Punjabi platter: Looking for a wide range of delicious and distinctive vegetarian and non-vegetarian foods? Explore Punjabi cuisine that uses a variety of traditional cooking techniques, including the tandoori style.
Punjabi cuisine very popular for is distinctive taste across India and all over the world. It offers a wide range of delicious and distinctive vegetarian and non-vegetarian varieties made with traditional cooking techniques. Aficionado swear by Punjabi tandoor items and mouthwatering dishes made distinctive with rich, spicy, and buttery flavours. Punjabi Basmati rice, Tandoori Roti and Naan are some of the most popular dishes in the ecountry.
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Punjabi dishes popular all over the world
Tandoori chicken, believed to have been created in Peshawar sometime in the 1930s, is popular all over the world. Punjabi fish variety, like Machchi ke Sooley, Fish Kebabs, Fish Tikkas, and Amritsari Machchi are deep fried and skewered, and are equally popular.
The cuisine uses ghee, butter, clarified butter, paneer, and sunflower oil liberally. The meals are typically prepared with traditional Indian spices pounded on a grinder manually. Use of kasoori methi, or dried fenugreek leaves, onion, garlic, and ginger gives the dishes its distinctive taste.
Some Punjabi dishes that define the true essence of the state are:
1. Matar Paneer:
An iconic vegetarian dish, Matar Paneer is cooked with peas and paneer cheese in a tomato sauce flavoured with garam masala. Although it is a typical Punjabi dish, its rich, thick curry is a favourite across the country. It is served with rice and flatbreads like naan, kulcha, roti, or paratha in lunch and dinner.
2. Amritsari Fish:
Non-vegetarians love Amritsari fish. Since it is a dry dish, it can be had either with naan or as a snack with drinks. It has a juicy, luscious inside that is also peppery. Spicy Amritsari fish and a chilled glass of lassi make a great combo!
3. Tandoori Chicken:
Tandoori chicken is Punjab’s gift to India. The name comes from the Persian word ‘tannur’, which means fire. Whole chicken marinated in yoghurt and spiced with cumin, nutmeg, and tandoori masala. It is then is skewered and cooked. This special dish is cooked at high temperatures in cylinder-shaped clay ovens called tandoors from where it gets its smokey flavour.
4. Sarson Ka Saag:
Who doesn’t love Sarson ka Saag in chilly winters. When served with Makki Ki Roti, the combo tastes heavenly. It is peppery, pungent, and rich in nutrients. Traditional recipe of Sarson da saag is a time-consuming procedure. The leafy greens are first boiled for around 90 minutes or they become mushy and soft.It is then mashed with a wooden whisk and then pounded to a coarse paste. Finally, it is tempered with ghee, onions, tomatoes, and a other spices.
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5. Dal Makhani:
Dal Makhani is one of the most well-known dishes from Punjab. Made of entire black lentils or urad, and red kidney beans, it has a mouth-watering taste. It is patiently cooked in a thick, tomato-based sauce with generous amounts of ghee and a variety of ingredients like chilli and ginger garlic paste. Melted ghee or butter gives this traditional dish its signature velvety flavour. Hence the name “makhani.”
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