Punjab, a region in northwestern India, is known for its rich culinary heritage. The state is famous for its diverse and flavorful cuisine that has gained popularity worldwide. From spicy curries to sweet desserts, Punjabi dishes are loved by people of all ages. In this article, we will explore 20 authentic Punjabi recipes that showcase the region’s love for bold flavors and hearty portions.
From classic dishes like Butter Chicken and Chole Bhature to popular street foods like Sarson da Saag with Makki di Roti, these recipes are sure to tantalize your taste buds. Whether you’re a food enthusiast or just looking to try something new, this article has got you covered.
Butter Chicken
This iconic Indian dish is a crowd-pleaser, with tender chicken cooked in a rich and creamy tomato sauce, infused with the deep flavors of butter and spices. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breast or thighs
– 2 large onions, thinly sliced
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tbsp butter
– 2 tsp garam masala powder
– 1 tsp cumin powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown (5-7 minutes).
2. Add garlic, chicken, garam masala, cumin, salt, and pepper. Cook until chicken is cooked through (about 6-8 minutes).
3. Stir in diced tomatoes, heavy cream, and butter. Simmer for an additional 10-12 minutes or until sauce thickens.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Chole Bhature
A popular North Indian dish, Chole Bhature is a flavorful combination of spicy chickpea curry (Chole) served with a deep-fried puffed flatbread (Bhature). This recipe makes for a satisfying and filling meal.
Ingredients:
For the Chole:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
For the Bhature:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 cup lukewarm water
– Vegetable oil, for frying
Instructions:
1. Cook chickpeas until tender.
2. Heat oil in a pan and sauté onions, garlic, and ginger.
3. Add cumin powder, coriander powder, garam masala powder, and cayenne pepper; cook for 1 minute.
4. Add cooked chickpeas and salt; stir well.
5. For the Bhature, combine flour, salt, and baking soda in a bowl.
6. Gradually add lukewarm water to form a dough.
7. Knead and rest for 30 minutes.
8. Divide into small portions and roll out each portion.
9. Deep-fry until golden brown.
10. Serve Chole with Bhature.
Cooking Time: 45-50 minutes
Sarson da Saag with Makki di Roti
Experience the authentic flavors of Punjab with this classic recipe for Sarson da Saag (Spinach Curry) served with Makki di Roti (Corn Flatbread).
Ingredients:
For Sarson da Saag:
– 1 bunch fresh spinach leaves
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons mustard oil (or vegetable oil)
– 1 cup water
For Makki di Roti:
– 1 cup corn flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Ghee or butter, for brushing (optional)
Instructions:
1. Blend spinach leaves, onions, garlic, ginger paste, cumin powder, turmeric powder, and red chili powder into a smooth curry.
2. Heat oil in a pan, add the curry mixture, and cook until thickened (about 10 minutes).
3. Meanwhile, mix corn flour, all-purpose flour, salt, and baking soda. Gradually add lukewarm water to form a dough.
4. Knead the dough for 5-7 minutes and rest for 30 minutes.
5. Roll out small portions of dough into thin circles. Cook on a non-stick pan or griddle over medium heat (about 2-3 minutes per side).
6. Serve Sarson da Saag with Makki di Roti, and enjoy!
Cooking Time: Approximately 25-30 minutes.
Dal Makhani
This popular Punjabi dish is a staple in many Indian households, made with black lentils, kidney beans, and a rich tomato-based sauce. Serve it over basmati rice or with naan bread for a comforting meal.
Ingredients:
– 1 cup split black gram (urad dal)
– 1 cup kidney beans (rajma), soaked overnight
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons butter or vegetable oil
– Heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, combine urad dal and kidney beans with enough water to cover them. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Heat butter or oil in a pan over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, garam masala, and cayenne pepper. Cook for an additional minute.
4. Stir in diced tomatoes and salt. Simmer for 10-15 minutes or until the sauce thickens.
5. Drain and rinse lentils. Add them to the pan with the tomato sauce and stir well.
6. If desired, add heavy cream or half-and-half to give the dal a creamy texture.
Cooking Time: Approximately 1 hour
Amritsari Kulcha
A classic Punjabi flatbread from Amritsar, Kulcha is a popular street food that pairs perfectly with chole or tea. This recipe brings you the authentic flavors and textures of this beloved Indian bread.
Ingredients:
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup lukewarm water
• 1 tablespoon ghee (clarified butter)
• Optional: sesame seeds or nigella seeds for garnish
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a soft dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4-6 equal portions.
4. Roll each portion into a ball and then flatten it slightly using your palms or a rolling pin.
5. Heat a non-stick skillet or tava over medium heat.
6. Cook each Kulcha for 1-2 minutes on each side, until golden brown and puffed up.
7. Brush with melted ghee while still warm.
Cooking Time: 15-20 minutes
Tips:
• Use lukewarm water to help the dough come together smoothly.
• Don’t overwork the dough or Kulchas may become dense.
• Serve warm, garnished with sesame seeds or nigella seeds for added flavor and crunch.
Punjabi Kadhi Pakora
Kadhi Pakora is a popular Punjabi dish that combines the creamy texture of yogurt-based curry with the crunch of fried fritters. This recipe brings together two essential components – the kadhi (curry) and pakora (fritters) – to create a mouthwatering experience.
Ingredients:
For Kadhi:
– 1 cup yogurt
– 1/2 cup gram flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
For Pakora:
– 1 cup besan (gram flour)
– 1/2 cup water
– Vegetable oil, for frying
– Chopped cilantro, for garnish
Instructions:
1. Mix yogurt, gram flour, cumin powder, coriander powder, garam masala powder, and salt to make the kadhi.
2. Heat oil in a pan and add the pakora mixture (besan and water). Deep-fry until golden brown.
3. Soak fried pakoras in the kadhi for at least 30 minutes.
4. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Aloo Paratha
A classic North Indian flatbread, Aloo Paratha is a delicious and filling meal that combines the earthy flavor of potatoes with the warmth of spices. This recipe brings together the simplicity of making parathas at home with the comfort of potatoes.
Rajma Chawal
Rajma Chawal, a classic North Indian dish, is a flavorful and comforting combination of red kidney beans cooked in a rich tomato-based sauce, served over fluffy basmati rice. This recipe is a simplified version of the traditional Punjabi dish.
Ingredients:
– 1 cup dried red kidney beans (rajma)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 4 cups basmati rice
– Water, for cooking the rice
Instructions:
1. Rinse and soak the kidney beans in water overnight. Drain and pressure cook until tender.
2. Heat oil in a pan over medium heat. Add onions and sauté until golden.
3. Add garlic, tomatoes, cumin, coriander, and garam masala. Cook until the mixture is soft and fragrant.
4. Add cooked kidney beans and salt. Stir well to combine.
5. Serve the Rajma Chawal over fluffy basmati rice.
Cooking Time:
– 1 hour for cooking the kidney beans
– 20 minutes for preparing the sauce
– 15-20 minutes for cooking the rice
Punjabi Samosa
A classic North Indian snack, Punjabi Samosas are crispy on the outside and flavorful on the inside. This recipe yields a dozen delicious samosas that are perfect for serving at parties or as a quick afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– Filling ingredients (see below)
– Water, as needed
Filling:
– 1 cup cooked potatoes, mashed
– 1 cup cooked peas and carrots
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
Instructions:
1. Mix flour, salt, and baking powder in a bowl.
2. Add ghee or oil and mix until crumbly.
3. Gradually add water to form a dough.
4. Divide the dough into 12 equal portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of filling in the center.
7. Fold the dough over the filling, forming a triangle or a tube shape.
8. Seal the edges by pressing with a fork.
9. Fry the samosas until golden brown (about 3-4 minutes).
10. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Paneer Tikka Masala
Experience the rich flavors of India with this creamy and aromatic paneer tikka masala recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
• 250g paneer cubes
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp cayenne pepper (optional)
• Salt, to taste
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and cayenne pepper (if using). Add paneer cubes and marinate for at least 30 minutes.
3. Grill the marinated paneer cubes until golden brown.
4. Heat oil in a pan and sauté onions until caramelized. Add garlic and cook for another minute.
5. Add diced tomatoes, heavy cream, salt, and grilled paneer cubes. Simmer for 10-12 minutes or until sauce thickens.
6. Garnish with cilantro leaves and serve hot over basmati rice or naan.
Cooking Time: 30-40 minutes
Baingan Bharta
Baingan Bharta, a popular North Indian dish, is a flavorful and aromatic eggplant mash that’s perfect for any occasion. This recipe is a simplified version of the traditional dish, using common spices and minimal ingredients.
Ingredients:
– 2 large eggplants
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
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 in the preheated oven for 30-40 minutes, or until they’re soft and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh of the eggplants and place it in a blender or food processor.
6. Add the chopped onion, minced garlic, ground cumin, ground coriander, and salt to the blender.
7. Blend the mixture until smooth and creamy, adding vegetable oil as needed.
8. Garnish with fresh cilantro leaves and serve.
Cooking Time: 30-40 minutes
Punjabi Lassi
A refreshing yogurt-based drink originating from the Punjab region of India, Punjabi Lassi is a perfect accompaniment to spicy meals or as a cooling treat on a hot day.
Ingredients:
– 1 liter plain yogurt (dahi)
– 1 cup water
– 1/2 teaspoon salt
– 1 tablespoon sugar (optional)
– 1/4 teaspoon ground cardamom powder (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and water until smooth.
2. Add salt and sugar (if using) to the mixture and whisk well.
3. Stir in the ground cardamom powder (if using).
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Serve the Punjabi Lassi chilled, garnished with a sprinkle of cardamom powder if desired.
Cooking Time: None required! Simply chill and serve.
Malai Kofta
Malai Kofta is a popular Indian dish that consists of creamy paneer dumplings cooked in a rich tomato-based sauce. This recipe is a simple and flavorful take on the classic.
Ingredients:
– 250g paneer (Indian cheese), crumbled
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (400g) crushed tomatoes
– 1 tablespoon tomato puree
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix together paneer, flour, baking powder, and salt.
3. Add ghee or oil and mix until a dough forms.
4. Divide the dough into 6-8 portions and shape each into a ball.
5. Flatten each ball slightly and fry in hot oil until golden brown.
6. Drain on paper towels and set aside.
7. In a large pan, heat oil over medium heat. Add onion and garlic and sauté until softened.
8. Add crushed tomatoes, tomato puree, cumin powder, coriander powder, garam masala powder, and salt. Stir well.
9. Add the fried paneer balls to the sauce and simmer for 10-15 minutes or until the sauce thickens.
10. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Aloo Gobi
Aloo Gobi Recipe: A Hearty Indian Vegetable Dish
A classic North Indian recipe, Aloo Gobi is a flavorful and nutritious dish made with potatoes, cauliflower, and a blend of spices. This simple yet aromatic curry is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2-3 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves 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 tomato puree (optional)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add cauliflower and potatoes. Stir well to combine.
5. Add salt and tomato puree (if using). Mix well.
6. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Pindi Chana
Pindi Chana is a popular Punjabi dish that’s easy to make and packed with flavor. This recipe uses a blend of aromatic spices to create a rich and creamy tomato-based curry.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, tomato, cumin powder, coriander powder, garam masala powder, turmeric powder, and red chili powder. Cook for 2 minutes.
4. Add chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chickpeas are tender.
5. Garnish with cilantro and serve hot.
Cooking Time: 40-50 minutes
Punjabi Pakora
Punjabi Pakora Recipe: Crunchy Fried Fritters with a Twist of Flavors!
Pakoras are a classic Punjabi snack that never fails to impress. This recipe adds a unique twist by incorporating onions and spices, making it a perfect blend of flavors and textures.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala
– 1/4 teaspoon cayenne pepper (optional)
– 2 medium onions, finely chopped
– Vegetable oil for frying
Instructions:
1. In a bowl, mix besan, water, baking soda, salt, cumin seeds, coriander powder, and garam masala until smooth.
2. Add the chopped onions and mix well.
3. Heat enough vegetable oil in a deep frying pan to fry the pakoras.
4. Once hot, drop small portions of the batter into the oil (about 1/4 cup each).
5. Fry for 3-4 minutes on medium heat until golden brown.
6. Drain excess oil and serve hot with your favorite chutney.
Cooking Time: 10-12 minutes
Tandoori Roti
Experience the authentic flavors of Indian cuisine with this simple recipe for Tandoori Roti, a classic unleavened flatbread cooked to perfection in a tandoor oven.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon vegetable oil
– 1/4 cup lukewarm water
Instructions:
1. In a mixing bowl, combine the flour and salt.
2. Gradually add the oil and mix until the dough comes together.
3. Add the lukewarm water and knead for 5-7 minutes until smooth and pliable.
4. Cover the dough with a damp cloth and rest for 30 minutes.
5. Divide the dough into 6-8 equal portions.
6. Roll out each portion into a thin circle, about 6 inches in diameter.
7. Heat a non-stick skillet or tava over medium heat.
8. Cook the roti for 30 seconds on each side, until it starts to puff up and have brown spots.
9. Serve hot with your favorite Indian dishes.
Cooking Time: 10-12 minutes
Gajar ka Halwa
Gajar Ka Halwa Recipe: A Sweet and Creamy Winter Delight
Gajar ka halwa is a classic Indian dessert made from grated carrots, milk, and nuts. This rich and creamy pudding-like dessert is a staple during the winter months in India, perfect for warming up on a chilly day.
Ingredients:
– 2 large carrots, peeled and grated
– 1 cup whole milk
– 1/4 cup ghee or unsalted butter
– 1 tablespoon sugar
– 1/4 teaspoon ground cardamom
– Chopped nuts (almonds or pistachios) for garnish
Instructions:
1. In a large pan, heat the ghee or butter over medium heat.
2. Add the grated carrots and cook until they start to caramelize, stirring occasionally (about 10-12 minutes).
3. Add the milk, sugar, and cardamom powder. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the halwa thickens.
5. Garnish with chopped nuts and serve warm.
Cooking Time: 30-40 minutes
Punjabi Chana Masala
Experience the rich flavors of North India with this classic Punjabi dish, made with chickpeas cooked in a flavorful tomato-based sauce. This recipe is a staple of Punjabi cuisine and is often served with naan bread or basmati rice.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, cumin, coriander, garam masala, and chili powder. Cook for 1 minute.
3. Add chickpeas, tomatoes, tomato puree, salt, and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the sauce thickens.
4. Garnish with cilantro and serve over naan bread or basmati rice.
Cooking Time: 45-50 minutes
Missi Roti
A classic North Indian dish, Missi Roti is a flavorful flatbread filled with a spicy potato and pea mixture. This recipe serves 4-6 people.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 2 medium-sized potatoes, boiled and mashed
+ 1 cup fresh peas
+ 1 onion, finely chopped
+ 1 green chili, finely chopped
+ 1 teaspoon cumin seeds
+ Salt to taste
Instructions:
1. Combine flour, baking powder, and salt in a bowl.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon of filling in the center of each circle.
7. Fold the dough over the filling, forming a half-moon shape.
8. Seal the edges and press gently to ensure they stick together.
9. Cook Missi Rotis on a hot griddle or tava for 1-2 minutes on each side, until golden brown.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavors of Punjab with these 20 authentic recipes! From comforting dishes like Butter Chicken, Chole Bhature, and Dal Makhani to popular street food items such as Amritsari Kulcha and Punjabi Samosa, this collection has something for every palate. Explore the diversity of Punjabi cuisine with traditional recipes like Sarson da Saag with Makki di Roti, Aloo Paratha, and Rajma Chawal. Also, indulge in sweet treats like Gajar ka Halwa and Malai Kofta, or quench your thirst with a refreshing glass of Punjabi Lassi. Get ready to savor the bold flavors of Punjab!
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