The famous food of Punjab makes Punjab different from the other states of India because it uses spices, ghee, and butter abundantly. Anyone can eat breakfast items like Chola Bhatura, bread pakoras, and various dinner items like Sarson da saag and Makki di roti. Their authentic cooking makes them popular as Punjabi songs.
Items like butter chicken, desi tandoori chicken, and Amritsari fish are the favourites of non-vegetarians. Paneer is used vividly, from starter-like Saag Paneer and Palak Paneer, paneer tikka to the main course, like butter paneer.
Punjabi cuisine is the favourite of all people around the world. Those foods satisfy both vegetarian and non-vegetarian people’s tummies. A wide variety of vegetarian food in Punjab, like paneer tikka, dal makhani, etc., are famous around the globe.
33 Most Popular Food Items in Punjab
1. Butter Chicken: A famous dish of Punjab
The dish is made with the help of tandoori chicken in gravy made of tomato, butter, and cream. The owner of a Delhi restaurant first made it, Moti Mahal, Kundan Lal Jaggi.
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
- Marinate the chicken pieces with a mixture of all the spices and curd.
- Then, allow it to rest for at least one hour. You can also do this overnight.
- After, fry the marinated chicken pieces in a non-stick pan with oil.
- Repeat the process for 20-22 minutes so that no moisture remains.
- Then, in the same non-stick pan, add onion and cumin seeds and fry them until the onion turns transparent.
- Next, mix the onion-garlic paste, tomato puree, and spices.
- At last, add fresh cream to the chicken pieces.
2. Lassi: The Pride of Punjab
Lassi is equally popular in India and Pakistan. It makes you feel relaxed and refreshed. It can be salty or sweet, depending upon choice.
|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 lassi makes
- Put fresh and chilled yoghurt in a bowl to make it smooth.
- Add 2 to 3 tablespoons of sugar and whisk it.
- Add saffron and rosewater (optional).
- After adding half a tablespoon of cardamom powder, whisk it until everything is mixed and the sugar is dissolved.
- Finally, add water until the lassi reaches the consistency required.
Salty lassi makes
- Add chilled yoghurt to a bowl and whisk it until it is smooth.
- Add roasted cumin seed for a mouth-watering smell.
- After adding salt (regular black salt or Himalayan salt) and water to reach the desired consistency.
- Finally, pour it into a glass.
- You can also garnish it with mint leaves.
3. Amritsari chole: Traditional food of Punjab
Amritsari Chole is a type of curry made with chickpeas in Punjabi style. It is one of the most famous foods of Punjab, served in many places like restaurants and Dhaba, and also served in Punjabi thali in many restaurants.
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|
How to Cook Amritsari Chole
- Wash and soak 3-4 cups of chole in water for 7-8 hours.
- Drain the water and add the chole to a pressure cooker, a tea bag, and 3-4 cups of water.
- You must cook the chole in a pressure cooker to turn soft.
- Roast all the spices in a pan until their colour turns brown and a fragrance emerges.
- Then, grind them into powder after being cooled.
- Heat the ghee in a pan and add onion. Cook it until the onion becomes transparent—Cook for 2 minutes after adding tomato, ginger, and chillies.
- Now add the roasted powder, turmeric, and red chilli powder.
- Add the cooked chole in it with some water and salt. You can also mash the chole with a spoon.
- Cook it for 5 minutes and mix well. Add tamarind paste. Serve your chole with coriander leaves.
4. Shakerpara: A Delicious sweet dish from Punjab
A sweet snack is made of flour and coated with sugar in its crystallized form. 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.
|1. Milk||4. Maida|
|2. Sugar||5. Semolina|
How to Cook Shakerpara
- Mix one-fourth cup of sugar and water in a bowl.
- Then add maida, ghee, and salt to it. You can also add Rava and cardamom powder (optional). To make it soft and smooth, mix and knead the dough properly.
- Roll it like a paratha (the thickness will depend on what you want them to be).
- Cut them into different shapes (the most famous diamond shape).
- Deep fry it in oil for 10-20 minutes on medium flame till its colour turns golden brown.
- Drain the oil and serve it on a plate.
5. Paratha: Famous food of Punjabi
There are many different kinds of roti in Punjabi. 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 shape. Parathas are rich in taste and also a staple food in Punjab.
|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
- Use a pressure cooker to boil the potatoes.
- After the potatoes get cool, peel the skin and mash them.
- Add green chillies, chilli powder, salt, cumin, garam masala, and chilli pepper. Mix it nicely.
- You can also add coriander leaves. Add whole wheat flour, ghee, and water in another bowl, knead them, and make them into a soft, smooth dough.
- Keep it aside, covered for 30 minutes.
- Take two small balls from the dough, roll them into small roti, and on one of them, put the stuffed potato.
- Then, place the other roti on top and seal it from all sides.
- Put some flour on it and gently start rolling the parantha.
- On a hot Tawa, cook the parantha using ghee on a low flame until it is soft but crispy.
6. Bhature: The famous delicacy of Punjab
This dish of Punjab is usually served with chole. Famous fast food Bhaturas are on the menu of all the restaurants. Savour them at food stalls near any street or corner in Punjab.
|1. Flour||5. Baking powder (optional)|
|2. Yogurt||6. Ghee|
|3. Maida||7. Salt|
|4. Semolina||8. Butter|
How to Cook Bhature
- Add flour, maida semolina seed, and salt; mix them well and add yoghurt and ghee.
- After mixing everything, add baking powder and mix it well.
- Add lukewarm water and knead the mixture into the dough until it becomes soft.
- Keep the dough away after covering it for 5 minutes.
- 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.
- Put a pan with oil to heat on the stove. When hot, put your bhaturas and deep fry it from both sides.
- When it turns golden and crispy, take it out on a plate and serve it with chole.
7. Dal makhani: Traditional food of Punjab
Dal Makhani is made in every part of the country and Punjab. Even the name waters our mouths. Kidney beans are used for cooking 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
- Wash and soak kidney beans and urad dal for at least 8 hours.
- 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).
- When done, open the oven and check whether it has softened.
- Then heat a pan, pour ghee and all the spices, and stir it for 2 minutes.
- Next, add onions and cook them until they are transparent.
- Add ginger-garlic paste and cook it. Finally, add the tomato puree and mix it.
- After that, add salt, red chilli powder, and garam masala, and cook until the mixture becomes thick.
- Next, mash the kidney beans and urad dal and add them to this mixture with 1-2 cups of water.
- Stir and cook until the dal becomes thick to protect it from sticking to the bottom.
- 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 a restaurant and as street food. It is a tasty delight for all non-vegetarian food lovers. Originating from Amritsar, this dish is cooked at every home or on any occasion like 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
- Clean the fish properly.
- Put it in a bowl, and add all the masala, like- amchur powder, besan, garam masala, lemon juice, ajwain powder, red chilli powder, salt, ginger-garlic paste, and add some curd if you want to mix it all properly.
- Marinate the wish fish in the spices well for 6-7 minutes.
- Then heat a pan with oil, and when the oil becomes hot, drop the marinated pieces of fish in it.
- Deep fry it till your fish becomes crisp and golden in colour.
- Amritsari fish can eat it with green chutney and onions. Amritsari fish fry is ready.
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 tastes heavenly. The pakodas can be made of any stuff that anyone likes.
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
- First, make a slurry for the kadhi.
- In a bowl, whisk the yoghurt into a thin paste.
- Add besan, red chilli powder, turmeric powder, garam masala, and salt.
- Mix everything by adding water.
- To make the onion pakoras, take besan in a bowl and add red chilli powder, ajwain, and garam masala. Put salt in it and mix it well.
- After adding sliced onions, please keep them away for 30 minutes.
- Then, mix water to make a thick batter accordingly.
- Heat a pan, pour oil, and drop the pakoda batter slowly.
- Deep fry the pakoras until they change to crispy and golden.
- To make the kadhi, add oil in another pan, cumin seed, Methi seed, and a bit of Hing.
- Cook them on low heat until the cumin seed changes its colour.
- Then add chopped onions and cook them. After adding ginger, garlic, and green chillies, cook it.
- Add curry leaves and dried red chillies and mix them.
- Then add the kadhi slurry and cook it well until it starts boiling.
- Lower the flame and stir continuously to prevent it from sticking to the bottom.
- You can add water to make it thin.
- When ready, add the pakoras and close it with a lid. Allow it to cook for some time.
- 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 of 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
- 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.
- The mixture should be thick. Dice the capsicum and onion and coat them in this mixture.
- Keep it aside, dice the paneer, and coat it similarly.
- After threading them on a skewer, please put them in the refrigerator for about an hour.
- Then, put the Tawa on the stove and oil on it.
- When it becomes hot, place the skewers and grill evenly on medium heat until it turns golden.
- 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 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
- Wash and clean all the green vegetables, then add them to a pressure cooker.
- Cook well for 5-7 minutes. Blend the cooked greens and maize flour in a blender.
- Then, put a pan on the stove, add this paste, and simmer it for 30 minutes.
- In another pan, add the onions in oil and fry them.
- Add the paste of greens, add all the spices listed above, and stir it. Cook it for 3-4 minutes.
12. Makki ki Roti: With Sarson da saag
People love to serve Makke ki roti, mostly with Sarson Ka Saag. It is a famous Punjab dish made from cornmeal and cooked on 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
- Take the Makki ka Atta in a bowl. Add coriander leaves, ajwain, and salt to this.
- Then add warm water and knead the mixture into a soft dough.
- Divide the dough into small balls.
- Take two plastic sheets, put one plastic sheet on the rolling board, and put one ball on it.
- Then, place another plastic sheet on it.
- Gently start rolling it into a roti.
- Heat the Tawa and cook the roti after removing the plastic sheet from both sides.
- Apply oil to it and cook it until the colour is 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.
|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|
How to Cook Rajma
- Wash the rajma with water and soak them for 8 hours.
- Then, put them in the pressure cooker and cook them for some time (4 whistles).
- Check if they have been appropriately cooked and mash them easily.
- Heat a pan and pour oil; put bay leaves and cumin seed and stir it.
- Then add the ginger-garlic paste to it.
- Then add the onions and cook until they turn transparent.
- Next, add tomatoes and all the spices listed above and cook it well till the mixture becomes thick.
- Then, add rajma and water to achieve the desired consistency.
- Mix it well, add green chillies and cook it on low flame for 15 minutes.
- 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 of desi ghee, and Punjabis call it a supplement for energy. Pinni can be served with hot tea and samosa.
|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
- Heat a low-bottomed pan and add the wheat flour and semolina to it.
- Cooked on low flame for 6-7 minutes and mixed well till the colour changes to light brown.
- Add the chopped cashews, almonds, raisins, and cardamom powder.
- Add sugar and mix everything well after adding some milk.
- Please switch off the gas and allow it to cool down.
- Take some mixture in your hands, shape them into small and round balls, and garnish them with dry fruits. Your Punjabi Pinni is ready!
15. Achaar of gobi-shalgam-gajar (CARROT ): Must have Punjabi pickle
Our mouths start watering just hearing the word achaar or just glancing at its picture. We need achaar with everything, be it 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
- Wash the Gobi, Gajar (carrot), and salgam with water and add them to a pot. Boil them in 8-9 cups of water.
- After boiling, place them on a cloth and let them dry with no moisture.
- Then, blend chopped onion, ginger, and garlic in a blender without adding water.
- Add jaggery and vinegar to another pan and keep it on the stove until the jaggery melts. Cook it until it forms a string that is half or one complete inconsistency.
- In another pan, heat the mustard oil, add the ginger-onion-garlic paste, and cook for 15 minutes.
- Add the salt, garam masala, red chilli powder, and mustard seed (optional).
- Mix it well, and add the vinegar and jaggery mixture to it.
- Cook for 10 minutes on low flame and then cool before putting it in a jar.
16. Kada Prasad: Sweet dish known as Gurudwara Prashad or Atte ka Halwa in Punjab
Karma Prasad or Kadha Prasad is a famous dish mainly served in Gurudwara. Many Gurudwaras, especially the golden temple, serve Karma Prasad to devotees.
Kada Prasad ingredients
|1. Whole-wheat flour||3. Water|
|2. Ghee||4. Sugar|
How to Cook Kada Prasad
- Heat the ghee in a kadai, add the whole wheat flour and start roasting it.
- B boil sugar in water in another pan by keeping it on the stove.
- Be careful to stir the flour; otherwise, it will stick to the bottom of the kadhai.
- Stir the flour until its colour changes to a golden brown.
- Add your sugar solution to the hot atta and stir it well when it bubbles.
- 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 by using maida or refined flour. This item serves various types of sabzi. Many food joints in the streets 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|
How to Cook Amritsari Kulcha
- Mix with maida, sugar, salt, baking soda, and baking powder in utensils.
- Then add oil, water, and yoghurt to it. Knead it into a smooth dough by mixing everything well.
- Cover it and keep it away for 1-2 hours. Make small balls from the dough after adding Kalonji.
- Then, roll them into a roti, heat a pan, and cook the rolled Kulcha with oil from both sides.
- Cook until it becomes golden from 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 yoghurt. It tastes so yummy 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
- Put the yoghurt and all the masala in a bowl and mix it well. Add some lemon juice and oil to it.
- Add chicken to the paste. Make sure the chicken doesn’t contain any moisture.
- Coat the chicken in the mixture properly. Cover it in a refrigerator for at least 6-7 hours. You can also do it overnight.
- Then, heat a pan and add oil to it. When the oil is hot, place the chicken on a medium flame for 3-4 minutes, then cook from the other side.
- Add red chilli powder and oil to a bowl, make a paste, and then smear chicken with this paste. Cook it from both sides.
- If it looks dry, add some butter. Your Tandoori chicken is ready now.
- Eat it with onion and lemon, along with green chutney.
19. Murgh Malaiwala: Indian Rich, creamy chicken in Gravy
It is a chicken that is overloaded with cream. Murgh Malaiwala can eat the dish with almost anything with 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
- Heat the pan on the stove and add bay leaves, cardamom, cinnamon, cumin seeds, cloves, and black pepper after adding the ginger-garlic paste mixes.
- Add chicken and fry till it turns white on medium flame. Keep it aside.
- Then, add oil, pureed tomato, and salt in the same pan. It should cook for at least 5 minutes.
- Turn the gas off and add the chicken to this mixture; mix it well and allow it to cool.
- After, mix the chicken with yoghurt, fried onions, mint, coriander leaves, turmeric, green chilli, red chilli powder, salt, and chicken masala powder.
- Put it away for an hour. You can also place it in the refrigerator for the whole night.
- After, heat a pan with oil, add the marinated chicken, and cover the chicken.
- The chicken should cook on a low flame until it becomes soft. You can also add water.
- Then add some more chicken masala powder and Kasuri Methi.
- Add fresh cream and cook it again for some time.
- Serve it hot, along with coriander leaves and any roti.
20. Bhatti da Murgh Pindiwala: It is an 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 on a charcoal grill. 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
- Clean and cut the chicken as desired. Heat the pan on the stove, pour oil into it, and add the ginger-garlic paste.
- Remove the pan from above the stove and add yoghurt after allowing it to cool down.
- After being cool, add all the masala as mentioned above.
- Then, add the chicken legs and marinate them in the mixture properly. Keep it aside for 6-7 hours.
- Then, put the chicken leg on a charcoal grill and roast it on medium heat for 6-7 minutes.
- Cook it from all sides and apply ghee to cook better.
- 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 food that is made on special occasions. This Indian and Pakistani food dish is a favourite of those who like sweets and is easy to cook.
|1. Basmati rice||4. Almonds|
|2. Milk||5. Cardamom|
|3. Sugar||6. Saffron strands|
How to make Phirni
- Heat milk in a pan; take one tablespoon of it in a bowl, mix saffron, and keep it aside.
- Allow the rest of the milk to boil, and add ground rice and sugar.
- Cook this mixture on a low flame; keep stirring it so there are no lumps.
- Add cardamom, almond, and dissolved saffron to this milk. Stir the phirni and cook it for 6-7 minutes.
- If available, you can also add rose water. Now that your Phirni is ready, cool it in the refrigerator and serve.
A leavened flatbread cooked in a tandoor. Naan is found in Western and Central Asia cuisine, the Indian subcontinent, Myanmar, etc. It’s the most ordered flatbread in restaurants in India.
|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
- Mix 2 cups flour, ½ teaspoon baking powder and salt, ¼ baking soda, two teaspoons sugar, and one teaspoon grated garlic in a bowl.
- 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 keep it aside for 30 minutes. Divide the dough into 5-6 parts.
- Take a dough ball and roll it into an oval shape. Sprinkle chopped garlic cloves and coriander leaves over it and gently roll again.
- Heat a Tawa and place the naan on it.
- 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.)
- 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, is made of wheat flour. It’s stuffed with spiced and grated paneer (Indian cottage cheese). It’s a popular breakfast item served in Punjabi restaurants, Dhaba 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
- Mix 2 cups of whole wheat flour, one teaspoon ghee/oil, and ½ teaspoon salt in a bowl.
- Add water, knead the flour into a dough and allow it to rest for 30 minutes.
- Grate 200 g paneer and add chopped green chilli, dry mango powder, garam masala powder, red chilli powder, and salt. (as per your preference)
- Divide the dough into two small balls and roll them evenly with a rolling pin.
- Place the stuffing of the paneer on one rolled dough and place the other on top of it. Seal the edges by pressing correctly.
- Roll the stuffed dough gently by sprinkling some flour on it.
- Heat a Tawa and place the rolled paratha on it. Cook from both sides by applying 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 and spicy cauliflower. The 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
- Rinse and grate the cauliflower head finally. Add chopped green chilli and keep it aside.
- Mix 3 cups of whole wheat flour and salt in a bowl. Add ghee and water to knead the flour into a dough and keep it aside for 30 minutes.
- Divide the dough into two small balls using a rolling pin.
- Apply ghee/oil to the rolled dough and place the cauliflower stuffing on one of them.
- Sprinkle red chilli powder, salt, garam masala, and wheat flour. Cover it with another rolled dough and seal the edges properly. Gently move the stuffed dough.
- Heat a Tawa and put the paratha over it. Cook from both sides by applying ghee/oil until golden brown.
Falooda is a dessert drink prepared in the summer and a famous Punjabi recipe in India. The drink is a perfect recipe for warm weather and outdoor dining.
|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
- Take ½ tablespoon sabja seed (sweet basil) in a bowl and add water.
- Soak them for 30 minutes, after which they will look gelatinous.
- Strain the extra water, cover the seeds, and keep them aside.
- Cook the faluda sev by boiling them in water like noodles. Strain and rinse them in running water to remove extra starch. Cover and let it cool.
- Rinse and chop cashew, almond, and pistachios.
- In a serving glass, add rose syrup, the soaked sabja seeds, falooda sev, and jelly (optional).
- Add chilled milk, but ensure it doesn’t get mixed with rose syrup and sabja seeds. (layers make it look attractive)
- Add a scoop of vanilla ice cream and sprinkle sliced raisins, almonds, and pistachios. Decorate it with glazed cherry (optional).
26. Makhana Doodh
Makhana is a good source of nutrients like calcium, iron, magnesium, etc. Their health benefits make them a popular drink in Punjab and India. Drink a glass of hot makhana milk before sleeping to give your body the required dose of proteins.
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
- Roast Makhana in a pan with ghee until they become crisp.
- Boil the milk and reduce it to half.
- Add cardamom powder, nutmeg powder, chopped nuts, saffron strands, and sugar to the milk.
- Then add makhana and allow the milk to simmer on a low flame.
- Remove the milk from the gas stove when the makhana shrinks in size. Allow it to cool down.
- 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 up 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)|
How to Cook Masala Chai
- Crush a few green cardamoms, cloves, ginger, and cinnamon in a mortar and pestle.
- Heat water in a saucepan, allow it to boil and then add the crushed spices. Add mint leaves and lemongrass (optional).
- Boil the spices for 3-4 minutes, then add sugar as per your taste.
- Add Assam tea (or any other tea) and boil it for 2 minutes. Simmer it for a couple of minutes for strong and intense tea.
- Add milk and allow it to simmer for 3-4 minutes.
- Pour the masala tea into a cup through a strainer and serve it hot.
28. Dahi Vada
Dahi vadas is a popular Punjabi street food. They are specially made for occasions and festivals. However, these vadas can also be served as a party snack or an appetizer.
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
- Soak a cup of urad dal overnight or for 4-5 hours and grind them in a blender. Add chopped green chilli and ginger, one teaspoon of cumin seed, a little hing (asafoetida), and salt as required.
- Take the batter into a bowl and whisk it for 2-3 minutes with a spatula. Add chopped raisins and cashews to the batter (optional).
- 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.
- Add the vada to the hot water and soak them for 15 minutes. (The vada will increase in size, and their colour will change.)
- Take the vadas out of the water and press them gently to remove the water.
- Beat some chilled curd and make green chutney and tamarind chutney.
- Arrange the vadas on a plate and pour the beaten curd over them evenly. Then, spread green and tamarind chutney over it.
- Sprinkle red chilli powder, cumin powder, black salt, chaat masala, and pomegranate arils (optional) on the vada. Refrigerate them for a few hours, then serve them with coriander leaves.
Khoya is a dairy food used for preparing many Indian sweets. It’s the leftover solid milk after evaporating.
|1. Full-fat whole fresh milk.|
How to Cook Khoya
- Pour the milk into a pan and put it over a stove. Bring the milk to a boil on a low flame.
- Lower the flame and simmer the milk while stirring. The milk will reduce in quantity and become thick.
- When bubbles are seen in the milk, continue to stir, or the milk will burn.
- Pour the milk into a bowl when bubbles no longer appear and let it cool. (can also be refrigerated).
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 Bahmani kings and Hyderabadi Nizams.
|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
- Add paya to a pressure cooker. Cook for an hour or until it becomes tender. (Strain the Paya broth)
- Heat a pan and fry onions until they are golden brown. Mix the fried onion with curd to make a smooth paste.
- Fry the Paya pieces on low-medium flame. Then add ginger-garlic paste and cook for 2 minutes.
- Add onion-curd paste, all the spices, salt, and a cup of water. Cook for 5 minutes and add Paya broth.
- 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. Punjabi 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
- Heat a pan and add ghee to roast almonds and cashews. Take them out on a plate and blend them into a coarse powder.
- Roast the wheat flour in ghee on a low flame until it turns golden brown (an aroma starts coming).
- Stir it continuously for 10-15 minutes, and add dry fruits.
- Turn the flame off and allow the mixture to cool down.
- Add powdered sugar and raisins and mix thoroughly.
- Serve the panjeeri with a glass of hot milk.
32. Shami Kebab
Shami kebab is a famous Punjabi cuisine. It’s eaten as a snack and appetizer. This kebab is served with Sheer Khurma during the celebration of Eid.
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
- Soak chana dal for at least 30 minutes.
- In a pressure cooker, heat oil and add ajwain, red chilli, chilli flakes, cumin seeds, cloves, black peppercorns, cinnamon, and coriander seeds; saute them for 2-4 minutes.
- Add the soaked chana dal and mix properly. Then add the boneless chicken and salt to it. Allow it to simmer after adding adequate water.
- Cook until the chicken is tender and the water has evaporated. Allow it to cool, and then grind them into a thick paste. Mix well with coriander, mint, ginger, green chilli, garlic, and raw eggs.
- 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|
How to Cook Kunna Gosht
- 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.
- Add red chilli powder, turmeric, coriander seed, ground cumin, salt, and water.
- Allow the water to boil, then close the lid and cook for 15 minutes or until the meat becomes tender on a low flame.
- Add yoghurt and two tablespoons of flour and mix thoroughly. Then add cardamom powder, garam masala, crushed mace, and nutmeg, and allow them to simmer for 10 minutes.
- For making Tarka, heat ghee in a pan, add cumin seeds, and saute them until they start crackling.
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, which is a pilgrimage site.
Punjabi people love to cook delicious food items. From ‘Sarson de khet’ to ‘Sarson da saag’, Punjabis have sorted it all. Punjab is famous for its culture and tradition of healthy and tasty recipes.
The fame of Punjabi cuisine has spread in India and outside too.
“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.
What is the national food of Punjab?
It is Butter chicken. Punjabi love chicken so much that it should be called their national bird. Thus, this makes butter chicken their national food!
What is the main food of Punjab?
Dishes like lassi, chole bhature, dal makhani, etc., are the main food in the beautiful Punjab city.
What is the most popular food in Punjab?
The Most popular dishes whose credit of origination should be given to Punjab are butter chicken, tandoori chicken, aloo parantha, Makki di roti, lassi, etc.
What is the most famous food in Punjab?
Punjabi dishes like Sarson da Saag, Makki di roti, tandoori chicken, and Shammi kabab are the most famous Punjab dishes all over the country.
Which is the most famous vegetarian dish in Punjab?
Sarson da saag, Chole Bhature, dal makhani, rajma, etc., are Punjab’s most famous vegetarian food.
What is the famous sweet of Punjab?
Phirni, Kada Prasad, shaker pare, Chikki, and Ladoos are the most popular sweets from Punjab. Most of them are popularly eaten during the winter season.
What is Punjabi Dhabba?
Those are the restaurant situated on the roadside, mainly on the highways. Dhabas are well-known for serving Punjab’s local food. Drivers, travellers, tourists, and everybody loves the food served in a Dhaba.
Why is Punjabi food so popular?
Punjabi food is the staple food all over India. The use of spices, butter, and ghee makes Punjabi food delicious. Roti, sabzi, dal, and rice are found everywhere in India, making Punjabi food popular.
How many Punjabi dishes are there?
There are more than 1200 delicious Punjabi foods. The best among them are Sarson da Saag, Makke di roti, butter chicken, rajma chawal, etc.
What is the speciality of Punjabi food?
The speciality of Punjabi food is its rich and buttery taste. Punjabi cuisine has a wide range of vegetarian as well as non-vegetarian food.
What do Punjabi farmers eat?
Punjabi farmers eat butter, tandoori, Makki di roti, Sarson da Saag, Shami kebab, egg curry, Amritsari fish, etc.
From those famous foods of Punjab, it is evident that Punjabi people love everything starting from ghee, butter, and chicken. Moreover, they love to use a variety of spices in their food. Moreover, there is a vast wheat production in Punjab, which means roti’s different types and stuffing are famous.