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A traditional Punjabi meal is known for its perfect balance of sweet, savoury, and satisfying breads. It usually includes at least one creamy dal, a spicy curry, a type of roti or paratha, and a dessert to end the meal on a happy note. Isn’t it a wholesome meal? You don’t need a gas stove to make it. An induction cooktop can help you prepare everything with ease and quickly. With proper cookware and a few smart steps, you can cook every element, from mains to desserts, on this modern appliance. Here’s how you can bring the bold and warm flavours of Punjab to your table.
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Dal Makhani
Dal makhani is a creamy, slow-cooked lentil dish full of rich, buttery flavour. To prepare it, soak whole urad dal and rajma overnight. In an induction-friendly pressure cooker, heat butter on a medium setting. Add cumin, chopped garlic, onion, and tomato puree directly to the cooker. Cook until the oil separates. Add soaked dal and rajma with enough water and a bit of salt. Pressure cook until soft. Then, open the lid and simmer on low for 20–25 minutes, stirring often. Finish with cream and crushed kasuri methi. Serve hot with roti or rice for a comforting Punjabi experience.
Image Credits: Freepik
Also Read: Italian Meals Made on an Induction Cooktop
Punjabi Chhole
Punjabi chhole are spicy, tangy chickpeas loved for their bold taste. Soak white chana overnight. In an induction-safe pressure cooker, heat oil on medium. Add whole spices, chopped onion, and tomato puree. Cook until the mixture thickens. Add the soaked chhole with water and salt. Pressure cook until soft. Open the lid, add chana masala, and let it simmer uncovered on low for 10–15 minutes to thicken. Stir gently to prevent sticking. The gravy becomes rich and spicy. Serve hot with missi roti or jeera rice. Its bold flavour is great for family meals and even tastier the next day.
Image Credits: Freepik
Rajma Masala
Rajma masala is a hearty red kidney bean curry with a thick, tomato-based gravy. Soak rajma overnight. In a pressure cooker, heat oil on medium on an induction stove. Add cumin seeds, onions, and ginger-garlic paste. Sauté till golden. Add tomato puree, spices, and cook until thick. Add soaked rajma and water. Pressure cook till soft. After releasing pressure, simmer the curry on low to blend all flavours, stirring often. Add a spoonful of ghee before turning off the heat. Rajma masala tastes earthy and rich, especially when paired with steamed rice. It develops even more flavour if rested before serving.
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Missi Roti
Missi roti is a flatbread made with a mix of wheat flour and besan. In a bowl, mix flour, besan, onions, green chillies, ajwain, and salt. Add water to form a firm dough. Roll into rotis. In a flat pan or tawa, cook each roti on medium heat. Flip when brown spots appear and press gently with a spatula. Apply butter for the shiny and buttery taste. Stack in a box to keep warm, missi roti has a nutty and mildly spicy flavour. It's best served with dal or chhole and gives your Punjabi meal a homely, rustic feel.
Image Credits: Freepik
Kheer
Kheer is a creamy rice pudding that makes a perfect ending to any Punjabi meal. In a single, non-stick pot, heat full cream milk on a low setting. Add soaked basmati rice and stir often. Let it cook slowly till the rice becomes soft and the milk thickens. Add sugar and cardamom powder. Stir and cook for 10 more minutes. Add chopped almonds, cashews, and raisins. The kheer turns thick, creamy, and lightly sweet. Stir regularly to avoid burning at the bottom. Serve warm or chilled. The flavours of milk, rice, and nuts come together beautifully in this one-pot dessert.
