Indian food is known for its balance between spices and ingredients with poles apart characteristics. When it comes to North India, every region brings something different to the table. Punjab, Uttar Pradesh, Delhi, Haryana, Himachal Pradesh, Uttarakhand, and Jammu and Kashmir have dishes that are known for being packed with earthy, sweet, spicy, and sour notes, making them perfect for lunch and dinner.
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North Indians are known for being fond of creamy garvies and juicy meat curries. From butter chicken to palak paneer, the curries hit the right spot, especially when paired with tandoori naan or steamed rice. There are so many choices for you to pick from, and this article brings you popular choices from the northern region. If you’re planning a night meal and want something hearty, here are six dishes you can consider. Each one is loved in different parts of North India and brings its own taste and comfort to the plate.
Madra, Himachal Pradesh
If you have ever been to the Chamba region in Himachal Pradesh, you would have seen madra listed on the menu of restaurants. It is a comforting chickpea-based dish. The protein-rich legumes are slow-cooked in a creamy and slightly sour yoghurt-based curry, flaunting earthiness and spiciness from cinnamon, cardamom, and other regional spices. In some households, chickpeas are replaced with vegetables of choice. Pair it with rice or roti to experience food coma.
Paneer Butter Masala, Punjab
This dish is a favourite across many North Indian Homes. It is made with soft paneer cubes cooked in a tomato-based gravy with butter and cream. The gravy is smooth and mildly spiced, making it easy on the stomach at night. Most people enjoy it with butter naan or jeera rice. it ‘s not too heavy but still gives that rich comforting taste. Paneer butter masala is also easy to prepare and works well for both regular dinners and special occasions. A small bowl of salad or curd on the side pairs well too.
Butter Chicken, Delhi
Butter chicken comes from Delhi and is known for its creamy texture and rich taste. The chicken is cooked in a mix of tomatoes, butter, and light spices, making the gravy smooth and slightly sweet. It goes best with naan or soft rotis. Many families make this dish for weekend dinners or when guests are over. It’s filling but not too spicy, so it works well for everyone. Leftovers also taste great the next day. It’s a dish you can prepare slowly and enjoy warm with your favourite bread or rice.
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Dal Makhani, Punjab
Dal makhani is made using black lentils and a little rajma, cooked slowly with butter and cream. The dish is rich and has a deep, earthy taste. You’ll often see it served with tandoori roti or plain basmati rice. Many people cook this dal for special dinners because the longer it cooks, the better it tastes. It’s soft, smooth, and keeps you full for a long time. It’s also easy to reheat, which makes it a good option for late dinners or for packing in next-day lunchboxes too.
Bhatt Ki Churkani, Uttarakhand
This delicacy is a black bean curry made mostly in the hills of Uttarakhand. The bhatt here refers to beans cooked in mustard oil, garlic, and local spices. The taste is earthy and slightly smoky, and it goes best with rice. It is a common dinner dish in villages and towns, especially during colder months. The curry is light but warming, and people usually enjoy it with simple sides like steamed rice and roti. It’s one of those meals that remind you of home and local food traditions.
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Rogan Josh, Jammu And Kashmir
Kashmiri rogan josh is one of the most popular regional dishes, boasting a red hue. This aromatic lamb curry is prepared on special occasions and gatherings. The meat is cooked in the flavourful gravy of yoghurt. It might surprise you a bit, but the base is not of onion and tomato, which is usually a popular choice for most North Indian gravies, especially meat-based. The lamb is cooked slowly until it is tender and juicy. If you enjoy the process of cooking, take up the challenge on weekends to make this delicacy for dinner.
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Saag Gosht, Haryana
Saag gosht is a dish made by cooking mutton with leafy greens, often mustard or spinach. The taste is rustic, slightly bitter from the saag, and the meat adds depth to the dish. It’s usually slow-cooked so that the flavours blend well. Most people eat it with bajra roti or plain rice. In many parts of Haryana, this is a popular dinner option, especially in winter. The meat and greens make it filling and wholesome, and it’s often served with a dollop of ghee on top and some curd on the side to balance the meal.