Recipes from Punjab

Makki ki Roti


Cornflour (combination of fine and coarse) – 2 cups

Clarified Butter – 2 Tbl spoons

Hot water

Salt – to taste


Mix flour, salt, clarified butter and hot water and knead to make a soft dough. Make small balls from this dough and flatten and shape using both palms (Note: corn flour lacks the gluten present in regular flour and is very hard to roll using a rolling pan). Once flattened, drop it in the medium-hot pan and wait until it turns little yellow with red spots (takes 2-3 minutes) before turning it on the other side. Drizzle some clarified butter once cooked.

Sarson ka Saag


Mustard leaves – 2 bunches

Spinach – 1 bunch

Red Onion – 1 small

Green chilis – 4

chopped ginger & garlic -1/2 tea-spoon each

Garam Masala – 1/2 tea-spoon

Clarified butter (or oil)- 2 Tbl spoons

Salt to taste


Wash and chop the greens and boil with 1 cup of water. Add coarsely chopped green chilis and salt to it. Once done, mash it with a potato masher ( The texture should be coarse and not a paste). Add clarified butter to a medium-hot pan and add chopped ginger and garlic. When they turn golden brown, add the chopped onion and saute until it turns light brown. Add the mashed greens to it followed by the garam masala . Cook until the butter leaves the sides of the pan.

Butter Chicken


Chicken – 1 lb

Red onion – 1 finely chopped

Tomatoes – 2 medium finely chopped

ginger & garlic paste – 1 tea spoon

Chili powder – 1 tea-spoon

coriander powder – 1 tea-spoon

Lemon juice – 2 Tbl spoons

Garam Masala – 1 tea-spoon

Fresh Cream – 1/2 cup

Dry fenugreek leaves (kashuri methi) – 1 tea-spoon

Cashew – 7-8

Salt to taste

Oil – 2 Tbl spoon

Butter – 1 stick

Red food color


Add lemon juice, salt, ginger & garlic paste, 1/2 tea-spoon each of coriander powder & chili powder and keep aside for 2 hours. Add oil to the hot pan and fry the marinated chicken until brown in color (You can grill the chicken if you want). Keep the fried chicken aside. Add 1/2 stick butter to the same pan and add chopped onion and fry until golden brown. Add chopped tomatoes and cashew and cook until tender.  Once cooked, grind the tomatoes, onions and cashew to a smooth and silky gravy. Add remaining butter to tha pan and return the gravy to the pan. Add salt, chili powder, coriander powder, dry fenugreek and garam masala. Add a pinch of red food color to the gravy. Add fresh cream and bring it to a boil. Add fried (or grilled) chicken pieces and cover and slow-cook for another 10-15 minutes.

Dal Makhani


Whole black urad dal – 1 cup

Red kidney beans (rajma) = 1/2 cup

Red onion – 1 small finely chopped

Tomato – 1 medium finely chopped

Chopped ginger & garlic – 1/2 tea-spoon each

Red chili powder – 1 tea-spoon

coriander powder – 1 tea-spoon

Garam masala – 1 tea-spoon

Cumin seeds – 1/2 tea-spoon

Bay leaves -2

Fresh cream – 1/2 cup

Butter – 1/2 stick

Salt to taste


Soak urad dal and kidney beans for 6-7 hours. Add salt, bat leaves, 1/4 the cup fresh cream  and 2 cups of water to the soaked dal and pressure cook until they are soft. Add butter to the medium-hot pan. Add cumin seeds and fry for 1 minutes and add ginger & garlic and fry until light brown in color. Add chopped onion and fry until golden brown. Add chopped tomatoes, salt, chili powder, coriander powder and garam masala. Once cooked, add the boiled dal and remaining fresh cream and cook for 15-20 minutes.



Yogurt – 1/2 cup

Water – 1/2 cup

Ice cubes – 2-3 crushed

Suger – 2 tea-sppons

Salt – a pinch


In a blender, mix together all the ingredients and blend until the mixture becomes forthy.


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