Punjabi Traditional Food – 10 Iconic Dishes From An Extensive Punjabi Menu of Famous Food From Punjabi

One of the wealthiest states in India is Punjab, and this is evident in every bite of Punjabi cuisine. Despite being renowned as India’s breadbasket, their food offers much more than simply bread. Given the considerable Punjabi impact on northern culture, it’s understandable that many people in the south believe that the majority of North Indians are Punjabis. No matter what divides people, food, especially the rich Punjabi cuisine with its luscious flavor and desi ghee, has the potential to bring Indians together. Punjab’s food has absorbed many Pakistani spices as well, giving it an even more unusual character because Pakistan is Punjab’s neighbor.

PUNJABI Butter Chicken RECIPE – Punjabi Traditional Food

Even though chicken is often referred to as Punjab’s national bird, butter chicken is the state dish. Even if it might not have been from Punjab, a Punjabi family invented it, so that must count for something, right? Without this treat, no celebration would be complete. This mildly spicy, creamy gravy is served with either naan or rumaali roti.

Here’s a recipe for Butter Chicken, a popular Indian dish:

Ingredients:

For the marinade:

  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste

For the sauce:

  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
  • Salt to taste
  • Fresh cilantro leaves for garnish

HOW TO MAKE IT

  1. Yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, red chili powder, and salt should all be combined in a mixing bowl. Add the chicken pieces and stir thoroughly to evenly coat them. For optimal results, cover the bowl and marinate in the fridge for at least an hour or overnight.
  2. Turn on the oven to 400 °F (200 °C). On a foil-lined baking sheet, arrange the marinated chicken pieces. Bake the chicken for 20 to 25 minutes, or until it is well cooked and the edges are just beginning to brown. Take out of the oven, then place aside.
  3. Melt the butter in a large skillet or pan over medium heat. Add the chopped onion and cook for 8 to 10 minutes or until golden brown.
  4. To the skillet, add the red chili powder, cumin, coriander, turmeric, and ginger pastes. To prevent scorching, cook for 1-2 minutes while stirring often.
  5. Add the tomato puree, stir, and heat for an additional two to three minutes, or until the sauce slightly thickens.
  6. Add the heavy cream to the skillet after lowering the heat. Blend well. 5 minutes of simmering with periodic stirring.
  7. To uniformly coat the pieces of roasted chicken with sauce, add them and gently toss. To enable the flavors to mingle, cook for a further 5 minutes.
  8. The dried fenugreek leaves, known as kasuri methi, should be crushed between your palms and added to the skillet. Add salt to taste, then simmer for an additional 2 minutes.
  9. Garnish with fresh cilantro leaves after removing from the heat.
  10. Your delicious Butter Chicken is now ready to be served! Serve it hot with steamed basmati rice, naan bread, or roti.

Enjoy your meal!

PUNJABI Lassi RECIPE – Punjabi Traditional Food

The lassi is a well-known beverage that Punjabis take great pleasure in. The original lassi, as it came to be known, is sweet with a dab of cream and butter to make it as rich as you can, even though it can be salty. To twist it and counteract the summer heat, flavors like strawberry or mango rose are now included. Even establishments that are not Punjabi joints almost always provide this, demonstrating the widespread appeal of this simple beverage.

Here’s a recipe for Punjabi Lassi, a popular Indian yogurt-based drink:

Ingredients:

  • 1 cup plain yogurt
  • 1 cup chilled milk
  • 4 tablespoons sugar (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • Chopped nuts for garnish (such as almonds or pistachios)
  • Crushed ice (optional)

HOW TO MAKE IT

  1. Yogurt, cold milk, sugar, cardamom powder, and saffron threads (if used) should be combined in a blender or mixing bowl.
  2. To make the mixture smooth and creamy, blend or whisk it.
  3. Crushed ice can be added at this point and blended again for a thicker consistency if desired.
  4. Taste the lassi and, if necessary, add additional sugar to make it sweeter to your taste.
  5. Incorporate serving glasses with the lassi.
  6. Add chopped nuts like pistachios or almonds as a garnish.

Enjoy the cooled Punjabi Lassi after serving!

Note: For a variation, you may try adding rose water, mango pulp, or other fruit purees to the lassi to try out other flavours. It’s optional and depends on personal choice, however some people prefer to filter the lassi before serving to get rid of any lumps or threads of saffron.

PUNJABI Chole-Bhature RECIPE – Punjabi Traditional Food

It is currently a staple Punjabi meal at the majority of fast-food establishments. And when you feel like treating yourself a bit, these two go hand in hand like in a dream. It differs from a poori in that it is made using flour and milk rather than wheat flour. You can’t simply eat one, even though it’s bigger than a poori because it’s so delicious! When you are in the mood for some spicy food from Punjab, the soft, slightly fermented bhatura should be your first choice.

Here’s a traditional Punjabi recipe for Chole-Bhature, a popular dish from North India:

Ingredients for Chole (Chickpea Curry):

  • 2 cups chickpeas (chole), soaked overnight and drained
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, pureed
  • 2-3 green chilies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons chole masala powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnishing
  • Cooking oil

Ingredients for Bhature (Fried Bread):

  • 2 cups all-purpose flour
  • 1/2 cup semolina (sooji)
  • 1/2 cup yogurt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water for kneading
  • Oil for frying

HOW TO MAKE IT

Chole Preparation:

  1. Oil is heated in a big pot or pressure cooker. Stir in the cumin seeds and watch them puff up.
  2. Add the chopped onions and cook them until they are golden.
  3. Add green chilies and ginger-garlic paste. For one minute, sauté.
  4. Cook the tomato puree after adding it until the masala’s oil separates.
  5. Salt, chole masala, red chilli powder, turmeric powder, and coriander powder should all be added. Mix thoroughly.
  6. Add the soaked chickpeas and stir until they are thoroughly covered with masala.
  7. If using a pressure cooker, cover the chickpeas with water. When the chickpeas are cooked and soft, close the cover and simmer for around 4-5 whistles. If using a pan, add water as necessary, cover the pan, and cook the chickpeas until they are tender and cooked through.

Bhature Preparation:

  1. All-purpose flour, semolina, yogurt, sugar, baking soda, baking powder, and salt should be combined in a mixing bowl.
  2. Gently knead the ingredients into a soft dough while gradually adding water. The dough should be covered and rested for at least one hour.
  3. The dough should be divided into tiny pieces and rolled into bhaturas with an oval or circular form after resting.
  4. For frying, warm the oil in a large pan or kadai. Slide the rolled bhatura carefully into the heated oil.
  5. The bhature should be fried until both sides are golden brown and fluffy. They should be taken out of the oil and put on paper towels to absorb any extra oil.

Serve:

  1. Add fresh coriander leaves as a garnish to the cooked chole.
  2. Chole should be served with hot, fluffy bhature.
  3. For a full dinner, you may also serve it with pickles, sliced onions, and a side of yogurt or lassi.
  4. Enjoy your homemade Punjabi Chole-Bhature!

Punjabi Amritsari Fish RECIPE – Punjabi Traditional Food

Amritsari fish is a beloved dish among non-vegetarians in India and is a wonderful contribution of Punjabi cuisine to the rest of India! Since it is a dry dish, you may either eat this luscious, fried fish with naan or simply like that. It is batter-fried and has a juicy, luscious inside that is also peppery. Its widespread use at restaurants under the same name across the nation is merely further evidence of its appeal. You just can’t go wrong with a spicy fish and a chilly lassi combo!

Here’s a recipe for Amritsari Fish, a popular dish from the city of Amritsar in Punjab, India.

Ingredients:

  • 500 grams boneless fish fillets (preferably white fish like cod or tilapia)
  • 1 cup gram flour (besan)
  • 2 tablespoons rice flour
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon garam masala
  • Juice of 1 lemon
  • Salt to taste
  • Vegetable oil for deep frying
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving

HOW TO MAKE IT

  1. Gram flour, rice flour, ginger-garlic paste, carom seeds, coriander powder, turmeric powder, garam masala, lemon juice, and salt should all be combined in a mixing bowl. To get a smooth batter, gradually add more water. The coating should be sufficiently thick to cover the fish fillets.
  2. The fish fillets should be divided into 2-3 inch pieces and dried with a kitchen towel. Lemon juice and salt are used to season the fish pieces.
  3. For deep frying, heat vegetable oil in a large pan or kadai. While still not blazing, the oil should be heated.
  4. Each piece of fish should be uniformly covered after being dipped into the prepared batter. Depending on the size of your pan, carefully lower 2-3 coated fish pieces at a time into the heated oil. Fry them for approximately 3 to 4 minutes on each side, or until they are golden and crispy, over medium heat. Using a slotted spoon, take them from the oil, and then drain the extra oil on a piece of paper. With the remaining fish pieces, repeat the procedure.
  5. Garnish with fresh coriander leaves once all the fish pieces have been cooked. Lemon wedges should be served alongside the hot dish.

Amritsari Fish is typically enjoyed as an appetizer or snack. It can be served with mint chutney or tamarind chutney for added flavor. Enjoy!

PUNJABI Dal Makhani RECIPE – Punjabi Traditional Food

The dal makhani would unquestionably rule them all if just one day could. This mouth-watering Punjabi meal of buttery lentils is a hearty mixture of black lentils and red kidney beans cooked in a thick stew that is made even heartier by the addition of dollops of cream. It would be appropriate to serve it at a royal court. It often simmers for two to three hours on low heat to thicken while the flavors continue to develop.

Here’s a recipe for Dal Makhani, a popular dish from the city of Amritsar in Punjab, India.

Ingredients:

  • 1 cup whole black lentils (sabut urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 4 cups water (for pressure cooking)
  • 2 tablespoons ghee (clarified butter)
  • 1 medium onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons cream
  • 2 tablespoons butter
  • Fresh cilantro leaves, for garnish

HOW TO MAKE IT

  1. Under running water, wash the kidney beans and black lentils. Give them a thorough soak in enough water to last all night or at least 6 to 8 hours.
  2. After being soaked, the lentils and beans are then drained and added to a pressure cooker. When they are tender and thoroughly cooked, add 4 cups of water, salt, and pressure cook for around 20 to 25 minutes.
  3. Over medium heat, melt ghee in a large pan or kadai. Add the chopped onions and cook them for a few minutes until golden brown.
  4. Add the ginger-garlic paste and cook for an additional one to two minutes, or until the raw scent is gone.
  5. Stirring regularly, add the tomato puree to the pan, and heat until the masala oil begins to separate.
  6. Salt, garam masala, cumin powder, turmeric powder, and red chili powder should be added. To intensify the flavors, thoroughly combine and boil the masala.
  7. Use the back of a spoon or a masher to slightly mash the cooked lentils and beans. Add the mashed beans and lentils to the masala in the pan. Mix thoroughly.
  8. Dal Makhani should be cooked over low heat for 20 to 25 minutes, stirring periodically to keep it from sticking. In case the dal becomes too thick, you may add a little water.
  9. Butter and cream should be added to the dal makhani. Stir thoroughly, then simmer for a further five minutes.
  10. Use fresh cilantro leaves as a garnish.

Your Punjabi Dal Makhani is now ready to be served! It pairs well with naan, roti, or rice. Enjoy your meal!

Panjabi Paneer Tikka RECIPE – Punjabi Traditional Food

The paneer tikka, sometimes known as the “chicken of the vegetarians,” holds a particular position in Punjabi cuisine. When one thinks of vegetarian appetizers, the first thing that comes to mind is this soft cottage cheese delicacy that has been chargrilled and seasoned. A menu without it would be lacking.

Here’s a recipe for Punjabi Paneer Tikka, a popular Indian appetizer:

Ingredients:

  • 250 grams paneer (Indian cottage cheese), cut into cubes
  • 1 cup yogurt (curd)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • 1 medium-sized onion, cut into cubes
  • 1 medium-sized bell pepper (capsicum), cut into cubes
  • Fresh coriander leaves for garnishing
  • Lemon wedges for serving

HOW TO MAKE IT

  1. Yoghurt, ginger-garlic paste, lemon juice, salt, turmeric, red chilli powder, cumin, coriander, and garam masala should all be combined in a mixing bowl. For a smooth marinade, thoroughly combine.
  2. Paneer cubes should be added to the marinade and gently mixed to coat them all over. Give it at least 30 minutes to marinate. To intensify the flavours, you can marinade it for a longer period.
  3. Set the temperature of your oven or grill to medium-high.
  4. On skewers, alternate pieces of bell pepper and onion with marinated paneer cubes.
  5. To avoid sticking, oil the grill or baking sheet. Skewers should be placed on a grill or baking sheet.
  6. The paneer tikka skewers should be cooked for 10 to 12 minutes, flipping them over once or twice, until the paneer is slightly crispy and the skewers are gently toasted.
  7. Fresh coriander leaves should be added as a garnish after the skewers have finished cooking on the grill or oven.
  8. Lemon wedges should be placed on the side when serving the Punjabi Paneer Tikka.

Enjoy your Punjabi Paneer Tikka! It pairs well with mint chutney or tamarind chutney.

Punjabi Kadhi RECIPE – Punjabi Traditional Food

The amazingness of Punjabi cuisine and its people is attested to by the Punjabi kadhi. There are several ways in which the Punjabi kadhi differs from its Gujarati counterpart. The Gujarati version is sweeter, has a lighter consistency, and is white. It has besan pakoras and is hot and sour. Typically, besan and onions are used to make the pakoras that are served. To add a distinct flavor, you may also substitute them with some peas and chopped onion.

Here’s a recipe for Punjabi Pakoda Kadhi:

Ingredients:

For Pakodas:

  • 1 cup besan (gram flour)
  • 1 medium-sized onion, finely chopped
  • 1 green chili, finely chopped
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water, as needed
  • Oil for frying

For Kadhi:

  • 1 cup yogurt, whisked
  • 3 tablespoons besan (gram flour)
  • 2 cups water
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 2-3 dry red chilies
  • 1 inch ginger, grated
  • 2-3 cloves of garlic, minced
  • 1 onion, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander leaves, chopped for garnishing
  • Oil for tempering

HOW TO MAKE IT

  1. Mix besan, minced onion, green chili, red chili powder, turmeric, and salt in a large basin. To produce a thick batter, gradually add water while mixing well. Give it 10 to 15 minutes to relax.
  2. For frying, warm the oil in a large pan or kadhai. Using a spoon or your hands, put tiny amounts of the pakora batter into the heated oil. Fry till crispy and golden. The pagodas should be taken out of the oil and placed on a paper towel to absorb any extra oil. Put them apart.
  3. Whisk the yogurt and besan together until well combined in another bowl. While whisking, gradually add water to create a lump-free mixture. Place aside.
  4. For tempering, heat oil in a large pan or kadhai. Add the dried red chilies, cumin, mustard, and fenugreek seeds. Give them a moment to sputter.
  5. Ginger and minced garlic should be added. Saute for a minute to let the scent come out.
  6. Finely chopped onions should be added and cooked until transparent.
  7. Salt, turmeric powder, red chili powder, and coriander powder, and the heat should be turned down to low. Stir well and heat the spices for one minute.
  8. Pour the yogurt-besan mixture into the pan slowly while swirling often to prevent lumps. Bring the mixture to a boil by turning the heat up to medium.
  9. Reduce the heat to low after the kadhi begins to boil, then let it simmer for 10 to 15 minutes while stirring now and again. As a result, the flavors will converge and the kadhi will thicken.
  10. The fried pakodas should be added to the kadhi and simmered for a further five minutes to let them absorb the flavors.
  11. Add freshly chopped coriander leaves as a garnish.

Your Punjabi Pakoda Kadhi is ready to be served. It pairs well with steamed rice or roti. Enjoy!

PUNJABI Rajma Chawal RECIPE – Punjabi Traditional Food

In north India, it is a staple food that is also associated with nostalgia for the majority of people. It seems wrong—like severing your favourite couple—to eat rajma or chawal with anything else. Despite being a native of Kashmir, it is a favourite of all Punjabis and their grandmothers. To improve the flavour of this Punjabi cuisine, pickled onions are frequently served on the side. Some folks also add a little amount of crushed papad to their rajma chawal to give it a subtle twist and some delicious crunch.

Here’s a recipe for Punjabi Rajma Chawal, a popular and delicious dish from the Punjab region of India:

Ingredients:

  • 1 cup dried kidney beans (rajma)
  • 2 cups basmati rice
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2-3 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 cup fresh coriander leaves, finely chopped
  • 2 tablespoons ghee (clarified butter) or oil
  • Salt to taste
  • Water for cooking

HOW TO MAKE IT

  1. The kidney beans (rajma) should be carefully washed before soaking in water for at least eight hours or overnight. Before cooking, drain the water.
  2. Add the soaked kidney beans, new water (approximately 3–4 cups), and salt to a pressure cooker. The rajma should be pressure cooked for 15 to 20 minutes, or until soft. Set it apart.
  3. Basmati rice should be well-rinsed in water until the water is clear. Drain the rice after soaking it in water for about 30 minutes.
  4. Bring water to a boil in a big saucepan. Salt and the rice rinsed and soaked, should be added to the boiling water. The rice should be 70 to 80% cooked. Rice should be drained and set aside.
  5. Ghee or oil should be heated over medium heat in a different deep pan or kadhai. Stir in the cumin seeds and watch them puff up.
  6. To the pan, add the chopped onions, and cook them for a few minutes until golden brown.
  7. The ginger-garlic paste should be added to the pan and sautéed for a minute to remove the raw scent.
  8. Green chilies and chopped tomatoes should be added to the pan and cooked until the tomatoes are mushy.
  9. Red chili powder, turmeric powder, garam masala, coriander powder, and cumin powder should all be added as dry spices. Well combine, then heat for a minute.
  10. Rajma (cooked kidney beans) should be added to the pan and well combined with the spice combination. Cook on low heat for 10 to 15 minutes to allow the flavors to meld. If necessary, add water to the gravy to change its consistency.
  11. Finally, stir in the freshly cut coriander leaves.
  12. Take a dish or bowl and top it with some cooked basmati rice to serve. Rajma masala should be generously sprinkled on top.
  13. The finest accompaniments to Punjabi Rajma Chawal are raita (a yogurt-based side dish) and a side of pickles. For extra crunch, you may also serve it with papad, which are thin, crunchy crackers from India.

Enjoy your homemade Punjabi Rajma Chawal!

PUNJABI Pinni RECIPE – Punjabi Traditional Food

This meal is often made in the winter and served as a dessert. It is prepared with desi ghee, wheat flour, jaggery, and almonds, which provide a lot of heat and energy throughout the winter. Despite being tasty, you should only eat a little portion of this thick Punjabi cuisine to avoid being ill! Some individuals don’t even see it as a dessert, viewing it as merely another dietary supplement.

Here’s a recipe for Punjabi Pinni, a delicious traditional Punjabi sweet:

Ingredients:

  • 1 cup whole wheat flour (atta)
  • 1 cup besan (gram flour)
  • 1 cup ghee (clarified butter)
  • 1 cup powdered sugar
  • 1 cup chopped mixed nuts (almonds, pistachios, cashews)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)

HOW TO MAKE IT

  1. Ghee should be added to a heavy-bottomed pan or kadai that is already warm. Permit the ghee to fully melt.
  2. Add the atta (wheat flour) and besan (gram flour) to the pan once the ghee has melted. The flour and ghee should be thoroughly mixed.
  3. Low heat is used to roast the flour, and constant stirring is used to prevent burning. The flours need to get golden brown and smell nutty. This procedure might take 15 to 20 minutes.
  4. After the flour has been roasted, turn off the heat and let the pan cool for a moment.
  5. The roasted flour should be combined with powdered sugar, chopped almonds, cardamom, and saffron threads (if used). All of the ingredients should be well mixed.
  6. Give the mixture time to cool. Once the mixture has cooled, scoop out tiny amounts and mold them into balls of any form.
  7. You can add more chopped nuts as a garnish or top each Pinni with a whole almond.
  8. The Pinnis should be placed on a plate or tray and left to sit at room temperature for a few hours. They will stiffen as a result.
  9. Your Punjabi Pinnis are now prepared for consumption. They should be kept at room temperature in an airtight container. They can be stored for a number of weeks.

Punjabi Pinnis are a popular sweet dish served during festivals like Lohri and Diwali. They are rich, nutty, and have a melt-in-your-mouth texture. Enjoy!

PUNJABI Makke ki Roti OR Sarson ka Saag RECIPE – Punjabi Traditional Food

Makke ki Roti and Sarson ka Saag are the ideal choices for traditional Punjabi cuisine that captures the vibrant flavours of the area. When fresh mustard greens (sarson) are plentiful in the winter, this delicious combination is a wintertime favourite. Sarson ka Saag, a mustard greens curry, is the perfect accompaniment to the cornmeal flatbread known as Makke ki Roti. They come together to form a flavorful harmony that will take you right to the centre of Punjab.

The recipe for Sarson ka Saag and Makke ki Roti has been handed down through the years and is steeped in tradition. It calls for straightforward, healthy components that are readily available. The Makke ki Roti has a rustic texture and unique flavor since it is created with coarsely crushed cornmeal. On the other side, Sarson ka Saag is a delicious concoction of mustard greens, spinach, and other fragrant spices that is slow-cooked to perfection.

As we walk you through the steps of making this classic Punjabi delicacy, be ready to savor the warm, soothing flavors of Punjab. Makke ki Roti and Sarson ka Saag can satisfy your hunger for food whether you’re throwing a big event or just want to treat yourself to a tasty supper. Let’s explore this traditional Punjabi cuisine and see how these two delectable foods can work so well together.

Here’s a traditional recipe for Punjabi Makki ki Roti (cornmeal flatbread) and Sarson ka Saag (mustard greens curry):

Ingredients for Makki ki Roti:

  • 2 cups Makki ka atta (cornmeal)
  • Warm water (as needed)
  • Salt (to taste)
  • Ghee or butter (for cooking)

Ingredients for Sarson ka Saag:

  • 1 bunch Sarson ka saag (mustard greens), washed and chopped
  • 1/2 bunch Palak (spinach), washed and chopped (optional)
  • 1/2 bunch Bathua leaves (optional)
  • 2-3 Green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • 4-5 Garlic cloves, minced
  • 1 medium-sized Onion, finely chopped
  • 2 medium-sized Tomatoes, finely chopped
  • 2 tablespoons Maize flour (makki ka atta)
  • 1 tablespoon Ghee or oil
  • Salt (to taste)
  • Red chili powder (to taste)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Butter (optional, for garnish)

HOW TO MAKE IT

Makki ki Roti:

  1. Add the salt and Makki ka atta (cornmeal) to a large mixing basin. Mix thoroughly.
  2. Knead the dough until it comes together and becomes malleable by gradually adding warm water.
  3. Each portion of the dough should be divided into small pieces and formed into a ball.
  4. Flatten a ball of dough between your hands. Put it on a plastic sheet or a surface that has been oiled.
  5. Use your fingers to gently push and shape the dough into a circular roti. Repeat with the additional dough balls.
  6. A griddle or tawa should be heated to medium. Place the roti on the hot tawa and cook until golden brown spots form on both sides.
  7. While cooking, use ghee or butter on both sides.
  8. Sarson ka Saag is served hot after being removed from the stove.

Sarson ka Saag:

  1. Bring water to a boil in a big saucepan. Add the Palak, Bathua, and Sarson ka saag (if using). Cook the greens for 10 to 15 minutes, or until they are soft.
  2. The greens should be drained and allowed to cool. Use a blender or food processor to grind them into a coarse paste after they have cooled. Place aside.
  3. In a pan, heat oil or ghee. Add the chopped onions and cook them for a few minutes until golden brown.
  4. Green chiles, minced garlic, and grated ginger should all be added. Cook for one minute, or until the fragrance of rawness is gone.
  5. Cook the chopped tomatoes after being added until they are mushy and tender.
  6. To prevent any lumps, add the maize flour (makki ka atta) and simmer for a few minutes while constantly stirring.
  7. Then, stir thoroughly before adding the greens paste to the pan.
  8. Salt, red chili powder, turmeric powder, and garam masala are used as seasonings. To blend, thoroughly stir.
  9. Saag should be cooked over low heat for 20 to 30 minutes, stirring regularly to enable the flavors to meld.

Optional: Before serving, top the saag with a dollop of butter for a flavor boost.

Serve the hot and delicious Sarson ka Saag with Makki ki Roti. Enjoy this traditional Punjabi meal!

LATEST POSTS – Punjabi Traditional Food – Gujarati Traditional Food – 10 Iconic Dishes From An Extensive Gujarati Menu of Famous Food From Gujarati

Leave a Comment