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Amritsari Paneer

Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas with 2-3 tbsp. water and  1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes. Marinate paneer for 10 minutes.
Fry pieces or grill on a bar-b-que skewer.
Heat remaining oil, add onions, saute till light brown.
When dry add fried paneer, chilli, pomegranate powder, sugar, salt.
Toss well. Garnish with cilantro.
Serve hot with tooth picks to pick up easily.

1 lb. paneer in 1"x1"x1" cubes.
2 small onions sliced
1 tsp. ginger
1 tsp. garlic
1/2 tsp. coriander powder
1 tsp. ajwain seeds
3/4 tsp. gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
1/2 tsp. sugar
1 tsp. ground pomegranate powder
1 tsp. salt
2 Tbsp. oil
1/2 tsp. tandoori spice blend

2/3 cup masoor daal washed and rinsed
1 tsp. fresh ginger minced
1 tbsp. oil
1 onion, sliced
1 tsp. cumin seeds
1 tsp. turmeric powder
2 tsp. salt or to taste
Coriander leaves -small bunch

Peas and Mushroom Curry



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 water to get a gravy to your desired consistency and boil and simmer covered till the peas get cooked and the oil seperates and floats on top of the curry.



1 cup shelled baby peas

1 cup small mushroom

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


Punjabi Masoor di  Daal



Boil lentils using three cups of water along with salt and turmeric and ginger. Heat oil in a saucepan and fry the onions and cumin 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.



Dum Aloo



Boil the potatoes. Peel them and prick the potatoes with a fork.

Fry the potatoes in hot oil till they turn slightly brown.

Drain and set aside.

Heat oil in a shallow pan and fry the onions to light brown.

Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.

Add the paste to the onions. Fry till the oil seperates.

Add chilli powder,cumin powder and dhania powder and

stir for 5 mins.

Add the yoghurt , salt and the fried potatoes.

Add enough water to cover the potatoes and simmer till

the gravy is thick for about 10 minutes.

Now add the garam masala powder and mix well.

Garnish with the chopped coriander leaves.

Eat with chapathi/nan.



10 small potatoes

3 medium sized onions

2-3 tbsp shredded coconut

A small piece of ginger

4-5 green chilles

2-3 cardammom pods

1/2 cup yoghurt

1 tsp garam masala powder

1 tbsp poppy seeds

2 1/2 tsp dhania(coriander) powder

1/2 tsp cumin powder

1 tsp red chilli powder

1 tablespoon chopped coriander leaves

Salt to taste

Oil for deep frying the potatoes

2 tbsp cooking oil/ghee(clarified butter)




Instructions :

Take off and reserve the scrapings of the karelas.

Give a slit on one side and take off all the seeds.

Cut karelas into thin slices.

Wash and rub two table spoons salt all over the karelas and its scrapings.

Set aside for 3-4 hours.

Wash completely again and squeeze dry the karelas.

Heat up oil in kadhai.

Deep fry the cut karelas till dark brown and crisp.

Take off the karelas and keep aside.

Slice onions.

Heat up 3 tblsp of oil in a kadai.

Mix in cut onions.

Stir fry for 3-4 minutes till they are transluscent.

Mix in scrappings of karela and let it stir fry till onions are a little brown.

Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.

Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.

Mix in salt if needed.

Serve hot with chappatis.


Chana black - 1 cup

Ginger - 1/2   

Cumin - 1 tbs

Kala Namak - 1 tsp

Pudina - 1/4 cup


Chopped - 1/2 cup

Amchoor - 1tbsp

Chaat Masala - 1 tbsp

Green Chilies - 2

Chili Powder - 1/2 tsp

Oil - 1tbsp

Turmeric Powder - 1/2 tsp

Mustard Seeds - 1/2 tbsp