(Punjabi Tadka) Punjabi Recipes Part - 1

Hello friends,

Hope, you all will be happy and healthy in your homes.

How can anyone forget Punjabi food, when we talk about Indian food. That is why I have brought Punjabi recipes for you today. So, let's start:

Punjabi Daal Makhni

Ingredients:

• Two and a half cups of Urad dal (soaked)
• 1/4 cup Rajma (soaked)
• 2 tsp Ginger-Garlic paste
• 2 tbsp Tomato Puree
• 1 tsp Red Chili powder, Coriander powder, Garam Masala powder
• Salt as per taste
• 2 tbsp Ghee
• Half cup Fresh Cream
• Half cup White Butter

Whole Spices:

• 3–3 Cloves, whole Black pepper and Cardamom
• 1 Star flower
• 1 piece of Cinnamon, tie all these spices in a cloth and make a bundle

Method: Add urad dal, rajma, a bundle of spices, salt and water as required in the cooker and let it whistle once. Then reduce the flame and cook it for 10 minutes till the daal melt. Remove the masala bundle from the daal. Mash it and keep aside.

Heat the ghee in the pan, add ginger garlic paste and tomato puree and cook till it leaves the ghee. Now add all the dry spices written above and cook for a minute. Add the Tadka to the daal and mix it well. Add butter and half a cup of water mixed with fresh cream and cook for 5 minutes. Remove from heat when thick. Garnish with the remaining butter and coriander leaves and serve it with tandoori roti.

Punjabi Dum Aloo

Ingredients:

• 12 small potatoes (boiled)
• Oil for frying

For gravy:

• 1 tbsp Oil
• half a teaspoon Fennel
• 1 piece Cinnamon
• 2 Green Cardamom
• 1 Bay leaf
• 2 Cloves
• 1 Onion
• 1 piece Ginger
• 5 Garlic
• 2 chopped Tomatoes
• 12 Cashew nuts
• Salt as per taste

Other Ingredients:

• 1 tbsp Oil
• 1 tsp Cumin seeds and Kasuri Methi
• One and a half tsp Red Chili powder
• 2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 2 tablespoon Fresh Cream
• Half a cup of Water
• A little chopped Coriander leafs 

Method: Heat oil in a pan, add a little salt and fry the potatoes a little. Remove from heat and keep aside.

To make a paste in the same pan, heat a table spoon oil, add fennel, cinnamon, cloves, cardamom and bay leaves and fry till it scents. Add the onion, ginger, garlic, salt and green chilies and fry them till the onion turns golden. Now add cashews and tomatoes, cook until tomatoes become soft. Grind in a mixer when cooled.

Heat the remaining oil in a separate pan and add cumin seeds. Add the onion paste and fry it. Add all the powdered spices and fry for a minute. Add water as required and cook until thickened.
Add fresh cream, kasoori methi and tailed potatoes and cook for 5 minutes. Serve garnished with green coriander.

Amritsari Dal

Ingredients:

• 2 cups Whole Urad Dal
• A pinch of Asafoetida
• 1 tbsp Ghee
• 1/4 tsp Pomegranate powder
• 1 glass of Milk
• 2 tablespoon Fresh Cream
• 2 finely chopped Tomatoes
• 3 Onions finely chopped
• 10 Garlic chopped 
• sliced ​​Ginger
• Half-half tsp Red Chili powder and Turmeric powder
• Salt as per taste

Method: Add urad daal, oil, asafoetida, salt, garlic and water as required in the cooker and boil it till one whistle. After this, cook for 25 minutes on low heat. Remove from heat and let it cool. Add milk and red chili powder, boil it for 5 minutes.

Heat the ghee in the pan, add garlic and onion, fry it till turn golden. Add ginger and tomatoes and cook until tomatoes are cooked. Add salt, turmeric powder, anardana powder and fresh cream and fry it for a while. Add the tadka to the daal and cook it for 5 minutes. Serve garnished with fresh cream.

So much for today, I will share the next part of Punjabi recipes in my next post. How did you like these recipes? Please tell in the comment section.