Punjabi Recipes
Aloo Mutter Recipe
Ingredients
Green peas (1c), green chillies (2), green coriander leaves (1/2c), potatoes (2med.), garlic (1pod), tomatoes (2med.), onion (1small), turmeric powder (a pinch), salt (to taste).
Method of preparation:-
Take a blender, put garlic, tomatoes coriander leaves, chopped onion, green chillies, turmeric powder and salt in it. Grind all these ingredients to make the ground masala. Now heat the oil in the cooker, add the ground masala in the cooker and rast it until the oil gets separate. Add the cut potato pieces and green peas and then mix them well. Add the water in the cooker and pressure cook them until 2-3 whistles. When the dish gets ready then garnish it with chopped coriander and serve it with chapati or rice.
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Chole Recipe
Ingredients
Kabuli channa (1c), tomatoes (2), chopped onions (2), potatoes (2), amchur powder (1tbsp), dhana-jeera powder (1tbsp), garam masala (1tbsp), chili powder (2tsp0, soda bi-carb (1/2tsp), black pepper powder (1/tsp), salt (to taste), ghee (3tbsp).
For garnish :-Take slices of tomatoes and ginger, few whole green chillies, chopped corianser leaves.
Method of preparation:-
Soak the channa for about 6 hours. Rinse the channas and cook them in pressure cooker by adding soda bi- carb in it. Now take the potatoes and tomatoes and cut them into big pieces. Take a pan, heat the ghee in it and then fry the potatoes in it until get soft. Take out the potatoes from the pan and then put the chopped onions in the same ghee and cook for a little time. Ad the chilli powder and dhana- jeera and fry them. Now add the boiled channas and salt, cook them for 5 minutes. Then add the garam masala, black pepper and amchur powder, again cook for 2 minutes. Add the fried potatoes and tomatoes and again cook for about 2 minutes. When the dish gets ready then decorate it with corianser leaves, chillies and the slices of ginger and tomatoes. Serve it hot with chapatti or rice.
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Kadhi Recipe
Ingredients
Buttermilk (1cup), kadhi patta (a few), besan (1/4c), hing (a pinch), water (1c), salt and chilli powder (to taste), turmeric powder (1/2tsp), oil or ghee (1tsp), mustard seeds (1/2tsp), garlic powder (1/4tsp), a little bit of minced ginger.
To make pakode:-Besan (1/2c), salt and chilli powder (to taste), garam masala (a little), baking soda (1/4tsp) and oil for deep frying.
Method of preparation:-
First make the pakode of besan by deep frying it in the oil and keep them aside. Take a large bowl, put the buttermilk in it and add the besan in it. Mix it well and then add the salt chilli powder, ginger and garlic in the butter milk so that they mix thoroughly. Now heat up the oil in a pan. Add the mustard seeds, turmeric powder, kadhi patta and hing and then pour the liquid or the buttermilk mixture into the pan. Add the water in it and keep it to simmer until the kachcha taste of the besan is gone. If the water gets evaporated then add the more. Now add the pakode to the kadhi and boil it until the pakode get completely soaked. When the kadhi gets ready then garnish it with chopped corianders and serve it hot with rice or chapattis.
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Matar Paneer Recipe
Ingredients
Paneer chunks (6), chopped tomato (1large), finely chopped onion (1med.), garlic ginger paste (1tbsp)
Dry masalas:- Ground coriander (1/2tsp), red chili powder (1/4tsp), garam masala (1/2tsp), ground cumin (1/4tsp), turmeric powder (1/4tsp), water (1/4c), fresh shelled green peas (3c) or frozen peas (2pkg.), salt and freshly ground pepper (to taste) and cashew nuts ground to paste with a bit of water (1tbsp).
Method of preparation:-
Take a heavy sauce pan, place it over heat. Heat oil in it and put the cheese chunks in the pan. Fry them in hot oil until get golden. Take out the fried cheese from the oil with a slotted spoon and drain them on the paper towel. Keep them aside. Now sauté the chopped onions in the remaining oil until turn brown. Add the garlic –ginger paste and fry it for 2 minutes. Add the chopped tomatoes and again fry them for 5 minutes to get the thick gravy. Now add all the dry masalas, mix them well and fry them for more 3 minutes. If the gravy becomes lumpy then blend it with a blender. Add 1 cup of water and then stir the peas. Cook it for sometime and then add the fried paneer chunks and cook for 2 minutes. Mix the cashew nuts paste, salt and pepper according to taste. When it gets ready then serve it hot.
Number of servings – 4 to 5 people
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Rajma Curry Recipe
Ingredients
Red kidney beans or rajma (1c), tomatoes (500gms), grated onions (2), ghee (3tbsp), chili powder (1tsp), sugar (2tsp), salt (to taste), ginger piece (25mm), green chilies (7), garlic cloves (7).
Method of preparation:-
Soak the rajma for 7-8 hours or for the overnight. Neat day, wash it and cook it in the pressure cooker and then drain it. Take a pan, place it over heat. Heat the ghee in it and fry the onions for about 2-3 minutes. Add the paste and the chili powder and again fry it for 2 minutes. Now add the boiled rajma in it.Take the tomatoes, cut them into pieces. Put the pieces of tomatoes in the pan and add 2 cups of water and then cook them. When the tomatoes get cooked then take out the thick soup of tomatoes through a sieve. Add this tomato soup to the rajma mixture. Add the sugar and salt and then cook for few minutes.
Number of servings – 6
Making time – 20 minutes
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Matar Palak Recipe
Ingredients
Spinach (1 bunch), boiled potatoes (1med.), green peas (1c), onion (1med.), green chilies (3-4), tomato (1med.), asafetida (a pinch), cumin seeds (1tsp), turmeric powder (1tsp) and salt (to taste).
Method of preparation:-
Take spinach leaves, cut them and wash them properly. Keep the spinach for boiling. Boil it in very little amount of water for about 10 minutes. Keep the cooked spinach for sometime to cool. Add green chilies in the spinach and grind it to a fine paste. The paste of the spinach must be semi liquid. Take onion and tomato, chop them into small pieces. Take the boiled potatoes then cut them into cube shaped. Take a pan, place it over heat. Heat the oil in it and add asafetida and cumin seeds. Now add chopped onion, tomato and green peas in the pan. Fry them in the oil for 2-3 minutes and then add potatoes cube. Keep them to cook for 5-6 minutes on medium flame. When the onion, tomato and peas get cooked then add the spinach and the green chilies paste into the pan. Add salt and turmeric powder in the pan. Reduce the heat to low. Keep the spinach to cook on simmer for about 10 minutes. When the spinach gets cooked then serve it parathas or rotis.
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Vegetable Kofta Recipe
Ingredients
Potatoes (6large), finely sliced onions (3), sliced carrots (3c), tomatoes puree (2tomatoes), chopped ginger (1”piece), crushed garlic (1cloves), chili powder (1/4tsp), turmeric powder (1tsp), cinnamon powder (1tsp), cloves powder (1tsp), flour for coating, oil for frying, salt and black pepper, for garnishing chopped fresh coriander and 4tbsp of thick cream.
Method of preparation:-
Take a pan, cook potatoes and carrots in it and then mash them. Mix salt and pepper in it according to taste and then keep this mixture aside to cool. Then make the small balls of this mixture. Coat the balls of mixture with flour and fry them in the hot oil in a Kadai. Fry then until they turn golden brown. Drain the Koftas from the oil and keep them aside. Take a pan, place it over heat. Heat the oil in it then fry onions in it until gets golden brown. Add garlic, ginger, cloves, turmeric, cinnamon and little water in the pan. Cook it for 2 minutes. Now add the tomato puree and simmer it until it turns into thick sauce. Then add the mashed vegetables, chili powder, salt and pepper. Keep it for boiling and place the fried Koftas in the sauce and then simmer it for sometime. When the dish gets ready then cream and garnishes it with coriander leaves.
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Aloo Gobi Methi Ka Tuk Recipe
Ingredients
Potatoes with skin (4large), cauliflower, cut into medium size flowerettes (800gms), yellow chilly powder (1tsp), fenugreek (200gms), curry leaves (20), oil (5tbsp), mustard seeds (2gm), strained ginger paste (20gms), strained garlic paste (10 gms), salt (to taste), cumin powder (1/2tsp), coarsely ground black pepper (1/2tsp), amchur powder (1tsp), Kasuri methi (a pinch), fresh pomegranate seeds (30gms for garnishing).
Method of preparation:-
First take potatoes, wash them and cut them into quarter and then halves the each quarter lengthwise. Blanch the potatoes in salted boiling water until they get cooked but not soft. Drain them and keep them aside. Sprinkle the salt over the fenugreek and then rub it between the palms to reduce the bitterness. Take a Kadai, place it over heat. Heat the oil in it and add mustard seeds. When they get crackle then add garlic paste and the ginger paste. Stir it and fry it until the moisture evaporates. Then add fenugreek and stir it few seconds. Add cauliflower, yellow chilly powder and salt. Mix it well. Reduce the heat to low. Cover the pan and cook it all dente. Now increase the heat to medium. Add potatoes and fry for 5 minutes. Sprinkle the cumin powder, pepper powder, amchur powder and the Kasuri methi. Mix them well and then take of the Kadai from the heat. Put this in a serving dish, garnish it with pomegranate and then serve it with paratha or tandoori roti.
Number of servings – 4
Making time – 35 minutes
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Dhal Makhani Recipe
Ingredients
Toor dal (1 1/2c), chopped coriander leaves (2tsp), tomatoes cut into large size pieces (2med.), turmeric powder (a pinch).
For seasoning:-Butter (1/2stick), chopped onions (1small), mustard seeds (1tsp), hing (a pinch), cumin seeds (1tsp), red chilly powder (1tsp), curry leaves (1sprig), turmeric powder (1/2tsp), chopped green chilies (4-5), dhania powder (1tsp) and salt (to taste).
Method of preparation:-
Take toor dal, wash it and drain it and then the dal and tomatoes and tomatoes with a pinch of turmeric powder in a cup of water until the dal gets soft. Add salt in it according to taste. Take a saucepan, place it over heat. Heat the butter in it and then prepare the seasoning in it. First add the chopped onions in the heating butter. When the onions get fried then add all the other seasoning ingredients except the turmeric, red chilly and dhania. Fry until the onion begins to turn its color. Now add the powders like red chilly, turmeric and dhania and fry them for a minute. Now take off the pan from the heat and then add the boiled dal with tomatoes to it. Add the chopped coriander leaves in the dal and mix it well. Add the salt if necessary and 1 cup of water. Keep it for boiling. When it gets ready then serve it hot with plain rice or rotis.
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Malai Kofta Recipe
Ingredients
For Kofta:-Potatoes (1 1/2lb), finely chopped green chilies (2-3), crumbled paneer, khoya and thick malai (2 heaped tablespoon), raisins (1tablespoon), sugar (1/4tsp), chopped cashew nuts (4-5), cardamom powder (1/2tsp), cumin powder (1tsp), coriander powder (1tsp), cooking oil or ghee (3tbsp), red chilly powder (1tsp), oil for frying the koftas and salt (to taste).
For gravy:-Chopped onions (2med.), pureed tomatoes (3large), crushed garlic (3flakes), crushed ginger (1inch), sugar (1/2tsp), cumin powder (1/2tsp), red chilly powder (1tsp), dhania powder (1/2tsp), powdered poppy seeds (2tsp), garam masala powder (1/2tsp), ground peanuts or cashew nuts (1tbsp).
Method of preparation:-
Take potatoes, wash them and boil them until they get tender. Then peel them and mash them in a bowl and the add salt to taste. Keep the bowl aside. Put all the kofta in a blender and then blend them together to make a paste for the koftas. Make the round balls of mashed potatoes and then place a little of the prepared mixture in the centre of each round. Now seal the edges of the stuffed rounds. Take a Kadai, place it over heat. Heat the oil in it and deep fry each Kofta until it gets golden brown. Then drain it and keep it aside. Now blend together the garlic, ginger, onion and poppy seeds. Put 3 tablespoon of oil in a pan, place it over heat. Heat the oil and fry the blended mixture in the pan until the oil starts separating. Add the masala powders and pureed tomatoes and then add the ground peanuts and sugar. Cook it for sometime. When the gravy will begins to thicken then add some malai to thicken it some more time. When the gravy gets ready then adds the fried Koftas, heat them and serve. Garnish the malai Kofta with chopped coriander leaves.
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