Dal Palak Recipe - Punjabi Vegetarian Recipe | Punjabi Vegetarian Food

Dal Palak Recipe:

Punjabi Dal Palak Recipe

 

Dal Palak Recipe Ingredients:

Punjabi Traditional Food

2 green chillies
red chillies whole
6 -8 garlic flakes
salt to taste
2 medium sized onions
2 tblsp oil
1 tsp cumin seeds
a pinch asafoetida
1 inch ginger
1 tsp turmeric powder
1 tsp lemon juice
3/4 cup green gram split
15 - 20 leaves spinach

Dal Palak Making Method :

• Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
• Wash spinach leaves completely in cold running water.
• Then roughly shred them.
• Take off onions and cut them finely.
• Wash green chillies, de-seed and cut them finely.
• Take off and cut garlic, keep aside.
• Heat up oil in a kadai.
• Mix in asafoetida and cumin seeds.
• When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.
• Stir fry till onions are soft and translucent.
• Mix in cut ginger and garlic, stir fry for 1/2 a minute.
• Mix in the boiled dal.
• Bring to a boil and mix in shredded spinach and lemon juice.
• Simmer (boil slowly at low temperature) for 2 minutes and serve hot.

Besan k Gatte ki Sabzi - Punjabi Traditional Food | Punjabi Famous Food

Besan K Gatte Ki Sabzi

Besan K Gatte Ki Sabzi - Punjabi Traditional Food

Besan k Gatte ki Sabzi Ingredients:
For Gatte:

• Chick Pea Flour/ Besan Powder - 1 cup
• Turmeric Powder /Haldi  - 1/2 tsp
• Red Chilli Powder - 1/2 tsp
• Coriander /Dhaniya Powder - 1/2 tsp
• Salt - as per taste
• Oil - 2 tbsp

For Gravy:

• Onion - 1 cup 
• Tomato - 1 cup 
• Ginger - 1 inch piece 
• Garlic - 4 cloves 
• Coriander/Dhaniya Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• 
  

Besan k Gatte ki Sabzi Making Method:

Besan K Gatte Ki Sabzi - Punjabi Famous Foods

• Gatte Preparation:
• Take a bowl add besan and all the masala items and make a firm dough.
• Once done take piece of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
• Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy.

Gravy Preparation:

• Prepare Onion, Garlic & Ginger Paste, and prepare tomato paste separately. 
• Put a reasonable sized vessel on the range and heat oil.
• Add Onion, Garlic & Ginger Paste and fry till pastes turn in brown.
• Add tomato paste and fry for about 2 minutes.
• Add salt, all other powders and mix well
• Add the cooked gatte and  1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell disappear (You can add water for gravy as you want it).
• Garnish with chopped coriander

     * Yummy super tasty gatte ki sabji is ready to serve with chapati :)

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!

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.

Bharwa Karela – Stuffed Bitter Gourd - Punjabi Traditional Food

Bharwa Karela - Punjabi Vegetarian Food Recipe

Bharwa Karela – Stuffed Bitter Gourd:

Bharwa Karela – bitter gourd stuffed with spice powders and sautes with caramelized onions.

Bharwa Karela

Bharwa Karela Ingredients:

Bharwa Karela - Stuff Bitter Gourd

10-12 small karela/bitter gourd
¾ tsp turmeric powder
¾ tsp red chili powder
¼ tsp Punjabi garam masala
1 tsp amchur powder
1 tsp fennel powder/saunf powder
2 medium sized onions, finely sliced
3 tbsp oil
few chopped coriander leaves for garnish – optional
salt as required

Bharwa Karela Making Method:

Bharwa Karela - Punjabi Famous Food

• Rinse and peel the karela.
• Make a vertical cut on each karela keeping the base intact.
• Remove the seeds and pith with your hands or scrape with a small spoon.
• Mix all the dry spice powders with salt.
• Stuff the spice powder mix in the karela.
• Tie a thread tightly around each karela.
• Heat the oil and fry the karela in the oil till they are browned and cooked.
• In the same oil, add the sliced onions and fry them till they begin to brown.
• Add the karela and saute till they the onions become crisp and golden.
• Add the rest of the spice mix, if there is a left over.
• In case if you have added less salt in the spice mix, you can add them now.
• While serving remove the thread and serve garnished with chopped coriander leaves.
• Bharwa karela is best had with some Rotis, Phulkas or as a side vegetable dish with dal-rice.

Palak Paratha - Punjabi Breakfast | Punjabi Vegetarain Food

Palak Paratha:

Palak Paratha Punjabi Breakfast

Palak Paratha Ingredients:

• 1 cup whole Wheat Flour (Gehun ka aata)
• 3/4 cup Spinach Leaves chopped (Spinach)
• Salt to taste
• 1/2 tea spoon garam masala powder
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Cumin Seeds (Jeera)
• 1/2 tea spoon Ajwain seeds
• Ghee/oil to fry the paratha (I prefer ghee)

Palak Paratha Making Method:

Palak Paratha

• Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.
• Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.
• Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.
• Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.
• Cover the dough and leave it for around 15 minutes.
• Now take some dough and after rubbing it with some dry flour, start making a paratha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.
• After rubbing with some dry flour, start rolling the paratha evenly. You need to roll like a normal paratha.
• Heat the tawa (non-stick can be used) and place the paratha on it. (Don’t use any oil yet.)
• Once some blisters start appearing on the showing end then turn over the paratha. Now apply some ghee evenly on the showing end. Turn over the paratha, and apply some ghee on this end as well.
• Start pressing the paratha using a flat spatula in order to cook properly. Once the paratha starts becoming crispy simmer the stove and dig in the spatula at several places on the paratha. This helps the paratha to get cooked from between also as the ghee seeps in.
• Cook properly from both the sides by turning over at regular periods.

To Serve:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
• Try it for dinner with curd.

Boondi Raita - Dahi Boondi Raita | Punjabi Vegetarian Recipe

Boondi Raita Recipe:
Raitas are always handy, goes well with both rice and stuffed parathas too.

Boondi Raita - Punjabi Foods Recipes

Boondi Raita Recipe - Ingredients

Thick Curd(Yogurt) - 1.5 cups
Kara Boondi - 1/2 cup
Red Chilli Powder - 3/4 tsp
Roasted Jeera powder / Chat Masala Powder - 1/2 tsp
Pepper powder - 1/4 tsp(optional)
Coriander leaves - few chopped finely
Salt - to taste

Boondi Raita Recipe Making Method:

• Get all your ingredients ready.Whisk yogurt till smooth.
• Add all other ingredients to the whisked yogurt and give a quick stir.
• Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled. 
• Serve chilled with hot parathas or any pulaos!

Notes:

• Serve immediately after mixing else the boondis will absorb the curd and it will become soggy.But if you like your boondi soft then you can mix and keep it for resting for a while.

• I love chat masala powder sprinkled than mixing with the raita.

• You can soak boondi in warm water for 2 mins and squeeze out the water, then use it for raita. This can be done to remove excess oil.

Navratan Korma - Indian Vegetarian Recipe

Navratan Korma Recipe

Navratan Korma Recipe:
Navratan Korma….. a recipe which I always dreaded making…. just the name of this dish would scare me. it seemed to me a very royal, rich recipe, & its also easy to make.






Navratan Korma Ingredients:

Navratan Korma

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer 
3 - Tomatoes 
2 - Grated onions 
1 1/2 tsp -Ginger paste 
1 1/2 tsp - Garlic paste
Salt To Taste 
1 tsp - Turmeric Powder 
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder 
2 tsp - Garam Masala Powder 
2 tbsp - Cream 
6 tbsp - Vegetable oil 
1 tbsp - Ghee 
1 cup - Milk / water 
1/4 cup - Dry fruits (cashew nuts, raisins) 
Coriander leaves for decoration

Navratan Korma Making Method:

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.

Punjabi Dal Fry - Punjabi Dal Tadka | Punjabi Vegetarian Recipe

Punjabi Dal Fry Recipe (Punjabi Dal Tadka):

Punjabi Dal Fry Recipe

Dal Fry is the restaurant style Indian dal recipe. It is also known as Punjabi Yellow Dhaba Fried dal. Commonly used dal for the recipe is toor dal, but Moong dal can also be used with the same recipe.

Punjabi Dal Fry (Punjabi Dal Tadka) Ingredients:
1 cup Toor Dal (Arhar / Yellow Dal )
1 onion, finely chopped
1 tomato, chopped
2 chopped green chillies
8-10 cloves garlic, sliced (lahsun)
1 table-spoon Ginger paste (Adrak)
2 table-spoon oil
1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)
4 cup water
salt to taste

Punjabi Dal Tadka

Herbs and Spices :
1/2 t-spoon Cumin seeds (Jeera)
pinch of Asafoetida (Hing)
2/3 t-spoon coriander powdered (dhaniya)
1/4 t-spoon Red Chilli Powder (Lal Mirch Powder)
1/4 t-spoon garam masala 
2/3 t-spoon turmeric powdered (haldi)

Punjabi Dal Fry (Punjabi Dal Tadka) Making Method:

• Pressure cook dal with 4 cup water, turmeric and a pinch of salt, cook over medium-high heat for about 15 mins. or until Toor Dal gets tender.
• Now, heat 2 table-spoon oil in a large frying pan. Splutter Jeera over medium flame, add chopped green chillies, onion, ginger and garlic to it. Cook for about 3-4 mins. stirring frequently. Add, chopped tomatoes to the pan and cook further on medium flame for 2-3 mins. Now, add all the spices.
• After a minute add Toor Dal mixture and salt to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook further for 4-5 mins. Sprinkle garam masala and garnish it with chopped coriander leaves.
• Serve Dal Fry hot with rice, pulav or tandoori roti.

Punjabi Baigan Bhartha - Punjabi Food Recipes Dishes

Punjabi Baigan Bhartha Recipe:

Punjabi Baigan Bhartha Recipe

Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. The word 'Bharta' (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really easy to make. Serve it with hot Chapatis and your favorite Daal dish. 





Punjabi Baigan Bhartha Ingredients:

Punjabi Baigan Bhartha 

3 medium-sized eggplants (roughly 500gms/ 1 pound)

2 tbsps vegetable/ sunflower/ canola cooking oil

1 tsp cumin seeds

2 medium-sized onions chopped fine

1 tbsp garlic paste or garlic chopped very fine

1" piece of ginger grated fine

2 green chillies (optional but they give the Bharta a nice kick!)

2 large tomatoes chopped fine

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala (see link below for recipe to make your own)

2 tbsps finely chopped fresh green coriander

Punjabi Baigan Bhartha Making Method:

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself!
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
• 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.

Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.

• Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
• Add the onions and fry till soft and translucent.
• Add the garlic and the ginger and fry for 1 minute.
• Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
• Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
• Serve hot with Chapatis or Rice and your favorite Daal dish.