15 Best Recipes Straight From a Punjabi Kitchen

best recipes straight from a punjabi kitchen

Whenever we talk about Punjab, the first image that pops in our heads is robust people who enjoy life to the fullest. The vibrant and colourful state of Punjab is best known for its prosperity and sumptuous food not only in India but across the world. Think of Punjab; you will at once get transported to the flamboyant lifestyles and lush green fields dotted with bright yellow mustard flowers. If you love to relish Punjabi food and have been looking for some of the best recipes that are straight from the Punjabi kitchen, read on to know more!



15 Punjabi Dishes to Get You Drooling

The best thing about authentic Punjabi recipes is that there is a perfect balance of spices and flavours, which makes Punjabi food one of a kind. Here are some Punjabi rasoi recipes that will definitely get you drooling.





1. Sarson Ka Saag

This simple rustic recipe is a staple in almost all Punjabi household in the winter months. Savour yummy saag with a dollop of homemade white butter!

Ingredients 




  • 1 kg sarson leaves
  • ½ kg palak leaves
  • 250 grams bathua leaves
  • 2 tablespoon garlic, chopped
  • 2 tablespoon ginger, chopped
  • 1 tablespoon green chilli, chopped
  • 3 onions, chopped
  • 3-4 tomatoes, chopped
  • 2 tablespoon ghee
  • 2-3 dry red chilli
  • 1 teaspoon fenugreek seeds
  • 1 ½ teaspoon red chilli powder
  • 2 tablespoon gram flour
  • 2 tablespoons white butter
  • 1 glass water
  • Salt to taste

Total Cook Time: 1 hour

Serving : 6 to 8





How to Cook 

  • Wash and chop all the greens.
  • In a pressure cooker, put all the greens, 1 tablespoon garlic, 1 tablespoon ginger, ½ tablespoon green chillies, salt and water. Cook on a low flame for 40 to 45 minutes.
  • Open the pressure cooker, add gram flour and give a gentle mix with a hand blender.
  • Heat ghee in a pan. Add whole red chillies and fenugreek seeds, roast for a minute.
  • Add leftover ginger, garlic and green chillies. Sauté for a minute or two.
  • Add onions, turn them golden brown.
  • Throw in the tomatoes and red chilli powder. Cook until the ghee separates from the masala.
  • Add saag and cook covered for 6 to 7 minutes.
  • Put saag in a serving bowl, add butter. Serve hot with makki ki roti.

sarson ka saag

2. Makki Ki Roti

This crisp Punjabi bread can be made plain, or you can add some add-ons as grated radish, methi or palak leaves too.




Ingredients 

  • 500 grams makki ka atta
  • 1 tsp ajwain
  • Salt to taste
  • Ghee for frying
  • Warm water to make the dough

Total Cook Time:  15 to 20 min





Serving: 6 to 8

How to Cook 




  • Take a large bowl, add makki ka atta, ajwain and water and make a soft dough.
  • Take a small portion at a time and make small rotis using just your palms. As you practice you will be able to make bigger rotis.
  • Cook rotis on a hot tava. Brush with some ghee on both and sides to make them crispy.
  • Serve hot.

3. Aloo Ka Parantha

Hot, crispy Punjabi aloo ke paranthe can make anyone go weak in their knees. Here the recipe!

Ingredients





  • 2 cups flour
  • 3 to 4 boiled potatoes
  • 1 onion, chopped
  • ½ inch ginger, finely chopped
  • 1 green chilli, finely chopped
  • 2 tablespoon fresh coriander, chopped
  • 1 tablespoon fresh mint leaves, chopped
  • ½ tsp ajwain
  • ½ tsp chaat masala
  • 1 tsp chilli powder
  • Oil for frying
  • Salt to taste
  • Water for kneading the dough

Total Cook Time: 15 to 20 min

Serving: 3 to 4




How to Cook 

  • Take atta in a big bowl, add water to make soft dough for the paranthas.
  • Mash the potatoes. Add onions, chillies, ginger, coriander leaves, mint leaves, ajwain, salt, chaat masala and red chilli powder. Mix well.
  • Take a small portion of the dough, roll and fill in the potato filling. Seal and roll again to make round paranthas.
  • Heat a tava, put paranthas and cook well from both the sides. Apply oil to make the paranthas crispy.
  • Serve hot with curd, butter and pickle.

aloo parantha

4. Maa Ki Daal or Daal Makhani

Maa ki daal can be savoured with rice or lachha parantha, here’s the recipe!





Ingredients

  • 1 ½ cup urad sabut daal
  • 4 cups of water
  • A pinch of hing
  • 2 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 tsp green chilli, chopped
  • 1 tsp cumin seeds
  • 2-3 black cardamom
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tablespoon, chopped coriander
  • ½ cup fresh cream
  • 3 tbsp ghee
  • Salt to taste

Total Cook Time: 40-45 min




Serving: 4-5

How to Cook 


  • In a pressure cooker add dal, water, hing, turmeric powder and salt. Cook on medium flame for 25-30 minutes.
  • Heat ghee in a pan; add black cardamom and cumin seeds. Sauté for a few seconds.
  • Add onions, once they turn brown, add ginger, garlic and green chilli. Cook for a minute.
  • Add tomatoes, chilli powder and coriander powder. Cook covered until tomatoes turn tender and the oil separates.
  • Add boiled daal, garam masala and cook for 6 to 7 minutes.
  • Add cream, give one boil.
  • Garnish with coriander leaves. Serve hot with rice or naan.

5. Rajma

Kidney beans, also known as rajma, are one of the best Punjabi delicacies that is famous across India.

Ingredients

  • 1 ½ cup rajma, soaked overnight
  • 4 cups of water
  • 3 onions, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 tsp green chilli, crushed
  • 3 tomatoes, pureed
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp black pepper powder
  • 1 tsp garam masala
  • 2 tablespoon coriander, chopped
  • 2 tablespoon oil
  • Salt to taste

Total Cook Time : 40 to 45 min

Serving: 4-5


How to Cook 

  • Boil rajma with water, salt and turmeric in the pressure cooker on medium flame for 30-35 minutes.
  • Heat oil in a wok. Add bay leaves and cumin seeds. Sauté for one minute.
  • Add onion puree, ginger-garlic paste and chillies. Cook until the masala is done.
  • Add cumin powder, pepper powder, chilli powder, coriander powder and tomato puree. Cook on a high flame for a few minutes.
  • Add boiled rajma, cook for 6 to 7 minutes.
  • Add garam masala, cook for another two to three minutes.
  • Sprinkle chopped coriander leaves. Serve hot with jeera rice.

rajma

6. Bread Pakoda

Bread pakoda is a famous Punjabi snack that is usually savoured as an evening snack.

Ingredients 

  • 6 bread slices
  • 1 cup besan
  • 1 tsp ginger-garlic, crushed
  • 1 green chilli chopped
  • 1 tablespoon coriander, chopped
  • 1 tsp ajwain
  • ½ baking soda
  • ½ cup of water
  • Salt to taste
  • Oil for deep frying

For the Potato Filling


  • 2 potatoes, boiled
  • ½  tsp chaat masala
  • ½ tsp chilli powder
  • ½ tsp pepper powder
  • Salt to taste

Total Cook Time: 15-20 min

Serving: 4-5

How to Cook 

  • Take a big bowl, add potatoes, chaat masala, chilli powder, pepper powder and salt. Mash all the ingredients, set aside.
  • In a separate bowl add besan, chopped green chillies, ginger-garlic, salt, coriander leaves, ajwain and water to make a thick batter. Add baking soda and mix well.
  • Take two bread slices at a time, spread potato mix on one side and place the other bread on it. Cut from the centre to form two triangles.
  • Heat oil for frying.
  • Dip the stuffed bread triangle in the besan mix and deep fry until its crispy.
  • Serve hot with green chutney.

7. Bharwa Bhindi

Bharwa bhindi is a yummy Punjabi veg dish that you can make in no time.


Ingredients 

  • 500 grams bhindi, washed and half slit from the centre (discard the top and the bottom tip too)
  • 1 ½ tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp amchoor or dry mango powder
  • 2 tsp dhania powder
  • 1 tsp kalonji
  • 1 tsp jeera powder
  • 1 tsp methi dana
  • 1 tsp moti saunf
  • 3 tablespoon mustard oil
  • 1 tablespoon coriander leaves, chopped
  • Salt to taste

Total Cook Time: 15 to 20 min

Serving: 4-5

How to Cook 

  • Take all the ingredients in a bowl and mix well.
  • Take one bhindi at a time and fill in the masala, using a small spoon.
  • Heat oil in a flat pan, place all the bhindis.
  • Cook on medium flame for 10 to 12 minutes. Do not toss too much.
  • Place in a flat serving dish, garnish with coriander leaves. Serve hot.

bharwa bhindi

8. Punjabi Chole

Most of us drool at the mere mention of Punjabi chole. Here is one of the easiest recipes of Punjabi chole that you can whip in no time!

Ingredients 

  • 2 cup kabuli chana
  • 4 ½ cups water
  • 2 teabags
  • 2-4 black cardamom
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp black pepper powder
  • 1 tsp fennel powder
  • 1 tsp dry mango powder
  • 1 tsp garam masala powder
  • 3 onions, finely chopped
  • 3-4 tomatoes, finely chopped
  • 1 tablespoon, ginger juliennes
  • 1 tablespoon, crushed garlic
  • 2-3 green chillies, slit
  • 2 tablespoon coriander leaves, finely chopped
  • Salt to taste
  • 2 tablespoon oil

Total Cook Time: 40-45 min

Serving : 3-4

How to Cook 

  • Boil chole with water, tea bags, cinnamon stick, black cardamom and salt for 30 to 35 minutes.
  • Heat oil in a heavy bottomed vessel. Add onions and garlic, sauté for a couple of minutes.
  • Add tomato puree, mango powder, chilli powder, cumin powder, turmeric powder and fennel powder. Cook for 5 to 6 minutes or until oil separates.
  • Add boiled chole, ginger juliennes, green chillies and garam masala. Cook covered for 6-7 minutes.
  • Garnish with coriander leaves. Serve with bhature, kulcha or rice.

9. Gajar Ka Halwa

This mouth-watering delicacy is something that everyone likes to relish during cold winter months.

Ingredients 

  • 1 kg carrots, grated
  • 1.5 litre full cream milk
  • 200 ml cream or malai
  • ½ cup cashew, chopped
  • ½ cup almonds, chopped
  • ½ cup raisins
  • 1 tsp cardamom powder
  • Sugar to taste
  • 1 tablespoon ghee
  • 1 tablespoon almonds, thinly sliced

Total Cook Time : 1.5 hour

Serving : 8-10

How to Cook 

  • Heat ghee in a heavy bottomed vessel and add the grated carrots. Cook on high flame for 4-5 minutes. This renders a deep red colour to the halwa.
  • Add milk and malai, cook uncovered for 40-50 minutes.
  • Once the milk is almost reduced, add all the nuts and cook covered for 15 to 20 minutes.
  • Add sugar, keep stirring continuously.
  • Add cardamom powder. Remove from heat.
  • Garnish with sliced almonds. Serve piping hot!

gajar ka halwa

10. Fish Amritsari

This crispy fish is an ideal side dish or can be served as an appetizer too.

Ingredients

  • 1 kg fish (sighada or any variety cut into pieces)
  • 1 cup besan
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tablespoon lemon juice
  • Salt to taste
  • Oil for deep frying
  • Water as required

Total Cook Time: 20-25 min

Serving: 5-6

How to Cook 

  • Wash fish pieces and smear them with lemon juice and salt. Keep aside for an hour.
  • In a bowl, take besan, chilli powder, salt, garam masala powder and turmeric powder. Add water to make a paste of coating consistency.
  • Heat oil for deep frying.
  • Take fish pieces one by one, dip in the batter and deep fry until crispy.
  • Serve hot with onion rings and mint chutney.

11. Dhabe Waali Daal

If you have always enjoyed that Punjabi tadka recipes on the roadside Punjabi dhabas and wished to know the recipe, this one is just for you!

Ingredients 

  • ½ cup urad dal
  • ½ cup chana dal
  • 1 ½ cup water
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • ½ inch ginger, chopped
  • 2 green chillies, finely chopped
  • 6-7 garlic cloves, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • A pinch of hing
  • 2 tablespoon ghee
  • 1 tsp ginger, julienned
  • 2 tablespoon coriander, chopped
  • Salt to taste

Total Cook Time: 35-40 min

Serving: 3-4

How to Cook 

  • Boil dal with water, turmeric and salt, for 35-30 minutes.
  • Heat ghee in a pan. Add cumin seeds, cook for a few seconds.
  • Add onion, ginger and garlic. Cook for 3 to 4 minutes.
  • Add tomatoes and chilli powder cook for a few minutes.
  • Add boiled dal, garam masala powder and ginger juliennes and cook for a few minutes.
  • Sprinkle chopped coriander leaves before serving. Serve hot with parantha or rice.

dhabe wali dal

12. Methi Lassi

Lassi is a refreshing beverage that is enjoyed in most Punjabi households during summers as well as winters.

Ingredients

  • 2 cups curd
  • 3 cups of water
  • 4 tablespoon sugar
  • ½ tsp elaichi powder (alternatively, add one tablespoon rose syrup per glass)
  • Ice, as desired

Total Cook Time: 5-7 min

Serving: 3-4

How to Cook 

  • Take a big jug, add all the ingredients and blend with a hand blender until frothy.
  • Serve chilled.

13. Chicken Masala

This succulent Punjabi chicken recipe is not only superbly sumptuous, but also very quick and easy to make.

Ingredients 

  • 700-800 grams chicken, cut into medium pieces
  • 1 cup thick curd
  • 2 tablespoon ginger-garlic paste
  • 4 onions, thinly sliced
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 2 bay leaves
  • 4-5 green cardamom
  • 2-3 black cardamom
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 3 tablespoon coriander leaves, chopped
  • 2 tablespoon oil
  • 1 cup of water
  • Salt to taste

Total Cook Time: 30-35 minutes

Serving: 4-5

How to Cook 

  • Take chicken pieces; add curd, ginger-garlic paste and salt. Mix all the ingredients well and marinate for half an hour.
  • In a wok, heat oil. Throw in cumin seeds and bay leaves. Sauté for a few seconds.
  • Add sliced onions; cook until they turn nice golden brown.
  • Add ginger-garlic paste, sauté for a minute.
  • Add all the dry masala, salt and chicken pieces. Cook on high flame for 2-3 minutes.
  • Simmer the flame; cook covered for 15-20 minutes. Keep stirring in between.
  • Add water and cook for few more minutes or until gravy thickens.
  • Add coriander leaves before serving.

chicken masala

14. Aate Ka Halwa

This is extremely simple, yet tastes absolutely divine and is super quick to make.

Ingredients

  • 1 cup whole wheat flour
  • 2 cups of water
  • ¾ cup of sugar
  • ¾ cup ghee
  • 1 tablespoon almonds, thinly sliced

Total Cook Time: 15-20 min

Serving: 3-4

How to Cook 

  • Heat ghee in a heavy bottomed pan.
  • Add wheat flour, roast it nicely.
  • Add water and sugar, cook for a few seconds.
  • Garnish with almonds, serve hot.

15. Punjabi Kadi

Here’s the authentic Punjabi kadi recipe that you may have been eyeing!

Ingredients

For The Pakoda

  • 1 cup besan
  • 1 tsp crushed garlic
  • ½ tsp ajwain
  • ½ tsp chilli powder
  • 2 potatoes, chopped
  • 1 small onion, chopped
  • 1 green chilli chopped
  • Salt to taste
  • Mustard oil for frying

For The Kadi

  • 2 cup curd
  • 1 ½ cup water
  • 3 tablespoon besan
  • 4 dry red chilli
  • 1 tsp chopped garlic
  • ½ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • A pinch of hing
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • Salt to taste.
  • 2 tablespoon mustard oil

For Tempering

  • One tablespoon ghee and 1 tsp red chilli powder.

Total Cook Time: 35-40 min

Serving: 4

How to Cook 

  • Take a large bowl, add all the ingredients of pakoda except water, and mix well.
  • Add water and make a thick batter.
  • Heat oil for deep frying. Add batter in small portions and fry until crispy.
  • Take curd, add water and besan. Beat well and keep aside.
  • Heat oil in a pan. Add whole red chillies, fenugreek seeds, mustard seeds and hing. Sauté for a few seconds.
  • Add garlic, sauté for a minute.
  • Add onions, cook until they turn golden brown. ‘
  • Add turmeric powder, chilli powder and salt. Pour in the curd mixture and cook uncovered for 15-20 minutes.
  • Add pakodas, cook for another 10 minutes.
  • Heat ghee in a small pan, add red chilli powder.
  • Pour over kadi before serving. Serve hot with boiled rice.

kadhi pakoda

If you love Punjabi food, do try some of these easy-to-make Punjabi recipes. These lip-smacking dishes will be a hit at any gathering, whether it is a festive occasion or a family get-together!

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