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The Punjabi Cookbook

50+ Spicy and Aromatic Punjabi Recipes

BY: TRISTAN SANDLER

Copyright 2022 by Tristan Sandler. All Rights Reserved.

License Notes

Lets get right into it because I wouldnt say I like fluff (you will see this in my recipes):

You arent allowed to make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole unless you have express written consent from me or my team.

Why? I worked really hard to put this book together and, if you share it with others through those means, I will not get any recognition or compensation for my effort. Not only that, but its impossible to know how my work will be used or for what purposes. Thus, please refrain from sharing my work with others. Oh, and be careful when youre in the kitchen! My team and I arent liable for any damages or accidents that occur from the interpretations of our recipes. Just take it easy and stay safe in the kitchen!

Free Books for a Subscription

Thank you for purchasing my book! Not only are you supporting my work, but youre also helping me continue producing and working on more delicious recipes for upcoming cookbooks! Ive been thinking lately, and you already do so much for me by reading my work and making the recipes that I wanted to do something for you too!

This is why Im offering you the chance to receive recipe e-books for FREE! All my team and I need is for you to subscribe and enter some basic information (like an email to send the e-books to), and thats it! Dont worry about spam or that stuff because I wont bother you with any of that.

Occasionally you will receive notifications on special offers and discounted prices for my cookbooks, but you can always opt-out. Whats important is that youll receive lots of similar recipes to the ones found in your cookbook for free! So, what do you say?

https://tristan.getresponsepages.com

Table of Contents

Introduction

Have you ever been to the northern part of India called Punjab? Or might you have enjoyed food at a Punjabi restaurant that prepares authentic Punjabi food? Most people are just hooked by it once they taste it and will be happy to be able to make these delightful dishes at home with the help of this cookbook.

What might be surprising about Punjabi food is the range of dishes offered. For non-veg lovers, there are dishes with fish, chicken, goat and lamb. For vegetarians, there is a good variety of greens with spices and more.

Punjabi dishes are usually prepared in clarified butter (ghee) with spices like cumin seeds, coriander powder, turmeric, red chilli powder and garam masala.

Even though there are 5 rivers that flow throughout Punjab, Punjabis food does not offer much of seafood. Punjabis do consume a lot of milk and its products. They also prepare a variety of flavourful bread since they yield a lot of wheat and other grains.

The luscious fields of the state of Punjab offer many organic ingredients to authentic dishes. The dishes of Punjab are very much like the people of Punjab healthy, rich and full of life.

You really need to try your hand at the Punjabi dishes here. Check them out!

Main Courses

1. Butter Chicken

Roasted chicken in creamy cashew and tomato curry

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 1 pounds roasted boneless chicken breast, chopped into bite sized pieces
• 4 large tomatoes, chopped
• 1 medium white onion, chopped
• 1 tablespoon ginger-garlic paste
• teaspoon synthetic red colour
• 1 cup cashews, pureed
• 1 cup heavy cream
• 1 tablespoon butter chicken masala
• 1 teaspoon sugar
• cup clarified butter (ghee)
• 1 quarts water
• Fresh coriander leaves for garnishing
• Salt to taste

Method

In a deep and large non-stick pan over medium-high heat, heat the ghee. Stir in the white onion, tomatoes and ginger-garlic paste. Cook for a minute.

Then, remove the pan from the heat and let it cool down completely.

Once cool, blend the mixture until smooth and pour it back into the pan.

Over low heat, add all the remaining ingredients to the pan with the blended mixture except the coriander leaves.

Cover the pan with a lid and let it simmer over low heat for 20-25 minutes, stirring occasionally.

Once done, remove the pan from the heat.

Then, transfer to a serving bowl.

Garnish with the coriander leaves.

Serve hot with boiled rice or naan.

2. Aloo Matar

Potatoes and green pea kernels in tomato curry

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

• 4 medium potatoes, peeled and chopped into bite sized pieces
• 1 cup green pea kernels
• 4 large tomatoes, pureed
• 1 medium white onion, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 tablespoon coriander powder
• teaspoon turmeric
• teaspoon sugar
• 2 tablespoons clarified butter (ghee)
• 1 quarts water
• Fresh coriander leaves for garnishing
• Salt to taste

Method

Heat the ghee in a deep bottom and large non-stick wok over medium heat. Stir in the white onion and cook until golden-brown. Add in the ginger-garlic paste and cook for a few seconds.

Then, add in the tomatoes and cook until all the ingredients turn into a thick gravy.

Now, add in the remaining ingredients except the coriander leaves.

Cover the pan with a lid and let it simmer over low heat for 25-30 minutes or until the ingredients are cooked through, stirring occasionally.

Once done, remove the pan from the heat.

Then, transfer to a serving bowl.

Garnish with the coriander leaves.

Serve hot with boiled rice or naan.

3. Punjabi Fish Curry

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