a blend of spices. This recipe serves 4-6 people.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute.
4. Add potatoes and cauliflower. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 25 minutes
Punjabi Kheer
Punjabi Kheer is a popular Indian dessert made with milk, rice, and nuts. This creamy pudding is a staple at many celebrations and gatherings in the Punjabi community.
Ingredients:
– 1 cup long-grain rice
– 3 cups whole milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or butter
– 1/2 cup chopped almonds and pistachios
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. In a large saucepan, combine the milk, sugar, and cardamom powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.
3. Add the rinsed rice to the milk mixture and stir well. Reduce heat to low and cook for 18-20 minutes, or until the rice is cooked and the mixture thickens.
4. Stir in the ghee or butter until melted. Fold in the chopped nuts.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 20 minutes
Summary
Get ready to indulge in the rich flavors and aromas of Punjabi cuisine with these 20 authentic recipes! From classic dishes like Butter Chicken, Chole Bhature, and Sarson Ka Saag with Makki Ki Roti, to popular street food favorites like Amritsari Kulcha and Rajma Chawal, this collection has something for every palate. Discover the secrets behind making mouthwatering Dal Makhani, crispy Punjabi Samosas, and creamy Lassi, or try your hand at cooking Tandoori Rotis, Paneer Tikka Masala, and many more. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to transport your taste buds to the vibrant streets of Punjab!
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