Khoya Mutter

Ingredients :

1 cup - Green peas
500 gms - Milk solids (khoya)
3 tbsp - Cashewnuts (broken)
1/2 cup - Bread croutons
1/2 tsp - Red chillies crushed
1 tsp - Red chilli powder
2 tbsp - Raisins
1/2 tsp - Turmeric powder
1/2 tbsp - oil
2 nos - Green chillies chopped
1/2 tbsp - Ginger garlic paste
1 tsp - Sesame seeds roasted
Salt to taste
1 tsp - Corriander powder
1/2 cup - Onion paste
1 tbsp - Corriander leaves chopped
1/2 cup - Tomato puree

Cooking Instructions :

- Roast the khoya slightly, keep aside.
- Boil green peas, keep aside.
- Heat up oil in a pan, add onion paste saute till pink.
- Add ginger garlic paste, saute till it leaves the raw flavour
- Add tomato puree, turmeric powder, red chilli powder and saute till the oil leaves
- Add boiled peas and stir, add salt, roasted khoya and stir.
- Add broken cashewnuts and raisins, add coriander powder and stir to mix well, remove from heat.
- Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
- Serve with Roti or Butter naan

Dhabewala Ghost


1 tsp - Garam masala powder
1/2 tbsp - Chopped Garlic
1 cup - Yoghurt
1 tsp - Cumin powder
1 kg - Lean shoulder of lamb
1 tsp - Coriander powder
4 nos - Cloves
6 tbsp - Oil
8 nos - Green chillies chopped
1 1/2 tbsp - Chopped Ginger
Salt to taste
1 tbsp - Coriander leaves chopped
1/3 cup - Tomatoes chopped
4 nos - Bay leaves
4 nos - Green cardamoms
1 tsp - Red chilli powder
3/4 cup - Onions chopped
1 tsp - Turmeric powder

Cooking Instructions :

- Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
- Heat oil in a deep pan, add bay leaves, cloves and cardamoms and stir fry for 30 seconds.
- Add the onions and stir fry until golden brown, add marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
- Add tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
- Add water to necessity, sprinkle garam masala and stir fry for about 2 minutes.
- Adjust salt to taste, garnish with coriander leaves, ginger juliennes and cut green chillies.
- Serve with any Indian bread, preferably naan/butter naan

Aloo Amritsari

250gms - Aloo (potatoes)
2 Nos - Onions, sliced
2 tsp - Ginger-garlic paste
1/2 tsp - Ajwain
Salt To taste
1/2 cup - Besan (Gram Flour)
1 tsp - Corrainder Powder
1 tsp - Red chilli powder
1/2 tsp - Garam masala
1/2 tsp - Annardana Powder
Oil For frying
Corainder leaves for Garnish

Cooking Instructions :

- Cut potatoes into long pieces.
- Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
- Marinate potato pieces for 15 minutes.
- Heat oil and deep fry the marinated aloo. Keep aside.
- Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
- Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
- Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.


Ingredients :

2 cups - Lobia (Black Eye Beans)
Salt To Taste
1 1/2 tsp - Ground corriander
3/4 tsp - ground cumin
1/2 tsp - Turmeric powder
2 tbsp - Oil
1 no - Onion, chopped
2 nos - Garlic cloves, chopped
3/4-inch - Ginger
1/2 tsp - Cumin seeds
1 no - Tomato, chopped

Cooking Instructions :

- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid.
- Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
- Mixture should be wih pouring consistency.

Maharani Dal


1/4 cup - Rajma
1/4 cup - Whole Urad dal
1/4 cup - Chana dal
1 nos - Onions, chopped
2 nos - Tomatoes, chopped
3 nos - Green chillies, sliced
1/2 inch - Ginger, Grated
Salt To taste
1 Pinch - Turmeric Powder
1 tsp - Red chilli powder
Corainder leaves
1 tbsp - Butter
1/4 cup - Cream
1/4 tsp - Cumin seeds
1/4 tsp - Mustard seeds

Cooking Instructions :

- Soak rajma, urad daal and chana dal overnight.
- Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
- Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
- Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
- Add salt, red chilli powder, turmeric powder and stir well.
- Add the mashed dals and boil for few minutes.
- Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti or naan.

Punjabi Kadhi


1 cup - Gram flour
1/4 cup - Chopped onion
1/4 cup - Chopped potato
1 tsp - Ajwain
1 tsp - Red chili powder
1 tsp - Chopped ginger
1/2 tsp - Baking powder
Oil for deep frying
Salt As per taste
1 cup - Curd (yogurt)
1/4 cup - Gram flour
2 no. - Dry red chillies whole
1 tsp - Turmeric powder
A pinch - Asafoetida (Hing)
1 tsp - Fenugreek seeds
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture.
- Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. - Serve punjabi kadhi hot with steamed rice.

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