RAG Demo

Tag: Easy to make

  • Ker Sangri

    Ker sangri is the true taste of the Thar. Sangri are the long, thin pods of the khejri tree, and ker are small, sour wild berries from a thorny desert shrub. Both grow without irrigation in the harshest parts of western Rajasthan, and they are harvested, sun-dried and stored, so families had a vegetable dish available even in the dry months.

    Once soaked and boiled, sangri has a chewy, earthy texture and ker a sharp, slightly bitter tang. Cooked with mustard oil, red chilli, amchur, cumin and fennel, the dish is dry, sour and spicy, and keeps for several days without refrigeration, which is why it was a favourite for long journeys and festivals. Dried kumatiya seeds and raisins are sometimes added in the panchkuta version.

    It is eaten with bajra roti, puri or as part of a royal Rajasthani thali, and is often served at weddings. A little goes a long way alongside dal and roti. Dried ker and sangri are sold in Rajasthani grocery shops and online, and keep for a year in an airtight jar. Soaking overnight is essential, so plan this dish a day ahead.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSide dish
    Prep time480 minutes
    Cook time30 minutes
    Total time510 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssangri / ker / mustard oil / amchur / red chilli

    Ingredients

    • 1 cup dried sangri
    • 1/3 cup dried ker
    • 4 tbsp mustard oil
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 1 tsp saunf
    • 3 dried red chillies
    • 1 tbsp coriander powder
    • 1 1/2 tsp red chilli powder
    • 1/2 tsp turmeric
    • 2 tsp amchur
    • 1 tbsp raisins (optional)
    • Salt to taste

    Method

    1. Wash the sangri and ker separately in several changes of water and soak them in plenty of water for 8 hours or overnight.
    2. Drain and rinse again. Boil both together in fresh salted water for 15 to 20 minutes, or pressure cook for 2 whistles, until the sangri is soft but still has a little bite.
    3. Drain well, discarding the water. Break any long sangri pods into 5 cm pieces.
    4. Heat mustard oil in a kadai until it smokes, then lower the heat to medium. Add hing, cumin, saunf and dried red chillies.
    5. Mix the coriander powder, chilli powder and turmeric with 2 tbsp water to a paste and add it to the oil. Fry 1 minute until the oil separates.
    6. Add the ker and sangri, raisins and salt. Toss well and cook on medium for 8 to 10 minutes, stirring often, until everything is coated and slightly dry.
    7. Sprinkle the amchur, toss for a final minute so it coats the pods evenly, and switch off.

    Tips

    • Soak well; under-soaked sangri stays tough and woody.
    • Making the spice paste with water stops the powdered spices from burning in the hot oil.
    • Ker sangri keeps for 3 to 4 days at room temperature in cool weather, making it good travel food.

    Serve with

    Bajra roti or puris, with dal and buttermilk.

  • Aloo ke Gutke

    Aloo ke gutke is the signature potato dish of Kumaon, the eastern hill region of Uttarakhand. Potatoes grow well in the mountains, and every home has a version of this quick stir-fry, served as a snack with tea, at festivals and in the street stalls of Almora, Nainital and Haldwani.

    What makes it distinctly Kumaoni is jakhya, the tiny seeds of a wild mustard-like plant that crackle in hot oil and give a nutty crunch. Mustard oil, dried red chillies and generous amounts of red chilli powder make it hot and pungent, while fresh coriander and a pinch of turmeric balance it. The potatoes should be soft inside with crisp, spiced edges.

    Gutke are eaten with puri or bhang ki chutney (made from hemp seeds), alongside raita, or simply as a snack with tea. They are a common offering at Kumaoni gatherings. Because the potatoes are boiled ahead, it is one of the quickest pahadi dishes to make, ready within fifteen minutes on the stove. If jakhya is unavailable, cumin is the usual substitute, though the flavour will be milder and less distinctive.

    At a glance

    RegionUttarakhand
    CuisineKumaoni
    DietVegan
    CourseSide dish
    Prep time20 minutes
    Cook time15 minutes
    Total time35 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / jakhya seeds / mustard oil / red chilli

    Ingredients

    • 600 g potatoes, boiled, peeled and cut into 2.5 cm cubes
    • 3 tbsp mustard oil
    • 1 tsp jakhya seeds (or 1 tsp cumin seeds if unavailable)
    • 3 dried red chillies, broken
    • 1/4 tsp hing
    • 1/2 tsp turmeric
    • 1 1/2 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1/2 tsp amchur (optional)
    • 1/2 cup finely chopped coriander

    Method

    1. Boil the potatoes until just tender, about 12 minutes; they should hold their shape. Cool completely, peel and cut into cubes.
    2. Heat mustard oil in a heavy kadai until it smokes, then let it cool for 30 seconds and set the heat to medium.
    3. Add jakhya seeds and dried red chillies. Let them crackle and darken for 15 to 20 seconds without burning.
    4. Add hing, then immediately the turmeric, chilli powder and coriander powder. Stir for 10 seconds.
    5. Add the potato cubes and salt. Toss gently to coat every piece with the spiced oil.
    6. Cook on medium for 8 to 10 minutes, turning occasionally with a flat spatula, until the edges turn golden and slightly crisp.
    7. Add amchur if using and toss in most of the coriander. Garnish with the rest and serve.

    Tips

    • Cooled, day-old boiled potatoes give the best texture and do not break.
    • Jakhya burns quickly; have the spices ready before you add it.
    • Pahadi potatoes, if you can find them, are firm and slightly sweet.

    Serve with

    Puri or roti, with bhang ki chutney and raita.

  • Kafuli

    Kafuli is the green curry of Garhwal, the western half of Uttarakhand, made in hill homes with whatever leafy greens grow nearby: spinach, fenugreek and sometimes mustard or lai. It was traditionally cooked in a heavy iron kadai, which deepens the colour and adds iron to the dish, a real benefit in mountain diets.

    It is thicker and more rustic than palak paneer, closer to a thick gravy. The greens are boiled, ground and simmered with a paste of soaked rice (or besan), which gives body and a slightly creamy texture. Mustard oil, garlic, ginger, cumin and a pinch of hing give it a pungent, earthy flavour, with a little curd sometimes added for tang.

    Kafuli is eaten with steamed rice or with mandua (finger millet) roti, a classic Garhwali pairing. It is home food, simple, nourishing and quick once the greens are cleaned. Choose young, tender spinach and fresh methi with small leaves; they cook faster and taste less bitter. A spoon of the hot kafuli over plain rice with a little pickle is one of the simplest and most satisfying pahadi meals.

    At a glance

    RegionUttarakhand
    CuisineGarhwali
    DietVegan
    CourseMain course
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / fenugreek leaves / rice / mustard oil

    Ingredients

    • 400 g spinach, chopped
    • 100 g fresh methi (fenugreek) leaves, chopped
    • 2 tbsp raw rice, soaked 1 hour
    • 3 tbsp mustard oil
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 2 dried red chillies
    • 6 garlic cloves, finely chopped
    • 1 inch ginger, finely chopped
    • 2 green chillies, chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 cup water
    • Salt to taste

    Method

    1. Wash the spinach and methi several times. Boil 2 cups water, add the greens and cook 4 to 5 minutes until soft. Drain, reserving the water.
    2. Grind the cooled greens to a coarse puree. Separately grind the soaked rice with 3 tbsp water to a smooth paste.
    3. Heat mustard oil in an iron kadai until it smokes, then lower to medium. Add hing, cumin and dried red chillies.
    4. Add garlic, ginger and green chillies and fry 1 to 2 minutes until the garlic turns light golden.
    5. Add turmeric, coriander powder and the greens puree. Cook 5 minutes, stirring.
    6. Mix the rice paste with 1 cup of the reserved water and pour it in, stirring constantly to avoid lumps. Add salt.
    7. Simmer on low for 12 to 15 minutes, stirring often, until the kafuli thickens to a smooth, pourable consistency and the raw rice taste is gone. Add more reserved water if it gets too thick.
    8. Taste for salt and serve hot, straight from the kadai.

    Tips

    • Besan can replace the rice paste – whisk 2 tbsp with water before adding.
    • An iron kadai gives the authentic dark colour, but do not leave the cooked kafuli sitting in it for long.
    • Use less methi if you prefer a less bitter taste.

    Serve with

    Steamed rice or mandua (finger millet) roti.

  • Papdi Chaat

    Papdi chaat is one of the oldest and most loved chaats of Delhi, sold from carts and halwai shops all over the city. Its origins are often linked to Mughal-era Delhi, where chaat (from chatna, to lick) was believed to be a tasty remedy for the city's heavy food. Today it is the standard order alongside dahi bhalla and aloo tikki.

    The base is papdi, thin flaky crackers of maida flavoured with ajwain and fried crisp. They are topped with diced potato, boiled chickpeas, whisked sweetened curd and two chutneys, then showered with sev, onion, pomegranate, coriander and chaat masala. The magic is the contrast of crisp and soft, cold and spicy, sweet and sour.

    It is eaten as an afternoon or evening snack and is a fixture at weddings and parties. Assemble just before eating; papdi softens quickly under the curd. The papdis, chutneys and boiled potatoes and chickpeas can all be prepared in advance, so the final plate comes together in two minutes. Adjust the balance of sweet and green chutney to suit your taste, and do not forget the final shower of chaat masala.

    At a glance

    RegionDelhi
    CuisineDelhi street food
    DietVegetarian
    CourseStreet food
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsmaida / curd / potato / chickpeas / tamarind chutney

    Ingredients

    For the papdi

    • 1 cup maida
    • 1/2 tsp ajwain
    • 1/2 tsp salt
    • 2 tbsp oil or ghee
    • About 1/4 cup water
    • Oil for deep frying

    For the topping

    • 2 potatoes, boiled and diced
    • 1 cup boiled kabuli chana
    • 1 1/2 cups thick curd, whisked with 2 tbsp sugar and a pinch of salt
    • 1/2 cup tamarind-date chutney
    • 1/3 cup green chutney
    • 1 onion, finely chopped
    • 1/2 cup fine sev
    • 3 tbsp pomegranate seeds
    • Chaat masala, roasted cumin powder, red chilli powder
    • Chopped coriander

    Method

    1. Mix maida, ajwain and salt. Rub in the oil until the flour looks like breadcrumbs and holds when pressed.
    2. Add water gradually and knead into a stiff dough. Rest 15 minutes.
    3. Roll the dough thin, about 2 mm, and cut into 5 cm discs. Prick each disc several times with a fork so it does not puff.
    4. Heat oil on medium-low, around 150 C. Fry the papdis in batches for 4 to 5 minutes, turning, until crisp and pale golden. Low heat keeps them flaky. Drain and cool completely.
    5. Season the potatoes and chickpeas with a little salt, chaat masala and cumin.
    6. To assemble, arrange 6 to 8 papdis on a plate. Top with potato and chickpeas, then pour over generous spoonfuls of curd.
    7. Drizzle with tamarind and green chutneys, scatter onion, sev, pomegranate and coriander, and finish with chaat masala, cumin and chilli powder. Serve immediately.

    Tips

    • Papdi keeps for 2 weeks in an airtight jar; make a big batch.
    • Whisk the curd until completely smooth and chill it – cold curd over crisp papdi is the point.
    • Add boiled moong sprouts for extra crunch and protein.

    Serve with

    A cup of masala chai or chilled nimbu pani.

  • Sweet Punjabi Lassi

    Lassi is the drink of the Punjab countryside, once churned in tall clay matkas with a wooden madhani and drunk by the brass glass after a morning in the fields. Amritsar's lassi shops serve it in steel tumblers so thick a spoon nearly stands up, crowned with a layer of fresh malai and sometimes a dab of white butter.

    Sweet lassi is creamy, cold and gently tangy, with sugar balancing the sourness of the curd. Full-fat curd is non-negotiable; it gives the drink its body. A pinch of cardamom or a few drops of rose water is common, but the purest versions keep it to curd, sugar, ice and malai, churned until frothy.

    It is drunk with heavy breakfasts like chole bhature or aloo paratha, or on its own on a hot afternoon as a cooling drink. In summer, a glass of lassi after lunch is followed, inevitably, by an afternoon nap. At Amritsar stalls it is churned to order in big steel pots and handed over with the malai piled high.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseBeverage
    Prep time10 minutes
    Cook time0 minutes
    Total time10 minutes
    Serves2
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / sugar / malai

    Ingredients

    • 2 cups thick full-fat curd, chilled
    • 4 tbsp sugar (or to taste)
    • 1/2 cup chilled milk or cold water
    • 1/4 tsp green cardamom powder (optional)
    • A few drops of rose water (optional)
    • 6 to 8 ice cubes
    • 4 tbsp fresh malai (cream skimmed from boiled milk)
    • A few chopped pistachios to garnish

    Method

    1. Make sure the curd is well chilled and not too sour; a day-old homemade curd is ideal.
    2. Put the curd and sugar in a deep jug or bowl. Churn with a wooden mathani, or a hand whisk, for 2 to 3 minutes until the sugar dissolves and the curd turns smooth and frothy.
    3. Add the milk or water, cardamom and rose water, and churn another minute. The lassi should be thick but pourable.
    4. Add the ice cubes and churn briefly once more so the lassi gets very cold and develops a foamy top.
    5. Taste and adjust sugar.
    6. Pour into tall glasses. Spoon 2 tbsp of malai on top of each and sprinkle with pistachios. Serve immediately.

    Tips

    • A blender works but over-blending makes the lassi thin; pulse in short bursts.
    • For a quick malai substitute, lightly whip a little fresh cream.
    • Hanging the curd for 30 minutes first gives an extra-thick, Amritsari-style lassi.

    Serve with

    Aloo paratha, chole bhature or a hot summer afternoon.

  • Jeera Rice

    Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.

    The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.

    It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseRice
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / cumin seeds / ghee

    Ingredients

    • 1 1/2 cups aged basmati rice
    • 2 tbsp ghee
    • 1 1/2 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamom
    • 3 cloves
    • 1 small cinnamon stick
    • 2 3/4 cups hot water
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsp chopped coriander

    Method

    1. Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
    2. Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
    3. Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
    4. Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
    5. Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
    6. When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
    7. Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.

    Tips

    • Aged basmati absorbs less water and elongates better than new-crop rice.
    • Lemon juice keeps the grains white and separate.
    • Do not stir after adding water; it breaks the grains and releases starch.

    Serve with

    Dal makhani, rajma, kadhi pakora or any Punjabi curry.

  • Aloo Gobi

    Aloo gobi is the quiet backbone of the Punjabi lunch box. Cauliflower is abundant through North Indian winters, and pairing it with potatoes makes a filling, inexpensive dry sabzi that every family cooks a little differently. Some make it with onions and tomatoes, others keep it simple with just ginger and spices.

    A good aloo gobi has florets that are cooked through but not mushy, potatoes that are soft inside, and golden, slightly crisp edges where the vegetables touched the pan. Turmeric gives it a sunny colour, cumin and ginger give warmth, and a final sprinkle of amchur, garam masala and fresh coriander brightens it.

    It goes into tiffins, gets rolled into parathas and fills plates at dinner with dal and phulkas. It is also a standard dish at gurdwara langars and family gatherings. Since it needs no gravy and no blending, it is one of the quickest Punjabi vegetables to cook, ready in about forty minutes from chopping board to table. The leftovers make an excellent stuffing for parathas the next morning.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscauliflower / potato / ginger / cumin

    Ingredients

    • 1 medium cauliflower (about 500 g), cut into medium florets
    • 2 medium potatoes, peeled and cut into 2.5 cm cubes
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 medium onion, sliced (optional)
    • 1 1/2 inch ginger, julienned
    • 2 green chillies, slit
    • 1 tomato, chopped
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp amchur
    • 1/2 tsp garam masala
    • Salt to taste
    • Chopped coriander

    Method

    1. Soak the florets in warm salted water for 10 minutes to remove any insects, then drain and pat dry.
    2. Heat oil in a wide, heavy kadai on medium. Add cumin seeds; when they crackle, add onion if using and cook 3 minutes until soft.
    3. Add ginger and green chillies and saute 30 seconds. Add the potatoes and cook 5 minutes, stirring, until they start to turn golden at the edges.
    4. Add the cauliflower, turmeric, coriander powder, chilli powder and salt. Toss well so every piece is coated.
    5. Cover and cook on low for 10 to 12 minutes, stirring gently every 3 to 4 minutes, until the potatoes and florets are nearly tender. Do not add water; the vegetables cook in their own steam.
    6. Add the tomato, then cook uncovered on medium for 5 minutes, letting the vegetables brown a little at the edges.
    7. Sprinkle amchur and garam masala, toss gently and garnish with coriander.

    Tips

    • Cut potatoes smaller than the florets so they cook in the same time.
    • Stir gently with a flat spatula; aggressive stirring breaks the cauliflower.
    • For a restaurant touch, shallow-fry florets and potatoes separately until golden before tossing with the masala.

    Serve with

    Phulkas or parathas with dal and curd.

  • Baingan Bharta

    Bharta simply means mashed, and Punjabi baingan bharta is the smoky, rustic way village kitchens dealt with the big purple eggplants of winter. Traditionally the baingan was buried in the embers of the chulha or tandoor until its skin blackened and the flesh collapsed, then peeled and cooked with onions and tomatoes.

    Everything depends on the char. Roasting directly over flame gives the flesh a deep smoky flavour that no amount of spice can replace. The cooked bharta is soft and slightly chunky, with sweetness from onions, tang from tomatoes, the bite of raw green chilli and garlic, and the freshness of coriander. Mustard oil, if you use it, adds a pungent edge.

    It is everyday food, eaten with hot phulkas or makki di roti, a bowl of dal and some curd. In winter, bharta and bajra roti is a common Punjabi village dinner. The smoky flavour also pairs well with plain parathas, and leftovers make a good filling for a sandwich or wrap. Large, light, shiny eggplants with few seeds give the best result.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientseggplant / onion / tomato / garlic

    Ingredients

    • 1 large bharta baingan (about 600 g)
    • 1 tsp oil for rubbing
    • 3 tbsp mustard oil
    • 1 tsp cumin seeds
    • 2 medium onions, finely chopped
    • 6 garlic cloves, finely chopped
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp garam masala
    • Salt to taste
    • 3 tbsp chopped coriander

    Method

    1. Wash and dry the baingan, rub with a little oil and make 3 or 4 small slits; push a garlic clove into a couple of them if you like.
    2. Place directly on a gas flame on medium. Roast 12 to 15 minutes, turning every few minutes with tongs, until the skin is charred and blistered all over and the baingan collapses when pressed.
    3. Transfer to a bowl, cover and let it steam 10 minutes. Peel off the burnt skin, discard the stem and mash the flesh roughly with a fork.
    4. Heat mustard oil until it smokes, then lower the heat to medium. Add cumin seeds, then onions, and cook 6 to 7 minutes until light golden.
    5. Add garlic, ginger and green chillies and saute 2 minutes until the garlic smells cooked.
    6. Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook 5 to 6 minutes until the tomatoes turn soft and pulpy.
    7. Add the mashed baingan and cook on medium-low for 5 minutes, stirring and mashing, so the flavours combine. Finish with garam masala and coriander.

    Tips

    • Pick a large, light eggplant with glossy skin – heavy ones are seedy.
    • No gas flame? Roast under a hot grill, turning often, for about 25 minutes.
    • Keep a few small pieces of charred skin in the bharta for extra smokiness.

    Serve with

    Hot phulkas or bajra roti with dal and curd.

  • Amritsari Fish

    Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.

    What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.

    It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time20 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfish / besan / ajwain / lemon

    Ingredients

    For the first marinade

    • 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the batter

    • 1/2 cup besan (gram flour)
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1 tsp ajwain, crushed lightly
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 egg (optional)
    • Salt to taste
    • 3 to 4 tbsp water

    To finish

    • Mustard oil or any oil for deep frying
    • Chaat masala
    • Lemon wedges

    Method

    1. Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
    2. In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
    3. Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
    4. Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
    5. Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
    6. Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
    7. Sprinkle generously with chaat masala and serve with lemon wedges.

    Tips

    • The batter should be thick; a runny batter slides off and gives an oily finish.
    • Rice flour is not traditional in every shop but makes the coating stay crisp longer.
    • Use a firm fish that will not flake apart in the hot oil.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Matar Paneer

    Matar paneer is the paneer curry Punjabi families actually cook on a Tuesday. It is less rich than the restaurant makhani dishes and relies on a well-browned onion-tomato masala, sweet winter peas and soft paneer. When fresh peas flood the markets in December and January, it appears on dining tables several times a week.

    The gravy is medium-thick and gently spiced, with cumin, coriander, turmeric and a finish of garam masala. Peas add sweetness and pop, the paneer soaks up the masala, and a little kasuri methi or fresh coriander lifts it at the end. It should taste homely and balanced rather than creamy.

    Most households serve it with hot phulkas or plain parathas, sometimes alongside dal and rice for a full thali. It also packs well into lunch boxes and reheats without the paneer going rubbery if it was not overcooked the first time. Out of season, frozen peas work well and need only a couple of minutes in the gravy. A spoon of ghee on top of each serving is the Punjabi way to finish it.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / green peas / onion / tomato

    Ingredients

    • 250 g paneer, cut into cubes
    • 1 1/2 cups green peas (fresh or frozen)
    • 3 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 2 medium onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 1 green chilli, chopped
    • 3 medium tomatoes, pureed
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • 1 1/2 cups water
    • Salt to taste
    • Chopped coriander

    Method

    1. If using fresh peas, boil them in salted water for 4 to 5 minutes until tender and drain. Frozen peas only need a quick rinse.
    2. Heat oil in a pan on medium. Add cumin and bay leaf; when the cumin crackles, add onions and cook 8 to 10 minutes until golden brown.
    3. Add ginger-garlic paste and green chilli and saute for a minute until fragrant.
    4. Add the tomato puree with turmeric, coriander powder, chilli powder, cumin powder and salt. Cook on medium-low for 8 minutes, stirring, until the masala is thick and oil separates at the sides.
    5. Pour in the water, bring to a boil and add the peas. Cover and simmer 5 minutes so the peas absorb the flavour.
    6. Add paneer cubes, garam masala and crushed kasuri methi. Simmer uncovered 3 minutes, until the gravy reaches the consistency you like.
    7. Garnish with coriander and rest 5 minutes before serving.

    Tips

    • Grate the onions instead of chopping for a smoother gravy without blending.
    • Lightly frying the paneer cubes in a teaspoon of ghee gives them a golden crust that holds up in the gravy.
    • A pinch of sugar balances very sour tomatoes.

    Serve with

    Hot phulkas, plain parathas or steamed rice with dal.