JFW Recipes

5 Punjabi Dishes That Will Win Your Heart Instantly!

Punjabi da khana!

Punjabis hold the reputation of being both the greatest producers and consumers of food. Their cuisine is quite diverse and they are proud creators of a plethora of rich, colourful dishes. Punjabi dishes are high on spices and butter.Here is a start for an asli Punjabi khana.



A spicy seafood starter


Fish fillet – 2 kg (Any firm white fish like bekti or basa)

Gram flour – 2 cups

Maida – 2 tbsp

Garlic paste – 2 tbsp

Ginger paste – 2 tbsp

Ajwain – 1 tsp (omam seeds)

Fresh green chillies – 4 (chopped)

Red chili powder – 2 tbsp

Lemon juice – 2 tbsp

Turmeric powder – 1 tsp

Garam masala – 2 tbsp

Eggs – 2

Whole milk yoghurt – 1 cup

Oil to fry

Salt to taste


  • Clean, wash and cut the fish into one and a half inch size cubes. Apply salt, lime juice, ginger and garlic paste and red chili powder on the cubes. Keep it aside for 20 minutes.
  • Make a batter out of gram flour, egg, ajwain seeds, chopped green chillies, maida, garam masala, salt and water.
  • Marinate the fish pieces in the batter for 15 minutes.
  • Heat oil in a kadai and deep fry the fish till crisp and golden brown.
  • Serve hot with lemon wedges.



A nutritious kidney bean preparation tastes excellent with steamed rice and rotis


Rajma – 4 cups (red kidney beans)
Cumin seeds  –  2 tsp
Medium sized onions– 3 nos (chopped)

Ginger – 2-inch piece (grated)

Garlic cloves – 6 (chopped)
Tomatoes – 3 (pureed)

Cumin powder – 2 tsp

Coriander powder – 2 tsp
Red chili powder – 2 tsp
Ghee – 4 tbsp

Coriander leaves – 2 tbsp (chopped)
Salt to taste


  • Soak the kidney beans in warm water for 8 – 12 hours. Pressure cook with salt for 20 minutes till they become soft.
  • In a pan, heat oil and fry the onions till they brown. Add garlic and ginger and cook for two minutes.
  • Add the tomato puree and cook for five minutes, stirring all the way. Tip in the coriander, cumin, and chili Cook till the oil starts to surface.
  • Add the cooked rajma to the mixture and bring to the boil. Now, add the salt and simmer for 15 minutes. Garnish with chopped coriander.



A spicy and heavy dal preparation made with a combination of rajma and urad dal


Whole urad dal – 1 kg

Rajma – 200 gm

Split chana dal – 100 gm

Salt to taste

Ginger – garlic paste – 30 gm

Butter – 50 gm

Tomato puree – 40 ml

Red chili powder – 3 tbsp

Fresh cream – 30 ml

Kasoori methi powder – 2 tsp


  • Wash and soak whole urad dal, rajma, and chana dal in water for two hours.
  • Add some water to it and pressure cooks them for 20 – 25 minutes or until soft. Mash them and keep aside.
  • In a heavy bottom pan, add butter, ginger – garlic paste and red chili powder. Pour the tomato puree and allow it to simmer in mid flame.
  • Now add the mashed mixture to the puree and boil till the consistency is becomes a thick, creamy gravy.
  • Top it off with cream and Kasoori methi powder.

CHEF TIP: You can add garam masala powder at the end to get more flavor



A spicy home style chicken preparation 


Whole chicken – 2 (cut into pieces)

Onions – 4 (finely chopped)

Tomato – 3 (chopped)

Tomato puree – 1 cup

Ginger paste – 2 tbsp

Garlic paste – 2 tbsp

Fresh green chillies – 6 (chopped)

Chilli powder – 2 tsp

Cooking oil – 4 tbsp

Whole black pepper – 2 tsp

Cumin seeds – 2 tsp

Garam masala powder – 1 tbsp

Salt to taste

Fresh coriander – 5 tbsp (finely chopped)



  • Wash the chicken pieces well. In a kadai, heat some oil and add the cumin seeds.
    As they splutter, add the onions and fry them until they are golden.
  • Tip the ginger, garlic and green chili in. Now, add the chopped tomato and sauté for a while. Pour in the tomato puree and allow it to cook till the oil starts to separate, and then add the garam masala powder.
  • Stir in the chicken pieces, cover the pan and cook in low heat till the chicken pieces become tender.
  • Garnish with coriander leaves before serving.




A popular mutton dish available in almost all Punjabi roadside dhabbas


Ghee or clarified butter – 1 cup

Baby lamb legs – 2 (cut on the bone into chunks)

Medium onions – 6 (chopped)

Red chilli powder – 3 tsp

Garlic cloves – 10 nos (minced)
Fresh green chillies – 3 (chopped)

Ginger – 3 (chopped)

Turmeric Powder – 1 tsp
Cumin seeds – 2 tbsp
Coriander powder – 3 tbsp
Bay leaf – 3
Tomato puree – 5 cups
Salt to taste



  • In a heavy bottom pan, add ghee and throw in the cumin seeds and bay leaves. As they start to crackle, throw in the onions, sauté till they start to brown.
  • Now, tip in the lamb chunks into the kadai. Add ginger, garlic, green chili and turmeric and coriander powders. Cook for a while until the meat takes in the essence of the masala.
  • Pour some water and the tomato puree and let it simmer for some time, till the meat gets tender.
  • Garnish with coriander leaves. Serve hot with roti or rice.




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