Warm, richly spiced, and built for a satisfying meal, Dal Makhani Recipe (Restaurant Style) is a vegetarian punjabi side made with simple everyday ingredients in about 610 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, chana masala recipe | chickpea masala recipe | chana curry | chana masala curry is a vegetarian punjabi curries made with chickpea / chana, water, and baking soda. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Shimla Mirch Paneer Recipe | Paneer Capsicum Masala Sabji is a vegetarian punjabi curry made with paneer, chilli powder, and turmeric in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Rajma Masala (Kidney Beans Curry) - Instant Pot is a vegetarian Indian, North Indian, Punjabi main course made with dried red kidney beans (rajma), oil, and cumin seeds (jeera) in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Bhatura Recipe (Instant without Yeast) is a vegetarian punjabi main made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, paneer malai tikka recipe | malai paneer tikka | paneer tikka malai is a vegetarian punjabi appetizer made with cream / malai, curd / yogurt, and lemon juice in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, sarson ka saag recipe | saag recipe | how to make sarson da saag is a vegetarian punjabi curry made with mustard leaves / sarson ke patte, spinach / palak, and garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, mix dal recipe | mix daal recipe | how to make mix dal fry is a vegetarian punjabi dal made with oil, toor dal, and chana dal in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Sweet, inviting, and made for sharing, aate ka halwa recipe | atta halwa recipe | atte ka sheera is a vegetarian punjabi sweet made with ghee / clarified butter, wheat flour / atta, and cardamom powder / ealchi powder in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, methi paratha recipe | methi ka paratha | fenugreek paratha recipe is a vegetarian punjabi paratha made with wheat flour / atta, methi leaves / fenugreek leaves, and curd / yogurt in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, veg makhanwala recipe | vegetable makhanwala | veg makhani recipe is a vegetarian punjabi curry made with butter, carrot, and beans in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, achari paneer tikka recipe | easy achari paneer tikka on tawa is a vegetarian punjabi starters made with thick curd / yogurt, mustard powder / rai powder, and kashmiri red chili powder / lal mirch powder in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
