Punjabi foods

Craving some authentic Punjabi flavors today? 🍛 We have rounded up the ultimate trio of comfort food classics that you can make right in your kitchen! Whether you are a fan of creamy gravies, fluffy breads, or winter greens, there is something here for everyone. Save this post for your next weekend feast! 😋

🥘 Dish 1: Butter Chicken (Murgh Makhani)

Ingredients:

- 500g chicken

- 2 cups tomato puree

- 1/2 cup heavy cream

- 50g butter

- 1 tsp ginger-garlic paste

- 1 tsp kasuri methi

- 1/2 tsp garam masala

- 1 tsp sugar

- red chili powder (to taste)

- salt (to taste)

- oil for searing

Method:

Start by searing the chicken pieces in a pan with a little oil until golden. In a separate pot, simmer the tomato puree with ginger-garlic paste, salt, and red chili powder. Stir in the butter and heavy cream to create a rich sauce. Add the seared chicken along with sugar, garam masala, and crushed kasuri methi. Let it simmer until the chicken is tender and the sauce is velvety.

🥘 Dish 2: Chole Bhature

Ingredients:

- 2 cups chickpeas (kabuli chana)

- 2 tea bags for color

- 1 cup onion paste

- 1 tbsp chole masala

- 2 cups maida (all-purpose flour)

- 1/2 cup yogurt

- 1/2 tsp baking soda

- oil for deep frying

- green chilies

- ginger juliennes

Method:

Soak chickpeas overnight and pressure cook them with tea bags for that deep dark color. For the bhature, knead maida with yogurt and baking soda, then let the dough rest for a few hours. Sauté onion paste and chole masala in a pan, add the cooked chickpeas, and simmer until thick. Roll out the dough and deep fry until they puff up into golden balloons. Garnish the chole with fresh chilies and ginger juliennes.

🥘 Dish 3: Sarson Ka Saag

Ingredients:

- 500g mustard leaves

- 250g spinach leaves

- 1/2 cup bathua leaves

- 2 tbsp makki ka atta (maize flour)

- 1 inch ginger

- 4 cloves garlic

- 2 green chilies

- 2 tbsp white butter (makkhan)

- salt (to taste)

- 1 tsp red chili powder

Method:

Thoroughly wash and chop all the greens. Boil them with ginger, garlic, and green chilies until soft. Blend the mixture coarsely or mash it traditionally. Return the greens to the heat and stir in the maize flour to thicken the saag. Season with salt and red chili powder. Serve it piping hot topped with a generous dollop of fresh white butter! Best enjoyed with Makki di Roti. 🌽

Which one are you making first? Let us know in the comments! 👇

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