5 Yummy Punjabi Recipes!

Try them now!

Indulge your palette with an array of spiced Punjabi flavours courtesy Chef Amrick Singh, Up North restaurant, Raintree Hotel. Below is the collection of recipes that are not just out of the ordinary, but also make a hearty mouthful.

Lahori Nalli Ghost


  • 800 gms lamb shank
  • 75 ml ghee
  • 10 gms salt
  • 10 gms green cardamom
  • 5 gms black cardamom
  • 5 gms black pepper corn
  • 5 gms cinnamon stick
  • 5 gms mace
  • 10 gms cumin seed
  • 10 gms fennel seed
  • 5 gms bay leaves
  • 5 gms nutmeg
  • 200 gms onion
  • 25 gms ginger
  • 25 gms garlic
  • 500 ml lamb stock


Grind all the spices and keep aside.

Heat ghee in a pan. Add whole garam masala and cook till crack, add onions and cook till golden brown, then ginger garlic paste until cooked.

Add lamb shank and sauté for 2 minutes; add lamb stock and cook in slow flame.

Add 30 grams of ground spices. Finish with ginger julienne.


Pindi Channa


  • 300 gms chickpeas
  • 20 gms green chilli julienne
  • 30 gms ginger julienne
  • 50 gms ginger garlic paste
  • 60 gms teadust
  • 80 gms chopped onion
  • 20 gms chopped green chilly
  • 80 gms chopped tomatoes
  • 30 gms channa masala
  • 20 gms coriander powder
  • 60 gms green coriander chopped



Soak the chickpeas then boil them with some water.

Make a muslin cloth pouch with some tea dust, ginger and garlic.

Boil the chickpeas till they are soft and mushy and acquire a black colour.

Remove the tea dust pouch.

Take some oil in a handi (earthenware/metal pot), and add chopped onions.

Sauté it and add chopped green chilli and ginger garlic until sautéed. Add chopped tomatoes, channa masala, coriander, cumin powder and continue to sauté. Add the boiled channa along with the liquid.

Cook further, season and finish with chopped green coriander.


Lawrence Roadwalley


  • 800 gms lamb cubes
  • 150 gms onions
  • 60 gms garlic chopped
  • 80 gms ginger chopped
  • 50 gms green chillies chopped
  • 40 gms red chillies chopped
  • 30 gms salt
  • 1000 ml lamb stock
  • 10 gms garam masala powder
  • 60 gms cashewnut whole


Cook the mutton with chopped onion, nutmeg powder, chilli paste and jeera powder, garam masala, Kashmiri chilli powder in a handi.

Once cooked, sauté with chopped onion, chopped green chillies and whole cashewnuts.


Murgh Tikka Kandari


800 gms chicken legs, boneless

60 gms ginger garlic paste

80 gms lemon juice

500 gms pomegranate juice

40 gms Kashmiri red chilies paste

40 gms garam masala

80 gms hung yoghurt

50 gms cheese

80 ml fresh cream

30 gms salt

30 gms green chillies

80 gms coriander leaves

100 ml mustard oil



Reduce the pomegranate juice in a pan. Finish it with sugar and cook till it gets a glaze.

Marinate the chicken with ginger garlic paste, lemon juice and salt. Make the marinade with curd, Kashmiri chilli paste, garam masala, cheese, mustard oil, chopped coriander, green chilli.

Add the pomegranate reduction and black salt.

Marinate the chicken in this and cook in the tandoor.


Multani Tikkey


800 gms paneer

100 gms gram flour

2 gms ajwain

50 ml mustard oil

30 gms green chillies

80 gms coriander leaves

50 gms mint leaves

20 gms salt

30 gms Kashmiri red chilli paste

50 gms ginger paste

50 gms garlic paste

50 gms cheese

20 gms shahi jeera

20 gms jeera powder

20 gms kasoori methi

100 gms yoghurt

50 gms garam masala

50 ml fresh cream

80 gms green chutney

60 gms chopped spring onions



Cream the curd and season it with salt, cumin, coriander powder and red chilli powder.

Add chopped green chillies, onion, tomatoes, grated cucumber, and chopped green coriander and mix properly.

Sprinkle roasted cumin and red chilli powder on top and serve.


Plate up Punjab: Smacking treats from the land of celebration!

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