Discover the Flavors of Punjab: 18 Authentic Recipes to Try
The cuisine of Punjab, a state located in the northern region of India, is known for its rich and diverse flavors. From spicy curries to creamy desserts, Punjabi food has something to offer everyone. In this article, we will take you on a culinary journey through the heartland of India, exploring 18 authentic Punjabi recipes that are sure to tantalize your taste buds.
From classic dishes like Butter Chicken and Chole Bhature to popular snacks like Amritsari Kulcha and Punjabi Samosa, we’ve got you covered. Whether you’re looking for a comforting bowl of Dal Makhani or the perfect accompaniment to your meal in the form of Rajma Chawal, our collection of Punjabi recipes has something for every palate.
In this article, we’ll dive into the world of Punjabi cuisine and explore its most iconic dishes, each with its own unique history and cultural significance. So, let’s start our culinary adventure and discover the true flavors of Punjab!
Butter Chicken
A rich and flavorful Indian-inspired dish that’s perfect for a cozy night in. This recipe combines tender chicken, aromatic spices, and a velvety butter sauce to create a mouthwatering meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 2 tbsp butter
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, coriander, cinnamon, and cardamom. Cook for an additional minute, stirring constantly.
3. Add chicken to the skillet and cook until browned, about 5-6 minutes.
4. Stir in diced tomatoes and chicken broth. Bring to a simmer.
5. Reduce heat to low and add butter, stirring until melted and smooth.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 25-30 minutes
Sarson Ka Saag with Makki Ki Roti
This recipe combines the creamy goodness of mustard greens (sarson) with the wholesome, slightly sweet flavor of corn bread (makki ki roti). The perfect comfort food for a chilly winter evening!
Ingredients:
– 1 bunch mustard greens (sarson)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4-6 corn breads (makki ki roti)
Instructions:
1. Rinse the mustard greens and chop them into smaller pieces.
2. Heat oil in a large pan over medium heat. Add chopped onion and sauté until softened.
3. Add garlic, cumin, turmeric powder, and salt. 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 15-20 minutes or until the greens are tender.
5. Serve the saag with warm makki ki roti.
Cooking Time: 30 minutes
Chole Bhature
A popular North Indian dish, Chole Bhature is a flavorful combination of spicy chickpea curry (chole) served with a crispy and flaky flatbread (bhature). This recipe makes a perfect comforting meal for any time of the day.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– For Bhature:
+ 2 cups all-purpose flour
+ 1/4 teaspoon salt
+ 1/4 teaspoon baking powder
+ 1 tablespoon ghee or oil
Instructions:
1. Cook chickpeas in a pressure cooker with 2 cups water and spices for 30 minutes.
2. Heat oil in a pan, add onions and cook until golden brown. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
3. Add cooked chickpeas and salt to the pan. Mix well.
4. For Bhature, mix flour, salt, and baking powder. Gradually add water to form a dough. Knead for 5 minutes.
5. Divide the dough into small portions and roll out each portion into thin circles.
6. Cook Bhature in hot oil until golden brown.
Cooking Time: 45-50 minutes
Paneer Tikka Masala
A creamy and flavorful Indian dish that’s perfect for a quick weeknight dinner. This paneer tikka masala recipe is easy to make and packed with tender paneer (Indian cheese), rich tomato sauce, and aromatic spices.
Ingredients:
– 250g paneer cubes
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together cumin powder, coriander powder, cayenne pepper (if using), salt, and pepper.
3. Add the paneer cubes to the spice mixture and toss to coat evenly.
4. Heat 2 tablespoons of oil in an oven-safe skillet over medium-high heat. Cook the paneer for 1-2 minutes on each side, until browned.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the paneer is cooked through.
6. In a separate pan, sauté the onion and garlic until softened.
7. Add the ginger paste and cook for an additional minute.
8. Stir in the canned diced tomatoes, heavy cream, and cumin powder.
9. Simmer the sauce for 5-7 minutes or until it thickens slightly.
10. Serve the paneer tikkas with the creamy tomato sauce and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Amritsari Kulcha
A popular street food from Amritsar, Punjab, India, Amritsari Kulcha is a flavorful and flaky flatbread that pairs perfectly with chutneys and curries. Here’s a simple recipe to make this mouthwatering treat at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– 1/4 teaspoon carom seeds (optional)
Instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Gradually add the lukewarm water and mix until a soft dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal portions.
6. Roll out each portion into a ball, then flatten it slightly to form a disk shape.
7. Brush the kulcha with ghee or oil and sprinkle carom seeds if using.
8. Cook the kulcha on a non-stick skillet or griddle over medium heat for 30-40 seconds or until it puffs up.
9. Serve hot with your favorite chutney or curry.
Cooking Time: 10-15 minutes
Dal Makhani
Dal Makhani is a popular Punjabi dish made with black lentils and kidney beans in a rich and creamy tomato-based curry. This comforting recipe is perfect for a cozy evening or as a side dish to accompany your favorite Indian dishes.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt, to taste
– 2 tablespoons heavy cream or half-and-half (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain and set aside.
2. In a large pan, heat the oil over medium heat. Add onions and cook until golden brown, about 5 minutes.
3. Add garlic, cumin, coriander, and cinnamon. Cook for another minute.
4. Add the lentils, kidney beans, diced tomatoes, salt, and 2 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in heavy cream or half-and-half (if using). Serve hot over basmati rice.
Cooking Time: 30-40 minutes
Rajma Chawal
Enjoy a classic North Indian dish with this simple recipe!
Ingredients:
– 1 cup red kidney beans (rajma)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala
– Salt, to taste
– 2 cups cooked basmati rice (chawal)
Instructions:
1. Rinse the rajma and soak it in water for at least 8 hours or overnight.
2. Drain and cook the rajma with fresh water until tender. Set aside.
3. Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
4. Add minced garlic, cumin, garam masala, and salt. Stir well for 1 minute.
5. Add cooked rajma to the pan and stir well to combine with the spice mixture.
6. Serve the Rajma over basmati rice (Chawal). Enjoy!
Cooking Time: 30 minutes
Aloo Paratha
Aloo paratha is a popular flatbread from North India, filled with spiced potatoes and served with butter or ghee. This recipe yields soft, flaky parathas with a flavorful potato filling.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– Water, as needed
Instructions:
1. Mix mashed potatoes with chopped onion, garlic, cumin, coriander, and salt.
2. Divide the dough into 6-8 portions. Roll out each portion into a ball and flatten slightly.
3. Place a tablespoon of potato filling in the center of each dough piece. Fold and seal the edges to form a paratha.
4. Heat ghee or oil on a non-stick skillet over medium heat. Cook the parathas for 1-2 minutes, until they start to puff up.
5. Flip and cook for another minute, until golden brown.
Cooking Time: 15-20 minutes
Punjabi Kadhi Pakora
Kadhi Pakora is a popular Punjabi snack that is crispy on the outside and soft on the inside, served with a flavorful and spicy kadhi (curry). This recipe combines the traditional flavors of Punjab with a modern twist.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup lukewarm water
– Oil for frying
– For the Kadhi:
+ 2 tablespoons oil
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon ginger paste
+ 1 teaspoon cumin powder
+ 1/2 teaspoon coriander powder
+ Salt to taste
+ 1 cup yogurt
+ 1/2 cup water
– Chopped cilantro for garnish
Instructions:
1. Mix the besan, baking powder, baking soda, and salt in a bowl.
2. Gradually add the lukewarm water to form a thick batter.
3. Heat oil in a deep frying pan and drop spoonfuls of the batter into it.
4. Fry until golden brown and crispy (about 5-6 minutes).
5. For the Kadhi, heat oil in a pan and sauté the onion, garlic, and ginger paste.
6. Add cumin powder, coriander powder, and salt to taste.
7. Stir in yogurt and water.
8. Simmer for 10-12 minutes or until thickened.
9. Serve the Pakora with the Kadhi.
Cooking Time: 15-20 minutes
Tandoori Chicken
Experience the rich flavors of India with this classic Tandoori Chicken recipe, made with yogurt, spices, and a touch of smokiness. Perfect for a quick dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon garlic paste
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, and spices.
2. Add the chicken thighs to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. Place the chicken on a baking sheet lined with parchment paper. Drizzle with ghee or oil and sprinkle with salt.
5. Bake for 20-25 minutes, or until the chicken is cooked through.
Cooking Time: 20-25 minutes
Baingan Bharta
Baingan Bharta is a popular Indian dish that’s both flavorful and filling. This recipe transforms roasted eggplant into a rich, smoky mash that’s perfect for serving with naan, rice, or as a side dish.
Ingredients:
– 2 large eggplants
– 1 tablespoon oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat 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 soft and charred.
4. Remove from oven and let cool slightly.
5. Peel the skin off the eggplant flesh and mash it in a bowl using a fork or potato masher.
6. Heat oil in a pan over medium heat. Add onion and cook until translucent, about 3-4 minutes.
7. Add garlic, cumin, smoked paprika (if using), salt, and pepper to the pan and stir for another minute.
8. Mix the mashed eggplant with the spice mixture and adjust seasoning as needed.
9. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Malai Kofta
Malai Kofta: A Creamy Indian Delight
Malai Kofta is a popular North Indian dish made with soft and flavorful vegetable dumplings cooked in a rich and creamy tomato-based sauce. This recipe is a simple and delicious way to enjoy this classic Indian dish at home.
Ingredients:
– 1 cup mixed vegetables (peas, cauliflower, carrots)
– 1/2 cup bread crumbs
– 1/4 cup grated paneer
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
– For the sauce: 2 medium tomatoes, pureed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Combine vegetables, bread crumbs, paneer, onion, garlic, ginger paste, cumin powder, coriander powder, and salt in a bowl. Mix well.
2. Shape into small balls (koftas).
3. Fry the koftas until golden brown.
4. In a separate pan, cook the sauce ingredients over medium heat until the onions are translucent.
5. Add the fried koftas to the sauce and simmer for 10 minutes.
6. Stir in heavy cream and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Punjabi Lassi
A classic drink from North India, Punjabi Lassi is a refreshing yogurt-based beverage that’s perfect for hot summer days or as a cooling accompaniment to spicy meals. This recipe yields a creamy and tangy Lassi with a hint of cardamom.
Ingredients:
– 2 cups plain yogurt
– 1 cup water
– 1/4 teaspoon ground cardamom
– Salt, to taste (optional)
– Chopped fresh mint leaves or cucumber slices, for garnish (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and water until smooth.
2. Add the ground cardamom and whisk well to combine.
3. Taste and adjust the seasoning with salt if desired.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve the Lassi cold, garnished with fresh mint leaves or cucumber slices if desired.
Cooking Time: 10-15 minutes (including chilling time)
Gobhi Paratha
Gobhi parathas are a popular Indian flatbread filled with spiced cauliflower and potatoes. This recipe combines the flavors of North India with the comfort of a warm, flaky bread.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 1 medium cauliflower, grated
+ 1 medium potato, boiled and diced
+ 1 onion, finely chopped
+ 1 teaspoon cumin powder
+ Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Add ghee or oil and lukewarm water to form a soft dough.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle.
5. Place a spoonful of cauliflower-potato mixture in the center of each circle.
6. Fold the edges over the filling, forming a triangle or a square shape.
7. Cook on a preheated non-stick skillet or tava for 30-40 seconds on each side, until golden brown.
Cooking Time: 10-12 minutes
Pindi Chana
Pindi Chana is a popular Punjabi recipe that’s both simple and flavorful. This spicy chickpea curry is a staple in many North Indian households, perfect for serving with naan or rice.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tomatoes, diced
– 1 tablespoon ghee or butter (optional)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for 10 seconds.
3. Add onions, garlic, coriander powder, turmeric, red chili powder, and salt. Cook until the onions are lightly browned.
4. Add chickpeas, tomatoes, and ghee or butter (if using). Stir well.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro and serve over rice or with naan.
Cooking Time: 25-30 minutes
Murgh Makhani
Murgh Makhani is a popular Indian dish that combines tender chicken cooked in a rich, creamy tomato sauce with the aroma of butter and spices. This recipe yields a flavorful and comforting meal perfect for any occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon garam masala
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown (about 5 minutes).
3. Add garlic, chicken, and spices; cook until the chicken is browned (about 6-8 minutes).
4. Stir in diced tomatoes, heavy cream, and butter; bring to a simmer.
5. Reduce heat to medium-low and let sauce thicken for 10-15 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 30-40 minutes
Shahi Paneer
A rich and creamy paneer dish, Shahi Paneer is a popular Indian recipe that’s perfect for special occasions or everyday meals. This recipe is a twist on traditional paneer, with the addition of nuts and dried fruits to give it a regal touch.
Ingredients:
– 250g paneer cubes
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated almonds
– 1/4 cup raisins
– 1 tsp garam masala powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and cook for another minute.
3. Add the paneer cubes and sauté until they’re lightly browned.
4. Pour in the heavy cream, grated almonds, raisins, garam masala powder, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the sauce thickens slightly.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-18 minutes
Punjabi Samosa
Punjabi Samosa: A Flaky, Spicy, and Savory Treat from North India
Samosas are a popular snack in North Indian cuisine, typically served during social gatherings or as a quick bite. This recipe makes 8-10 Punjabi-style samosas that are crispy on the outside and flavorful on the inside.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 cup cooked and mashed potatoes
– 1/2 cup peas and carrots
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin powder
– Salt to taste
– Chopped cilantro for garnish
Instructions:
1. Combine flour, salt, and baking powder in a bowl.
2. Gradually add ghee or oil and lukewarm water to form a dough.
3. Divide the dough into small portions and roll out each portion into a thin circle.
4. Place 1-2 tablespoons of filling in the center of each circle.
5. Fold the dough over the filling, forming a triangle or a cone shape.
6. Seal the edges with a little water and press gently.
7. Fry samosas in hot oil until golden brown (about 3-4 minutes). Drain on paper towels.
Cooking Time: 15-20 minutes
Serve warm or at room temperature with chutney or raita for a delicious snack!
Summary
Discover the rich flavors and aromas of Punjabi cuisine with these 18 authentic recipes! From classic Butter Chicken to comforting Sarson Ka Saag with Makki Ki Roti, and flavorful Tandoori Chicken to creamy Paneer Tikka Masala, this collection has it all. Indulge in popular street foods like Chole Bhature and Amritsari Kulcha, or try your hand at traditional dishes like Dal Makhani and Rajma Chawal. Plus, don’t miss the sweet treats like Punjabi Lassi and Malai Kofta. These mouthwatering recipes will transport you to the vibrant streets of Punjab!
