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 Mooli Paratha - Punjabi Breakfast | Punjabi Traditional Food

Punjabi Mooli Ka Paratha Recipe

Punjabi Mooli Ka Paratha Recipe:

"There is nothing like a hot Mooli paratha on a cold winter day! It is a treat that is relished by all!"

Mooli Paratha Recipe

Mooli Ka Paratha Ingredients:

• For stuffing:
  3 Mooli (Radish)
  Salt To Taste 
  1/2 tsp Red chilli powder 
  1/2 tsp Coriander powder
  2 Green chillies, chopped finely 
  2 tbsp Coriander leaves 
  For dough:
  2 cups Wheat flour 
  Salt To taste 
  Water As needed 
  Oil for frying mooli parathas

Mooli Ka Paratha Making Method:

Mooli Ke Parathe

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, Coriander leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round paratha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the Mooli paratha hot with raita or curry.

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.

Methi Matar Malai - Punjabi Food Recipes

Methi Matar Malai Recipe:

Methi Matar Malai Recipe

Methi Matar Malai is a Punjabi Food Recipe which is very Popular. Methi Matar Malai can also be found in the menu of most North Indian Restaurants. This is a sure shot winner recipe. its creamy, smooth, delicious and of course healthy too with the methi/fenugreek and peas. This was so good.

Methi Matar Malai Ingredients:

•	Fenugreek leaves (methi)	2 medium bunches
•	Green peas	3/4 cup
•	Onion	1 large
•	Ginger	1/2 inch piece
•	Garlic	5-6 cloves
•	Oil	4 tablespoons
•	Red chilli paste	1 teaspoon
•	Dry mango powder (amchur)	1/2 teaspoon
•	Cinnamon powder	1/2 teaspoon
•	Salt	to taste
•	Fresh cream	1/2 cup

Methi Matar Malai Making Method:

Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve. 

Corn Palak Recipe - Punjabi Recipes

Palak Corn Recipe

Corn Palak - Punjabi Recipes

Tasty Corn Palak (spinach corn) or “Makai Palak”  is a healthy and delicious dish and can be served with all types of dishes.

Corn Palak Recipe

Corn Palak Ingredients:

• Spinach/Palak ( 1 bowl)

• Corn (1 cup, boiled)

• Tomatoes (2, chopped)

• Green chillies (2, split)

• Onion (1 cup, chopped)

• Milk (1 cup)

• Coriander powder (1 tsp)

• Cummin seeds (1/2 tsp)

• Cumin seeds powder (1/2 tsp)

• Red chilly powder( 1/2 tsp)

• Asafoetida (Hing) powder (1/3 tsp)

• Salt as per taste

• Corn Palak Making Method:

1. Heat oil(2 tbsp) in a heavy bottom pan,  add green chillies and spinach, and cook.
2. Cool the spinach and make it a paste. Keep it aside.
3. Heat oil(2 tbsp) in the same pan, add onion and saute till golden brown.
4. Add tomatoes and cook it. Add coriander powder and cook till the aroma of coriander spreads.
5. Cool the mixture and make it a paste and keep it aside.
6. In the same pan, add oil (1 tbsp) and heat. Add cumin seeds, turmeric powder, asaofetida powder, red chilly powder, onion & tomato paste and saute well.
7. Add 1/2 cup water and bring it to boil. Add boiled corn into it and mix well and cook it for 1 min.
8. Add the spinach paste and mix again.
9. Add cumin seeds powder, salt and mix well. Add milk and shimmer the gravy for 10 minutes.

Tasty palak corn is ready to be served hot with Indian breads, roti, chapaties, naan, or steamed rice.

Khoya Kaju Recipe - Punjabi Vegetarian Food | Punjabi Vegetarian Recipe

Khoya Kaju Recipe

Khoya Kaju Recipe: 

Khoya Kaju Recipes khoya (mawa) based gravy with cooked cashew nuts in it.

Khoya Kaju Ingredients:

250 grams Paneer

200 grams cashew nuts

1 table spoon desi ghee

2 big onion - grated

2 cardamom

1 stick cinnamon

2 to 3 cloves

1 bay leaves

Salt to taste

1 tea spoon red chili powder

¼ tea spoon garam masala powder

1/8 tea spoon turmeric powder

For garnishing:

Fried cashew nuts
chopped coriander leaves

Khoya Kaju Making Method:

1. In a microwave proof plate or bowl put ghee and cashew nuts and cook for 1 minute at MICRO HI or till cashew nuts are light golden in colour (check in between). Keep aside.
2. In other microwave proof dish add 1 table spoon ghee and cook for 30 seconds and add grated onion and cook till golden brown in color.
3. Now add cardamom, cloves and cinnamon, cook for 1 minute at MICRO HI.
4. Let it cool at room temperature and grind to a fine paste.
5. Again cook for 1 minute.
6. Add salt, bay leaf, red chili powder and turmeric powder,garam masala powder and cashew nuts to it.
7. In other bowl melt khoya in microwave and add to above mixture, mix well.
8. Add ½ cup of warm water and cook covered for 5 minutes.

•       Garnish with fried cashew nuts and chopped coriander. Hot and rich Khoya kaju is ready to serve.

              Khoya Kaju Recipe - Punjabi Vegetarian Food | Punjabi Vegetarian Recipe

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Paneer Bhurji - Punjabi Paneer Recipe

Paneer Bhurji Punjabi Paneer Recipe

Paneer Bhurji - Punjabi Paneer Recipe

Paneer bhurji is one of the easiest paneer recipes that can be made with less effort and time.

Paneer Bhurji Ingredients:

Paneer Bhurji Punjabi Traditional Food Recipe

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt





Paneer Bhurji Making Method:

• Chop the onions, tomatoes and chillies finely.
• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
• Garnish with chopped coriander and serve hot.

Besan Pakoda Kadhi - Punjabi Traditional Food Recipe | Punjabi Kadhi with Pakoda

Besan Pakoda Kadhi - Punjabi Traditional Food Recipe

Besan Pakoda Kadhi

We eat vegetables and pulses almost everyday. We cook Dahi Besan Kadhi sometimes for a change in the menu. Kadhi can be made in different ways. But Pakoda Kadhi is most popular of all and is commonly made in North India. Besan Pakoda Kadhi Recipe you can serve with hot chapatis, parathas, naan or rice.

• This preparation is for 5 people.
• Time taken - 1 hour.

Besan Pakoda Kadhi Ingredients:

• Gram Flour - 200 gms. (3 cup)
• Sour Yogurt - 400 gms. (2 cup)
• Oil - 1 table spoon.
• Heeng - 1-2 pinch
• Cumin seeds - 1/2 tea spoon.
• Fenugreek seed (methi seeds) - 1/2 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Red chilli powder - 1/4 tea spoon.
• Salt - 11/2 tea spoon or according to the taste.
• Green chilli - 2 or 3 (chopped)
• Coriander leaves - 1 table spoon (chopped)
• Oil -  to fry pakodas.

Besan Pakoda Kadhi Making Method:

Sieve the gram flour in a bowl and make a thick batter by adding water to it. Whisk the batter continuously and divide the batter into 2 equal parts.

1.Pakodas Method:

Punjabi Kadhi With Pakoda

Heat oil in a pan. Make pakodas from one part of the batter. Take some batter in a spoon and pour it into the pan. Make 5-6 pakodas at one time. Turn and flip the pakodas to fry them till they attain golden brown colour. Take them out on a plate and make more pakodas from the batter in the same manner.

2.How to make batter for the Kadhi.

Whisk the curd and take it out in a bowl. Put the other part of the gram flour batter into the curd and mix it well. Add 1.2 ltrs. water into the mixture and mix well. Heat 1 table spoon oil in a pan and tamper the cumin seeds, heeng and funegreek seeds into it. Once the cumin seeds turns brown, put turmeric powder, red chilli powder, green chilli and the curd-flour batter into the pan. Stir the mixture continuously till it gets thick and starts to boil. Once the kadhi starts to boil put all the pakodas into it and mix them well with the help of a spoon. Add salt to the kadhi once it again starts to boil. Now stop stirring the kadhi continuously with the spoon. Let it cook on a medium flame for 12-15 minutes. But do not forget to stir the kadhi after every 2-3 minutes. After a while you will see gram flour cream appearing on the corners of the pan over the kadhi. This means your Besan Pakoda Kadhi is ready.

Punjabi Kadi with Pakora is ready. Take it out in a serving bowl and garnish with coriander leaves. Serve the Kadhi Pakoda recipe with chapatis, naan or rice.

Note:

If you like spicy food, then heat 2 tea spoon oil in a small pan and turn off the flame. Put 1/4 tea spoon red chilli powder into the oil. Put this mixture into the kadhi to make it spicy.

Gobi Ka Paratha - Punjabi Menu | Punjabi Breakfast | Punjabi Traditional Food

Gobi Ke Parathe - Traditional Punjabi Breakfast Food

Gobhi Parathas can be served any time of the day. These hot, crispy Parathas are preferred mostly with Butter, Curd, Chutney, or Pickle. Mainly People Prefer to Make this dish in Winter.

Time taken - 30 minutes.
This preparation is for 4 people.

Gobhi Paratha Ingredients: 

Gobi Ka Paratha - Punjabi Breakfast Menu

• Gobhi (Cauliflower) - 350 gms.
• Wheat Flour - 400 gms. or 4 small bowls.
• Cumin seeds - 1/4 tea spoon.
• Coriander Powder - 1 tea spoon.
• Red Chilli Powder - 1/4 tea spoon.
• Garam Masala - 1/4 tea spoon.
• Green Chilli - 2 or 3 (finely chopped)
• Ginger - chopped
• Coriander leaves - 1 table spoon (chopped)
• Salt - according to the taste.
• Oil or Ghee - 100 gms. (to roast the parathas)

Gobhi Paratha Recipe:

Take wheat flour and add 1 table spoon oil and 1 tea spoon salt to it. Mix them well and knead the flour with water to make a smooth dough. Cover the dough and leave it for half an hour.

Wash and cut Gobhi (Cauliflower) into big pieces and grate them with a grater. You can also use a food processor to get a finely chopped cauliflower.

Take a pan and heat 1 table spoon oil on it. Put cumin seeds, let it splutter followed by adding green chilli, coriander powder, red chilli powder, garam masala, ginger, salt, grated cauliflower, and coriander leaves. Mix them well and cook it for 2 minutes. The mixture to stuff the parathas is ready.

Take a small portion of the dough, flatten it into 4 inch disc, put 1 table spoon cauliflower mixture into it and close it from the edges.  Now press this dough ball with hands and flatten it so that the stuff settles down (the paratha might get burst if you would not do press the stuffed disc with hands). Now roll it with a roller into 6-7 inch flat disc on a rolling board and place in on a pre-heated pan.  Apply Ghee on the both the sides and pour some on the corners. Keep on turning the sides until it turns brown from both the sides.  Prepare all the parathas in the same manner.

Gobhi Paranthas are ready. Serve these hot, crispy parathas with curd, pickle, butter or Aloo sabzi.

Dal Makhani - Vegetarian Punjabi Recipes

Dal Makhani - Vegetarian Punjabi  Recipes

A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.

Ingredients:

Dal Makhani Punjabi Traditional Food

1 cup whole urad dal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

Punjabi Dal Makhani Recipe:

• Soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad dal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the dal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add dal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.