33 Must-Try Famous Foods of Punjab with Recipes

Punjab’s famous food differs from that of other Indian states because it uses abundant spices, ghee, and butter. Everyone can eat breakfast items like chola bhatura and bread pakoras, as well as dinner items like saag daal and makki di roti. Their authentic cooking makes them popular, like Punjabi songs.

Items like butter chicken, desi tandoori chicken, and Amritsari fish are favourites of non-vegetarians. Paneer is used vividly, from starters like Saag Paneer and Palak Paneer and paneer tikka to the main course, like butter paneer.

Punjabi cuisine is a favourite of people around the world. Its foods satisfy both vegetarian and non-vegetarian tummies. A wide variety of vegetarian dishes in Punjab, such as paneer tikka and dal makhani, are famous around the world.

1. Butter Chicken: A famous dish of Punjab

The dish is made with tandoori chicken in a tomato, butter, and cream gravy. The owner of a Delhi restaurant, Moti Mahal, Kundan Lal Jaggi, first made it.

Butter Chicken ingredients

1.  Butter	11. Coriander
2. Chicken	12. Ginger
3. Cream	13. Ground meat
4. Garam masala	14. Cumin
5. Chili pepper	15. Salt
6. Tomato	16. Chicken thighs
7. Garlic	17. Boneless meat
8. Yogurt	18. Chili powder
9. Onion	19. Tomato puree
10. Chicken breast	20. Minced garlic

How to cook Butter Chicken

1. Marinate the chicken pieces with a mixture of all the spices and curd.
2. Then, allow it to rest for at least one hour. You can also do this overnight.
3. After, fry the marinated chicken pieces in a non-stick pan with oil.
4. Repeat the process for 20-22 minutes so that no moisture remains.
5. Then, in the same non-stick pan, add the onion and cumin seeds and fry them until the onion turns transparent.
6. Next, mix the onion-garlic paste, tomato puree, and spices.
7. At last, add fresh cream to the chicken pieces.

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2. Lassi: The Pride of Punjab

Lassi is equally popular in India and Pakistan. It makes you feel relaxed and refreshed. Depending on your choice, it can be salty or sweet.

Lassi ingredients

1. Yogurt	6. Sugar ( for more sweetness in the lassi)
2. Cream	7. Rosewater (optional)
3. Water	8. Cardamom (optional)
4. Spices	9. Ice cubes (optional)
5. Salt (for more salt in the lassi)	10. Saffron (optional)

How to Make Lassi Sweet or Salty:

Sweet lassi makes

1. Put the yoghurt in a bowl and whisk it until smooth.
2. Add 2 to 3 tablespoons of sugar and whisk it.
3. Add saffron and rosewater (optional).
4. After adding half a tablespoon of cardamom powder, whisk until everything is combined and the sugar dissolves.
5. Finally, add water until the lassi reaches the consistency required.

Salty lassi makes

1. Add chilled yoghurt to a bowl and whisk until smooth.
2. Add roasted cumin seeds for a mouth-watering smell.
3. After adding salt (regular black salt or Himalayan salt) and water to reach the desired consistency.
4. Finally, pour it into a glass.
5. You can also garnish it with mint leaves.  

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3. Amritsari chole: Traditional food of Punjab

Amritsari Chole is a Punjabi-style curry made with chickpeas. It is one of the most famous foods of Punjab, served in many places, including restaurants and Dhabas, as well as in Punjabi thalis.

Amritsari chole ingredients

1. Chana masala	9. Ginger
2. Chickpea	10. Salt
3. Onion	11. Coriander
4. Chili pepper	12. Chili powder
5. Garam masala	13. Turmeric
6. Tomato	14. Coriander powder
7. Ghee	15. Amchoor
8. Cumin

How to Cook Amritsari Chole

1. Wash and soak 3-4 cups of chole in water for 7-8 hours.
2. Drain the water and add the chole to a pressure cooker, a tea bag, and 3-4 cups of water.
3. You must cook the chole in a pressure cooker to make it soft.
4. Roast all the spices in a pan until they turn brown, and a fragrance emerges.
5. Then grind them into powder after cooling.
6. Heat the ghee in a pan and add the onion. Cook until the onion becomes transparent, 2 minutes after adding the tomato, ginger, and chillies.
7. Now add the roasted powder, turmeric, and red chilli powder.
8. Add the cooked chole to it with some water and salt. You can also mash the chole with a spoon.
9. Cook for 5 minutes, then mix well. Add tamarind paste. Serve your chole with coriander leaves.

4. Shakerpara: A Delicious sweet dish from Punjab

A sweet snack is made from flour and coated with crystallized sugar. Shaker pares an essential item on the menu for occasions like Holi and Diwali. They are an excellent option for serving some snacks with tea.

Shakerpara ingredients

1. Milk	4. Maida
2. Sugar	5. Semolina
3. Ghee

How to Cook Shakerpara

1. Mix 1/4 cup of sugar with 1/4 cup of water in a bowl.
2. Then add maida, ghee, and salt. You can also add Rava and cardamom powder (optional). Mix and knead the dough until it is soft and smooth.
3. Roll it like a paratha (the thickness will depend on how thick you want them).
4. Cut them into different shapes (the most famous diamond shape).
5. Deep-fry it in oil for 10-20 minutes on a medium flame, until it turns golden brown.
6. Drain the oil and serve it on a plate.

5. Paratha: Famous food of the Punjabi

There are many kinds of roti in Punjabi cuisine. Among them, the parantha (or paratha) is the most famous. Parantha can be of varying stuffing, but ‘Aaloo ka parantha’ is love! You can make it round-shaped like every other roti or triangle-shaped. Parathas are rich in taste andare also a staple food in Punjab.

Paratha ingredients

1. Whole-wheat flour	5. Garam masala
2. Chili powder	6. Ghee
3. Salt	7. Chili pepper.
4. Cumin	8. Potato

How to Cook Paratha

1. Use a pressure cooker to boil the potatoes.
2. After the potatoes cool, peel them and mash them.
3. Add green chilies, chili powder, salt, cumin, garam masala, and chili pepper. Mix it nicely.
4. You can also add coriander leaves. In another bowl, add whole wheat flour, ghee, and water, then knead into a soft, smooth dough.
5. Keep it aside, covered, for 30 minutes.
6. Take two small balls of dough, roll them into small rotis, and place the stuffed potato on one of them.
7. Then, place the other roti on top and seal it from all sides.
8. Sprinkle some flour on it and gently roll the paratha.
9. On a hot Tawa, cook the parantha using ghee on a low flame until it is soft but crispy.

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6. Bhature: The famous delicacy of Punjab

This Punjabi dish is usually served with chole. Famous fast-food Bhaturas are on the menu at all restaurants. You can savour them at food stalls near any street or corner in Punjab.

Bhature ingredients

1. Flour	5. Baking powder (optional)
2. Yogurt	6. Ghee
3. Maida	7. Salt
4. Semolina	8. Butter

How to Cook Bhature

1. Add flour, maida, semolina, and salt; mix them well, and add yoghurt and ghee.
2. After mixing everything, add the baking powder and mix it well.
3. Add lukewarm water and knead the mixture into the dough until it becomes soft.
4. Keep the dough covered for 5 minutes after covering it.
5. Then divide the dough into small balls and gently roll each ‘Bhatura ball’. There should be no cracks. You need to use a lot of ghee in this step.
6. Put a pan with oil on the stove. When hot, add your bhaturas and deep fry them on both sides.
7. When it turns golden and crispy, transfer it to a plate and serve it with chole.

7. Dal makhani: Traditional food of Punjab

Dal Makhani is made in every part of the country, including Punjab. Even the name waters our mouths. Kidney beans are used to cook Dal Makhani.

Dal makhani ingredients

1. Butter	8. Ginger
2. Garam masala	9. Coriander
3. Cream	10. Kidney beans
4. Onion	11. Salt
5. Chili pepper	12. Chili powder
6. Cumin	13. Tomato puree
7. Garlic	14. Urad dal

How to Cook Dal Makhani

1. Wash and soak kidney beans and urad dal for at least 8 hours.
2. Then drain the water and add 3-4 cups of fresh water. And put them in a pressure cooker for 35-40 minutes (10 whistles).
3. When done, open the oven and check whether it has softened.
4. Then heat a pan, pour ghee and all the spices, and stir them for 2 minutes.
5. Next, add onions and cook them until they are transparent.
6. Add ginger-garlic paste and cook it. Finally, add the tomato puree and mix it.
7. After that, add salt, red chilli powder, and garam masala, and cook until the mixture becomes thick.
8. Next, mash the kidney beans and urad dal and add them to this mixture with 1-2 cups of water.
9. Stir and cook until the dal becomes thick to prevent it from sticking to the bottom.
10. Serve it by putting cream over it.

8. Amritsari Fish: Traditional non-veg food of Punjab

Amritsari fish is a popular food in Punjab, served both at restaurants and as street food. It is a tasty delight for all non-vegetarians. Originating in Amritsar, this dish is cooked at home or for special occasions, such as weddings.

Amritsari fish ingredients

1. Fish	7. Ajwain
2. Ginger	8. Lemon juice
3. Garlic	9. Garam masala
4. Salt	10. Amchur powder
5. Turmeric powder	11. Besan
6. Red chilli powder	12. Oil
	13. Curd (optional).

How to Cook Amritsari Fish

1. Clean the fish properly.
2. Put it in a bowl, and add all the masala, such as amchur powder, besan, garam masala, lemon juice, ajwain powder, red chilli powder, salt, and ginger-garlic paste. If you want to mix it all properly, add some curd.
3. Marinate the whole fish in the spices well for 6-7 minutes.
4. Then heat a pan with oil and, when hot, add the marinated fish pieces.
5. Deep-fry it until your fish is crisp and golden.
6. Amritsari fish can be eaten with green chutney and onions. Amritsari fish fry is ready.

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9. Punjabi kadhi with pakora: Tangy and flavorful food

Punjabi Kadhi is cooked in the rasoi ( kitchen) of every family in Punjab daily. The spicy and tangy taste of this Kadhi and Pakora is heavenly. The pakodas can be made of whatever you like.

Punjabi kadhi with pakora ingredients

1. Sour yoghurt	10. Ajwain
2. Red chilli powder	11. Oil
3. Turmeric powder	12. Ginger
4. Garam masala powder	13. Garlic
5. Hing	14. Onion (for kadhi)
6. Salt	15. Methi seed
7. Gram flour	16. Cumin seed
8. Thinly sliced onion (for pakoda)	17. Curry leaf
9. Besan	18. Green chillies

How to Cook Punjabi kadhi with pakora

1. First, make a slurry for the kadhi.
2. In a bowl, whisk the yoghurt into a thin paste.
3. Add besan, red chilli powder, turmeric powder, garam masala, and salt.
4. Mix everything by adding water.
5. To make the onion pakoras, take besan in a bowl and add red chili powder, ajwain, and garam masala. Add salt and mix well.
6. After adding sliced onions, please keep them away for 30 minutes.
7. Then mix water to make a thick batter.
8. Heat a pan, pour oil, and drop the pakoda batter slowly.
9. Deep-fry the pakoras until they turn golden and crispy.
10. To make the kadhi, add oil to another pan, cumin seeds, Methi seeds, and a bit of hing.
11. Cook them on low heat until the cumin seeds change color.
12. Then add chopped onions and cook them. After adding ginger, garlic, and green chillies, cook them.
13. Add curry leaves and dried red chillies and mix them.
14. Then add the kadhi slurry and cook it well until it starts boiling.
15. Lower the flame and stir continuously to prevent it from sticking to the bottom.
16. You can add water to thin it.
17. When ready, add the pakoras and close the pot. Allow it to cook for some time.
18. Garnish with coriander leaves and serve it hot.

10. Paneer tikka – A popular and delicious tandoori snack

Paneer has a special place in our rasoi. We can make many dishes with it. For example, Paneer Tikka is a famous dish in Punjab made of paneer, and everyone loves eating it.

Paneer tikka ingredients

1. Paneer	9. Cumin seed
2. Chili pepper	10. Salt
3. Garam masala	11. chilli powder
4. Onion	12. chaat masala
5. Tomato	13. coriander leaves
6. Yogurt	14. ajwain
7. Coriander	15. Oil
8. Bell pepper

How to Cook Paneer Tikka

1. In a mixing bowl, add yoghurt, red chilli powder, salt, coriander powder, garam masala, chat masala, ginger-garlic paste, ajwain, and a tablespoon of oil; mix it well.
2. The mixture should be thick. Dice the capsicum and onion and coat them in this mixture.
3. Keep it aside, dice the paneer, and coat it similarly.
4. After threading them onto a skewer, please refrigerate them for about an hour.
5. Then, put the Tawa on the stove and oil it.
6. When it’s hot, place the skewers on the grill and cook evenly over medium heat until they turn golden.
7. Serve your paneer tikka with green chutney; enjoy!

11. Sarson ka saag: Favourite Punjabi sabzi and a winter delicacy

Sarson Ka Saag is a popular vegetarian dish in Punjab. It is usually eaten with Makki ki roti. The combination of Sarson Ka Saag and Makki ki roti is delicious. People always say yes to this combination, whether in a village or a city.

Sarson ka saag ingredients

1. Methi	9. Chili pepper
2. Sarson	10. Ghee
3. Bathua	11. Garam masala
4. Spinach	12. Onion
5. Mooli leaves	13. Black mustard seed
6. Ginger	14. Cumin seed
7. Garlic	15. Red chilli powder
8. Salt	16. Maize flour

How to cook Sarson ka Saag

1. Wash and clean all the green vegetables, then add them to a pressure cooker.
2. Cook well for 5-7 minutes. Blend the cooked greens and maize flour in a blender.
3. Then put a pan on the stove, add the paste, and simmer for 30 minutes.
4. In another pan, add the onions to the oil and fry them.
5. Add the greens paste, then add all the spices listed above and stir. Cook it for 3-4 minutes.

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12. Makki ki Roti: With Sarson da saag

People love Makke ki roti, especially with Sarson Ka Saag. It is a famous Punjab dish made from cornmeal and cooked on a Tawa.

Makki ki roti ingredients

1. Makki ka atta	4. Warm water
2. Coriander leaves	5. Salt
3. Ajwain	6. Oil or ghee

How to Cook Makki ki Roti

1. Take the Makki ka Atta in a bowl. Add coriander leaves, ajwain, and salt to this.
2. Then add warm water and knead the mixture into a soft dough.
3. Divide the dough into small balls.
4. Take two plastic sheets, place one on the rolling board, and put one ball on it.
5. Then, place another plastic sheet on it.
6. Gently start rolling it into a roti.
7. Heat the Tawa and cook the roti after removing the plastic sheet from both sides.
8. Apply oil to it and cook until it turns brown. Your makke ki roti is ready!

13. Rajma: A mouth-watering dish from Punjab

Rajma Chawal is eaten everywhere in India: Haryana, Andhra Pradesh, Gujarat, Jalandhar, Ludhiana, Bangalore, Delhi, Sikkim, and other places. It originally hails from Jammu but is the staple food in every household.

Rajma ingredients

1. Red kidney beans	8. Coriander
2. Garam masala	9. Ginger
3. Chili pepper	10. Chilli powder
4. Onion	11. Coriander powder
5. Cumin seed	12. Cumin seed
6. Tomato	13. Bay leaf
7. Salt

How to Cook Rajma

1. Wash the rajma with water and soak them for 8 hours.
2. Then, put them in the pressure cooker and cook them for some time (4 whistles).
3. Check whether they have been cooked properly and mash them easily.
4. Heat a pan and pour in oil; add bay leaves and cumin seeds, and stir.
5. Then add the ginger-garlic paste.
6. Then add the onions and cook until they turn transparent.
7. Next, add the tomatoes and all the spices listed above, and cook until the mixture thickens.
8. Then, add rajma and water to achieve the desired consistency.
9. Mix it well, add green chillies, and cook it on a low flame for 15 minutes.
10. Your Rajma is ready to serve with some coriander leaves on top.

14. Pinni: A hot and sweet food of Punjab

Pinni is a dessert eaten mainly in the winter season. It’s made with desi ghee, and Punjabis call it an energy supplement. Pinni can be served with hot tea and a samosa.

Pinni ingredients

1. Ghee	6. Semolina
2. Sugar	7. Cardamom powder
3. Cashew	8. Raisin
4. Almond	9. Icing sugar
5. Wheat flour	10. Milk

How to Cook Pinni

1. Heat a low-bottomed pan, then add the wheat flour and semolina.
2. Cooked on a low flame for 6-7 minutes, stirring well until the colour turns light brown.
3. Add the chopped cashews, almonds, raisins, and cardamom powder.
4. Add sugar and mix everything well after adding some milk.
5. Please switch off the gas and allow it to cool down.
6. Take some of the mixture in your hands, shape it into small, round balls, and garnish it with dry fruits. Your Punjabi Pinni is ready!

15. Achaar of gobi-shalgam-gajar (CARROT ): Must have Punjabi pickle

Our mouths start watering when we hear the word achaar or glance at its picture. We need achaar with everything, whether rice, roti, or any sabzi. Gobi-gajar-shalgam achaar is famous in Punjab.

Achaar of gobi-shalgam-gajar ingredients

1. 500-gram gobi	8. 150-gram onion
2. 500-gram shalgam	9. 250 ml mustard oil
3. 500-gram carrot	10. Six teaspoons of red chilli powder
4. Vinegar	11. Four teaspoons of garam masala
5. 400-gram jaggery	12. Two teaspoons of mustard seed
6. 30-gram ginger	13. Eight teaspoons salt
7. 20-gram garlic

How to Cook Achaar of gobi-shalgam-gajar

1. Wash the Gobi, Gajar (carrot), and salgam with water and add them to a pot. Boil them in 8-9 cups of water.
2. After boiling, place them on a cloth and let them dry thoroughly.
3. Then, blend chopped onion, ginger, and garlic in a blender without adding water.
4. Add jaggery and vinegar to another pan and cook over medium heat until the jaggery melts. Cook it until it forms a string that is half or one complete inconsistency.
5. Heat the mustard oil in another pan, add the ginger-onion-garlic paste, and cook for 15 minutes.
6. Add the salt, garam masala, red chilli powder, and mustard seed (optional).
7. Mix it well, then add the vinegar and jaggery mixture.
8. Cook for 10 minutes on a low flame and then cool before putting it in a jar.

16. Kada Prasad: A Sweet dish known as Gurudwara Prashad or Atte ka Halwa in  Punjab

Karma Prasad, or Kadha Prasad, is a famous dish mainly served in Gurudwaras. Many Gurudwaras, especially the Golden Temple, serve it to devotees.

Kada Prasad ingredients

1. Whole-wheat flour	3. Water
2. Ghee	4. Sugar

How to Cook Kada Prasad

1. Heat the ghee in a kadai, add the whole wheat flour, and roast it.
2. Boil sugar in water in another pan on the stove.
3. Be careful to stir the flour; otherwise, it will stick to the bottom of the kadhai.
4. Stir the flour until it turns golden brown.
5. Add your sugar solution to the hot water and stir well once it starts to bubble.
6. There should be no lumps. When the mixture becomes thick, turn off the gas. Your Kadha Prasad is ready!

17. Amritsari Kulcha: A crispy Vegetarian Yummy Punjabi delight

Amritsari Kulcha is an Indian flatbread made with maida (refined flour). It is served with various types of sabzi. Many street food joints sell it with different sabzis.

Amritsari Kulcha Ingredients

1. Maida	6. Sugar
2. Yogurt	7. Salt
3. Baking powder	8. Ghee
4. Baking soda	9. Kalonji
5. Water

How to Cook Amritsari Kulcha

1. Mix maida, sugar, salt, baking soda, and baking powder in a mixing bowl.
2. Then add oil, water, and yoghurt. Mix everything well, then knead it into a smooth dough.
3. Cover it and keep it away for 1-2 hours. After adding Kalonji, make small balls from the dough.
4. Then roll them into Kulchas, heat a pan, and cook the Kulchas with oil on both sides.
5. Cook until it becomes golden on all sides. Your Kulcha is ready to be served!

18. Tandoori chicken: Non-veg delight

Tandoori chicken is prepared by roasting and marinating chicken in a tandoor using spices and yogurt. It tastes delicious every time.

Tandoori chicken ingredients

1. yoghurt	7. garlic
2. red chilli powder	8. Kasuri methi
3. garam masala	9. salt
4. coriander powder	10. chicken
5. turmeric	11. lemon juice
6. ginger	12. oil

How to Cook Tandoori Chicken

1. Put the yoghurt and all the masala in a bowl and mix them well. Add some lemon juice and oil.
2. Add chicken to the paste. Make sure the chicken is completely dry.
3. Coat the chicken thoroughly with the mixture. Refrigerate it for at least 6-7 hours, or overnight.
4. Then, heat a pan and add oil. When the oil is hot, place the chicken on a medium flame for 3-4 minutes, then cook on the other side.
5. Add red chilli powder and oil to a bowl, make a paste, and then smear the chicken with this paste. Cook it on both sides.
6. If it looks dry, add some butter. Your Tandoori chicken is ready now.
7. Eat it with onion and lemon, along with green chutney.

19. Murgh Malaiwala: Indian Rich, creamy chicken in Gravy

It is a chicken dish overloaded with cream. Murgh Malaiwala can eat it with almost anything, including roti or rice. Its unique flavour makes it a famous dish of Punjab.

Murgh Malaiwala ingredients

1. Chicken	11. Chicken masala powder
2. Tomato puree	12. Kasuri methi
3. Yogurt	13. Fresh cream
4. Ginger-garlic paste	14. Oil
5. Fried onions	15. Bay leaf
6. Green chillies	16. Cardamom
7. Mint leaf	17. Cumin seeds
8. Coriander leaf	18. Cinnamon
9. Kashmiri Lal Mirch	19. Cloves
10. Turmeric	20. Black pepper

How to Cook Murgh Malaiwala

1. Heat the pan on the stove and add bay leaves, cardamom, cinnamon, cumin seeds, cloves, and black pepper after adding the ginger-garlic paste.
2. Add chicken and fry till it turns white on a medium flame. Keep it aside.
3. Then, add oil, pureed tomato, and salt to the same pan. It should cook for at least 5 minutes.
4. Turn the gas off and add the chicken to the mixture. Mix it well and allow it to cool.
5. After, mix the chicken with yoghurt, fried onions, mint, coriander leaves, turmeric, green chilli, red chilli powder, salt, and chicken masala powder.
6. Put it away for an hour. You can also place it in the refrigerator overnight.
7. After heating a pan with oil, add the marinated chicken and cover the pan.
8. The chicken should cook on a low flame until it becomes soft. You can also add water.
9. Then add some more chicken masala powder and Kasuri Methi.
10. Add fresh cream and cook for a while longer.
11. Serve it hot, along with coriander leaves and any roti.

20. Bhatti da Murgh Pindiwala: It is a delicious dish

This chicken melts in the mouth instantly and is sure to make you fall in love with this non-veg delicacy. Here, the chicken is grilled over charcoal. Just imagine the smoky flavour of this chicken.

Bhatti da Murgh Pindiwala ingredients

1. Chicken legs (with bone)	9. Cardamom powder
2. Ghee	10. Cinnamon powder
3. Oil	11. Cumin powder
4. Ginger-garlic paste	12. Coriander powder
5. Yoghurt	13. Cardamom powder
6. Vinegar	14. Clove powder
7. Black pepper	15. Fenugreek seed
8. Amchur	16. Salt

How to cook Bhatti da Murgh Pindiwala

1. Clean and cut the chicken as desired. Heat the pan on the stove, add oil, and then add the ginger-garlic paste.
2. Remove the pan from the stove and add yoghurt after it has cooled.
3. After cooling down, add all the masalas as mentioned above.
4. Then add the chicken legs and marinate them thoroughly in the mixture. Keep it aside for 6-7 hours.
5. Then place the chicken leg on a charcoal grill and roast it over medium heat for 6-7 minutes.
6. Cook it from all sides and apply ghee to cook better.
7. Then, remove the drumstick bone from the thigh bone and roast it on the charcoal grill for 5 minutes.

21. Phirni: rich, creamy, thick, sweet Indian pudding

Phirni is a favourite Punjabi dish made on special occasions. This Indian and Pakistani food dish is a favourite of those who like sweets and is easy to cook.

Phirni ingredients

1. Basmati rice	4. Almonds
2. Milk	5. Cardamom
3. Sugar	6. Saffron strands

How to make Phirni

1. Heat the milk in a pan; take 1 tablespoon and mix it with saffron, then set it aside.
2. Allow the remaining milk to boil, then add ground rice and sugar.
3. Cook this mixture on a low flame, stirring constantly to prevent lumps.
4. Add cardamom, almond, and dissolved saffron to this milk. Stir the phirni and cook it for 6-7 minutes.
5. You can also add rose water if available. Now that your Phirni is ready, cool it in the refrigerator and serve.

22. Naan

A leavened flatbread cooked in a tandoor. Naan is found in the cuisines of Western and Central Asia, the Indian subcontinent, Myanmar, etc. It’s the most ordered flatbread in restaurants in India. 

Naan Ingredients

1. Flour	7. Oil or melted butter
2. Baking powder	8. Yogurt
3. Baking soda	9. Lukewarm water
4. Salt	10. Garlic cloves (chopped)
5. Sugar	11. Coriander leaves (chopped).
6. Grated garlic (optional)

How to Cook Naan

1. Mix 2 cups of flour, ½ teaspoon of baking powder, salt, ¼ teaspoon of baking soda, two teaspoons of sugar, and one teaspoon of grated garlic. 
2. Then add two tablespoons of melted butter or oil and ½ cup of yoghurt, and knead the dough with lukewarm water. The dough must be soft and non-sticky. Then cover and set aside for 30 minutes. Divide the dough into 5-6 parts. 
3. Take a dough ball and roll it into an oval shape. Sprinkle chopped garlic cloves and coriander leaves over it and gently roll again. 
4. Heat a Tawa and place the naan on it.
5. Flip the naan to the other side with a tong. Then, cook it on a grill or directly over a gas flame. (Don’t press with a spatula.)
6. Place the cooked naan on a plate and apply some melted butter. Serve them hot with dal or paneer. 

23. Paneer Paratha

Paneer Paratha, a North Indian flatbread made of wheat flour, is stuffed with spiced and grated paneer (Indian cottage cheese). It’s a popular breakfast item served in Punjabi restaurants, Dhabas, etc.

Paneer Paratha Ingredients

1. Whole-wheat flour	5. Green chillies (finely chopped)
2. ghee/ oil	6. Red chilly powder
3. Salt	7. Garam masala powder
4. Paneer (Indian cottage cheese)	8. Amchur powder (dry mango powder)

How to Cook Paneer Paratha 

1. Mix 2 cups of whole-wheat flour, 1 teaspoon ghee/oil, and ½ teaspoon salt in a bowl.
2. Add water, knead the dough, and let it rest for 30 minutes.
3. Grate 200 g paneer and add chopped green chilli, dry mango powder, garam masala powder, red chilli powder, and salt. (as per your preference)
4. Divide the dough into two small balls and roll them evenly with a rolling pin.
5. Place the paneer stuffing on one rolled dough, then place the other on top. Seal the edges by pressing correctly. 
6. Roll the stuffed dough gently, sprinkling flour as needed.
7. Heat a Tawa and place the rolled paratha on it. Cook on both sides, basting with ghee/oil until golden brown.

24. Gobi paratha

Gobi Paratha, or cauliflower paratha, is a famous Punjabi recipe. It’s a whole-wheat flatbread stuffed with grated, spicy cauliflower. Crispy parathas are cooked during winter, when tender cauliflowers are widely available.

Gobi Paratha Ingredients

1. Wheat flour	5. Green chilli (chopped)
2. ghee/oil	6. Garam masala powder
3. Salt	7. Red chilly powder.
4. Cauliflower head (finely grated)

How to Cook Gobi Paratha

1. Rinse and grate the cauliflower head. Add chopped green chilli and keep it aside.
2. Mix 3 cups of whole-wheat flour with salt in a bowl. Add ghee and water to knead the flour into a dough and keep it aside for 30 minutes.
3. Divide the dough into two small balls using a rolling pin.
4. Apply ghee/oil to the rolled dough and place the cauliflower stuffing on one of them.
5. Sprinkle with red chili powder, salt, garam masala, and wheat flour. Cover with another rolled-out piece of dough and seal the edges properly. Gently move the stuffed dough.
6. Heat a Tawa and put the paratha over it. Cook on both sides, applying ghee or oil, until golden brown.

25. Falooda

Falooda is a summer dessert drink and a famous Punjabi recipe in India. It is perfect for warm weather and outdoor dining.

Falooda Ingredients

1. Sabja seeds ( Tukmaria seeds and sweet basil seeds)	6. Pistachios (not salted)
2. Falooda sev (wheat vermicelli)	7. Almond
3. Rose syrup	8. Cashews
4. Chilled almond milk	9. Raisins or glazed cherries.
5. Vanilla ice cream	10. Jelly (optional)

How to Cook Falooda

1. Take ½ tablespoon sabja seed (sweet basil) in a bowl and add water.
2. Soak them for 30 minutes, after which they will look gelatinous.
3. Strain off the excess water, cover the seeds, and set them aside.
4. Cook the faluda sev by boiling it in water, as you would noodles. Strain and rinse them in running water to remove extra starch. Cover and let it cool.
5. Rinse and chop cashews, almonds, and pistachios.
6. In a serving glass, add rose syrup, the soaked sabja seeds, falooda sev, and jelly (optional).
7. Add chilled milk, but ensure it doesn’t mix with the rose syrup and sabja seeds. (Layers make it look attractive)
8. Add a scoop of vanilla ice cream, then sprinkle with sliced raisins, almonds, and pistachios. Decorate it with glazed cherries (optional).

26. Makhana Doodh

Makhana is a good source of nutrients such as calcium, iron, and magnesium. Their health benefits make them a popular drink in Punjab and India. Drink a glass of hot makhana milk before bed to give your body the required protein.

Makhana Doodh Ingredients

1. Milk	5. Saffron strands
2. Makhana	6. Chopped nuts
3. Ghee	7. Nutmeg powder
4. Sugar	8. Cardamom powder

How to Cook Makhana Doodh

1. Roast Makhana in a pan with ghee until they become crisp.
2. Boil the milk and reduce it to half.
3. Add cardamom powder, nutmeg powder, chopped nuts, saffron strands, and sugar to the milk.
4. Then add makhana and simmer the milk on a low flame.
5. Remove the milk from the stove when the makhana shrinks. Allow it to cool down.
6. Pour it into a serving glass and garnish it with pistachios.

27. Masala Chai

Masala chai or tea is a favourite drink of Indians. Along with evening snacks made with spices and milk, the tea reduces headaches and freshens the body.

Masala Chai Ingredients

1. Sugar	6. Green cardamom
2. Milk	7. Ginger
3. Water	8. Cloves
4. Assam tea (other brands can also be used)	9. Mint leaves or lemongrass (optional)
5. Cinnamon

How to Cook Masala Chai

1. Crush a few green cardamoms, cloves, ginger, and cinnamon in a mortar and pestle.
2. Heat the water in a saucepan until boiling, then add the crushed spices. Add mint leaves and lemongrass (optional).
3. Boil the spices for 3-4 minutes, then add sugar to taste.
4. Add Assam tea (or any other tea) and boil it for 2 minutes. Simmer it for a couple of minutes for a strong and intense tea.
5. Add milk and simmer for 3-4 minutes.
6. Pour the masala tea into a cup through a strainer and serve it hot.

28. Dahi Vada

Dahi vadas are a popular Punjabi street food. They are made especially for occasions and festivals, but they can also be served as party snacks or appetizers. 

Dahi Vada Ingredients

1. Urad dal	12. Black salt
2. Green chilli,(chopped)	13.  pomegranate arils (optional)
3. Chopped ginger	14. Coriander leaves (chopped)
4. Cumin seed	15. Tamarind
5. Asafoetida (hing)	16. Ginger powder
6. Raisins and cashews (chopped)	17. Jaggery or sugar
7. Salt	18. Rock salt
8. Curd	19. Oil
9. Chaat masala	20. Amchur powder
10. Red chilli powder	21. Chopped garlic
11. Cumin powder

How to Cook Dahi Vada

1. Soak a cup of urad dal overnight or for 4-5 hours and grind it in a blender. Add chopped green chilli and ginger, one teaspoon of cumin seed, a little hing (asafoetida), and salt as required.
2. Transfer the batter to a bowl and whisk it with a spatula for 2-3 minutes. Add chopped raisins and cashews to the batter (optional).
3. Heat a pan on medium flame. Drop the batter with your fingers or a spoon once the oil reaches 180-190 degrees Celsius. Fry the vada until they are golden and crisp.
4. Add the vada to the hot water and soak for 15 minutes. (The vada will increase in size and change colour.)
5. Take the vadas out of the water and gently press them to remove excess water.
6. Beat some chilled curd and make green chutney and tamarind chutney.
7. Arrange the vadas on a plate, then pour the beaten curd evenly over them. Then, spread green and tamarind chutney over it.
8. Sprinkle red chili powder, cumin powder, black salt, chaat masala, and pomegranate arils (optional) on the vada. Refrigerate for a few hours, then serve with coriander leaves.

29. Khoya

Khoya is a dairy food used to prepare many Indian sweets. It’s the leftover solid milk after it evaporates. 

Khoya Ingredients

1. Full-fat whole fresh milk.

How to Cook Khoya

1. Pour the milk into a pan and put it over the stove. Bring the milk to a boil on a low flame.
2. Lower the heat and simmer the milk, stirring. The milk will decrease in volume and become thicker.
3. When bubbles appear in the milk, continue stirring; otherwise, the milk will burn.
4. When no more bubbles appear, pour the milk into a bowl and let it cool. (It can also be refrigerated.)

30. Paya

Paya or trotter soup is a famous non-vegetarian Punjabi food. It’s a favourite breakfast and after-sickness recipe. It’s a culinary legacy of the Bahmani kings and the Hyderabadi Nizams.

Paya Ingredients

1. Paya legs (sheep’s trotters)	9. Turmeric powder
2. Onion, ginger, and garlic	10. Cumin powder
3. Ginger-garlic paste	11. Garam masala
4. Cardamom	12. Curd
5. Cinnamon sticks	13. Oil
6. Clove	14. Coriander
7. Salt	15. Lemon juice.
8. Red chilli powder

How to Cook Paya

1. Add paya to a pressure cooker. Cook for 1 hour, or until tender. (Strain the Paya broth)
2. Heat a pan and fry the onions until golden brown. Mix the fried onion with curd to make a smooth paste. 
3. Fry the Paya pieces on a low-medium flame. Then add ginger-garlic paste and cook for 2 minutes. 
4. Add the onion-curd paste, all the spices, salt, and a cup of water. Cook for 5 minutes, then add the Paya broth.
5. Simmer on low flame for 8-9 minutes, and then add coriander leaves and lemon juice.

31. Panjeeri with Milk

Panjeeri is a traditional sweet dish of Punjab. Punjabis start their day by drinking a glass of hot milk with Panjeeri. 

Panjeeri with Milk Ingredients

1. Wheat flour	4. Almonds
2. Powdered sugar	5. Cashews
3. Ghee	6. Raisins

How to Cook Panjeeri with Milk

1. Heat a pan and add ghee to roast almonds and cashews. Transfer them to a plate and blend them into a coarse powder.
2. Roast the wheat flour in ghee on a low flame until it turns golden brown (an aroma starts coming).
3. Stir it continuously for 10-15 minutes, and add dry fruits.
4. Turn off the flame and allow the mixture to cool.
5. Add powdered sugar and raisins and mix thoroughly.
6. Serve the panjeeri with a glass of hot milk.

32. Shami Kebab

Shami kebab is a famous Punjabi dish. It’s eaten as a snack and an appetizer. This kebab is served with Sheer Khurma during Eid celebrations.

Shami Kebab Ingredients

1. Chana dal	10. Chilli flakes
2. Oil	11. Boneless chicken
3. Cumin seed	12. Salt
4. Clove	13. Ginger (chopped)
5. Cinamon	14. Green chilli
6. Black pepper	15. Garlic (chopped)
7. Coriander seed	16. Coriander and mint leaves (chopped)
8. Ajwain	17. Eggs
9. Red chilli

How to Cook Shami Kebab

1. Soak chana dal for at least 30 minutes.
2. In a pressure cooker, heat oil, then add ajwain, red chilli, chilli flakes, cumin seeds, cloves, black peppercorns, cinnamon, and coriander seeds; saute for 2-4 minutes.
3. Add the soaked chana dal and mix properly. Then add the boneless chicken and salt. After adding adequate water, allow it to simmer.
4. Cook until the chicken is tender and the water has evaporated. Allow it to cool, and then grind it into a thick paste. Mix well with coriander, mint, ginger, green chilli, garlic, and raw eggs.
5. Use your palm to make flat and round kebabs. Then shallow fry them until they turn golden and brown.

33. Kunna Gosht

It’s another famous Punjabi food item.

Kunna Gosht Ingredients: Mutton

1. Ghee	8. ground cumin
2. Onion (sliced)	9. Yogurt
3. Ginger-garlic paste	10. Mace and nutmeg (crushed)
4. Red chilli powder	11. Garam masala
5. Turmeric	12. Cardamom powder
6. Coriander seed	13. All-purpose flour
7. Salt

How to Cook Kunna Gosht

1. Heat ghee in a pan and saute the onions until they turn transparent. Add mutton and ginger-garlic paste, and stir until the mutton changes colour.
2. Add red chilli powder, turmeric, coriander seed, ground cumin, salt, and water.
3. Allow the water to boil, then close the lid and cook on a low flame for 15 minutes or until the meat becomes tender.
4. Add yoghurt and two tablespoons of flour and mix thoroughly. Then add cardamom powder, garam masala, crushed mace, and nutmeg, and simmer for 10 minutes.
5. To make tarka, heat ghee in a pan, add cumin seeds, and sauté until they start to crackle.

Punjab and Punjabis

Punjab, with its capital, Chandigarh, is the heart of India. Sikh Guru Ram Das founded Amritsar. The city is famous for the Golden Temple, a pilgrimage site. 

Punjabis love to cook delicious food. Punjabis have sorted everything from ‘Sarson de khet’ to ‘Sarson da saag’. Punjab is famous for its culture and tradition of healthy and tasty recipes.

The fame of Punjabi cuisine has spread across India and beyond.

“Punjab” has been a family-run north Indian restaurant in the United Kingdom since 1946. In Hong Kong, “The New Punjab Club” is the first Punjabi restaurant in the world to be awarded a Michelin star.

Among Punjab’s famous foods, it is evident that Punjabi people love everything, from ghee and butter to chicken. Moreover, they love to use a variety of spices in their food. Moreover, Punjab produces a vast amount of wheat, which means roti of different types and stuffing are famous.