Punjabi Cuisine
Introduction
Punjabi cuisine refers to the style of cooking and various delicacies that have originated from the Indian state of Punjab. Punjab signifies five rivers that were flowing here. Located in the northern part of country this state is regarded as the granary of India. Punjabi foods are wholesome and rustic. This cuisine is known for its vegetable dishes, lentil preparations and off course the mouthwatering non — vegetarian delicacies. This is also known for liberal use of dairy products like curd, butter milk, cottage cheese, ghee and homemade butter. The food habits of Punjab have always been progressive and today Punjabi dishes occupies an important place in the menus of various Indian restaurant in every corner of world.
Food habits of Punjab
Traditionally, people of Punjab are wheat eaters. Although rice is prepared in different ways and enjoyed with some lentils dishes (Rajma, Chole, Dal) and kadhi. The people of Punjab start their day with variety of parathas, curd, pickle and tea. Apart from these parathas, chole bhature, aloo puri, bread pakora also have important place in breakfast menu of Punjab. The regular punjabi meal comprise of some vegetable cury, lentil, roti/tandoori roti/ tandoori paratha/ missi roti, green leafy vegetables, raita, salad etc. They heavily rely of seasonal cultivates, however the non vegetarians have some non vegetarian curries, tandoori dishes and other options.
Punjab has a tradition of community feeding known as Langar. This is the communal meal shared by all visitors to gurudwaras. Langar has been an important part of Punjab’s culture. Volunteers prepare and serve the food to visitors. Eating together in Punjab is the way to express quality and oneness of all humankind.
Sanjha Chullah or Community Cooking
This is another unique tradition that prevails in the villages of Punjab. Generally one Chullah/Tandoor is lit in one village and ladies from the nearby homes come with their dough and bake their breads. This is known as Sanjha Chullah.
Menu 1
Dal Shorba
Extract of Lentils Tempered with Garlic and Cumin
*****
Methi Murg
Chicken Flavoured with Fenugreek leaves
Kadhai Paneer
Cottage Cheese Pieces in Kadhai Gravy
Rajmah Masala
Kidney Beans Cooked with Onion and Tomato
Lachha Parantha
Spiral Flaky Punjabi Bread
Matar Pulao
Peas Pulao
*****
Gajar ka Halwa
Grated Carrot Pudding
Dal Shorba
Extract of Lentils Tempered with Garlic and Cumin
Ingredients
Toor dal 100 gm
Masoor dal 100 gm
Onion, chopped 40 gm
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Green chilies, chopped 2 no
Coriander leaves 2 sprigs
Turmeric powder 1/2 teaspoon
Cardamom large 1 no
Cardamom small 1 no
Garlic 15 cloves
Crushed Pepper corn 1 tsp
Salt to taste
Ghee/oil 1 tsp
Cumin seeds 1 tsp
Lemon juice 1 tbsp
Misc-en-place
Finely chop the leaf part of coriander and keep it for garnish and keep the stem separately.
Pick, wash and soak the lentils.
Cooking
Mix together toor dal, masoor dal, chopped onion, ginger, garlic, green chillies, turmeric powder, cardamoms, coriander stem and salt.
Add 1 lit of water and bring it to boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is soft. Pass a through a soup strainer. Set aside.
Heat ghee/oil in a pan. Add cumin seeds and chopped garlic and cook until brown. Add pureed dal; add water to adjust the consistency, if required. Bring it to a boil. Add lemon juice and Peppercorn.
Serve piping hot garnished with finely chopped coriander leaves.
Defining Features
Colour — Light yellow in colour
Flavour — Combined flavor of garlic, cumin and lemon — appetizing
Consistency — Thin, watery
Methi Murg
Chicken Flavoured with Fenugreek leaves
Ingredients
Chicken 800 gm
Curd 400gm
Fenugreek leaves 400 gm
Onins 200 gm
Ginger-garlic paste 30 gm
Cumin seeds 1 tsp
Black peppercorn ½ tsp
Green cardamom 3
Black cardamom 3
Bayleaf 2
Cinnamon stick 1 inch
Mace 1 blade
Garam masala powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 3 tsp
Red chilli powder 1½ tsp
Oil 150 ml
Green coriander 50 gm
Salt to taste
Pre-Preparation
Cut the chicken into medium size pieces (curry cut). Marinate with curd and a spoon of salt.
Slice the onions finely and chop fenugreek seeds.
Preparation
Heat oil in a kadhai or handi, then add whole sptces, and let them crackle. Now add sliced onion and stir fry until they turn brown. Now add the ginger garlic paste followed by turmeric powder, coriander powder and red chili powder. Bhunao till the masalas are cooked. Now add the fenugreek leaves and cook for couple of minutes.
Add the marinated pieces of chicken and stir well. Add some water, mix it well and continue cooking till it is done. Finish with some garam masala powder.
Serving Technique
Chicken goes well with tandoori breads and/or steamed.
Defining Features
Colour — Light brown with green fenugreek seeds
Spice — Medium (6/10), Flavour of fenugreek
Consistency — Coating
Kadhai Paneer
Cottage Cheese Pieces in Kadhai Gravy
Ingredients
Paneer 400 gm
Makhni gravy 200 ml ((Plrefer previous recipe)
Onion 1
Tomato 1
Capsicum 1
Oil 1 tsp
Garam masala powder ½ tsp
Salt to taste
Green coriander a sprig, for garnish
Ginger Jullienes a few, for garnish
For Kadhai Masala (Pestle Masala)
Cumin seeds 1 tsp
Coriander seeds 2 tsp
Pepper corn 5
Whole red chili 2
Misc en place
Cut the paneer, onion tomato and capsicum into triangles or cubes. Chop the green coriander. For pestle masala, broil the listed ingredients and pound them coarsely.
Cooking
Heat oil in a pan; add the onion, tomato and capsicum and sauté for a minute or two. Now add the paneer pieces, followed by pestle masala, salt and garam masala powder. Mix them. Now add the makhni gravy and cook for some time and serve garnished with ginger jullienes and green coriander.
Defining Features
Colour — Brown
Spice — Medium (5/10)
Consistency — Coating
Rajmah Masala
Kidney Beans Cooked with Onion and Tomato
Ingredients
Kidney Beans 100 gm
Onion 100 gm
Tomato 100 gm
Coriander 1sprig
Ginger 10 gm
Garlic 15gm
Oil 2 tbsp
Butter 1 tbsp
Cumin seeds ½ tsp
Asafetida a pinch
Green chilies 2
Turmeric powder 1 tsp
Red chili powder 1 tsp
Coriander Powder 1 tsp
Garam masala powder ½ tsp
Salt to taste
Water as required
Misc en place
Pick, Wash and Soak the kidney beans.
Chop ginger, garlic, onions, tomatoes, green chilies and green coriander.
Cooking
Put the kidney beans in a handi/pressure cooker salt, turmeric powder, water, green cardamom and black cardamom and cook till dal is cooked (3 whistle).
Heat oil in a kadhai; add cumin seeds and asafetida. Let them crackle then add the chopped onions and sauté until brown. Now add ginger, garlic and green chilies and stir for a minute add tomatoes and bhunao untill tomatoes are mashed. Add the red chili powder, coriander powder and garam masala powder. Cook for one minute and transfer this to cooked kidney beans. Add butter and sprinkle garam masala powder. Stir for 2 minutes then cook until of medium thick consistency. Serve it with choice of your bread or rice.
Defining Features
Colour –Brown
Spice — Medium (5/10)
Consistency — Thick
Lachha Parantha
Spiral Flaky Punjabi Bread
Ingredients
Flour 400gm
Salt ` a pinch
Water 60 % (approx)
Butter/Oil 25 gm
Misc-en-place
Sieve the floor with salt. Melt the butter and aside in a bowl.
Make a bay in the sieved flour, pour water into it, and start mixing gradually.
When mixed, knead it to make soft dough. Cover it with wet muslin cloth and keep a side for 8- 10 min.
Cooking
Divide it into equal portions make roundels and rest it for 10min.
Flatten each balls apply melted butter fold it like a fan and again rest for 5 minutes. Take one and press against the work table and spread the sides. Now spread on your palm and cook inside tandoor (This can be rolled with a rolling pin and griddled over tawa).
Brush some melted butter and serve with your choice of curry or dal.
Defining Features
Colour –Light brown
Texture — Crisp
Shape — Circular with visible spiral flakes
Matar Pulao
Peas Pulao
Ingredients
Basmati rice 400 gm
Green peas 100gm
Oil/ghee 1 tbsp
Onion 1
Green Cardamom 4
Clove 6
Bayleaf 2
Cumin seeds 1 tsp
Salt to taste
Water as required
Misc en place
Pick, wash and soak the rice.
Peel and sliced the onion. Boil almost 800 ml water separately.
Cooking
Heat the oil/ghee in a heavy-bottom pan. Add the cumin seeds, green cardamom, colve, bayleaf and let them crackle. Now add the sliced onions and cook for a minute.
Add the peas and stir well. Then add the rice and fry till it becomes translucent. Now add almost 800 ml water and salt cover the pan with a lid.
Cook till the water disappeared and the rice is completely cooked.
Serve hot with some curry or dal.
Defining Features
Colour — White with green
Texture — Rice should be separated and flavourful
Gajar ka Halwa
Grated Carrot Pudding
Ingredients
Carrots 1 kg
Milk 1 litre
Cardamom seeds ½ tsp
Ghee 3 tbsp
Cashew 25 gm
Almonds 25 gm
Pistachios 25 gms
Sugar 450 grams
Misc en place
Wash and grate the carrots. Chop the nuts.
Cooking
Melt 1 tbsp ghee and sauté the grated carrots for 10 minutes. Now add milk and cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2–3 minutes. Add the slightly cardamom powder and chopped nuts. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Defining Features
Colour –Red
Taste — Sweet and flavors of carrots mingled with nuts
Menu — 2
Amritsari Macchi
Gram Flour Coated Deep Fried Fish
*****
Meat Saag Wala
Mutton Cooked with Spinach
Punjabi Gobhi
Cauliflower Florets Cooked with Onion and Tomatoes
Dal Makhni
Black Lentil and Red Kidney Beans Simmered with Tomatoes, Cream and Butter
Tandoori Roti
Unleavened Whole Wheat Bread Cooked in Tandoor
Jeera Pulao
Cumin Flavoured Rice
*****
Row di Kheer
Rice and Sugarcane Juice Pudding
Amritsari Macchi
Gram Flour Coated Deep Fried Fish
Ingredients
Fish Fillet 400 gm
Salt to taste
Garlic paste 1 tbsp
Ajwain 1 tsp
Red Chili powder 2 tsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Chat masala 1 tsp
Lemon Juice 2 tbsp
Besan 3 tbsp
Egg 1
Mustard oil 2 tbsp
Oil to fry
Misc en place
Clean and cut the fish fillet into cubes. Beat the egg in a bowl.
Marinate the fish using all the listed ingredients except oil for frying and chat masala.
Cooking
Heat oil in a Kadhai and deep fry the fishes over medium heat.
Take it out when golden brown. Arrange it on a platter, sprinkle the chat masala and serve it with choices of Chutney and salad.
Defining Features
Colour — Golden brown
Spice — Medium (5/10)
Texture — Crisp from outside and soft & succulent from inside
Meat Saag Wala
Mutton Cooked with Spinach
Ingredients
Mutton 600 gm
Onion 200 gm
Spinach 400 gm
Tomatoes 150 gm
Curd 50 gm
Cream 30 ml
Ginger garlic paste 50 gm
Garam masala powder 1 tsp
Turmeric powder 2 tsp
Coriander powder 2 tsp
Red chilli powder 1 tsp
Cumin seeds 1 tsp
Dry red chillies 2
Cardamom 5
Cinnamon sticks 4 inches
Bay leaf 2
Green coriander leaves 30 gm
Kasoori methi 1 tbsp
Mustard oil/Refined oil 150 ml
Salt to taste
Misc en place
Cut mutton into medium pieces, wash thoroughly and keep aside.
Pick, wash and boil the spinach. Puree it and keep aside.
Finely slice the onions and chop the tomatoes and coriander leaves.
Cooking
Heat oil in a kadhai; add the whole spices and let them crackle. Now add the sliced onions and stir fry until they turn brown. Add the pieces of mutton; stir well. Cover and cook for around 25 minutes on a very low flame. Keep stirring to avoid burning and sticking to kadhai.
Now add the ginger garlic paste and cook for 5 minutes. Now add the turmeric powder, red chilli powder, and coriander powder, salt. Stir then add the chopped tomatoes cook till it starts leaving oil. Add the spinach paste, mix well and again cover and cook till the meat is cooked; stirring all the time and checking the water level. When it is done, add the whisked curd, cream, garam masala powder, kasoori methi and chopped green coriander leaves.
Serve it with your choice of bread and/or steamed rice.
Defining Features
Colour — Green
Spice — Medium (5/10)
Consistency — Thick
Punjabi Gobhi
Cauliflower Florets Cooked with Onion and Tomatoes
Ingredients
Cauliflower 600 gm
Onion 150 gm
Tomato 250 gm
Garlic paste 1 ½ tbsp
Ginger paste 1 tsp
Bay leaf 2
Green cardamom 2
Black cardamom 1
Cinnamon sticks 2 inch
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Red chili powder 1 tsp
Coriander powder 2 tsp
Garam masala powder ½ tsp
Oil 60 ml
Green coriander leaves 20 gm
Salt to taste
Misc en place
Cut the cauliflower into florets and soak them in salted water.
Finely chop the onions, tomatoes and green chillies.
Cooking
Heat half of the oil in a kadhai. Shallow fry the cauliflower till it is light brown, stirring all the time. Cook evenly on all sides. Keep aside. (Alternatively, you can deep fry this).
Heat the remaining oil in the same kadhai. Add the cumin seeds and bay leaves and let them crackle. Add the chopped onions and stir till light brown. Add all the spice powders and after stirring them well, add the tomatoes and cook till it is mashed.
Now add the sautéed/deep-fried cauliflower and continue cooking for 5–7 minutes on a low flame. When they start leaving oil add some water, cover and cook for 8–10 minutes on a low flame. Let the water reduce to the preferred consistency of gravy and finish with garam masala powder. Portion it into serving bowls, garnish with finely chopped coriander leaves and serve it with roti, poori or parantha.
Defining Features
Colour –Brown
Spice — Medium (5/10)
Consistency — Coating
Dal Makhni
Black Lentil and Red Kidney Beans Simmered with Tomatoes, Cream and Butter
Ingredients
Whole black gram 100 gm
Red kidney beans 20 gm
Tomato puree 100 ml
Ginger garlic paste 1 tbsp
Salt to taste
Red chilli powder 1 tsp
Butter 1 tbsp
Garam masala powder ½ tsp
Water as rerquired
Misc en place
Pick, wash and soak the urad dal and rajma overnight.
Cooking
Boil or pressure cook till soft and mashy. Traditionally this is kept over wood fire or charcoal fire and allowed to simmer whole night. At this stage, there would be some black wraft over this. Discard the wraft and excess water. Add tomato puree, ginger garlic paste, chilli powder, salt, half of butter and cook over slow flame until get a thick consistency. Add some water if required. Now aad the remaining butter, cream and garam masala powder and cook for 5 minutes.
Serve hot with tandoori breads or steamed rice.
Defining Features
Colour –Brown
Spice — Medium (5/10)
Consistency — Thick
Tandoori Roti
Unleavened Whole Wheat Bread Cooked in Tandoor
Ingredients
Flour 400 gm
Salt 1 tsp
Water 60 % (approx)
Flour for dusting
Oil 1 tsp
Misc-en-place
Sieve the salt and flour together. Add sufficient water and make soft and pliable dough, cover it with wet cloth and rest it for 10–15 minutes.
Knead the dough well and divide it into eight equal portions. Make roundels, apply some oil and rest for 5- 10 minutes.
Cooking
Grease the fingers of right hand with oil and press the sides of roundel. Flatten each ball between palms to make a round disc of 6–8 inch in diameter.
Place the roti on cushioned pad (gaddi), stick inside a moderately hot tandoor.
Prick the roti with skewer. Allow it to cook for 2- 3 minute. Take it out with the help of the pair skewer (jori).
Serve immediately after taking out from the tandoor with choice of your curry or dal.
Defining Features
Colour –Light brown
Texture — Crisp
Jeera Pulao
Cumin Flavoured Rice
Ingredients
Basmati rice 400 gm
Ghee 1 tbsp
Onion 1
Cumin seeds 1 tsp
Green Coriander leaves a sprig
Green Cardamom 2
Clove 6
Bayleaf 2
Salt to taste
Water 800 ml or as required
Misc en place
Pick, wash and soak the rice.
Peel and sliced the onion.Chop the green coriander leaves. Boil almost 800 ml water separately.
Cooking
Heat the oil/ghee in a heavy-bottom pan. Add the cumin seeds, green cardamom, colve, bayleaf and let them crackle. Now add the sliced onions and cook for a minute.
Add the rice and saute till it becomes translucent. Now add almost 800 ml water and salt cover the pan with a lid. Cook till the water disappeared and the rice is completely cooked. Garnish with chopped green coriander and serve hot with some curry or dal.
Defining Features
Colour — White
Texture — Rice should be separated and flavourful
Jeera pualo can also be prepared using drainage method of cooking rice and imparting the cumin flavor as tempering. This preparation generally called as Jeera Rice — is less in starch content, light on stomach and goes really well with dal makhni.
Row di Kheer
Rice and Sugarcane Juice Pudding
Ingredients
Sugar Cane juice 1 lit
Basmati Rice 50 gm
Almonds 10
Cashewnuts 20
Misc-en-place
Pick, wash and soak the rice.
Chop the cashew nuts & almonds.
Cooking
Boil the Sugarcane juice, add the rice and cook till soft, stirring constantly.Continue to cook until reduced to a custard consistency.
Now add half of the cashew nuts & almonds. Portion the kheer in small bowls; garnish it remaining nuts and serve.
Defining Features
Colour — Pale with topping of dry fruits
Taste — Sweet
Consistency — Thick — Custard