RAG Demo

Category: Food

  • Aloo Paratha

    In Punjab, a winter morning often starts with the sound of parathas being slapped onto a hot tawa. Aloo paratha is the best known of the stuffed breads, the kind of breakfast that fuels a day in the fields, and the dhabas along the Grand Trunk Road built their reputation on huge, butter-soaked versions served to truck drivers.

    The filling is simple: boiled potatoes mashed with green chilli, ginger, coriander, ajwain, amchur and a little garam masala. The trick is a dry filling and a soft dough, so the paratha rolls thin without tearing. Cooked properly, it is crisp and flaky outside, soft inside, with the potato spread evenly to the edges.

    It is eaten hot off the tawa with a cube of white butter melting on top, a bowl of thick curd, and mango or mixed pickle. Leftover parathas travel well in tiffins, and many families make them for train journeys. Dhabas on the highway still fold a thick slab of homemade butter into the dough, which is why their parathas taste so rich.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseBreakfast
    Prep time30 minutes
    Cook time25 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / potato / green chilli / ghee

    Ingredients

    For the dough

    • 2 cups whole wheat atta
    • 1/2 tsp salt
    • 1 tsp oil
    • About 3/4 cup water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 2 green chillies, finely chopped
    • 1 inch ginger, grated
    • 3 tbsp finely chopped coriander
    • 1/2 tsp ajwain (carom seeds)
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1/2 tsp red chilli powder
    • 3/4 tsp salt
    • 1 small onion, finely chopped (optional)

    For cooking

    • Ghee or butter for roasting
    • Dry atta for dusting

    Method

    1. Knead atta, salt, oil and water into a soft, smooth dough. Cover and rest 20 minutes.
    2. Grate the boiled potatoes while still slightly warm, so there are no lumps. Mix in all the filling ingredients by hand. Taste; the filling should be well seasoned and dry enough not to stick to your fingers.
    3. Divide the dough into 8 balls and the filling into 8 portions slightly larger than the dough balls.
    4. Roll a dough ball into a 10 cm disc, place filling in the centre, bring the edges up and pinch to seal. Flatten gently and dust with flour.
    5. Roll out evenly with light pressure to about 18 cm, turning often. If filling peeks through, patch with a pinch of dry flour.
    6. Place on a hot tawa over medium-high heat. When small bubbles appear, about 30 seconds, flip. Cook the second side 30 seconds.
    7. Spread 1/2 tsp ghee on the top, flip, and press the edges with a spatula so they cook. Ghee the other side and flip again. Roast until both sides have golden-brown spots and the paratha is crisp, about 1 minute more.
    8. Serve immediately, or stack in a cloth-lined box to keep warm.

    Tips

    • Boil potatoes whole in their skins and let them steam dry; waterlogged potatoes make a sticky filling that tears the dough.
    • Do not add the onion until you are ready to stuff – salt draws water out of it.
    • Medium-high heat is key: too low and the paratha turns hard, too high and it burns before cooking through.

    Serve with

    White butter, thick curd and mango or mixed vegetable pickle.

  • Paneer Butter Masala

    Paneer butter masala is what Punjabi restaurants offered vegetarian guests when butter chicken became the dish everyone ordered. It borrows the same makhani gravy, swapping chicken for fresh paneer, and over the decades it has become the default party dish of vegetarian homes across North India. Many home cooks keep a batch of the gravy in the freezer for quick dinners.

    The gravy is smooth, orange-red and gently sweet, made from tomatoes and cashews cooked down with whole spices and blended fine. Butter gives it richness, Kashmiri chilli adds colour more than heat, and kasuri methi brings the slightly bitter, savoury aroma that marks it as Punjabi. The paneer should be soft and milky, never rubbery.

    It is served at birthday dinners, kitty parties and wedding buffets, usually with naan or laccha paratha. Children who find other curries too spicy tend to love it, so it is also a family weeknight favourite. It also reheats well, so it is a sensible choice when cooking ahead for a crowd. A plain cucumber raita and a bowl of sliced onions are all the sides it needs.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / tomato / cashew / butter / cream

    Ingredients

    • 300 g fresh paneer, cut into 2.5 cm cubes
    • 3 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 2 green cardamom, 3 cloves
    • 1 medium onion, roughly chopped
    • 1 tbsp ginger-garlic paste
    • 4 large ripe tomatoes, chopped
    • 12 cashews
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1 tsp kasuri methi
    • 3 tbsp fresh cream
    • Salt to taste

    Method

    1. Soak the paneer cubes in hot salted water for 10 minutes while you make the gravy – this keeps them soft.
    2. Heat 1 tbsp butter and the oil in a pan on medium. Add onion and cook 3 to 4 minutes until translucent, not brown.
    3. Add ginger-garlic paste and saute 1 minute. Add tomatoes, cashews and a pinch of salt. Cover and cook 10 minutes on medium-low until the tomatoes are mushy.
    4. Cool for a few minutes and blend to a very smooth paste with 1/4 cup water.
    5. In the same pan, heat the remaining 2 tbsp butter on medium. Add bay leaf, cardamom and cloves, then pour in the puree carefully, as it splutters.
    6. Add chilli powder, coriander powder and salt. Simmer on low 8 to 10 minutes, stirring, until the gravy thickens and butter shines on top. Add up to 1/2 cup hot water for a pouring consistency.
    7. Stir in sugar, garam masala and crushed kasuri methi. Drain the paneer and fold it into the gravy. Simmer 2 minutes only.
    8. Switch off the heat, stir in the cream and serve with a little more cream drizzled over.

    Tips

    • Overcooking paneer in the gravy makes it chewy – add it at the very end.
    • Use a mix of ripe and slightly sour tomatoes for balance, and adjust sugar to taste.
    • Malai or homemade paneer gives the softest result.

    Serve with

    Butter naan, laccha paratha or jeera rice.

  • Palak Paneer

    Spinach has long been cooked with fresh cheese in the Punjab plains, where winter brings tender palak and every household makes paneer from surplus milk. Palak paneer as served today, a smooth bright green gravy dotted with white cubes, became a fixture of North Indian restaurants in the second half of the twentieth century.

    The ideal is a vivid green colour and a fresh, slightly grassy spinach flavour, lifted by garlic, ginger and a little green chilli. Blanching the leaves briefly and shocking them in cold water keeps the colour, while a light onion-tomato base and a touch of cream round it out without hiding the greens.

    It is a weeknight family meal as much as a dinner-party dish, and a good way to get greens into children. Eat it with phulkas or butter naan, or with jeera rice and a bowl of curd. The spinach puree can be made a few hours ahead and kept chilled, which makes it a practical weeknight choice. Finish the curry only when you are ready to eat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / paneer / onion / garlic

    Ingredients

    For the spinach puree

    • 500 g palak (about 2 large bunches), stems trimmed
    • 2 green chillies
    • 4 garlic cloves
    • 1 inch ginger

    For the curry

    • 250 g paneer, cubed
    • 2 tbsp ghee or oil
    • 1 tsp cumin seeds
    • 1 medium onion, finely chopped
    • 1 medium tomato, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • 2 tbsp fresh cream
    • Salt to taste
    • 1 tsp lemon juice

    Method

    1. Wash the spinach thoroughly. Bring a large pot of water to a rolling boil, add the spinach and blanch for 2 minutes until wilted and bright green.
    2. Immediately lift the spinach into a bowl of ice-cold water. Leave 2 minutes, then squeeze lightly.
    3. Blend the spinach with green chillies, garlic and ginger to a smooth puree, adding 2 to 3 tbsp cold water only if needed.
    4. Heat ghee in a pan on medium. Add cumin; when it crackles, add onion and cook 5 to 6 minutes until light golden.
    5. Add tomato, turmeric, coriander powder and salt. Cook 4 to 5 minutes until the tomato breaks down completely.
    6. Add the spinach puree and 1/4 cup water. Simmer on low for 4 to 5 minutes only – longer cooking turns it olive green.
    7. Add paneer cubes, garam masala and crushed kasuri methi. Simmer 2 minutes, then stir in cream and lemon juice and switch off the heat.

    Tips

    • Do not cover the pan once the spinach goes in; trapped steam dulls the colour.
    • Lightly pan-fried paneer adds texture; soak it in warm water afterwards to keep it soft.
    • For a deeper flavour, finish with a tadka of ghee, sliced garlic and a pinch of chilli powder.

    Serve with

    Phulkas, butter naan or jeera rice with a bowl of curd.

  • Kadai Paneer

    Kadai paneer takes its name from the heavy iron wok used in North Indian kitchens, and its character from the kadai masala: coriander seeds and whole dried red chillies dry-roasted and coarsely crushed just before cooking. Dhabas across Punjab and Haryana cook it over fierce flame, which gives the vegetables a slight char.

    Unlike creamy paneer curries, this one is semi-dry and assertive. The gravy is thick and tomato-based, flecked with crushed spice, and coats chunky squares of capsicum and onion that should still have some crunch. Fresh coriander seed brings a citrusy aroma, and the red chillies give a warm, building heat.

    It is a popular choice for dinner parties and restaurant-style meals at home, eaten with tandoori roti, laccha paratha or naan. Leftovers make an excellent filling for wraps the next day. The kadai masala can be pounded in larger batches and kept for a week, and the same base works well with mushrooms or chicken. Keep the vegetables crunchy and the paneer soft, and the dish comes together in about forty minutes.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / capsicum / onion / tomato / coriander seeds

    Ingredients

    For the kadai masala

    • 1 1/2 tbsp coriander seeds
    • 4 dried Kashmiri red chillies
    • 1 tsp cumin seeds
    • 1/2 tsp black peppercorns

    For the curry

    • 300 g paneer, cut into 2.5 cm cubes
    • 1 large capsicum, cut into squares
    • 1 large onion: half finely chopped, half cut into petals
    • 3 tbsp oil
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, pureed
    • 1/2 tsp turmeric
    • 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • 1 inch ginger, julienned
    • Salt to taste
    • Chopped coriander

    Method

    1. Dry-roast coriander seeds, red chillies, cumin and peppercorns in a pan on low heat for 2 to 3 minutes until fragrant and the coriander darkens slightly. Cool and pound coarsely in a mortar or pulse once or twice in a grinder.
    2. Heat 1 tbsp oil in a kadai on high. Toss the capsicum and onion petals for 2 minutes until lightly charred but still crisp. Remove.
    3. Add the remaining oil and lower to medium. Fry the chopped onion 5 minutes until golden, then add ginger-garlic paste for a minute.
    4. Add tomato puree, turmeric, chilli powder and salt. Cook 6 to 8 minutes until thick and oil separates.
    5. Stir in 2 tbsp of the kadai masala and cook 1 minute. Add 1/4 cup water to loosen the masala.
    6. Add paneer, the charred vegetables, garam masala and crushed kasuri methi. Toss on medium heat for 2 minutes so everything is coated.
    7. Finish with ginger julienne, coriander and a final sprinkle of the remaining kadai masala.

    Tips

    • Pound the masala fresh each time; pre-ground coriander has none of the aroma.
    • Keep the vegetables crisp – they should contrast with the soft paneer.
    • Remove seeds from the dried chillies for a milder version.

    Serve with

    Tandoori roti, laccha paratha or butter naan.

  • Shahi Paneer

    Shahi means royal, and shahi paneer belongs to the Mughlai tradition of Awadh and Delhi, where court cooks favoured rich, nut-thickened gravies perfumed with cardamom, mace and flower waters. The vegetarian version became a staple of North Indian weddings, where it often sits beside dal makhani on the buffet. It still holds a place of honour on festive menus.

    Compared with paneer butter masala, it is paler, nuttier and more aromatic. Onions are boiled or gently cooked without browning, blended with cashews and melon seeds, then simmered with curd, cream and whole spices. The taste is mild, slightly sweet and creamy, with a floral finish from kewra or rose water and a pinch of saffron.

    It is a celebration dish for Diwali dinners, family functions and guests, served with naan, sheermal or a fragrant pulao. A small portion goes a long way because it is rich. Because the gravy is mild and nutty, it also balances a spicier dish such as kadai paneer or chole on the same table. The onion-cashew paste can be prepared a day ahead and refrigerated, leaving only a short simmer before serving.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspaneer / cashew / onion / curd / cream

    Ingredients

    For the white paste

    • 2 medium onions, roughly chopped
    • 15 cashews
    • 1 tbsp magaz (melon seeds), optional
    • 2 green chillies
    • 1 inch ginger
    • 4 garlic cloves
    • 1 cup water

    For the gravy

    • 300 g paneer, cubed
    • 3 tbsp ghee
    • 1 bay leaf, 4 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1/2 cup thick curd, whisked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/4 tsp green cardamom powder
    • A pinch of mace powder
    • A pinch of saffron soaked in 2 tbsp warm milk
    • 1/4 cup fresh cream
    • 1 tsp sugar
    • 3 to 4 drops kewra water
    • Salt to taste

    Method

    1. Simmer onions, cashews, melon seeds, green chillies, ginger and garlic in 1 cup water for 10 minutes until the onions are soft and translucent. Cool and blend to a fine, smooth paste.
    2. Heat ghee in a heavy pan on medium-low. Add bay leaf, cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    3. Add the onion-cashew paste and cook on low, stirring constantly, for 8 to 10 minutes until it thickens and ghee starts to separate. Do not let it brown.
    4. Take the pan off the heat and stir in the whisked curd, so it does not split. Return to low heat and cook 4 to 5 minutes.
    5. Add chilli powder, coriander powder, salt and sugar with 1/2 cup water. Simmer 5 minutes.
    6. Add the paneer, saffron milk, cardamom and mace powders. Simmer 2 to 3 minutes.
    7. Stir in the cream and kewra water, heat through without boiling, and serve garnished with a few slivered almonds or pistachios.

    Tips

    • Keep the heat low throughout; browning the onion paste turns the gravy beige and changes the flavour.
    • Whisk the curd until completely smooth and add it off the heat to prevent curdling.
    • Kewra is strong – a few drops is plenty.

    Serve with

    Butter naan, sheermal or saffron pulao.

  • Butter Chicken

    Butter chicken, or murgh makhani, came out of the Moti Mahal kitchen in Daryaganj, Delhi, after Partition, when Punjabi cooks from Peshawar looked for a way to use up leftover tandoori chicken. They tossed the dried-out pieces into a sauce of tomatoes, butter and cream, and a dish was born that now sits on every North Indian menu from Amritsar to Toronto.

    Good butter chicken is mildly sweet, tangy and smoky all at once. The chicken should carry the char of a hot grill and the warmth of a yogurt-chilli marinade, while the gravy stays smooth and glossy, never pasty. Kashmiri chilli gives it colour without much heat, and a pinch of crushed kasuri methi at the end is the aroma people remember.

    At home it is a weekend or celebration dish, made when guests are coming over or when someone has asked for restaurant food without going out. It pairs naturally with butter naan, but plenty of Punjabi families eat it with plain jeera rice and a bowl of sliced onions dressed with lemon and chaat masala.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / tomato / butter / cream / cashew

    Ingredients

    For the marinade

    • 600 g boneless chicken thighs, cut into 4 cm pieces
    • 1/2 cup thick hung curd
    • 1 tbsp ginger-garlic paste
    • 2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp mustard oil
    • 3/4 tsp salt

    For the makhani gravy

    • 4 tbsp butter, divided
    • 1 tbsp oil
    • 2 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1 tbsp ginger-garlic paste
    • 500 g ripe tomatoes, roughly chopped
    • 15 cashews, soaked 20 minutes
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 to 2 tsp sugar or honey
    • 1 tsp kasuri methi, crushed between palms
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Mix all the marinade ingredients, add the chicken and rub well. Cover and refrigerate for at least 2 hours, ideally overnight.
    2. Heat a heavy cast-iron tawa or grill pan on high until it smokes. Lay the chicken pieces in a single layer and cook 4 to 5 minutes per side, without moving them, until charred in spots and just cooked through. Set aside.
    3. For the gravy, heat 1 tbsp butter and the oil in a pan on medium. Add cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    4. Add ginger-garlic paste and saute for a minute until the raw smell goes. Add tomatoes, drained cashews and a splash of water. Cover and cook on medium-low for 12 to 15 minutes until the tomatoes are completely soft.
    5. Cool slightly, pick out the cinnamon stick and blend to a very smooth puree. For a restaurant finish, push it through a sieve back into the pan.
    6. Add 2 tbsp butter, the chilli powder and salt to the puree. Simmer on low for 8 to 10 minutes, stirring often, until it thickens and butter glistens on the surface.
    7. Stir in the grilled chicken, garam masala and sugar. Simmer 5 minutes so the chicken absorbs the gravy; add a few tablespoons of hot water if it gets too thick.
    8. Add the crushed kasuri methi and cream, stir gently and switch off the heat as soon as it comes back to a bare simmer. Finish with the last tablespoon of butter on top.

    Tips

    • Thighs stay juicy through the double cooking; breast works but take it off the tawa slightly underdone.
    • Adjust sugar only after tasting – tomatoes vary a lot in sourness across seasons.
    • For a smokier dish, place a hot coal in a small steel bowl over the finished gravy, pour a few drops of ghee on it and cover for 2 minutes (dhungar).

    Serve with

    Butter naan or laccha paratha, with jeera rice and lemon-dressed onion rings.

  • Dal Makhani

    Dal makhani is the richer, festive cousin of maa ki dal, the everyday whole urad dal eaten in Punjabi villages. The buttery restaurant version was popularised by the same Delhi kitchens that gave us butter chicken, and it borrowed the same idea: a tomato-butter base, plenty of cream and long, patient cooking over the embers of a tandoor.

    The magic of the dish is time. Black urad simmered for hours breaks down into a velvety, almost silky body, while the kidney beans keep a little bite. The flavour is deep and earthy rather than spicy, with ginger, garlic and Kashmiri chilli in the background and a gentle smokiness if you finish it with a hot coal.

    It is the vegetarian centrepiece of Punjabi weddings and Sunday lunches, and it actually tastes better the next day once the flavours settle. Serve it with naan, tandoori roti or jeera rice, alongside a simple salad and a glass of chaas. Many restaurants keep a pot simmering at the back of the stove all day, and home cooks often start it in the morning for a dinner the same evening.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time90 minutes
    Total time105 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientswhole black urad dal / rajma / butter / cream / tomato

    Ingredients

    For cooking the dal

    • 1 cup whole black urad dal (sabut urad)
    • 1/4 cup rajma (red kidney beans)
    • 5 cups water
    • 1 tsp salt
    • 1 inch ginger, sliced

    For the masala

    • 3 tbsp butter
    • 1 tbsp ghee
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1 medium onion, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 1 cup fresh tomato puree (about 3 tomatoes)
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Wash the urad and rajma together 3 to 4 times, rubbing between your palms, until the water runs mostly clear. Soak in plenty of water for 8 to 10 hours.
    2. Drain, add to a pressure cooker with 5 cups fresh water, salt and ginger. Cook on high for 1 whistle, then on low for 25 to 30 minutes. Let the pressure release naturally.
    3. Check that the rajma crushes easily between your fingers and the urad is soft. Mash a ladleful of dal against the side with the back of a spoon to start the creamy texture.
    4. In a heavy pan, heat 2 tbsp butter and the ghee on medium. Add cumin and the bay leaf; when the cumin crackles, add onion and fry 6 to 8 minutes until golden.
    5. Add ginger-garlic paste and cook a minute, then add tomato puree and chilli powder. Cook on medium-low for 10 minutes until the masala thickens and fat separates at the edges.
    6. Pour in the cooked dal with its water and stir well. Add a cup of hot water if it looks too thick. Bring to a boil, then lower the heat to the minimum.
    7. Simmer uncovered for 40 to 60 minutes, stirring and mashing lightly every 10 minutes so it does not catch. The dal should turn dark, glossy and creamy.
    8. Add garam masala, crushed kasuri methi, the remaining butter and most of the cream. Simmer 5 more minutes, check salt, and swirl the rest of the cream on top when serving.

    Tips

    • The long simmer matters more than the amount of butter – do not rush the last stage.
    • Make it a day ahead; reheat with a splash of water, as it thickens considerably overnight.
    • For dhungar smoke, place a glowing coal in a small bowl on the dal, drizzle ghee over it and cover tightly for 2 minutes.

    Serve with

    Butter naan, tandoori roti or jeera rice, with onion salad and chaas.

  • Chole Bhature

    Chole bhature is the breakfast of Punjabi weekends and the street food of Delhi, where stalls in Paharganj and Kamla Nagar have served it for generations. The combination travelled with Punjabi families after 1947 and quickly became a staple of North Indian food culture, sold from dawn by vendors who fry bhature to order.

    The chole are dark brown, sour and spicy, cooked with a bag of tea leaves or dried amla for colour and spiced with roasted anardana, amchur and a generous hand of chole masala. The bhature are large, puffed and chewy-soft inside, slightly tangy from yogurt-fermented dough, with crisp edges that tear apart easily.

    It is heavy food meant for a lazy late morning or a festive lunch. A plate usually comes with sliced onions, pickled green chillies, a wedge of lemon and often a glass of sweet or salted lassi, after which most people need a nap. At home the dough is usually set the night before, so the whole family can sit down to hot bhature by late morning.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time60 minutes
    Total time90 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientschickpeas / maida / yogurt / onion / tomato

    Ingredients

    For the chole

    • 1 1/2 cups kabuli chana, soaked overnight
    • 2 black tea bags or 1 tbsp loose tea tied in muslin
    • 2 dried amla pieces (optional)
    • 1 bay leaf, 2 black cardamom
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 2 onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 2 tomatoes, pureed
    • 2 tbsp chole masala
    • 1 tsp Kashmiri chilli powder
    • 1 tsp anardana powder
    • 1/2 tsp amchur
    • Salt to taste
    • 1 inch ginger, julienned, and coriander to garnish

    For the bhature

    • 2 cups maida
    • 2 tbsp fine sooji (semolina)
    • 1/2 cup sour curd
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp sugar
    • 1/2 tsp salt
    • 2 tbsp oil, plus oil for deep frying
    • Warm water as needed

    Method

    1. Make the bhatura dough first: mix maida, sooji, sugar, salt, baking soda and baking powder. Add curd and 2 tbsp oil and rub in, then knead with warm water to a soft, slightly sticky dough. Coat with oil, cover and rest 2 to 3 hours in a warm place.
    2. Drain the chana and pressure cook with 4 cups water, salt, tea bags, amla, bay leaf and black cardamom for 1 whistle on high, then 15 minutes on low. The chana should be very soft and dark. Discard the tea bags.
    3. Heat oil in a kadai on medium, add cumin, then onions. Fry 10 to 12 minutes, stirring, until deep brown – this colour drives the look of the chole.
    4. Add ginger-garlic paste and green chillies for a minute, then the tomato puree, chole masala, chilli powder and anardana. Cook 8 to 10 minutes until oil separates.
    5. Add the chana with its cooking water, mash a few chickpeas, and simmer uncovered on low for 15 to 20 minutes until the gravy is thick and clings to the chana. Stir in amchur and garnish with ginger julienne and coriander.
    6. For the bhature, heat oil in a deep kadai to about 190 C – a pinch of dough should rise immediately with vigorous bubbles.
    7. Divide the dough into 8 balls. Oil the rolling surface and roll each into an oval about 5 mm thick; avoid flour, which burns in the oil.
    8. Slide one bhatura into the oil and gently press it down with a slotted spoon so it puffs fully, about 20 seconds. Flip and fry until light golden on both sides. Drain and serve immediately.

    Tips

    • If the oil is not hot enough, bhature absorb oil and stay flat; if too hot, they brown before puffing.
    • Rested dough should look slightly risen with a few bubbles; overnight in the fridge also works.
    • The chole improve after resting for an hour, so cook them first.

    Serve with

    Sliced onions, pickled green chillies, lemon wedges and a tall glass of lassi.

  • Rajma Chawal

    Few dishes carry as much nostalgia in North India as rajma chawal. Kidney beans came to India from the Americas via Europe, but Punjabi, Himachali and Jammu kitchens adopted them so completely that the small red Jammu rajma and the speckled chitra variety are now prized regional produce in their own right.

    Well-made rajma is creamy without being mushy, each bean soft enough to crush on the tongue, sitting in a thick, spiced gravy that clings to rice. The masala is built on slowly browned onions, ginger, garlic and tomatoes, with a little garam masala and kasuri methi at the end for warmth.

    It is the classic Sunday lunch, cooked in a pressure cooker while the family wakes up, and the dish many North Indians crave most when they live away from home. A plate of rajma chawal with sliced onion, a green chilli and a spoon of ghee on top needs nothing else.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time50 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrajma / onion / tomato / basmati rice

    Ingredients

    For the rajma

    • 1 cup rajma (Jammu or chitra), soaked 10 hours
    • 4 cups water
    • 1 tsp salt
    • 3 tbsp mustard oil or any oil
    • 1 tsp cumin seeds
    • 1 bay leaf, 1 black cardamom
    • 2 medium onions, grated or finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 3 tomatoes, pureed
    • 1 tsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • Chopped coriander

    For the rice

    • 1 1/2 cups basmati rice, soaked 20 minutes
    • 1 tsp salt
    • Plenty of water for boiling

    Method

    1. Drain the soaked rajma, rinse and pressure cook with 4 cups fresh water and salt: 1 whistle on high, then 20 to 25 minutes on low. Let the pressure drop naturally. A bean should mash easily between two fingers; if not, cook another 10 minutes.
    2. Heat oil in a heavy pan until it just smokes (if using mustard oil), then lower to medium. Add cumin, bay leaf and black cardamom.
    3. Add onions and cook 10 to 12 minutes, stirring often, until deep golden brown. Add ginger-garlic paste and green chillies and saute 1 minute.
    4. Add tomato puree with the powdered spices and a pinch of salt. Cook on medium-low for 8 to 10 minutes until the masala darkens and oil floats at the edges.
    5. Add the rajma with all its cooking liquid. Mash about a quarter cup of beans against the pan to thicken the gravy.
    6. Simmer uncovered on low for 15 to 20 minutes, stirring occasionally, until the gravy is thick and creamy. Finish with garam masala, crushed kasuri methi and coriander.
    7. Meanwhile boil the rice in 8 cups salted water for 9 to 10 minutes until just done, drain in a colander and leave covered for 5 minutes.

    Tips

    • Never add salt-free tomatoes to undercooked rajma and expect it to soften – the acid stops the beans from cooking further. Cook beans fully first.
    • Jammu rajma cooks faster and creamier than large red kidney beans.
    • Discard the soaking water; it helps reduce the bloating rajma is known for.

    Serve with

    Steamed basmati rice, sliced onion, a green chilli and a spoon of ghee on top.

  • Sarson da Saag

    Sarson da saag is the taste of a Punjabi winter. When the fields turn yellow with mustard flowers between November and February, the tender leaves are picked by the bundle and cooked for hours in clay pots over slow fires. It is a peasant dish that has become a symbol of rural Punjab, often mentioned in the same breath as makki di roti.

    The flavour is earthy, slightly bitter and peppery from the mustard, softened by spinach and bathua (chenopodium). Nothing about it is smooth like a puree; good saag is coarsely churned with a wooden mathani so it keeps some texture. A generous tadka of ghee, garlic, ginger and green chillies brings it alive.

    It is eaten for lunch with makki di roti topped with white butter, a piece of jaggery, raw onion and a glass of lassi. Families often cook a big batch and reheat it over several days, since the flavour deepens with time. In village homes the leftover saag is also eaten cold with a fresh roti and a spoon of butter for breakfast.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time40 minutes
    Cook time75 minutes
    Total time115 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmustard greens / spinach / bathua / makki atta / ghee

    Ingredients

    For the saag

    • 1 kg sarson (mustard greens), tender leaves and stems
    • 300 g palak (spinach)
    • 150 g bathua (or extra spinach)
    • 2 inch ginger, chopped
    • 8 garlic cloves
    • 3 to 4 green chillies
    • 1 1/2 tsp salt
    • 1 1/2 cups water
    • 3 tbsp makki atta (maize flour)

    For the tadka

    • 3 tbsp ghee
    • 1 large onion, finely chopped
    • 6 garlic cloves, chopped
    • 1 inch ginger, finely chopped
    • 1 tomato, chopped (optional)
    • 1/2 tsp red chilli powder
    • White butter to serve

    Method

    1. Strip the mustard leaves, peel the thick lower stems and chop everything finely. Chop spinach and bathua. Wash in several changes of water, lifting the greens out so grit stays behind.
    2. Put the greens in a large pressure cooker or heavy pot with ginger, garlic, green chillies, salt and water. Pressure cook 3 whistles on medium, or simmer covered in a pot for 45 minutes, until the stems are completely soft.
    3. Mash the greens with a wooden churner or pulse briefly with a hand blender to a coarse texture – not a smooth puree.
    4. Return the pot to low heat. Whisk the makki atta with 1/4 cup water and stir it in gradually. Cook uncovered on low for 20 to 30 minutes, stirring every few minutes, until the saag thickens and loses its raw flour taste.
    5. For the tadka, heat ghee in a pan on medium. Fry the onion until golden, about 6 minutes, then add garlic and ginger and cook until the garlic turns light brown.
    6. Add tomato if using and cook 3 minutes until soft, then the chilli powder. Pour the tadka over the saag, stir and simmer 5 more minutes.
    7. Serve hot with a generous dollop of white butter on top.

    Tips

    • If the mustard is very bitter, increase the spinach share or add a small piece of jaggery.
    • Saag freezes well in portions; make the tadka fresh when reheating.
    • Choose bunches with thin stems and no yellowing – older mustard is fibrous and pungent.

    Serve with

    Makki di roti with white butter, jaggery, raw onion and lassi.