Punjabi

Hearty Punjabi cuisine — butter chicken, dal makhani and more.

4 items

Punjabi

Dal Makhani

Dal Makhani is a slow-cooked Punjabi dal of whole black urad and rajma simmered with tomato, butter, and cream until the gravy turns silky and the lentils almost melt. The flavour is rich and gently spiced, with a deep, rounded savouriness that only builds with time on low heat. Be clear about the timings before you start: the overnight soaking of the lentils and most of the long, low simmer are inactive time — the dal needs an occasional stir, not constant attention, and the hands-on work is short. That inactive time is counted in the prep and cook figures below, so the total is honest. Serve it with naan, jeera rice, or plain rotis for a weekend lunch or a special dinner. One practical tip: keep the simmer truly low — a hard boil makes the gravy thin and harsh instead of creamy.

10 hours 20 minutes

Punjabi

Paneer Butter Masala

Paneer Butter Masala is a rich, creamy main course of soft paneer cubes simmered in a smooth tomato, butter, and cashew gravy. The taste is mildly sweet, tangy, and gently spiced, with a silky texture that pairs well with naan, roti, or jeera rice. It is a popular choice for weekend lunches and for guests because the gravy can be made ahead and reheated. Add the paneer only in the last few minutes of cooking and avoid boiling it for long, as overcooking makes paneer firm and rubbery. A practical tip: blend the tomato-cashew base until completely smooth and strain it if needed for that classic velvety finish.

45 minutes

Punjabi

Aloo Paratha

Aloo Paratha is a Punjabi whole wheat paratha stuffed with a spiced mashed potato filling, rolled out gently and roasted on a tawa with ghee until golden spots appear on both sides. The outside should be crisp at the edges and soft inside, with the potato filling spread evenly right up to the edges — not collected in the centre. It is a much-loved breakfast, though it works just as well for lunch or a travelling meal, served with curd, pickle or a knob of butter. A practical tip: the potato filling must be completely cool and dry before stuffing; warm or wet filling makes the dough tear while rolling and leak on the tawa.

45 minutes

Punjabi

Chole (Kabuli Chana Curry)

Chole is a Punjabi gravy curry of kabuli chana (chickpeas) simmered in a thick, tangy onion-tomato masala with ginger, green chillies and warming spices. The gravy should coat the chickpeas rather than drown them, and the chickpeas themselves should be soft enough to mash easily between two fingers. It is a favourite for weekend lunches and family dinners, served with bhature, pooris, jeera rice or plain rotis, along with sliced onion and a lemon wedge. The dish is planned ahead because the chickpeas need an overnight soak. A practical tip: reserve the chickpea cooking water and use it for the gravy — it adds body and a deeper colour that plain water cannot give.

55 minutes