5 Vegetarian Recipes From Punjab

Producer: Mehak Pal Editor: Mohit Bisht

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Punjab is known for its rich agricultural bounty, and is the birthplace of some of the most beloved dishes, redolent with aromatic spices, thick gravies, and boldness of flavour. Here are some vegetarian recipes from Punjab you must try.

Dal Makhani

Melt some butter in a pan and sauté cumin seeds, bay leaf, and onions. Stir in ginger garlic paste and tomato puree. Once the tomatoes are cooked down, add the cooked rajma beans and urad dal. Season the mix with turmeric, chili powder, coriander powder, and salt to taste. Add some water and let it all simmer together for a few minutes. Sprinkle in some dried fenugreek leaves and cream.

Sarson ka Saag 

Saute mustard, amaranth, and chickpea leaves in a pan along with ginger, garlic, and green chillies. Add water and let the leaves cook until soft. Season the saag with turmeric, chili powder, and salt. Let it simmer for some time. Temper the saag with tadka of ghee, cumin seeds, and garlic. Serve it hot.

Punjabi Kadhi Pakora

Whisk together sour yogurt, gram flour, spices like red chili powder, turmeric, and garam masala, and salt until smooth. Add water and adjust the consistency. For the crispy pakoras, mix gram flour with spices, salt, and sliced onions. Fry spoonfuls of this batter in hot oil until golden brown. Temper mustard oil with cumin seeds, fenugreek seeds, and asafetida. Sauté chopped onions, then stir in ginger, garlic, green chilies, curry leaves, and red chilies. Pour it into kadhi. Simmer until thickened. Add the fried pakoras.

Punjabi Samosa

Mix flour, salt, carom seeds, and ghee and knead it into a firm ball, cover, and let rest. Roast coriander, cumin, and fennel seeds and grind them into a coarse masala. Prepare to fill by sauteing ginger, garlic, and green chilies in ghee before adding raisins, spices, potatoes, and peas. Mash everything together and cook. Roll out the dough into oval shapes, cut in half, and form cones. Stuff the cones with filling, seal the ends with water, fry until golden brown, and enjoy.

Pindi Chole

Heat oil in a large pan and bay leaf, diced onion, ginger garlic paste, and green chilli. Add a mix of coriander, cumin, garam masala, turmeric, red chili powder, and more. Add chopped tomatoes and cook. Pour in the cooked chickpeas along with salt and let simmer for some time. Garnish it with chopped coriander leaves.

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