Punjabi cuisine

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Ingredients and types of food Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments

Preparation and cooking Handi • Karahi • Tava • Uruli • Other

See also History • Etiquette • Indian chefs • Cookbook: Cuisine of India

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This article is part of the series
Pakistani cuisine پاکستانی پکوان
Regional cuisines Pakistan Punjabi  • Sindhi  • Pashtun  • Balochi  • Mughlai  • Kashmiri  • Parsi  • Lahori  • Balti  • Muhajir Pakistani creoles Pakistani Chinese
Ingredients Main dishes  • Desserts  • Bread  • Drinks  • Snacks  • Spices  • Condiments  • Sweets & desserts
Preparation & cooking Handi  • Karahi  • Tava  • Tandoor  • Other
See also History  • Etiquette  • Pakistani chefs  • Cookbook: Cuisine of Pakistan
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Punjabi cuisine (Punjabi: ਪੰਜਾਬੀ ਪਕਵਾਨ, Urdu: پنجابی پکوان) is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream, with home cooking concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masala.

Within the Punjab region, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab.

Contents 1 Typical dishes 1.1 Meat 1.2 Vegetarian 1.3 Other vegetarian dishes 2 Bread preparations 3 See also 4 References

Typical dishes

Meat

• Chicken: tandoori chicken, butter chicken, chicken tikka.
• Lamb: rogan josh, bhuna gosht, kadhai gosht, raan gosht, dal gosht, saag gosht, nihari gosht, rara gosht, paye da shorba.
• Beef: Nihari, beef Pasanda, kadhai beef.
• Fish: These are all freshwater fish dishes like Amritsari fish, tandoori fish, fish tikka, fish pakora.
• Kebabs: Various lamb, chicken and beef kebabs.
• Biryanis: chicken biryani and lamb biryani.
• Keema with naan: braised minced meat.

Vegetarian

Pulse, bean and / or lentil preparations:

• sarson da saag (a dish prepared from green mustard leaves) and with makki di roti, a bread made by corn flour
• mushroom and bean sabzi
• Dal makhani (lentils with cream and butter)
• rajma (red kidney bean) and rice
• rongi (black eyed peas)
• choley (eaten with naan or kulcha)

Other vegetarian dishes

• Kadhi Pakora (Traditional curry with Pakoras) and rice

Kadhi is a type of curry made by cooking gramflour with curd or buttermilk. Fried lumps (Pakoras) of gramflour with salt and chillies are also added. It is eaten with rice.

• Paneer dishes like Shahi Paneer, Khoya Paneer
• Sweet dishes like Phirni, Jalebi, Malpua, Sheer korma
• Snacks like Pakoras, Samosas

Bread preparations

Punjabi breads are both flat (unleavened) breads as well as raised breads. The breads may be made of different types of flour and can be made in various ways:

1. Baked in the tandoor like Naan, Tandoori roti, Kulcha, or Lachha Paratha
2. Dry baked on the Tava (Indian griddle) like Phulka or Chapati, jowar ki roti, baajre ki roti and the very famous Makki ki roti (these are also smeared with white Butter)
3. Shallow fried like Paratha, Keema Paratha, Potato or Radish Paratha
4. Deep fried like Puri and Bhatoora (a fermented dough)

Naan is also very popular. It is served with most of the dishes made at an Indian restaurant.

See also

• Indian cuisine
• Pakistani cuisine
• Punjabi culture

References