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Tag: Punjab

  • Paneer Tikka

    Paneer tikka grew out of the tandoor culture of Punjab, as vegetarian diners wanted something to match chicken tikka. Today it is the default starter at Indian weddings, restaurants and house parties, served on sizzling platters or straight off skewers, and home cooks make it in ovens, air fryers and on gas-flame grills.

    The marinade is thick hung curd with ginger-garlic, Kashmiri chilli, roasted besan, ajwain, kasuri methi and a little mustard oil, which gives that dhaba-style pungency. The besan helps the marinade cling and form a light crust. Paneer cubes stay soft and juicy inside while the edges char, and onion and capsicum add sweetness and crunch.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / hung curd / capsicum / onion

    Ingredients

    For the tikka

    • 400 g paneer, cut into 3 cm cubes
    • 1 large capsicum, cut into 3 cm squares
    • 1 large onion, quartered and layers separated
    • 1 tomato, deseeded and cut into squares (optional)

    For the marinade

    • 3/4 cup hung curd (thick yogurt drained for 2 hours)
    • 2 tbsp besan (gram flour), dry-roasted until fragrant
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp ajwain
    • 1 tsp kasuri methi, crushed
    • 1 tsp chaat masala
    • 1 tbsp lemon juice
    • 2 tbsp mustard oil
    • 1 tsp salt

    To finish

    • 1 tbsp melted butter
    • Chaat masala and lemon wedges

    Method

    1. Roast the besan in a dry pan on low heat for 2-3 minutes until it smells nutty. Let it cool.
    2. Heat the mustard oil until it just smokes, then let it cool slightly. Whisk it into the hung curd with the besan and all the remaining marinade ingredients to a thick, smooth paste.
    3. Gently fold in the paneer, capsicum, onion and tomato so everything is coated without breaking the paneer. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
    4. Thread the paneer and vegetables alternately onto skewers (soak wooden ones in water for 20 minutes first).
    5. Preheat the oven grill to 230 C. Place the skewers on a rack over a tray lined with foil.
    6. Grill for 8-10 minutes, then turn, brush with melted butter, and grill another 6-8 minutes until the edges are charred in spots. Alternatively, cook on a hot greased tawa or grill pan, turning every 2 minutes.
    7. Sprinkle chaat masala and squeeze lemon over the tikkas and serve hot.

    Tips

    • Watery curd makes the marinade slide off – always use well-drained hung curd.
    • Soak store-bought paneer in hot water for 10 minutes before marinating to soften it.
    • For a smoky dhungar flavour, place a hot coal in a small bowl in the marinated paneer tray, drizzle ghee on it and cover for 2 minutes.

    Serve with

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

  • Punjabi Samosa

    The samosa reached India from Central Asia, carried by traders as the sambosa, and medieval court writers already describe it filled with meat and nuts. The potato version arrived only after the Portuguese brought potatoes to India, and Punjab's halwais made it the large, pyramid-shaped snack sold at every chai stall and sweet shop today.

    A proper Punjabi samosa has a thick, crisp, flaky crust with tiny blisters, flavoured with ajwain. The filling is coarsely mashed potato with peas, ginger, green chilli, crushed coriander seeds, amchur and garam masala, sometimes with a few cashews or raisins. They are eaten hot with green chutney and imli chutney, or crushed into chole for samosa chaat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time40 minutes
    Total time85 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / potato / green peas / ajwain

    Ingredients

    For the pastry

    • 2 cups maida (about 250 g)
    • 1/2 tsp ajwain (carom seeds)
    • 1/2 tsp salt
    • 5 tbsp oil or ghee (about 60 ml)
    • About 1/2 cup cold water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 1/2 cup green peas, boiled
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds, coarsely crushed
    • 1 tsp fennel seeds, crushed (optional)
    • 1 tbsp grated ginger
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1 tsp amchur
    • 1 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 10 cashews, broken (optional)

    For frying

    • Oil for deep frying

    Method

    1. Mix the maida, ajwain and salt. Add the oil and rub it in with your fingertips for 3-4 minutes until the flour holds its shape when squeezed in a fist.
    2. Add cold water a little at a time and bring together into a stiff, tight dough without kneading too much. Cover and rest for 30 minutes.
    3. For the filling, heat oil and add cumin, crushed coriander and fennel seeds. Fry for 20 seconds, then add ginger and green chillies.
    4. Add the coarsely crumbled potatoes, peas, chilli powder, amchur, garam masala, salt and cashews. Stir for 3-4 minutes on medium heat, lightly mashing. Mix in coriander and let the filling cool completely.
    5. Divide the dough into 6 balls. Roll each into a 15 cm oval about 2 mm thick and cut it in half crosswise.
    6. Wet the straight edge of a half, fold it into a cone, overlapping and pressing the seam firmly. Fill with 2 tbsp filling, leaving space at the top.
    7. Pinch a small pleat at the back, wet the open edges and press them together to seal tightly. Repeat with the rest.
    8. Heat oil to warm, not hot – a piece of dough should rise slowly after a few seconds. Fry the samosas on low heat for 12-15 minutes, then raise the heat to medium for the last 3-4 minutes until golden and crisp. Drain and serve hot.

    Tips

    • Starting in warm oil and frying slowly creates the tiny blisters; hot oil gives large bubbles and a soft crust.
    • Enough fat in the dough (the moyan) is what makes the pastry flaky and short.
    • Let the filling cool fully before shaping, or the steam softens the pastry.

    Serve with

    Green mint-coriander chutney, imli chutney and masala chai.

  • Pinjar

    Pinjar, meaning skeleton, was published in Punjabi in 1950. Puro, a young Hindu woman engaged to a man she has barely met, is abducted by Rashid, a Muslim from a family that nurses an old grievance against hers. When she escapes and returns home, her parents, fearing the community's judgement, turn her away, and she must make a life within the marriage forced upon her, renamed Hamida.

    Puro's inner world is the centre of the book: her anger, her sense of being reduced to a body without a self, and her slow, complicated understanding of Rashid, who is both her wrongdoer and capable of remorse. As Partition violence engulfs Punjab, she sees other women abducted, raped and abandoned, and her own experience becomes a lens on theirs.

    Amrita Pritam wrote with stark economy and fierce sympathy for women whose bodies became battlegrounds of family honour and communal revenge. Khushwant Singh translated it into English as The Skeleton, and Chandraprakash Dwivedi's 2003 film brought it to a wide audience. It remains one of the most important literary works on women and Partition.

    Book details

    AuthorAmrita Pritam
    First published1950
    Original languagePunjabi
    Translated byKhushwant Singh
    GenreHistorical fiction
    TypeFiction
    Pages (approx.)120
    SettingVillages of Punjab, 1930s to 1947

    Themes

    • Abduction of women
    • Family honour
    • Partition
    • Identity and renaming
    • Resilience

    Who should read it

    Anyone seeking a woman's perspective on Partition in a brief, powerful novel.

    If you liked this, try

    • Tamas
    • Train to Pakistan
    • Ice-Candy-Man

  • Tamas

    Tamas, meaning darkness, opens in a town in the Rawalpindi district in the months before Partition. Nathu, a poor tanner, is paid to kill a pig for what he is told is a veterinary purpose. The carcass is left at a mosque, and within days the district is consumed by fear, rumour and killing between Hindus, Sikhs and Muslims.

    Sahni moves among many characters rather than following one hero: Congress volunteers trying to keep peace, young men trained for militancy by communal organisations, a British deputy commissioner who could intervene but prefers administrative caution, Sikh villagers preparing to defend a gurdwara, and refugees in camps. Nathu's guilt and bewilderment give the book its moral centre.

    Drawing on his own memories of riots in Rawalpindi, Sahni wrote in plain, restrained prose that makes the violence more disturbing. The novel won the Sahitya Akademi Award in 1975, and Govind Nihalani's 1988 television adaptation provoked national debate. Sahni's own English translation is the best known, and the book remains essential reading on how communal hatred is manufactured.

    Book details

    AuthorBhisham Sahni
    First published1974
    Original languageHindi
    Translated byBhisham Sahni
    GenreHistorical fiction
    TypeFiction
    Pages (approx.)350
    SettingA town and villages in Rawalpindi district, Punjab, early 1947
    AwardsSahitya Akademi Award 1975

    Themes

    • Communal violence
    • Partition
    • Manipulation by elites
    • Colonial indifference
    • Guilt

    Who should read it

    Readers who want to understand how Partition riots were provoked and spread, told without sensationalism.

    If you liked this, try

    • Train to Pakistan
    • Pinjar
    • Aadha Gaon

  • Train to Pakistan

    Mano Majra is a small village on the Sutlej, with a railway bridge and a station whose train timings organise the day. Sikh farmers and Muslim tenants have lived together for generations, largely untouched by the politics of Partition. Then, in the summer of 1947, a ghost train arrives from Pakistan carrying the bodies of murdered Sikhs and Hindus.

    Khushwant Singh moves between a handful of characters: Juggut Singh, a hulking local thug in love with a Muslim weaver's daughter; Iqbal, an English-educated activist sent to rouse the peasants; and Hukum Chand, the district magistrate, a weary, compromised man who tries to manipulate events from his rest house. As refugees and armed groups arrive, the village is pushed toward retaliation.

    Written with unsentimental directness and dark humour, the novel was one of the first major works of fiction about Partition violence. Its manuscript won the Grove Press India Fiction Prize, and it was filmed by Pamela Rooks in 1998. It is brief enough to read in a sitting but lingers long afterwards.

    Book details

    AuthorKhushwant Singh
    First published1956
    Original languageEnglish
    GenreHistorical fiction
    TypeFiction
    Pages (approx.)181
    SettingMano Majra, a village on the India-Pakistan border in Punjab, summer 1947
    AwardsGrove Press India Fiction Prize 1954

    Themes

    • Partition
    • Communal violence
    • Love across religion
    • Moral responsibility
    • Village life

    Who should read it

    Anyone wanting a short, unflinching novel about how Partition reached ordinary villages.

    If you liked this, try

    • The Shadow Lines
    • Tomb of Sand
    • Midnight's Children