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Punjab has been well-known for its rich tradition and drool-worthy food not just in Northern India but across the globe. The land of agriculture also very well knows how to cook the most aromatic dishes ever. Be it Rajma chawal or sarson ka saag, Punjab has it all, but here are some of the lesser known Punjabi dishes that you must try.
Even though Punjab is known for its different types of chicken recipes, what’s there for vegetarians? If you have the same question, get ready to know the dishes filled with the rich aroma of herbs and spices, accompanied by a creamy texture of ghee and butter, that all foodies will love. So, what are you waiting for? Start reading, and you won’t be able to resist making these springtime delicacies!
Punjabi Dal Makhani
From roadside dhabas to fine dine-ins, Dal Makhani is a constant on the menu. The creamy and indulgent lentil dish is made with black lentils (urad dal) and kidney beans (rajma), simmered with butter, cream, and aromatic spices.
Remember to slow-cook the dal on low flame for a decent number of hours to ensure that the flavours are properly absorbed by the lentils and the dish turns out to be rich and utterly delicious. Once ready, serve it in a bowl topped with dhania garnishing and cream poured in circles. You can pair the springtime’s favourite dal makhani with literally anything, like, butter naan, rice, roti, paratha, etc.
Bhindi Masala
Bhindi masala or bhindi fry is a popular dish that is often made in Punjabi households. Based on your personal preference, you can choose to make it a gravy-based, semi-dry, or completely dry dish.
To get a perfect bowl of bhindi masala, you’d need fresh okra, onions, tomatoes, and mixed herbs and spices. Start off by heating some oil in a pan add chopped onions and cook until they are golden brown. Then add tomatoes or tomato puree along with the usual spices as per your choice and after it is cooked, add chopped or sliced okra to the pan and keep mixing. Garnish with red chillies, and enjoy it with a paratha or roti.
Gobhi-Shalgam-Gajaar Achaar
Gobhi-Shalgam-Gajaar Achaar, or Mixed Vegetable Pickle, is a staple Punjabi condiment that adds a burst of tangy, spicy flavour to any meal, and you’d often spot it on the dining table of a typical Punjabi household. You can make it by chopping the vegetables cauliflower (gobhi), turnips (shalgam), and carrots (gajaar). Next, add them to a mixture of mustard oil, vinegar, and a blend of spices and marinate them for a while. Keeping them in direct sunlight will help the vegetables to absorb the flavour quicker. Try and have it to make your everyday lunch and dinner tastier.
Lassi
During summers, lassi takes its place back to keep people hydrated and chilled out and obviously treats the soul. During Springs, you can find every other street food vendor with a special stall for lassi. Lassi, or buttermilk, is made by churning curd and milk topped with a generous quantity of cream or malai. It is often salty, but Punjabi households modify it to their liking. So there’s sweet lassi when you put sugar instead of salt, and now, there are so many flavours available in lassi, such as mango, strawberry, rose, chocolate, and many more. All that matters is your creativity while pairing the classic lip-smacking lassi with your favourite flavour.
Gajrela
Gajrela, or gajar (carrot) ka halwa, is another lip-smacking dessert from Punjab that you can never get enough of. The Bollywood movies, advertisements, and family functions are filled with people holding a bowl of gajrela and savouring the flavours. To make gajrela in your kitchen, you’ll need to grate some carrots, add them to a wok with milk and let it simmer on low flame. After the halwa is mostly cooked, add some ghee and mix it well. Finally, add sugar and some cardamom powder to add to the aroma and flavour. Garnish with chopped dry fruits and relish it hot.
Pinni
Pinni is a traditional Punjabi dish that for sure will remind you of your grandmother, who used to pack these in a box for a casual dessert, and especially on the occasions when you had the flu. It is a very easy-to-make dessert as well. All you need is wheat flour, ghee, sugar, dry fruits and nuts, and jaggery powder. Just add sugar, dry fruits and nuts and jaggery into an electronic mixer and grind to make a powder form. Next, take a pot and add some ghee. Introduce the powder you just made and cook it until it turns golden. Simultaneously, add wheat flour and ghee and cook until you get a uniform mixture. Then, add both the contents together, mix well, and give the mixture the shape of a sphere or cubes as per your liking and dig in.
Kada Parshad
Whenever you’re travelling to Punjab, a holy visit to a Gurudwara is a must. Also, to end the Punjabi foods list on a sweet note, there’s no dessert better than kada parshad, which is prepared in huge iron vessels in every Gurudwara. You can get an authentic taste of kada parshad at the holy place or make it at home with whole wheat flour, sugar, and ghee. Ensure that you keep mixing the contents to avoid any lumps or uncooked flour at the bottom of the vessel. Once you’re done, garnish with chopped dry fruits like almonds, cashew nuts, and raisins, and wait for the velvety texture to melt in your mouth.
