Punjabi food is known to be vibrant in flavors. Punjab, known as the “land of five rivers”, is not only known for its rich agricultural land but also for its delicious and hearty food. The food here reflects the vibrancy of its inhabitants. It has a unique flavor that sets it apart from other Indian cuisines. From tempting tandoori meats to mouth-watering creamy curries; Punjabi food has a little bit of everything. Let’s explore some amazing Punjabi recipes that you can make at home.
11 Best Punjabi Recipes
- Butter Chicken
- Sarson Da Saag & Makki Di Roti
- Chole Bhature
- Amritsari Fish
- Dal Makhani
- Paneer Tikka
- Lassi
- Rajma Chawal
- Aloo Paratha
- Pindi Chole
- Tandoori Chicken
1. Butter Chicken (Murgh Makhani)
Butter chicken, popularly known as murgh makhani, is the epitome of Punjabi cuisine. Chicken is cut into small pieces, tenderized and cooked in a luxurious and creamy tomato-based sauce. Yogurt, ginger and garlic make up the marinade for the chicken which is seasoned with a mix of spices like turmeric, chili powder and garam masala.
To make butter chicken, marinate the chicken pieces for at least two hours and then grill or cook them in a tandoor. Meanwhile make a delicious sauce by cooking tomatoes with cream, butter and spices. Once the chicken is cooked, add it to the sauce and simmer over low heat to blend the flavors. Serve butter chicken with naan or steamed rice.
Also Read: 20 Famous Foods You Have to Try in Jaipur
2. Sarson Da Saag Makki Di Roti
Sarson Da Saag and Makki di Roti is a traditional winter meal from the state of Punjab. It is typically paired with Sarson ka Saag, a dish made from mustard greens. Sarson (mustard greens) are cooked with spinach and other leafy vegetables like Bathua. These ingredients are blended into a thick paste and spiced with ginger, garlic, and green chilies. The rich, earthy flavor of the dish comes from adding pure ghee and a dollop of butter on top. Together, they create a hearty, comforting meal perfect for the cold weather.
Makki di Roti goes well with the saag which is a flatbread made from corn flour. Rolling out corn flour can be tricky as it tends to break but with a little practice, rolling becomes easy. This dish can be best enjoyed with jaggery along with lassi.
3. Chole Bhature
Chole Bhature is a famous dish that you will find in almost all Punjabi households as well as restaurants. Spicy chole (chickpeas) and bhatura, a form of deep-fried bread are part of this dish. Chole is prepared with tomatoes, onions, cumin, coriander and amchur (dried mango powder) which gives it a spicy flavour.
To make bhatura, mix refined flour with curd, salt and some oil. Leave the dough for a few hours and then roll out into round shapes and deep fry till they puff up and turn golden brown. Serve chole bhatura with chopped onions and green chillies for extra flavour.
4. Amritsari Fish
The city of Amritsar offers mouth-watering street food. Marinated Amritsari fish fillets are deep-fried and coated in gram flour, making this a wonderful dish. Carom seeds add a distinct flavour; while turmeric, red chili powder and lemon juice are added to the batter.
The result is crispy and delicious fish that should be eaten with green chutney and chaat masala. It can be had as an appetizer or snack at any time.
5. Dal Makhani
With a tangy flavour and creamy texture, dal makhani is one of the most popular dal recipes in Punjabi cuisine. It involves black lentils (urad dal) and red kidney beans (rajma) cooked for hours until they feel deliciously velvety and rich. The dish is also flavoured with butter, cream and a range of spices like cumin, cloves and bay leaves.
To make this dish you need to soak the lentils and beans overnight before cooking them until soft. In another pan saute onions with tomatoes, ginger and garlic to prepare a masala called makhani which is added to the dal after simmering on low flame for about an hour. Finally, add butter and cream for more flavour. It also tastes delicious when served with naan bread or steamed rice!
6. Paneer Tikka
Another famous Punjabi dish is paneer tikka, which is especially loved by vegetarians. Paneer (Indian cottage cheese) pieces are marinated in a mixture of yogurt and spices and then grilled or baked until they become crispy and smoky. The marinade usually contains turmeric, red chili powder, garam masala and lemon juice which gives paneer its tangy and spicy flavor.
Assemble the marinated paneer on skewer sticks along with onion and green bell pepper pieces, then fry them until they turn yellow. Serve paneer tikka with mint chutney and lemon slices.
7. Lassi
Lassi is one of the best Punjabi drinks that is ideal for cooling down after a hot meal. This yoghurt-based drink has two varieties: sweet and salty. The sweet variant uses yogurt, sugar and cardamom; while the salty variant contains salt, cumin and sometimes mint.
To prepare lassi, yoghurt needs to be mixed with water or milk until smooth, and then desired flavourings are added. You can add a little cream or malai to it for an extra luxurious touch. It is cool, refreshing and creamy so it is a great treat for your tongue.
8. Rajma Chawal
Rajma rice is a comfort food for most Punjabis. This dish consists of red kidney beans cooked in a thick tomato gravy and served with steamed rice. Rajma is prepared using onions, garlic, tomatoes and a host of spices including cumin, coriander and garam masala.
For this dish, soak the rajma overnight and then pressure cook them until they are soft. First, saute the onions to prepare the masala; then add other ingredients like garlic and tomatoes before adding the pre-cooked beans. Let it simmer for a few minutes to blend all the flavours well. Rajma should be served with plain steamed rice as well as pickles or yoghurt.
9. Aloo Paratha
In Punjabi households, aloo ka parathas are usually eaten for breakfast. It is a flatbread stuffed with a spicy potato mixture that is cooked in hot ghee on a pan. The filling includes mashed potatoes, green chillies, cumin seeds and coriander leaves; sometimes garam masala is also added to enhance the flavour.
You knead the dough, add the stuffing and fry it in a hot pan with plenty of ghee. It tastes good served with a little butter, curd or pickle.
9. Pindi Chole
Pindi Chole is a variation of the classic version known as Chole which is dry and spicy in its preparation. Unlike the gravy-based version of Chole Bhature, Pindi Chole uses less tomatoes and more spices which gives it a spicy flavour. Whole spices like black cardamom, cinnamon and bay leaves are used to cook the Chole before sprinkling chaat masala.
Soak the Chole overnight in water; then pressure cook them till they become soft. Heat oil and fry the whole spices before adding the boiled Chole to add some flavour to it. Pindi Chole can also be eaten with puri, Bhatura or rice.
10. Tandoori Chicken
One of the popular dishes of Punjab is undoubtedly the tandoori chicken; tandoori chicken is known for its smoky flavour and bright colours. The chicken is marinated in yoghurt, lemon juice, turmeric, red chilli powder and garam masala. This chicken is cooked in a tandoor (a traditional clay oven) until it is charred but still juicy from the inside.
To make tandoori chicken at home, the chicken pieces must first be marinated for a while; after that, they can be grilled or placed in a hot oven. The entire meal should be served with naan, mint chutney and lemon wedges.
Conclusion
Punjabi cuisine is bold and tangy. Creamy butter chicken, wholesome sarson da saag or crispy Amritsari fish are always delicious dishes that express the vibrant Punjabi culture through their flavours, aromas and textures as they show how rich Punjab is in spicy dishes. These dishes are not only delicious but also have a piece of Punjab’s soul; its history lives on in them too. So try some of these recipes as a way to bring back a part of Punjab in your kitchen.