Punjabi Cuisine

Recipe: serving for 4 – 6 people

Ingredients: 

• whole dal – 150 gram (black lentils)
• Rajma - 50 gram (red kidney beans)
• Ginger - 10 gram grinned
• Garlic 2 -3 cloves
• Green Chilli – 2 grinded
• Salt- 1 – to taste tbsp
• Garam Masala
• Dal Makhani Masala
• Cumin seeds - 1 tbsp
• Fenugreek seeds –  1/2 tspn
• Asafoetida Powder – pinch
• Ghee (oil) –  50 grams
• Tomato paste – 100 gram
• Turmeric – 1.5 tbsp
• Butter – 100 gram
• Cream – 30 ml

Procedure: 

• Wash and  then soak black lentils and rajma in water overnight.
• Boil the lentils with ginger, garlic, green chilli and salt, and simmer until lentils are cooked then drain off the water
• Tadka preparation: Heat the ghee or oil, add cumin seeds and asafoetida powder and tomato paste and stir.
• Add the cooked dal to the tadka and bring it to boil.
• Add chilli powder, butter and cream. Simmer gently for 30 minutes.
• Add garam masala and dal makhani masala.
• Garnish with fresh cilantro.

Sarson Da Saag (mustard leaves)- is the most famous punjabi main course meal. It is made from mustard leaves (sarson) and served with spices. It is topped with butter and served with makki di roti (corn bread).

Recipe: Serving for 4 people

Ingredients:

• Corn Flour – 2 tbsp
• Garam Masala powder – 1 Pinch
• Garlic – 4 cloves
• Grinded ginger – 1 piece
• Ghee (butter) – 60 grams
• Grinded Chili - 1 tsp
• Mustard leaves 750 grams
• Finely Chopped Onions – 50 grams
• Salt – 1 – to taste tbsp
• Spinach – 250 grams

Procedure: 

• Wash, clean and cut mustard leaves and spinach into very small pieces. Add both into cup of water and boil until blended paste occurs.
• Heat ghee (butter) and add onions and cook on sim setting until onions turn brown, add ginger, garlic, salt and stir for minute.
• Add corn flour to the green paste along with green chili and cook well until everything is blended.
• Add garam masala, top with butter and green cilantro and serve with makki di roti.
• I will post the recipe for makki di roti later.