Tag: Punjabi Recipes

Punjabi Recipes

Methi Malai Paneer

Methi Malai Paneer

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methi-malai-paneer
Methi Malai Paneer
Time To Cook
Serving
Measures
Preparation Time = 25 mins.
Cooking Time = 25 mins.		 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Dal Makhani

Dal Makhani

By |
Dal Makhani
Dal Makhani
Time To Cook
Serving
Measures
Preparation Time = 10-15 mins.
Cooking Time = 2 hrs.		 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Tandoori Aloo Paratha

Tandoori Aloo Paratha

By |
tandoori-aloo-paratha
Tandoori Aloo Paratha
Time To Cook
Serving
Measures

Preparation Time = 20 mins.
Cooking Time = 25 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking

Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.

Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.

Kadhi Pakode Wali

Kadhi Pakode Wali

By |
kadhi-pakode-wali
Kadhi Pakode Wali
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 30 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste

Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.

Amritsari Aloo Tikki

Amritsari Aloo Tikki

By |
amritsari-aloo-tikki
Amritsari Aloo Tikki
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 25 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Potatoes, boiled – ½ kg.
Corn flour – 3 tablespoons
Refined oil for frying
For stuffing
Chana dal – 1 cup
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – 1 teaspoon
Amchur powder – 1 teaspoon
Coriander leaves – 3 tablespoon
Salt to taste
For serving
Curd, beaten – 1 cup
Onion, chopped – ½ cup
Tomatoes, chopped – ½ cup
Imli chutney – ½ cup
Green chutney – ½ cup
Nylon sev – ½ cup
Coriander leaves – 2 tablespoon
Salt to taste

Method
• Mash the potatoes well till free from lumps.
• Add corn flour and salt. Mix well.
For stuffing
o Boil chana dal in pressure cooker till it is done. Drain excess water.
o In a pan heat oil. Add jeera, ginger, green chilli, red chilli powder, dhania powder and saute for few seconds.
o Add dal, amchur powder, salt and coriander leaves. Mix well.
o Let it cool.
• Divide potato mixture in equal portions.
• Grease your palm with oil. Take little potato mixture on your palm. Flatten it. Fill it with stuffing and close the edges. Make a ball. Flatten it slightly. Make all tikkies.
• Shallow fry them with oil on tava or a frying pan till outer crust becomes crispy from both sides.
For serving
o Take 2 tikkies in a plate. Toss with Amritsari chana, green and sweet chutney, onion, tomatoes and dahi.
o And, toss it with nylon sev and coriander leaves.

Lahsuni Shalgam

Lahsuni Shalgam

By |
lahsuni-shalgam
Lahsuni Shalgam
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Shalgam (Turnip) – ½ kg.
Desi ghee – 3 tablespoon
White butter (for garnish) – 1 tablespoon
Onion, chopped – 1 no.
Garlic, chopped – 1 teaspoon
Ginger, chopped – 1 teaspoon
Makai (or wheat) ka atta – 1 tablespoon
Jaggary (or sugar)– 1 tablespoon
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves, chopped – ½ cup
Jeera – ½ teaspoon
Salt to taste

Method
• Peel, wash and cut shalgam in chunks.
• Boil it along with turmeric and little water in a pressure cooker till it becomes soft and tender.
• Open the pressure cooker. Drain excess water.
• Add Makai ka atta, jaggary and mix it with hand blender.
• Heat desi ghee in pan. Add jeera, garlic, onion, ginger and saute till onion becomes brown. Add red chilli powder, garam masala and salt.
• Add shalgam in it and cook for 10 mins. On low flame.
• Transfer it to serving bowl. Garnish with coriander leaves and white butter.
• Serve it with makki ki roti.

Makki Ki Roti

Makki Ki Roti

By |
makki-ki-roti
Makki Ki Roti
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Makki ka atta – ½ kg.
Coriander leaves – ½ cup
Ajwain – ½ teaspoon
Red chilli powder – ½ teaspoon
Salt to taste

Method
• Take makki ka atta in bowl.
• Add all ingredients and knead it with lukewarm water and make a soft dough.
• Keep it for 5 mins.
• Divide it equal portions.
• Heat tava and grease it with oil.
• Roll it on chakla (pastry board) with little dry atta.
• Transfer makki ki roti on tava carefully and cook with ghee until brown.
• Serve with sarson ka saag.

Sarson Ka Saag

Sarson Ka Saag

By |
sarson-ka-saag
Sarson Ka Saag
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 1 hr.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Sarson ka saag (Mustard Leaves) – 2 bunches
Palak (Spinach) – 1 bunch
Bathua – 1 bunch
Onion, finely chopped – 1 no.
Green chillies – 5-6 nos.
Garlic – 8 -10 cloves
Ginger, chopped – 3 tablespoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Makai ka atta – 2 tablespoon
Desi ghee – 3 tablespoon
White butter (for garnish) – 2 tablespoon
Salt to taste

Method

• Clean and wash all leaf vegetables.
• Boil with green chillies, garlic and salt with enough water in a pressure cooker for ½ hr. on medium flame or till done.
• Open the pressure cooker. Add Makai atta and salt to taste. Mix it with hand blender.
• Heat ghee in a pan. Add jeera, onion and ginger. Saute for few minutes.
• Add red chilli powder and transfer the saag in it and cook for 10 mins.
• Transfer in a serving bowl and garnish with white butter.
• Serve with roti.

Green Chana Kebab

Green Chana Kebab

By |
green-chana-kebab
Green Chana Kebab
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Green chana – 1 cup
Ginger, chopped – 1 teaspoon
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Refined oil for frying
Red chilli powder – ¾ teaspoon
Jeera powder – ¾ teaspoon
Chaat masala – ½ teaspoon
Breadcrumbs – ½ cup
Lemon juice – 1 teaspoon

Method
• Soak chana overnight. In the morning boil it in pressure cooker till it becomes soft.
• Drain excess water. Churn chana with green chilli, ginger in a mixture grinder.
• In a deep bowl mix chana with all ingredients and mix well.
• Divide the mixture in equal portions and give shape of kebabs.
• Shallow fry on a tava or frying pan.
• Serve with imli chutney and green chutney.

Rajma Khattewale

Rajma Khattewale

By |
rajma-khattewale
Rajma Khattewale
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 45 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Kashmiri rajma – 1 cup
Imli, seedless – 25 gm
Onion – 1 no.
Garlic – 10-12 cloves
Ginger, chopped – 2 tablespoon
Tomatoes – 2 nos.
Green chillies – 2 nos.
Coriander leaves, chopped – 2 tablespoon
Jeera – 1 teaspoon
Dhania powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric – 1 teaspoon
Garam masala – 1 tespoon
Tej patta – 2-3 nos.
Clove – 3-4 pods
Hing – 1 pinch
Refined oil – 3 tablespoon
Salt to taste

Method

• Soak rajma overnight.
• Pressure cook rajma with sufficient water for 5-6 whistles on medium flame or until it is done or becomes soft.
• Soak imli in water and when it becomes soft, squeeze and strain it. Keep aside.
• Make a smooth paste of onion, garlic, ginger, coriander leaves and green chillies in a mixer grinder.
• Make a puree of tomatoes.
• Heat oil in a pan. Put hing, jeera, bay leaf and laung. Saute for few seconds.
• Add the paste in a pan and cook till it turns brown.
• Add tomato puree in the pan.
• Add dhania powder, red chilli powder, turmeric powder and cook it until oil separates out.
• Add rajma in the pan. Add salt to taste and mix well. Adjust consistency by adding water and cover it. Cook for 10-15 mins on low flame.
• When it is done, add imli pulp.
• Transfer in serving bowl. Garnish with coriander leaves. Serve with rice or paratha or roti.