Aloo Gobi Recipe | Punjabi Aloo Gobi - Punjabi Traditional Food | Punjabi Vegetarian Recipe

Punjabi Aloo Gobi Recipe

Punjabi Aloo Gobi Recipe:

Punjabi Aloo Gobi Recipe Ingredients:

Aloo Gobi Recipe - Punjabi Traditional Food

2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:

1½-2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Haldi/Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Dhania/Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Punjabi Aloo Gobi Making Method:

Punjabi Aloo Gobi

• Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
• Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
• Next add all the spice powders and give it a good stir for 30 seconds.
• Mix in cubed potatoes and give them a good stir for 3-4 minutes.
• Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
• Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
• Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

Notes:

• The combination of spice powders used here are the ones I use often in any north Indian curries. You can use as little or as much of these spice combinations.
• This Aloo Gobi is a versatile dish and many times I end up using them in wraps, sandwiches and even as pizza toppings to give Indian twist to Italian cuisine!

Matar Paneer Recipe - Punjabi Traditional Food

Matar Paneer Recipe

Matar Paneer Recipe

Matar Paneer Recipe Ingredients:

Matar Paneer - Punjabi Traditional Food

• 200 gms Fresh Paneer diced in small cubes
• 1 cup frozen or boiled peas (Matar)
• 2 table spoon Oil/Ghee
• 2 tea spoon Cumin Seeds (Jeera)
• 2 -3 Medium Onions finely chopped or grated
• 2-3 Medium Tomatoes grated
• 1 table spoon Ginger Garlic paste
• 3 tea spoons Coriander powder (Dhania Powder)
• 1 tea spoon of Turmeric powder (Haldi Powder)
• 1 tea spoon of Chilly powder (Lal mirch Powder)
• 1 tea spoon Garam Masala
• Salt to taste

Matar Paneer Making Method: 

• Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
• Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.
• Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.
• Add the peas and paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.
• Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

Matar Paneer Serving:

Matar Paneer Recipe

• Garnish with some finely chopped fresh coriander leaves.
• Goes well with Lachha Parantha.
• If serving for a party, garnish with some fried Cashew (Kaju)

Masala Bhindi Recipe | Bharva Bhindi - Punjabi Vegetarian Recipe | Punjabi Traditional Food

Masala Bhindi Recipe

Masala Bhindi Recipe Ingredients:

250 gms Ladyfinger (Bhindi) washed properly and scrubbed

Bharva Bhindi Recipe

1 tbsp  Besan (gram flour)
3-4 tbsp  Oil
2 tsp Saunf (fennel seeds)
2 tsp Coriander powder (Dhaniya powder)
1/4 tsp Red Chili powder (lal mirch Powder)
½ tsp Turmeric (Haldi Powder)
½ tsp Amchur (Dry Mango Powder)
½ tsp Garam masala
1 inch piece Ginger (Adrak)
A pinch of Hing (asafoetida)
½ tsp Jeera (cumin)
To taste – Salt

Masala Bhindi Recipe Making Method:

Masala Bhindi Recipe - Punjabi Vegetarian Recipe

• Cut off the tops and tails of the bhindi and make an incision along the length. (Make sure that the bhindis are dried)
• In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.
• Add the other masalas together in a plate. Add all the mixed masalas to the gram flours and sauté for another minute.
• Remove from heat. Once this mixture cools down a bit, stuff the bhindis with this masala.
• In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.

Masala Bhindi Serving:

• This goes well with hot chapatis/paranthas and curd or raita.

Besan ka Cheela | Besan ka Puda - Punjabi Breakfast | Punjabi Snacks

Besan Ka Cheela

Besan ka cheela: Besan ka cheela or gram flour based salty pancakes are sure to satisfy your rumbling appetite and demanding taste buds. A simple pancake recipe with besan combined with onions, tomato and chillies and then spread on a pan with little oil.

Besan ka cheela Ingredients

Besan Ka Puda

• 2 cups besan (bengal gram flour)
• 1/2 cup chopped onions
• 1 tsp chopped green chillies
• 1/2 cup chopped coriander (dhania)
• 1 tsp carom seeds (ajwain)
• 1 tsp freshly ground black pepper powder
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp coriander (dhania) powder
• salt to taste
• oil for cooking

Besan ka cheela Making Method

Besan Ka Cheela - Punjabi Breakfast

• Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.
• Heat a non-stick tava on a high flame then turn the flame to medium.
• Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.
• Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.
• Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.
• Repeat the same process with the remaining batter.
• Serve hot with green chutney or tomato sauce.