Punjabi cuisine may be a culinary style that originated in the Punjab. It’s a rich tradition of many distinct and regional cooking methods.
20 Easy Punjabi Dishes You Must Try Out
Back in the day, people within the Punjab region were the first to learn how to cook with a tandoor. Punjabi cuisine is incredibly well-liked throughout North India due to its bold textures and substantial ingredients. Ghee and butter are two ingredients that Punjabis like to use when cooking.
1. Butter Chicken
India’s favorite Indian dish, butter chicken, consists of chicken, spices, tomatoes, and cream. A delicious, creamy gravy comes with traditional butter chicken. With either naan bread or basmati rice, the juicy chicken is served.
2. LASSI
The lassi may be a well-known beverage that Punjabis take great pride in. The first lassi, as it came to be known, is nice with a dab of cream and butter to make it as rich as you can, despite the very fact that it can be salty. To offer it a twist and counteract the summer heat, flavours like strawberry or mango rose are now included.
3. SARSO KA SAAG AND MAKKI DI ROTI
Sarso ka Saag with Makki di Roti, a dish frequently consumed in Punjabi homes, especially within the winter, maybe a match made in heaven. It is a filling supper that’s typically eaten with jaggery, white butter, or ghee.
4. PINDI CHANNE
Potatoes and hot chickpeas were combined with a variety of masalas for a flavorful explosion. One among the well-known dishes from the Punjab region is “Pindi Channe.”
5. DAL MAKHNI
The dal makhani would definitely rule them all if only one dal could. This deliciously creamy Punjabi dish of lentils is a hearty mixture of black lentils and red kidney beans cooked in a thick stew that is further enhanced by dollops of cream. It would be appropriate to serve it at a royal court.
6. AMRITSARI FISH
The dish, also referred to as Amritsari Machhi, may be a popular appetizer in Amritsar. It’s made with gram flour batter and served with a tasty mint and coriander chutney. Carom seeds (ajwain), gramme flour (besan), and therefore the use of whole fish are the secret ingredients that distinguish this dish.
7. PARANTHA
Punjabi bread, whether plain or stuffed, is likely to be a staple in the majority of Punjabi households. The vast majority of Punjabis prefer it fried in desi ghee. With some cold curd and pickle, it’s a unique culinary match made in heaven.
8. PINNI
Pinni, another winter favourite, is formed with desi ghee, flour, jaggery, and almonds. These ingredients provide the body with plenty of heat and energy. Pinni, which is formed like a laddo, doesn’t go bad for a long time and does not need to be chilled.
9. SHAKKAR PARA
It goes well with tea and can also be eaten as a snack when you’re craving something sweet. It is light and not overly sweet, made from semolina and flour.
10. PHIRNEE
It is a traditional dessert that is typically served during the summer months. Soaked rice is ground into a paste and then combined with hot sweet milk. This is thickened and then poured into terracotta pots. It is then topped with pistachio slivers and saffron strands.
11. PANEER TIKKA
The paneer tikka, also known as the “chicken of the vegetarians,” holds a special place in Punjabi cuisine. This soft cottage cheese delicacy, chargrilled and spiced, is the first thing that comes to mind when one thinks of vegetarian appetizers.
12. CHOLE BHATURE
Most fast-food restaurants now serve it as a standard Punjabi dish. And when you want to indulge a little, these two go together like a dream. The soft, slightly fermented bhatura should be your go-to when craving some hardcore, spicy Punjabi food.
13. RAJMA CHAWAL
It is a staple in every North Indian household and has a nostalgic connotation for many. Having rajma or chawal with anything other than rajma or chawal feels wrong, like splitting up your favourite couple. To enhance the flavour, this Punjabi dish is usually served with a side of pickled onions.
14. BAIGAN KA BHARTA
Large eggplants are peeled after being char-grilled in the tandoor until soft. This tender meat is combined with a tomato and onion gravy seasoned with spices and chopped coriander leaves.
15. TANDOORI CHICKEN
Tandoori Chicken is a delectable dish made up of medium-sized pieces of chicken marinated in yoghurt and seasoned with tandoori masala and other ingredients. The chicken is cooked in a tandoor by skewering it.
16. MURGH MALAI TIKKA
A perfect Punjabi recipe that will make your dinner party shine This is a no-oil, no-ghee recipe with chicken pieces cooked in a masala blend, milk, and cream.
17. PUNJABI KADHI PAKODI
A delicious creamy gravy topped with soft fried pakodis makes an incredible Punjabi kadhi. It is a popular lunch dish in Indian households, made from flour, spices, and chilies. It is typically served with rice and topped with laal-mirch ka tadka.
18. AMRITSARI KULCHA
Amritsari kulchas, made from refined flour, potato filling, coriander seeds, ginger, onions, and other ingredients, are the ideal Punjabi dish to prepare at home. Kulchas made with canola oil are included in this recipe.
19. PUNJABI LOTUS STEM CHICKEN CURRY
Rich Indian spices, a tomato-based gravy, and a fragrant lotus stem stock are used to create the incredibly tasty and aromatic chicken curry.
20. DAL TADKA
Bengal grain and broken black lentils are combined, and the mixture is cooked with onions, tomatoes, and other ingredients until it is creamy. When eaten with wholewheat chapattis, it is terrific.
Punjabi cuisine is nutritious, flavorful, and maybe the most colorful of all Indian cuisines. It’s made with plenty of time and lovely spices, and bread may be a big part of their platter. Explore this delightfully cheerful cuisine!
