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Tag: Gluten-free

  • Kashmiri Dum Aloo

    Dum aloo is one of the most loved vegetarian dishes of Kashmir, served at Pandit weddings and festivals and eaten through the cold winters. Kashmiri cooking traditionally uses no tomatoes and, in Pandit kitchens, no onion or garlic, so the colour comes from Kashmiri chillies and the depth from yogurt, fennel and dry ginger.

    Small potatoes are boiled, pricked all over and deep fried until a crust forms, then cooked slowly in a red, yogurt-based gravy until they soak it up. The potatoes look fiery but taste aromatic rather than very hot, with a warm, slightly sweet fennel flavour and a sheen of red oil on the surface.

    It is eaten with plain rice or with roti, often alongside other Kashmiri dishes like haak (collard greens) and nadru yakhni. It is the vegetarian star of a Kashmiri feast. The potatoes can be boiled and fried a few hours ahead, leaving only the short simmer before serving. Choose small potatoes of even size so that they cook evenly and absorb the gravy at the same rate. A spoon of the red oil from the top makes a perfect drizzle over rice.

    At a glance

    RegionJammu and Kashmir
    CuisineKashmiri
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbaby potatoes / yogurt / Kashmiri red chilli / fennel powder

    Ingredients

    • 500 g baby potatoes, similar size
    • Mustard oil for deep frying
    • 1/4 tsp hing
    • 2 green cardamom, 2 cloves, 1 small cinnamon stick, 1 black cardamom
    • 2 tsp Kashmiri red chilli powder
    • 3/4 cup thick curd, whisked
    • 1 1/2 tsp saunf powder
    • 1 tsp sonth (dry ginger) powder
    • 1/4 tsp turmeric
    • 1/2 tsp garam masala
    • 1 cup water
    • 1 tsp salt

    Method

    1. Boil the potatoes in salted water for 8 to 10 minutes until just tender. Peel while warm and prick each one all over with a fork or toothpick.
    2. Heat mustard oil in a kadai until it smokes, then lower to medium. Deep fry the potatoes for 6 to 8 minutes until golden and slightly crusty. Drain.
    3. Remove all but 3 tbsp oil from the kadai. On medium heat, add hing and the whole spices and let them sizzle for 20 seconds.
    4. Take the pan off the heat. Mix the chilli powder with 2 tbsp water and add it, then return to low heat and stir 30 seconds until the oil turns red.
    5. Add the curd gradually, stirring constantly on low heat, and cook for 4 to 5 minutes until it thickens and loses its raw smell.
    6. Add fennel powder, dry ginger, turmeric, salt and water. Bring to a simmer.
    7. Add the fried potatoes, cover and cook on low (dum) for 15 to 20 minutes, until the potatoes have absorbed the gravy and red oil floats on top.
    8. Sprinkle garam masala and serve hot.

    Tips

    • Pricking the potatoes lets the gravy seep in; do not skip it.
    • Adding chilli powder off the heat keeps it from burning and keeps the colour bright.
    • Some families add a pinch of ratan jot to the oil for an even deeper red.

    Serve with

    Plain steamed rice or phulkas.

  • Kashmiri Yakhni

    Yakhni is the gentle counterpart to rogan josh in Kashmiri cooking. The name comes from a Persian word for stock or broth, and the dish is a yogurt-based curry so pale and mild that visitors are often surprised it belongs to the same cuisine. It is a fixture of the wazwan and of everyday Kashmiri homes, both Muslim and Pandit.

    There is no chilli and no turmeric. Instead the flavour comes from mutton stock, fennel, dry ginger, green and black cardamom and a final scattering of dried mint. Yogurt is cooked slowly until it becomes silky and stable. The taste is soothing and fragrant, with a gentle tang and plenty of meaty depth.

    Yakhni is served with plain steamed rice, often on the same table as rogan josh so diners can balance mild with spicy. Vegetarian versions use lotus stem (nadru yakhni) or bottle gourd. Because it is mild, yakhni is also a favourite with children and older family members, and it is a comforting dish in the cold Kashmiri winter. Dried mint and fennel are the flavours that make it unmistakably Kashmiri, so do not leave them out.

    At a glance

    RegionJammu and Kashmir
    CuisineKashmiri
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time80 minutes
    Total time95 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / yogurt / fennel / cardamom / dried mint

    Ingredients

    For the mutton

    • 750 g bone-in mutton pieces
    • 4 cups water
    • 4 green cardamom, 2 black cardamom
    • 1 cinnamon stick, 4 cloves, 2 bay leaves
    • 1 tsp salt

    For the yogurt gravy

    • 2 cups thick curd
    • 1 tsp cornflour or 1 tbsp besan (to stabilise)
    • 3 tbsp ghee or mustard oil
    • 1/4 tsp hing
    • 1 tsp shahi jeera (caraway)
    • 2 tsp saunf powder
    • 1 1/2 tsp sonth (dry ginger) powder
    • 1/2 tsp green cardamom powder
    • 1 tsp dried mint, crushed
    • Salt to taste

    Method

    1. Put mutton, water, whole spices and salt in a pot. Bring to a boil, skim the scum, then cover and simmer on low for 50 to 60 minutes until tender (or pressure cook 4 whistles). Strain and reserve the stock.
    2. Whisk the curd with the cornflour until completely smooth.
    3. Heat ghee in a heavy pot on medium. Add hing and shahi jeera and let them sizzle for 20 seconds.
    4. Lower the heat, add the curd and stir continuously in one direction for 6 to 8 minutes until it comes to a boil and thickens slightly. This prevents curdling.
    5. Add fennel powder and dry ginger, then gradually pour in about 1 1/2 cups of the reserved stock, stirring all the time.
    6. Add the cooked mutton pieces and simmer uncovered on low for 15 to 20 minutes, until the gravy is creamy and coats the meat.
    7. Stir in cardamom powder and dried mint, check salt and rest 5 minutes before serving.

    Tips

    • Keep stirring until the yogurt boils; once it has boiled it will not split.
    • Full-fat curd gives the best texture; low-fat curd tends to separate.
    • Leftover stock makes an excellent base for pulao.

    Serve with

    Plain steamed rice, with rogan josh or haak on the side.

  • Pindi Chole

    Pindi chole come from Rawalpindi, the city Punjabis call Pindi, and arrived in Delhi and Amritsar with families who migrated after Partition. Unlike most North Indian chickpea curries, the traditional version uses no onion-tomato gravy at all; the colour and tang come from tea, amla, dried pomegranate seeds and a heavily roasted spice mix.

    The chickpeas are almost dry, coated in a dark, intense masala that is sour, earthy and spicy, with whole spices and a pour of hot ghee over green chillies and ginger at the end. Each chickpea is soft through but holds its shape, and the dish has a smoky, slightly bitter edge from deeply roasted spices.

    Pindi chole are eaten with kulchas or bhature, or with plain rice. They are also popular at langars and Sunday family lunches, garnished with onion rings and lemon. Because there is no onion or tomato gravy, the chole keep well for a day or two and taste even better reheated. The roasted pindi masala is the heart of the dish, so it is worth grinding a fresh batch rather than relying on a packet.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time50 minutes
    Total time65 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschickpeas / anardana / amla / ghee

    Ingredients

    For boiling

    • 1 1/2 cups kabuli chana, soaked overnight
    • 2 tea bags
    • 3 dried amla pieces
    • 2 black cardamom, 1 cinnamon stick, 2 bay leaves
    • 1 tsp salt
    • 1/4 tsp baking soda (optional)

    For the pindi masala

    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 2 tbsp anardana (dried pomegranate seeds)
    • 4 dried red chillies
    • 1/2 tsp black peppercorns
    • 4 cloves
    • Seeds of 2 black cardamom
    • 1 tsp amchur
    • 1/2 tsp black salt

    For the tadka

    • 4 tbsp ghee
    • 2 inch ginger, julienned
    • 4 green chillies, slit
    • 1/2 tsp Kashmiri chilli powder

    Method

    1. Pressure cook the soaked chana with 3 1/2 cups water, tea bags, amla, whole spices, salt and baking soda: 1 whistle on high, then 15 minutes on low. The chana should be very soft and dark. Discard tea bags, amla and whole spices.
    2. Dry-roast coriander, cumin, anardana, red chillies, peppercorns, cloves and cardamom seeds in a pan on low for 4 to 5 minutes, stirring, until the anardana is dark and everything is very fragrant. Cool and grind fine with amchur and black salt.
    3. Drain the chana, reserving the cooking liquid. Put the chana in a wide heavy pan and sprinkle 3 tbsp of the pindi masala over it.
    4. Add 1/2 cup of the reserved liquid and cook on medium for 8 to 10 minutes, stirring gently, until the liquid is absorbed and the masala coats each chickpea. Add more liquid only if it sticks.
    5. Lightly mash a few chickpeas to bind the masala. Taste and adjust salt and tang.
    6. For the tadka, heat ghee in a small pan until hot. Add ginger and green chillies and fry 1 minute until the ginger starts to crisp. Switch off, add chilli powder.
    7. Pour the sizzling tadka over the chole, cover for 2 minutes, then toss and serve.

    Tips

    • The deeply roasted anardana gives the characteristic dark colour; roast slowly so it does not burn.
    • Store extra pindi masala in an airtight jar for a month.
    • Some cooks place a hot coal in the chole with ghee for smoke, as with dal makhani.

    Serve with

    Kulcha or bhature, with onion rings, pickled chillies and lemon.

  • Punjabi Kadhi Pakora

    Every region of North and West India has a kadhi, but the Punjabi version is the thickest and most substantial. It uses properly sour curd, a generous amount of gram flour and a long, slow simmer, and it is always loaded with onion pakoras that soak up the gravy. In Punjabi homes it is the go-to dish when the curd has turned too sour to eat on its own.

    The flavour is sharp and tangy, warmed by fenugreek seeds, ginger and a tempering of ghee, dried red chillies and Kashmiri chilli powder poured over the top. The pakoras are fried crisp and then turn soft and spongy in the kadhi. A properly cooked kadhi has no raw besan taste and a smooth, pourable body.

    It is eaten with plain steamed rice as kadhi chawal, usually for weekend lunch, with a pickle and papad on the side. Many families say it tastes even better the next day. Leftover pakoras are rarely wasted; they are eaten as a snack with green chutney. The kadhi also freezes well without the pakoras, so many cooks make a large pot and add fresh pakoras when reheating.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssour curd / besan / onion / fenugreek seeds

    Ingredients

    For the kadhi

    • 2 cups sour curd
    • 1/2 cup besan
    • 4 cups water
    • 1 tsp turmeric
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp salt
    • 2 tbsp mustard oil or ghee
    • 1/2 tsp methi (fenugreek) seeds
    • 1 tsp cumin seeds
    • 1/2 tsp ajwain
    • 1 onion, sliced
    • 1 inch ginger, grated
    • 2 green chillies, slit

    For the pakoras

    • 1 cup besan
    • 2 onions, thinly sliced
    • 1 green chilli, chopped
    • 1/2 tsp ajwain
    • 1/2 tsp red chilli powder
    • 1/2 tsp salt
    • A pinch of baking soda
    • Water as needed
    • Oil for deep frying

    For the tadka

    • 2 tbsp ghee
    • 3 dried red chillies
    • 1/2 tsp Kashmiri chilli powder

    Method

    1. Whisk the curd, besan, turmeric, chilli powder and salt until completely smooth, then whisk in the water to a thin, lump-free mixture.
    2. Heat mustard oil in a heavy pot on medium. Add methi seeds, cumin and ajwain; when the methi turns light brown, add onion, ginger and green chillies and saute 3 minutes.
    3. Pour in the curd mixture and stir continuously on medium heat until it comes to a boil, about 8 to 10 minutes. Constant stirring now prevents splitting.
    4. Lower the heat and simmer uncovered for 30 to 40 minutes, stirring every few minutes. The kadhi will reduce, thicken and turn glossy, with no raw besan taste.
    5. Meanwhile, mix pakora ingredients with very little water to a thick batter that just binds the onions. Drop small spoonfuls into medium-hot oil and fry 4 to 5 minutes until golden and crisp. Drain.
    6. Add the pakoras to the kadhi 10 minutes before serving and simmer gently so they absorb the gravy.
    7. For the tadka, heat ghee until hot, add red chillies, switch off and add chilli powder. Pour over the kadhi just before serving.

    Tips

    • The curd must be sour – leave it out for a day if needed. Sweet curd makes a flat kadhi.
    • If the kadhi gets too thick on standing, loosen with hot water and bring back to a boil.
    • Whisking in a little water to the pakora batter and beating it well makes softer pakoras.

    Serve with

    Plain steamed rice, with mango pickle and roasted papad.

  • 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.

  • 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.

  • 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.

  • 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.

  • Malai Kofta

    Malai kofta is a vegetarian take on the meat koftas of Mughlai cooking, developed in the kitchens of Awadh and later popularised by North Indian restaurants. The name refers to cream, both in the gravy and, in many old recipes, in the kofta mixture itself, which makes the dumplings exceptionally soft.

    The koftas are made from grated paneer and boiled potato, bound with a little cornflour and stuffed with chopped cashews and raisins before being fried golden. They should be crisp outside and soft enough inside to break with a spoon. The gravy is a mild, silky blend of tomatoes, onions and cashews, finished with cream and a touch of sugar.

    It is a special-occasion dish for weddings, Diwali and dinner parties. To keep the koftas from turning soggy, the gravy is poured over them just before serving rather than simmered together. The koftas can be fried a day ahead and the gravy kept in the fridge, so the final assembly takes only minutes. Serve it with plain naan or a light peas pulao, since the dish itself is already very rich.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientspaneer / potato / cashew / cream / tomato

    Ingredients

    For the koftas

    • 200 g paneer, finely grated
    • 2 medium potatoes, boiled, cooled and grated
    • 2 tbsp cornflour, plus extra for coating
    • 1 green chilli, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cashews
    • 1 tbsp raisins
    • Oil for deep frying

    For the gravy

    • 2 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 3 green cardamom, 3 cloves
    • 1 large onion, chopped
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, chopped
    • 15 cashews, soaked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1/2 tsp kasuri methi
    • 1/4 cup fresh cream
    • Salt to taste

    Method

    1. Mix paneer, potato, cornflour, green chilli, salt and garam masala and knead lightly into a smooth, crack-free dough. Divide into 12 portions.
    2. Flatten each portion, place a few pieces of cashew and a raisin in the centre, close and roll into a smooth ball or oval. Roll lightly in cornflour.
    3. Heat oil to medium-hot, about 170 C. Fry one test kofta first; if it breaks, add a little more cornflour to the mixture. Fry 3 to 4 at a time, turning gently, for 3 to 4 minutes until evenly golden. Drain on paper.
    4. For the gravy, heat butter and oil on medium, add the whole spices, then onion. Cook 4 minutes until soft and translucent.
    5. Add ginger-garlic paste for a minute, then tomatoes, cashews and a splash of water. Cover and cook 10 minutes until very soft. Cool and blend smooth, then strain.
    6. Return the puree to the pan with chilli powder, coriander powder, salt and 3/4 cup water. Simmer 10 minutes on low until creamy and glossy.
    7. Add sugar, garam masala and crushed kasuri methi, then stir in the cream and heat through.
    8. Arrange the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.

    Tips

    • Squeeze excess moisture from the paneer and use potatoes boiled a few hours ahead; wet mixture causes koftas to split in oil.
    • Do not overcrowd the kadai – the oil temperature drops and koftas absorb oil.
    • Koftas can be fried up to a day ahead and reheated in a warm oven.

    Serve with

    Butter naan, kulcha or peas pulao.

  • 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.