5 Easy Punjabi Recipes for Home Cooks

Delving into the rich, vibrant world of Punjabi cuisine is like setting foot into a treasure trove of flavors. Known for its robust taste and hearty portions, Punjabi food has won hearts around the globe with its creamy gravies, spicy curries, and irresistible sweets. Whether you're a novice in the kitchen or looking to expand your culinary repertoire, these 5 Easy Punjabi Recipes for Home Cooks will guide you to prepare authentic meals that bring the zest of Punjab right to your dining table. Let's dive in and explore these delightful recipes!

1. Chole Bhature

Chole Bhature, a beloved street food in Northern India, is the quintessential Punjabi dish known for its spicy chickpea curry paired with deep-fried bread. Here's how to make it:

• Ingredients for Chole:
  • 1 cup dried chickpeas (or 2 cans of chickpeas)
  • 3-4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 large tomatoes, finely chopped
  • 2 onions, finely chopped
  • 2-3 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp chole masala
  • Salt to taste
  • Coriander leaves for garnish
• Ingredients for Bhature:
  • 2 cups all-purpose flour
  • 1/2 cup yogurt
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • Oil for deep frying
• Chole Preparation:
  1. Soak chickpeas overnight or use canned chickpeas. If using dry, pressure cook until tender.
  2. Heat oil in a pan, add cumin seeds. Once they crackle, add onions, cook until golden.
  3. Add garlic, ginger, and green chilies, sauté for a minute. Add tomatoes and cook until soft.
  4. Stir in the spices: chili powder, coriander, turmeric, and chole masala. Cook until oil separates.
  5. Add chickpeas with their water, simmer for 15-20 minutes. Garnish with coriander.
• Bhature Preparation:
  1. Combine flour, yogurt, baking soda, salt, and sugar. Knead into a soft dough.
  2. Let the dough rest for 2-3 hours. Divide into balls, roll out, and deep fry until golden brown.

🍛 Note: For a healthier version, you can bake the Bhature instead of deep-frying them.

2. Sarso Da Saag with Makki Ki Roti

Sarso da Saag is the ultimate comfort food in Punjabi cuisine, traditionally paired with makki ki roti (maize flatbread). Here's how to prepare this winter delight:

• Ingredients for Sarso Da Saag:
  • 500 g mustard greens
  • 250 g spinach
  • 100 g bathua (chenopodium) (optional)
  • 1/2 cup maize flour or chickpea flour
  • 1-2 tomatoes, chopped
  • 2 onions, finely chopped
  • 1-2 green chilies, slit
  • 1 inch ginger, grated
  • 2-3 garlic cloves, minced
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste
• Ingredients for Makki Ki Roti:
  • 2 cups maize flour
  • 1/2 tsp salt
  • Warm water as needed
  • Ghee or butter for serving
• Saag Preparation:
  1. Wash and chop the greens. Pressure cook them with ginger, garlic, and a little water for about 5-7 minutes or until soft.
  2. Mash or blend the greens, mix in maize or chickpea flour to thicken the saag.
  3. In a pan, temper with ghee, add onions, cook until translucent. Add tomatoes, cook until soft.
  4. Add spices, chili powder, turmeric, and salt. Finally, incorporate the saag, cook for 10-15 minutes.
• Roti Preparation:
  1. Knead the maize flour with salt and water into a soft dough. Let it rest for 10 minutes.
  2. Make small balls, roll out into flatbreads. Use a plastic wrap or parchment paper as they tend to stick.
  3. Cook on a hot griddle, brushing with ghee until cooked.

🌽 Note: If you struggle with rolling makki ki roti, use a damp cloth to keep the dough from sticking.

3. Butter Chicken

Butter Chicken, or Murgh Makhani, is a dish that has transcended its Punjabi origins to become a global favorite. Here’s how you can make this creamy delight at home:

• Ingredients:
  • 500g chicken, cut into pieces
  • 1 cup yogurt
  • 1 tsp turmeric
  • 1 tbsp garlic-ginger paste
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • 2 tbsp butter
  • 1 cup cream
  • 2-3 tomatoes, pureed
  • 2 onions, finely chopped
  • 4-5 almonds or cashews, soaked and ground into paste (optional for creaminess)
  • Salt to taste
  • Honey or sugar for sweetness
  • Fresh coriander for garnish
• Preparation:
  1. Marinate chicken with yogurt, turmeric, half of the garlic-ginger paste, red chili, and salt for at least 2 hours or overnight.
  2. In a pan, melt butter, sauté onions until golden brown. Add remaining garlic-ginger paste, cook briefly.
  3. Add tomato puree, cook until oil separates. Add spices: garam masala, coriander powder.
  4. Add marinated chicken, cook until chicken is done. Stir in cream and nut paste, simmer for 5-10 minutes.
  5. Adjust seasoning, add a touch of honey or sugar, and garnish with fresh coriander.

🍗 Note: If you prefer less spicy, you can reduce or omit Kashmiri red chili powder.

4. Aloo Paratha

Aloo Paratha, a staple in Punjabi homes, is an all-time favorite, perfect for breakfast or a quick meal. Here's how you can make these stuffed flatbreads:

• Ingredients for Stuffing:
  • 3-4 potatoes, boiled and mashed
  • 1 small onion, finely chopped (optional)
  • 1-2 green chilies, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chili powder
  • 1 tsp amchur (mango powder)
  • Salt to taste
  • Handful of chopped coriander
• Ingredients for Dough:
  • 2 cups whole wheat flour
  • Water as needed
  • 1/2 tsp salt
  • 1 tbsp oil or ghee (optional)
• Preparation:
  1. Mix the mashed potatoes with the stuffing ingredients to form a cohesive mixture.
  2. Knead the flour with water and salt into a soft dough. Let it rest for 15-20 minutes.
  3. Divide the dough into balls, flatten one ball, place some filling in the center, gather the edges, and seal.
  4. Roll out into a circle, dusting with flour if sticky. Cook on a hot griddle until brown spots appear, spread ghee or butter, flip, and cook until done.

🥔 Note: You can keep the paratha dough soft by adding a little oil or ghee while kneading.

5. Phirni

Phirni, a creamy rice pudding, is a dessert that encapsulates the delicate flavors of saffron and rose water, often served during festivities in Punjab. Here’s how to make this cooling dessert:

• Ingredients:
  • 1/4 cup Basmati rice
  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 tsp cardamom powder
  • Pinch of saffron, soaked in warm milk
  • 1 tbsp rose water
  • Dry fruits and nuts for garnish (almonds, pistachios, etc.)
• Preparation:
  1. Wash and soak rice for 1-2 hours, then drain and grind into a coarse paste.
  2. In a heavy-bottomed pan, bring milk to a boil. Reduce heat and stir in the rice paste, stirring continuously to avoid lumps.
  3. Once the mixture thickens, add sugar, saffron milk, cardamom, and rose water. Continue cooking until it reaches custard-like consistency.
  4. Pour into earthen pots or bowls, garnish with nuts, and refrigerate until set.

With these five recipes, you're not just cooking; you're creating stories of warmth, tradition, and home. Punjabi cuisine has something for everyone, from the robust flavors of Chole Bhature to the comforting embrace of Sarso da Saag with Makki ki Roti, from the sweet indulgence of Phirni to the everyday delight of Aloo Paratha, and the much-loved Butter Chicken. This collection offers a snapshot of Punjab's rich culinary tapestry. Each dish brings a piece of the region's vibrant culture to your kitchen, connecting you with a heritage that prides itself on hospitality and hearty eating. So tie on your apron, let the spices dance in your pan, and bring the joy of Punjabi cooking into your home.

Can I make these recipes if I am a vegetarian?

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Absolutely! While Butter Chicken involves meat, you can substitute it with paneer or tofu. The other recipes like Chole Bhature, Sarso Da Saag, Aloo Paratha, and Phirni are either vegetarian or can be easily adapted to be vegetarian.

How can I adjust these recipes for dietary restrictions?

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Many ingredients can be substituted to meet dietary needs:

• For dairy-free diets, use almond milk in Phirni instead of regular milk.
• Use jaggery or coconut sugar as a healthier alternative to sugar.
• For gluten-free, switch to millet or buckwheat flour in place of wheat flour in Aloo Paratha.
• To reduce calorie content, minimize or omit butter and cream, using substitutes like yogurt or cashew cream.

What are some traditional accompaniments for these dishes?

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• Chole Bhature: Usually served with sliced onions, green chilies, and lemon wedges. A glass of sweetened lassi or aam panna is a refreshing complement.
• Sarso Da Saag: Accompanied by Makki Ki Roti and sometimes topped with dollops of white butter or ghee.
• Aloo Paratha: Commonly eaten with butter, raita (yogurt dip), or pickle. A cup of hot masala chai is a must for many.
• Phirni: Garnished with nuts, served as a dessert on its own or alongside traditional sweets like Jalebi or Gulab Jamun.
• Butter Chicken: Best paired with naan or paratha, but it also goes well with jeera rice or even a simple pulao.