Punjab Curry Recipes

From the land of bhangra, comes rich and delicious curries.For people of South Indian, a taste of Punjabi food can be had from the numerous "dhabas" along highways. Punjabi recipes are usually comprised of vegetables and plenty of food grains.

Enjoy delicious curries of Punjab with the following recipes ;more recipes are being added from our huge collection.

Dhingri Matar

1 cup shelled peas
25 gms dry white meshrooms(button mushrooms may be used)- washed and soaked overnight
3 medium sized tomatoes
4 tbsp oil
4 cloves
1 stick of cinnamon
salt to taste
1/4 tsp turmeric powder
coriander to garnish

For the paste ( grind to a paste)

1 piece ginger
6-7 flakes of garlic
1 onion
2 red chillies- deseeded

Grind as a powder

1 tbsp coriander seeds
1 tsp of cardamom
1 tsp cumin seeds

Wash mushrooms thoroughly ans soak overnight. next morning wash agian 2 or 3 times. Cut it into 1/2 inch pieces and discard any hard portions. light roast on a tawa dhania , jeera and cardamom. cool and powder finely.Put tomatoes in boiling water, rremove the skin and puree.
grind onion, garlic, ginger and red chillies to a paste. heat oil in a pan. add cloves and cumin seeds. wait for a minute.Add ground onion masala paste, salt and turmeric powder. stir fry till onion turns golden brown and seperates from oil. add tomato puree. cook till dry and oil seperates. ass mushrooms to the fried masala, lower the heat and stir for 4-5 minutes.add peas and stir for another 1-2 minutes on low flame.add powdered dry masala of jeera, dhania and cardamom. mix well.
add enough water to get a gravy. boil and simmer covered till the peas get cooked and the oil seperates.

Cauliflower Stalk Curry

4-5 small cauliflower pieces
1 large onion finely chopped
1" piece ginger chopped
2 tomatoes chopped finely
1 green chilli chopped
1 tsp dhania powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
salt to taste
1/4 tsp turmeric powder
3-4 tbsp oil

Cut off the head of cauliflower. From the stem, remove the side leaves , leaving 1-2 soft leaves at the top. peel the hard stem a little from the lower end. cut each stalk into 4 long pieces. soak the stalks in a pan full of hot water for 5- 10 minutes. was well to remove dirt. scrub well in between side leaves.
heat oil; add onions and cook till light brown. add ginger and fry for a minute. add masalas; dhania powder, garam masala, red chillli powder, salt and turmeric powder. cook for 2-3 minutes till the masala turns brown. add tomatoes and green chilli. cook on medium flame for about 5 minutes, till the tomatoes are well blended and the oil seperates. add the stalks and stir fry for 5 minutes. cover and cook on low flame for 30 - 35 mintues till the stalks are cooked; occasionally put 2-3 tbsp of water on the lid, which makes the water hot as it seeps in. cook stirring occasionally till crisp and tender. do not overcook them and make it soft , otherwise it'll not taste good.

Mattar Paneer

1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
6 tbl veg. oil
paneer (plus 2 cups of the whey)
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages frozen peas

Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).

Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.

Masoor Dhal & Onions
(Mushoor dhal pyaj)

2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Coriander leaves -small bunch

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Serve hot garnished with coriander leaves.

Methi Aloo

250 gms small potatoes(washed and scrubbed well)
4 tbsp mustard oil
3-4 flakes garlic
1/2 tsp red chilli powder
1/2 tsp turmeric powder
4 tbsp cooking oil preferably mustard oil
salt to taste

Remove the stems of methi and chop the leaves finely. rub 1 tsp of salt and keep aside. wash and scrub the potatoes if not already done. Do no peel them. If small potatoes are not available medium potatoes can be used (3-4) and cut into 1" cubes.Wash methi several times in the water. Strain it. heat oil until it smokes. reduce the flame. add garlic, when it changes colour, add potatoes. cook for 5 minutes. add methi, turmeric powder salt, garam masala and red chilli powder and mix well. Cook covered for 15-17 minutes, till the potatoes are cooked. Uncover and cook for 5 more minutes. serve hot with rice or chappathis.

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