RAG Demo

Tag: Main Course

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Sai Bhaji

    Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.

    Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.

    Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / chana dal / dill / tomato

    Ingredients

    For the bhaji

    • 1/3 cup chana dal, soaked 30 minutes
    • 500 g spinach, washed and chopped
    • 1/2 cup dill leaves, chopped
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 inch ginger, chopped
    • 2 green chillies
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1 cup water

    For the tempering

    • 2 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 1 dried red chilli
    • 1/2 tsp red chilli powder

    Method

    1. Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
    2. Add turmeric, coriander powder, salt and water and stir.
    3. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
    4. Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
    5. Simmer the bhaji on low for 5 minutes, stirring, until thick.
    6. For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.

    Tips

    • Do not puree the bhaji; a slightly coarse texture is traditional.
    • Add sorrel (khatta palak) for a tangy flavour if available.
    • Use ghee for tempering for a richer taste.

    Serve with

    Plain or jeera rice and aloo tuk.

  • Sindhi Kadhi

    Sindhi kadhi is completely different from the yoghurt-based kadhis of Gujarat, Rajasthan and Punjab. It uses no curd at all; instead, gram flour is roasted in oil until deep golden and simmered with tomatoes, tamarind and an assortment of vegetables. It is the traditional Sunday lunch in Sindhi homes, eaten with rice and fried potatoes.

    The gravy is thin, tangy and gently spiced, with a nutty depth from the roasted besan and a sharp sourness from tamarind and tomato. The vegetables, typically drumsticks, okra, potatoes, carrots, cluster beans and sometimes colocasia, give it substance and texture. Each vegetable adds its own flavour. Nothing is wasted in the pot.

    Sindhi kadhi chawal is served with aloo tuk, double-fried smashed potatoes, and papad. The kadhi is light enough to have generous servings and is especially popular in summer. Leftovers taste better the next day. Many Sindhi families also add a few pieces of fried colocasia (arbi) to the kadhi for extra flavour and texture.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / tomato / drumstick / tamarind

    Ingredients

    • 1/3 cup (35 g) besan
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/4 tsp asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp grated ginger
    • 3 tomatoes, pureed
    • 5 cups water
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 drumstick, cut into 3 inch pieces
    • 6 okra (bhindi), trimmed and halved
    • 1 potato, cubed
    • 1 carrot, cut into batons
    • 8-10 cluster beans (gavar), cut in half
    • 2 tbsp tamarind pulp
    • 2 tbsp chopped coriander

    Method

    1. Heat oil in a heavy pot on medium. Add cumin, fenugreek seeds, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    2. Add the besan and roast on low heat, stirring continuously, for 6-8 minutes until it turns golden brown and smells nutty.
    3. Add ginger, then the tomato puree, and cook for 3-4 minutes, stirring to avoid lumps.
    4. Gradually add the water, whisking to keep it smooth. Add turmeric, chilli powder and salt.
    5. Bring to a boil, then add the drumstick, potato, carrot and cluster beans. Simmer on medium-low for 15 minutes.
    6. Lightly fry the okra in a little oil for 3-4 minutes so it does not turn slimy, and add it to the kadhi.
    7. Add tamarind pulp and simmer for 8-10 minutes until all vegetables are tender. Garnish with coriander.

    Tips

    • Roasting the besan well is crucial; underdone besan tastes raw.
    • Fry the okra separately to keep it from making the kadhi slimy.
    • Adjust the sourness with more tamarind or a squeeze of lemon.

    Serve with

    Steamed rice, aloo tuk and papad.

  • Patra ni Machhi

    Patra ni machhi is a celebratory Parsi dish of fish steamed in banana leaves, served at weddings, navjotes and other festive occasions. Fillets of pomfret are coated thickly with a green chutney of fresh coconut, coriander, mint, green chillies and lime, then wrapped in banana leaf parcels and steamed. It is a Parsi classic.

    The flavour is fresh, bright and herby, with sweetness from coconut and a sharp edge of lime and chilli. Steaming keeps the fish moist and tender, while the banana leaf adds a delicate fragrance. Unwrapping the parcel at the table is part of the pleasure. It feels light and elegant on the plate.

    It is served as part of a lagan nu bhonu, the Parsi wedding feast, often eaten on banana leaves. At home, it makes an impressive yet simple dish for guests. The chutney can be made a day ahead, and the parcels assembled in the morning and steamed just before serving, which takes the pressure off.

    At a glance

    RegionGujarat
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspomfret / coconut / coriander / banana leaf

    Ingredients

    For the fish

    • 2 medium pomfrets, cut into 8 fillets or thick slices
    • 1 tsp salt
    • 1/2 tsp turmeric
    • 1 tbsp lime juice

    For the green chutney

    • 1 cup freshly grated coconut
    • 1 cup chopped coriander
    • 1/4 cup mint leaves
    • 4 green chillies
    • 6 garlic cloves
    • 1 tsp cumin seeds
    • 1 tsp sugar
    • 1/2 tsp salt
    • 2 tbsp lime juice

    For wrapping

    • 4 banana leaves, cut into 8 squares
    • Kitchen string

    Method

    1. Rub the fish with salt, turmeric and lime juice and set aside for 15 minutes.
    2. Grind all the chutney ingredients to a thick, smooth paste with very little water.
    3. Soften the banana leaves by passing them over a flame for a few seconds until glossy.
    4. Coat each fish piece generously with chutney on both sides.
    5. Place each piece in the centre of a banana leaf square, fold the sides over to make a parcel, and tie with string.
    6. Steam the parcels in a steamer on medium-high for 15-20 minutes until the fish is cooked through and flakes easily.
    7. Serve the parcels hot, letting each person unwrap their own.

    Tips

    • Make the chutney thick so it stays on the fish while steaming.
    • If banana leaves are not available, use parchment paper.
    • Pomfret is traditional, but any firm white fish works.

    Serve with

    Steamed rice or as part of a Parsi lagan nu bhonu feast.