Punjabi Cuisine: Bold, Robust and Full of Spirit
Hearty. Rich. Unapologetically flavourful. Punjabi cuisine is a celebration of life itself, an exuberant fusion of robust spices, dairy indulgence and time-honoured techniques.
Rooted in the fertile plains of Punjab, this cuisine embodies the vibrancy of the land and the warmth of its people. Whether it’s a comforting bowl of dal or a lavish spread of tandoori delights, every dish is crafted with passion and a generous touch.
Central to Punjabi food is the bold use of ghee, butter and cream, lending richness to its iconic dishes. The cuisine is characterised by its diversity, ranging from the street-style chaat of Amritsar to the slow-cooked dals simmering in rural kitchens.
Wheat is the grain of choice, with bread varieties like naan, paratha and kulcha playing a pivotal role. The smoky aroma of tandoor and the creaminess of dairy make every meal a soul-satisfying experience. Modern Punjabi cuisine still honours its rustic roots while embracing innovation. Be it the humble sarson da saag or the festive butter chicken, the food tells stories of community, agriculture and unbridled zest for life.
Amritsari Paneer Tikka
4
servings45
minutes20
minutesIngredients
250 gms paneer, cubed
2 tbsp gram flour
1 tbsp hung curd
1 tsp ginger-garlic paste
1 tsp carom seeds
1 tsp red chilli powder
Salt, to taste
Oil, for frying
Directions
- Mix gram flour, curd, spices, and salt into a marinade.
- Coat the paneer cubes and let them marinate for 30 minutes.
- Fry until golden and serve hot with mint chutney.
Tandoori Chicken
4
servings4
hours20
minutes30
minutesIngredients
500 gms chicken legs
1 cup yoghurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
Salt, to taste
Mustard oil
Directions
- Marinate chicken with yoghurt, spices, and mustard oil.
- Let it sit for at least 4 hours.
- Roast in a tandoor or grill until cooked through and charred.
- Serve with onion rings and lemon wedges.
Butter Chicken
4
servings20
minutes30
minutesIngredients
500 gms chicken, boneless
1 cup tomato puree
½ cup cream
1 tbsp butter
1 tsp garam masala
1 tsp fenugreek leaves
Salt, to taste
Ginger-garlic paste
Directions
- Marinate chicken with ginger-garlic paste and spices.
- Grill or roast the chicken.
- In a pan, heat butter and add tomato puree.
- Stir in cream, spices, and chicken.
- Cook until thick and creamy.
- Serve with naan or basmati rice.
Gobhi Shalgam Gaajar Achaar
10
servings20
minutes15
minutesIngredients
1 cup cauliflower florets
1 cup turnip, diced
1 cup carrots, diced
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tbsp mustard oil
1 tbsp red chilli powder
Salt, to taste
Directions
- Blanch the vegetables and dry thoroughly.
- Heat oil and temper with mustard and fenugreek seeds.
- Add spices and mix with the vegetables.
- Store in a jar and let it mature for a week.
Gajar Ka Halwa
5
servings15
minutes45
minutesIngredients
500 gms grated carrots
1 litre of milk
½ cup sugar
2 tbsp ghee
4 tbsp khoya
Cardamom powder
Chopped nuts for garnish
Directions
- In a pan, cook carrots in ghee until soft.
- Add milk and simmer until absorbed.
- Stir in sugar, khoya, and cardamom.
- Cook until thick and fragrant.
- Garnish with nuts before serving.
Punjabi cuisine is a joyful expression of tradition and indulgence, food that nourishes both body and soul. It thrives on bold flavours and hearty ingredients, reflecting a land where meals are an occasion and every bite is a celebration. To relish Punjabi food is to experience a vibrant tapestry of culture, warmth, and pure love.
