Just imagine the rich, aromatic flavors of Punjab transforming your kitchen into a vibrant feast for the senses! Whether you’re craving the comfort of creamy butter chicken, the zest of homemade pickles, or the warmth of freshly baked naan, our roundup of 22 Delicious Punjabi Recipes has something for every occasion. Dive in and discover dishes that will bring joy to your table and keep everyone asking for seconds!
Butter Chicken
Picture this: It’s a chilly evening, and the aroma of spices fills your kitchen as you’re about to dive into making one of the most beloved Indian dishes right at home. I remember the first time I tried Butter Chicken at a small restaurant in New York; its creamy texture and rich flavor instantly won me over. Now, it’s a staple in my cooking repertoire, especially when I want to impress guests or treat myself to something special.
Ingredients
- For the marinade:
- 1.5 lbs chicken thighs, cut into pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder
- Salt to taste
- For the sauce:
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp chili powder
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- Salt to taste
Instructions
- In a large bowl, combine the chicken with yogurt, lemon juice, garlic paste, ginger paste, turmeric, garam masala, chili powder, and salt. Mix well, cover, and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
- Heat a large skillet over medium heat and add the marinated chicken. Cook until the chicken is no longer pink, about 10 minutes, then set aside.
- In the same skillet, melt butter over medium heat. Add the onion, garlic paste, and ginger paste, sautéing until the onion is translucent, about 5 minutes.
- Stir in the garam masala and chili powder, cooking for another minute until fragrant.
- Add the tomato sauce and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
- Return the chicken to the skillet, stirring to coat with the sauce. Simmer for another 10 minutes.
- Reduce the heat to low and stir in the heavy cream. Heat through for about 5 minutes, then remove from heat.
What you’ll love about this Butter Chicken is its velvety sauce that clings to every piece of tender chicken, offering a perfect balance of spice and creaminess. Serve it over a bed of steamed basmati rice or with warm naan bread for a truly comforting meal.
Chole Bhature
Many of my fondest food memories involve digging into a plate of steaming hot Chole Bhature at my favorite Indian restaurant. It’s a dish that perfectly balances spicy, tangy chickpeas with fluffy, deep-fried bread, and today, I’m sharing how you can bring this comfort food into your own kitchen.
Ingredients
- For the Chole (Chickpeas):
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- For the Bhature (Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp sugar
- 1 tsp baking powder
- Salt to taste
- Oil for deep frying
Instructions
- Drain the soaked chickpeas and pressure cook them with enough water to cover them by 2 inches, for about 20 minutes or until tender.
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the tomato puree and cook until the oil starts to separate from the mixture.
- Add all the dry spices (turmeric, coriander, cumin, garam masala, red chili powder) and salt. Cook for 2 minutes.
- Add the cooked chickpeas along with some of the cooking water. Simmer for 10 minutes, adjusting the consistency as needed.
- For the bhature, mix all the dry ingredients (flour, sugar, baking powder, salt) in a bowl. Add yogurt and knead into a soft dough. Let it rest for 2 hours.
- Divide the dough into small balls and roll each into a circle about 6 inches in diameter.
- Heat oil in a deep pan to 350°F and fry each bhatura until puffed up and golden brown on both sides.
- Serve the hot chole with bhature, garnished with chopped onions and cilantro.
One bite into this dish, and you’ll be greeted with the creamy texture of the chickpeas contrasted by the crispiness of the bhature. It’s a feast for the senses, best enjoyed with a side of pickled onions and a cold glass of lassi.
Sarson Ka Saag with Makki Di Roti
Mornings in my kitchen often start with the aroma of spices, but today, I’m taking a detour to the rustic flavors of Punjab with Sarson Ka Saag paired with Makki Di Roti. It’s a dish that reminds me of the chilly evenings when my grandmother would swear by its warmth and nutrition.
Ingredients
- For the Saag:
- 1 bunch mustard greens, chopped
- 1 bunch spinach, chopped
- 2 tbsp cornmeal
- 1 tbsp ginger-garlic paste
- 1 green chili, chopped
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- For the Roti:
- 2 cups cornmeal
- 1/2 cup warm water
- Salt to taste
- Ghee for brushing
Instructions
- Wash and chop the mustard greens and spinach. Boil them in a large pot with enough water to cover until tender, about 20 minutes. Drain and let cool.
- Blend the greens with cornmeal, ginger-garlic paste, and green chili to a coarse paste. Tip: Retaining some texture gives the saag its characteristic rustic feel.
- Heat ghee in a pan, add cumin seeds, and let them splutter. Add onion and sauté until golden.
- Add tomato, turmeric powder, red chili powder, and salt. Cook until the tomato softens, about 5 minutes.
- Add the blended greens mixture. Cook on low heat for 15-20 minutes, stirring occasionally. Tip: The longer it cooks, the better the flavors meld.
- For the roti, mix cornmeal, warm water, and salt to form a dough. Divide into balls and roll each into a thick roti.
- Cook on a hot griddle for 2 minutes on each side. Brush with ghee before serving. Tip: Keep the roti thick to complement the saag’s texture.
Every bite of this dish is a harmony of earthy greens and the sweet crunch of cornmeal roti. Serve it with a dollop of butter or a side of pickled onions for an extra zing.
Dal Makhani
Goodness, there’s nothing quite like the comforting embrace of a bowl of Dal Makhani after a long day. I remember the first time I tried making it at home, the kitchen filled with the aroma of spices, and I knew I had stumbled upon something special. It’s a dish that requires patience, but every minute is worth it when you take that first creamy, flavorful bite.
Ingredients
- For the dal:
- 1 cup whole black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 4 cups water
- For the sauce:
- 2 tbsp ghee
- 1 tbsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 large tomatoes, pureed
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Rinse the lentils and kidney beans under cold water until the water runs clear.
- In a pressure cooker, combine the lentils, kidney beans, and 4 cups of water. Cook on high pressure for 15 minutes, then let the pressure release naturally.
- Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute.
- Pour in the tomato puree and cook until the mixture thickens and the oil separates, about 10 minutes. Tip: Stir occasionally to prevent sticking.
- Add turmeric powder, red chili powder, and garam masala. Cook for 2 minutes to toast the spices.
- Mix in the cooked lentils and kidney beans along with their cooking water. Simmer on low heat for 20 minutes, stirring occasionally.
- Stir in the heavy cream and salt. Simmer for another 5 minutes. Tip: For a richer flavor, you can add a tablespoon of butter at this stage.
- Garnish with fresh cilantro before serving. Tip: Let the dal rest for 10 minutes off the heat to allow the flavors to meld together beautifully.
Hearty and velvety, this Dal Makhani is a testament to the magic of slow cooking. Serve it with a side of naan or steamed rice, and don’t forget a dollop of yogurt to balance the richness. The depth of flavors in this dish is something that keeps me coming back for more, and I’m sure it’ll do the same for you.
Paneer Tikka Masala
Venturing into the world of Indian cuisine can be as thrilling as it is delicious, and Paneer Tikka Masala is a dish that never fails to impress. I remember the first time I tried making it at home; the aroma filled my kitchen, transporting me straight to the bustling streets of Mumbai. Now, it’s a staple in my recipe repertoire, perfect for when I crave something creamy, spicy, and utterly comforting.
Ingredients
- For the marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1 lb paneer, cut into cubes
- For the sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp salt
Instructions
- In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt to create the marinade.
- Add paneer cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill or broiler to high heat (about 500°F). Thread the marinated paneer onto skewers and grill for 3-4 minutes on each side, until charred. Tip: Soak wooden skewers in water for 30 minutes before use to prevent burning.
- Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
- Stir in tomato sauce, heavy cream, sugar, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
- Add the grilled paneer to the sauce, gently stirring to coat. Simmer for an additional 5 minutes to allow flavors to meld. Tip: For a smoother sauce, blend it before adding the paneer.
- Serve hot, garnished with fresh cilantro. Tip: Pair with basmati rice or naan bread for a complete meal.
Out of the oven, this Paneer Tikka Masala is a symphony of textures and flavors—creamy, tangy, and with just the right amount of heat. I love serving it over a bed of fluffy basmati rice, letting the sauce seep into every grain for an unforgettable bite.
Amritsari Kulcha
First introduced to me by a dear friend from Punjab, Amritsari Kulcha has since become a staple in my kitchen, especially on lazy Sunday mornings. There’s something incredibly comforting about the fluffy texture and the burst of flavors from the spiced potato filling that makes it impossible to resist.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar
- 1/2 cup yogurt
- 2 tbsp oil
- Water, as needed
- For the filling:
- 2 medium potatoes, boiled and mashed
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/4 tsp red chili powder
- Salt, to taste
- 2 tbsp fresh coriander, chopped
- For cooking:
- 2 tbsp butter, melted
- 1 tbsp nigella seeds (kalonji)
Instructions
- In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and sugar.
- Add the yogurt and oil to the dry ingredients, mixing well. Gradually add water to form a soft dough. Tip: The dough should be sticky but manageable; avoid adding too much water at once.
- Cover the dough with a damp cloth and let it rest for 2 hours. This helps in making the kulchas soft and fluffy.
- For the filling, heat a pan and lightly toast the cumin seeds until fragrant. Add the mashed potatoes, garam masala, red chili powder, salt, and coriander. Mix well and cook for 2 minutes. Tip: Ensure the filling is dry to prevent the kulchas from becoming soggy.
- Divide the dough into equal portions. Roll each portion into a ball, then flatten and stuff with the potato mixture. Seal the edges and roll out gently into a round shape.
- Preheat a tawa or griddle over medium heat. Place the rolled kulcha on it and cook for 2 minutes. Flip and cook the other side for another 2 minutes, applying slight pressure with a spatula.
- Brush the kulcha with melted butter and sprinkle nigella seeds on top. Tip: For an extra crispy texture, cook the kulcha on direct flame for a few seconds after the tawa.
- Serve hot with chole or mint chutney. The kulcha is best enjoyed fresh, with its crispy exterior and soft, flavorful interior making every bite a delight.
Variations of this dish can include stuffing with paneer or onions for a different flavor profile. The beauty of Amritsari Kulcha lies in its versatility and the joy it brings to any meal, making it a must-try for anyone exploring Indian cuisine.
Rajma Chawal
Kind of like the American chili and rice, Rajma Chawal is a comforting dish that’s a staple in North Indian households. I remember my aunt making it on rainy days, the aroma filling the entire house, and today, I’m sharing my version of this hearty meal.
Ingredients
- For the Rajma (Kidney Beans):
- 1 cup dried kidney beans, soaked overnight
- 4 cups water
- 1 tsp salt
- For the Sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- For Serving:
- 2 cups cooked basmati rice
- Fresh cilantro, chopped
Instructions
- Drain the soaked kidney beans and rinse under cold water.
- In a pressure cooker, add the kidney beans, 4 cups of water, and 1 tsp salt. Cook on high pressure for 15 minutes, then let the pressure release naturally.
- Heat 2 tbsp vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
- Add the minced garlic and grated ginger to the pan. Sauté for another 2 minutes until fragrant.
- Stir in the tomato puree and cook until the oil separates from the mixture, about 5 minutes.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 2 minutes.
- Add the cooked kidney beans along with their cooking water to the pan. Simmer for 10 minutes, stirring occasionally.
- Serve the Rajma hot over cooked basmati rice, garnished with fresh cilantro.
What makes this dish special is the creamy texture of the kidney beans against the fluffy rice, with the spices adding a warm depth of flavor. Try serving it with a side of yogurt and pickled onions for an extra tangy kick.
Aloo Paratha
Unbelievably comforting and utterly delicious, Aloo Paratha has been my go-to breakfast on lazy Sundays. There’s something about the warm, spiced potato filling encased in a crispy yet soft whole wheat bread that just feels like a hug in food form. I remember my first attempt at making it was a messy affair, but now, it’s a dish I whip up with my eyes half closed, and today, I’m sharing my foolproof method with you.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup water (adjust as needed)
- For the filling:
- 3 medium potatoes, boiled and peeled
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp chopped cilantro
- 1 tbsp oil
- For cooking:
- 1/4 cup ghee or oil
Instructions
- In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes. Tip: The dough should be soft but not sticky. Adjust water or flour as needed.
- Mash the boiled potatoes in a bowl. Add cumin seeds, red chili powder, garam masala, turmeric, salt, cilantro, and oil. Mix well. Tip: For extra flavor, you can sauté the spices in oil before adding to the potatoes.
- Divide the dough and filling into equal portions. Roll a dough ball into a small circle, place a portion of filling in the center, and seal by pulling the edges together.
- Gently roll the stuffed ball into a flat circle, about 6 inches in diameter, dusting with flour to prevent sticking. Tip: Be careful not to roll too hard to avoid breaking the dough.
- Heat a skillet over medium heat. Cook each paratha with a little ghee or oil until golden brown spots appear on both sides, about 2-3 minutes per side.
Delightfully crispy on the outside with a soft, flavorful filling, these Aloo Parathas are best served hot with a dollop of butter, yogurt, or your favorite pickle. Sometimes, I like to wrap them in foil for a picnic, making them a versatile dish that’s as mobile as it is delicious.
Punjabi Kadhi Pakora
Craving something warm, comforting, and packed with flavor? Let me introduce you to Punjabi Kadhi Pakora, a dish that’s close to my heart. It’s a tangy yogurt-based curry with soft, fluffy pakoras (fritters) that just melt in your mouth. Every time I make this, it reminds me of rainy evenings at my grandma’s house, where the aroma of spices would fill the air.
Ingredients
- For the pakoras:
- 1 cup chickpea flour
- 1/2 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp baking soda
- 1 small onion, thinly sliced
- Oil for deep frying
- For the kadhi:
- 2 cups yogurt
- 4 cups water
- 3 tbsp chickpea flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 dried red chili
- A pinch of asafoetida
- Salt to taste
Instructions
- In a bowl, mix chickpea flour, turmeric powder, red chili powder, baking soda, and salt for the pakoras.
- Gradually add water to form a thick batter, then fold in the sliced onions.
- Heat oil in a deep pan over medium heat (350°F). Drop spoonfuls of the batter into the hot oil and fry until golden brown. Drain on paper towels.
- For the kadhi, whisk yogurt, water, chickpea flour, turmeric powder, and red chili powder in a bowl until smooth.
- Heat oil in a large pot over medium heat. Add cumin seeds, dried red chili, and asafoetida. Let them sizzle for a few seconds.
- Pour in the yogurt mixture, stirring continuously to avoid lumps. Bring to a boil, then simmer for 20 minutes on low heat, stirring occasionally.
- Add the pakoras to the kadhi and simmer for another 5 minutes. Tip: Letting them sit for a while before serving allows the pakoras to soak up the flavors.
- Serve hot with steamed rice or roti. The creamy texture of the kadhi with the soft pakoras is a match made in heaven. Perfect for when you need a little comfort in a bowl.
Punjabi Kadhi Pakora is a symphony of textures and flavors, with the tanginess of the yogurt perfectly balancing the spices. I love serving it with a side of pickled onions for an extra crunch and a burst of color.
Baingan Bharta
How many times have I found myself staring at an eggplant in the grocery store, wondering how to turn it into something spectacular? Baingan Bharta, a smoky, spiced eggplant dish, is my go-to answer. It’s a dish that reminds me of cozy dinners with friends, where the conversation flows as freely as the wine.
Ingredients
- For roasting the eggplant:
- 1 large eggplant
- 1 tbsp olive oil
- For the base:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- For the spices:
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp chili powder
- Salt to taste
- For finishing:
- 2 medium tomatoes, chopped
- Fresh cilantro, chopped for garnish
Instructions
- Preheat your oven to 400°F. Pierce the eggplant all over with a fork, rub it with olive oil, and place it on a baking sheet. Roast for 45 minutes, or until the skin is charred and the inside is soft.
- Let the eggplant cool slightly, then peel off the skin and mash the flesh with a fork. Tip: Roasting the eggplant over an open flame can add an extra smoky flavor if you prefer.
- Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
- Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions are golden brown, about 5 minutes.
- Stir in the turmeric, coriander, chili powder, and salt. Cook for another minute until the spices are fragrant.
- Add the chopped tomatoes to the pan and cook until they soften and release their juices, about 5 minutes. Tip: Adding a pinch of sugar can help balance the acidity of the tomatoes.
- Mix in the mashed eggplant and cook everything together for another 5 minutes, stirring occasionally. Tip: For a creamier texture, you can blend half of the mixture before adding it back to the pan.
- Garnish with fresh cilantro before serving.
Just like that, you’ve got a dish that’s rich in flavor with a texture that’s wonderfully creamy yet chunky. Serve it with warm naan or over a bed of basmati rice for a meal that’s as satisfying as it is simple to make.
Pindi Chana
Yesterday, I stumbled upon a recipe that took me back to my first encounter with Pindi Chana at a small eatery in New York. Its robust flavors and hearty texture made it an instant favorite, and I’ve been perfecting my version ever since.
Ingredients
- For the chana:
- 2 cups dried chickpeas, soaked overnight
- 1 tsp baking soda
- 6 cups water
- For the masala:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- For garnish:
- Fresh cilantro, chopped
- 1 lemon, wedged
Instructions
- Drain the soaked chickpeas and rinse under cold water. Combine them with baking soda and water in a pressure cooker. Cook on high heat until the first whistle, then reduce to medium and cook for 20 minutes. Tip: The baking soda helps soften the chickpeas faster.
- Heat oil in a large pan over medium heat. Add the onions and sauté until golden brown, about 5 minutes.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the tomato puree and cook until the oil separates from the masala, about 5 minutes. Tip: This is a key step to ensure your masala is perfectly cooked.
- Mix in all the dry spices and salt, cooking for another 2 minutes to blend the flavors.
- Add the cooked chickpeas along with 1 cup of their cooking water. Simmer for 10 minutes, allowing the flavors to meld. Tip: For a thicker gravy, mash some chickpeas against the side of the pan.
- Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Every bite of this Pindi Chana offers a delightful contrast between the creamy chickpeas and the spicy, aromatic masala. Serve it with fluffy naan or steamed rice for a complete meal that’s sure to impress.
Malai Kofta
Nothing brings back memories of my grandmother’s kitchen quite like the rich, creamy aroma of Malai Kofta simmering on the stove. It’s a dish that feels like a warm hug, with its tender vegetable dumplings swimming in a spiced tomato-cream sauce. I love making it on weekends when I have a little extra time to indulge in the process.
Ingredients
- For the koftas:
- 2 cups boiled and mashed potatoes
- 1/2 cup grated paneer
- 2 tbsp cornflour
- 1 tsp garam masala
- Salt to taste
- Oil for deep frying
- For the sauce:
- 2 tbsp butter
- 1 cup finely chopped onions
- 1 tbsp ginger-garlic paste
- 2 cups tomato puree
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 cup heavy cream
- Salt to taste
Instructions
- In a large bowl, mix together the mashed potatoes, grated paneer, cornflour, garam masala, and salt until well combined.
- Shape the mixture into small balls, ensuring they’re compact and smooth to prevent breaking during frying.
- Heat oil in a deep fryer or pan to 350°F and fry the koftas until golden brown, about 4-5 minutes. Drain on paper towels.
- For the sauce, melt butter in a pan over medium heat and sauté onions until translucent, about 5 minutes.
- Add ginger-garlic paste and cook for another minute until the raw smell disappears.
- Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook for 10 minutes until the oil separates from the masala.
- Lower the heat and add the heavy cream, stirring continuously to prevent curdling.
- Gently place the fried koftas into the sauce and simmer for 5 minutes to allow the flavors to meld.
When you take your first bite, the koftas should be soft and melt-in-your-mouth, contrasting beautifully with the rich, velvety sauce. I love serving this dish with a side of fluffy naan or steamed basmati rice to soak up all that delicious sauce.
Punjabi Samosa
Ah, there’s nothing quite like the aroma of freshly made Punjabi Samosas wafting through the kitchen. It takes me back to my first attempt at making these spiced potato-filled delights, a messy but utterly rewarding experience. Now, I’ve perfected the art, and I’m excited to share my go-to recipe with you.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup water (approx.)
- For the filling:
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp chopped cilantro
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a large bowl, mix the all-purpose flour, 1/4 cup vegetable oil, and salt until the mixture resembles breadcrumbs.
- Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 30 minutes.
- Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add ginger-garlic paste and sauté for a minute until fragrant.
- Stir in the mashed potatoes, green peas, garam masala, turmeric powder, red chili powder, and salt. Cook for 5 minutes, then mix in the cilantro. Let the filling cool.
- Divide the dough into small balls. Roll each ball into a thin oval, then cut in half to form two semi-circles.
- Take one semi-circle, fold it into a cone, and seal the edges with water. Fill the cone with the potato mixture, then seal the top edge.
- Heat oil in a deep fryer or kadai to 350°F. Fry the samosas in batches until golden brown and crispy, about 4-5 minutes per batch.
- Drain on paper towels and serve hot.
Nothing beats the crispy exterior giving way to the spicy, flavorful filling of these Punjabi Samosas. Serve them with mint chutney or tamarind sauce for an extra kick, or enjoy them as is for a perfect tea-time snack.
Methi Thepla
Venturing into the world of Gujarati cuisine, I stumbled upon Methi Thepla, a flavorful flatbread that’s become a staple in my kitchen. It’s perfect for those days when you crave something wholesome yet easy to make, and the aroma of fenugreek leaves cooking is just irresistible.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 cup fresh fenugreek leaves, finely chopped
- 1/4 cup yogurt
- 2 tbsp oil
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp salt
- Water, as needed
- For cooking:
- 2 tbsp oil, for frying
Instructions
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, 2 tbsp oil, turmeric powder, red chili powder, and salt.
- Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes. Tip: The resting time makes the dough easier to roll.
- Divide the dough into equal-sized balls. On a floured surface, roll each ball into a thin circle, about 6 inches in diameter. Tip: Dust the rolling pin and surface lightly with flour to prevent sticking.
- Heat a skillet over medium heat. Place a rolled thepla on the skillet and cook for 1 minute.
- Flip the thepla, spread 1/2 tsp oil on the top side, and cook for another minute. Flip again, spread oil on the other side, and cook until both sides are golden brown with small spots. Tip: Adjust the heat as needed to prevent burning.
- Repeat the process with the remaining dough balls.
Kneading the dough to the right consistency is key to achieving soft theplas. Serve them warm with a side of pickle or yogurt for a delightful meal that’s both nutritious and satisfying.
Gobhi Paratha
Unbelievably comforting and packed with flavors, Gobhi Paratha is a dish that reminds me of lazy Sunday mornings at my grandma’s house. It’s a wholesome flatbread stuffed with spiced cauliflower, perfect for those who love a hearty breakfast or a satisfying meal any time of the day.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup water (approx.)
- For the filling:
- 2 cups grated cauliflower
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp chopped cilantro
- 1 tbsp oil
- Salt to taste
Instructions
- In a large bowl, mix whole wheat flour, salt, and oil. Gradually add water to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 15 minutes.
- Heat oil in a pan over medium heat. Add grated cauliflower, turmeric, red chili powder, garam masala, and salt. Cook for 5 minutes until the cauliflower is soft. Stir in cilantro and remove from heat.
- Divide the dough into 8 equal parts. Roll each into a small circle, place 2 tbsp of filling in the center, and seal by bringing the edges together.
- Gently roll the stuffed dough into a paratha, about 6 inches in diameter, using dry flour to prevent sticking.
- Heat a skillet over medium heat. Cook each paratha for 2 minutes on each side, applying a little oil, until golden brown spots appear.
Crunchy on the outside with a soft, flavorful filling, Gobhi Paratha is a delight to eat with a dollop of butter or yogurt. Try serving it with a side of pickled onions for an extra zing that complements the spices beautifully.
Punjabi Lassi
Yesterday, I stumbled upon the most refreshing drink that instantly transported me back to my summer trip to Punjab—Punjabi Lassi. It’s not just any drink; it’s a creamy, dreamy blend that cools you down like nothing else on a hot day. Here’s how I make it at home, with a few personal tweaks that make it even more special.
Ingredients
- For the lassi:
- 2 cups plain yogurt (preferably full-fat for creaminess)
- 1 cup cold water
- 4 tbsp sugar (adjust based on sweetness preference)
- 1/2 tsp cardamom powder
- Ice cubes (as needed)
- For garnish:
- 1 tbsp chopped pistachios
- A pinch of saffron strands (soaked in 1 tbsp warm milk)
Instructions
- In a blender, combine the plain yogurt, cold water, sugar, and cardamom powder. Blend on high speed for 2 minutes until smooth and frothy. Tip: For an extra smooth texture, strain the yogurt before blending.
- Add ice cubes to the blender and pulse a few times until the lassi is chilled. Tip: Avoid over-blending after adding ice to prevent dilution.
- Pour the lassi into serving glasses, leaving some space at the top for garnish.
- Drizzle the saffron-soaked milk over the top of each glass and sprinkle with chopped pistachios. Tip: Soaking saffron in warm milk enhances its color and flavor.
Just like that, you’ve got a glass of Punjabi Lassi that’s creamy, slightly sweet, and aromatic with cardamom and saffron. Serve it chilled in mason jars for a rustic touch, or with a side of spicy snacks to balance the sweetness.
Jalebi
Craving something sweet, crispy, and utterly irresistible? Let me introduce you to Jalebi, a popular Indian dessert that’s as fun to make as it is to eat. I remember my first attempt at making Jalebi at home; it was a messy affair, but the end result was so rewarding that it’s become a regular in my kitchen.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 cup warm water
- 1/2 tsp turmeric (for color)
- For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1 tsp lemon juice
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and turmeric.
- Gradually add warm water to the dry ingredients, stirring continuously to avoid lumps, until you achieve a smooth, thick batter. Cover and let it ferment for 8 hours or overnight. Tip: The batter should be of pouring consistency but not too runny.
- For the syrup, combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then add cardamom powder and lemon juice. Simmer for 5-7 minutes until the syrup slightly thickens. Keep warm.
- Heat oil in a deep pan over medium heat (350°F). Fill a squeeze bottle or piping bag with the batter.
- Pipe concentric circles of batter into the hot oil, frying in batches to avoid overcrowding. Fry until golden and crisp, about 2 minutes per side. Tip: Maintain the oil temperature to ensure even cooking.
- Immediately transfer the fried Jalebis to the warm syrup, letting them soak for about 30 seconds on each side. Tip: Soaking them while still hot helps absorb the syrup better.
- Remove from the syrup and place on a wire rack to drain excess syrup.
Enjoy these golden spirals warm for that perfect crunch and melt-in-the-mouth sweetness. They’re best served with a dollop of rabri or simply on their own for a quick sweet fix.
Gajar Ka Halwa
Just when I thought I couldn’t love carrots any more, I discovered Gajar Ka Halwa, a rich, decadent Indian dessert that transforms this humble veggie into something magical. It’s like the carrot cake’s more sophisticated cousin, and once you try it, there’s no going back.
Ingredients
- For the halwa:
- 4 cups grated carrots
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/4 cup chopped nuts (almonds, cashews)
- 1/2 tsp cardamom powder
Instructions
- Heat 1/4 cup ghee in a heavy-bottomed pan over medium heat until melted.
- Add 4 cups grated carrots to the pan and sauté for 10 minutes, stirring occasionally, until they soften slightly.
- Pour in 1 cup whole milk and bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the milk is mostly absorbed. Tip: Keep an eye on the milk to prevent it from boiling over.
- Stir in 1/2 cup sugar and continue to cook on low heat for another 10 minutes, until the mixture thickens. Tip: The sugar will make the halwa more liquid at first, but it will thicken as it cooks.
- Add 1/2 tsp cardamom powder and 1/4 cup chopped nuts, mixing well to combine. Cook for an additional 5 minutes. Tip: Toast the nuts lightly before adding for extra flavor.
- Remove from heat and let it sit for 5 minutes before serving.
My favorite thing about Gajar Ka Halwa is its luscious texture—somewhere between a pudding and a fudge. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Punjabi Pakora
Craving something crispy, spicy, and utterly comforting? Punjabi Pakoras have been my go-to snack during rainy afternoons, reminding me of the bustling streets of Amritsar where I first fell in love with them. Today, I’m sharing my foolproof recipe that brings a piece of Punjab right into your kitchen.
Ingredients
- For the batter:
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp baking soda
- 1/2 cup water (adjust as needed)
- For the veggies:
- 1 medium potato, thinly sliced
- 1 medium onion, thinly sliced
- 1/4 cup spinach, chopped
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, whisk together chickpea flour, rice flour, turmeric powder, red chili powder, and baking soda.
- Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until you achieve a thick batter consistency. Tip: The batter should coat the back of a spoon; if it’s too thin, add a bit more chickpea flour.
- Heat vegetable oil in a deep fryer or a heavy-bottomed pan over medium heat until it reaches 350°F. Tip: To check if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface, you’re good to go.
- Dip the sliced potatoes, onions, and spinach into the batter, ensuring each piece is well coated.
- Carefully drop the battered veggies into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Tip: Flip them halfway through for even cooking.
- Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Delightfully crispy on the outside and tender on the inside, these Punjabi Pakoras are best served hot with a side of tangy tamarind chutney or a steaming cup of masala chai. For an extra kick, sprinkle some chaat masala over them right before serving.
Tandoori Roti
After countless attempts to perfect the art of making Tandoori Roti at home, I’ve finally found a method that brings out its authentic flavors and textures, reminiscent of the ones served in traditional Indian restaurants. A key to its charm lies in the simplicity of its ingredients and the technique of cooking it on an open flame, which I’ll guide you through today.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 3/4 cup water (adjust as needed)
- 1 tbsp oil
- For cooking:
- 1/4 cup all-purpose flour (for rolling)
- 1 tbsp ghee (for brushing)
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Tip: The dough should not stick to your hands; adjust water or flour as needed.
- Add oil to the dough and knead for another 2 minutes until it’s smooth. Cover with a damp cloth and let it rest for 30 minutes. Tip: Resting the dough makes it easier to roll and results in softer rotis.
- Divide the dough into 6 equal parts and roll each into a ball. Dust with all-purpose flour and roll out into a 6-inch circle. Tip: Roll from the center outward for even thickness.
- Heat a tawa or flat skillet over medium-high heat. Place the rolled roti on it and cook for 30 seconds until bubbles start to form.
- Flip the roti and cook the other side for another 30 seconds. Then, using tongs, hold the roti directly over an open flame until it puffs up, about 10-15 seconds per side.
- Remove from flame, brush with ghee, and serve hot. Best enjoyed with your favorite curry or dal, the Tandoori Roti’s smoky flavor and soft texture make it a versatile bread that complements any meal.
But what truly sets this Tandoori Roti apart is its slightly charred edges and the way it puffs up, creating pockets perfect for scooping up sauces. Whether you’re a seasoned cook or a beginner, this recipe is a foolproof way to bring a piece of Indian cuisine into your kitchen.
Punjabi Chana Masala
Unbelievable how a simple bowl of Punjabi Chana Masala can transport you straight to the bustling streets of Amritsar, right from your kitchen in the US. I remember the first time I tried making it at home; the aroma was so intoxicating, my neighbors knocked on my door to ask what I was cooking!
Ingredients
- For the base:
- 2 cups dried chickpeas, soaked overnight
- 4 cups water
- 1 tsp salt
- For the masala:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- For garnish:
- Fresh cilantro, chopped
- 1 lemon, wedged
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a pressure cooker, combine the chickpeas, water, and 1 tsp salt. Cook on high heat until the first whistle, then reduce to low heat and cook for 15 minutes. Tip: Soaking chickpeas overnight reduces cooking time significantly.
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the tomato puree and cook until the oil separates from the masala, about 5 minutes. Tip: This is when you know your base is perfectly cooked.
- Add all the dry spices (turmeric, coriander, cumin, garam masala, red chili powder) and salt. Cook for 2 minutes, stirring constantly to prevent burning.
- Add the cooked chickpeas along with their water to the masala. Mix well and simmer for 10 minutes. Tip: For a thicker gravy, mash a few chickpeas against the side of the pan.
- Garnish with fresh cilantro and serve hot with lemon wedges on the side.
What makes this dish stand out is the perfect balance of spices and the creamy texture of the chickpeas. Serve it with fluffy basmati rice or warm naan for a complete meal that’s sure to impress.
Besan Barfi
Very few sweets can claim the comforting simplicity and rich flavor of Besan Barfi, a traditional Indian dessert that’s as fun to make as it is to eat. I remember my first attempt at this recipe; the kitchen filled with the nutty aroma of roasted gram flour, and I knew I was onto something special.
Ingredients
- For the barfi:
- 2 cups gram flour (besan)
- 1 cup ghee
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios)
Instructions
- Heat a heavy-bottomed pan over medium heat and add 1 cup ghee. Let it melt completely.
- Add 2 cups gram flour to the melted ghee. Stir continuously to avoid lumps and roast until the mixture turns golden brown and releases a nutty aroma, about 10-12 minutes. Tip: Constant stirring is key to prevent burning.
- In a separate saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil, stirring until the sugar dissolves completely, then simmer for 5 minutes to form a syrup.
- Slowly pour the sugar syrup into the roasted gram flour, stirring vigorously to combine. Add 1/4 tsp cardamom powder and mix well. Tip: The mixture will thicken quickly, so work fast.
- Transfer the mixture to a greased tray. Smooth the top with a spatula and sprinkle 2 tbsp chopped nuts over it, pressing lightly to adhere.
- Let it cool for 30 minutes, then cut into squares or diamonds. Tip: For clean cuts, use a greased knife.
Melt-in-your-mouth soft with a slightly grainy texture, Besan Barfi is a delightful treat. Serve it on a platter garnished with edible silver leaf for a festive touch, or enjoy it as a sweet end to any meal.
Conclusion
Just like that, we’ve explored 22 mouthwatering Punjabi recipes perfect for any gathering or cozy night in. Each dish is a celebration of flavor, ready to bring a taste of Punjab to your table. We’d love to hear which recipes stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
