Rachael Rayner - The Punjabi Cookbook: 50 Vibrant and Aromatic Recipes
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A colourful and tasteful collection of recipes from the cuisine of Punjab is delicious and easy to prepare. If you love Punjabi cuisine and cant resist the immense aroma and flavours, try these recipes from the amazing content list.
Punjabi recipes are cooked spices and also full of aromas that will make you ask for more of it. If you are searching for some mouth-watering Punjabi snack recipes, then this is the perfect cookbook for you. If you want to cook a lavish Punjabi meal with perfection and in an authentic way, then this is the ultimate guide for you.
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The Punjabi Cookbook
50 Vibrant and Aromatic Recipes
BY
Rachael Rayner
Copyright 2019 Rachael Rayner
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Famous Punjabi heritage has introduced the world to energetic Bhangra dance with its food tapping and infectious music topping the International Chart busters. The Punjabi people live their lives to the fullest and enjoy each moment which also reflected in their zing for quality food.
Punjab is the land of the five rivers which signifies the land of abundance. There are plenty of different whole grains and vegetables as well, making punjabi people healthy, rich and happy, with an aspiration to work hard, play hard. Punjabi dishes are full of wholesome fresh products. Punjabi dishes are made with nutritious fresh ingredients, aromatic fusion of spices, and earthy, scrumptious flavours.
One of the best things about Punjabi dishes is its diversity. All the meat lovers can never get enough of the rich Butter Chicken, Rogan Josh, Pindi Chana Chicken and Egg Curry, and vegetarian dishes are equally delicious. Chickpea curry and Shahi Paneer are merely some of the vegetarian Punjabi dishes with lovers across the world. Think of Punjab (India) and the very first thing that would come to your mind is earthy estates of fresh green fields and rich lifestyle.
What makes Punjabi food different from the other parts of India is its treasure of flavours. Punjabi dishes are a lot like people of Punjab - rich, rich and full of life. Rich textures and wholesome ingredients are the things which make Punjabi food so popular around the globe. Punjab is home to traditional curry and boldly flavoured food with different spices.
Potatoes in onion and tomato gravy!
Serves:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 2 medium potatoes, shucked and diced into bite sized pieces
- 1 small onion, roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 tablespoon ginger, grated
- 1 cup fresh tomato puree
- 1 teaspoon cumin seeds
- 2 tablespoon clarified ghee
- 1 teaspoon garam masala
- 1/2 cup of fresh coriander leaves for garnishing, finely chopped
- Salt to taste
Method
1. Combine the onion, garlic and ginger together in a food processor until smooth. Keep aside.
2. Melt ghee in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in blended mixture and cooking until it turns golden-brown.
3. Now, add tomato puree and cook until whole mixture turns into a thick gravy. Then, add in rest of the ingredients except coriander leaves.
4. Pour in 1 quart of water and mix well. Cover the pan with a lid and let it simmer over low heat until ingredients are cooked through.
5. Once done, take out the pan of heat and transfer the curry to serving bowl. Garnish with coriander leaves.
6. Serve hot immediately with boiled rice or naan bread.
Red kidney beans in onion and tomato gravy!
Serves:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 3 cups boiled red beans
- 1 small onion, roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 tablespoon ginger, grated
- 1 cup fresh tomato puree
- 1 teaspoon cumin seeds
- 2 tablespoon clarified ghee
- 1 teaspoon garam masala
- 1/2 cup of fresh coriander leaves for garnishing, finely chopped
- Salt to taste
Method
7. Combine the onion, garlic and ginger together in a food processor until smooth. Keep aside.
8. Melt ghee in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in blended mixture and cooking until it turns golden-brown.
9. Now, add tomato puree and cook until whole mixture turns into a thick gravy. Then, add in rest of the ingredients except coriander leaves.
10. Pour in 1 quart of water and mix well. Cover the pan with a lid and let it simmer over low heat until ingredients are cooked through.
11. Once done, take the pan out of heat and transfer the curry to serving bowl. Garnish with coriander leaves.
12. Serve hot immediately with boiled rice or naan bread.
Chicken thighs cooked with mango pickle, onion and tomato gravy!
Serves:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 1/2 pound boneless chicken thighs
- 1 small onion, roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 tablespoon ginger, grated
- 1 cup fresh tomato puree
- 1 tablespoon mango pickle gravy
- 1 teaspoon cumin seeds
- 2 tablespoon clarified ghee
- 1 teaspoon garam masala
- 1/2 cup of fresh coriander leaves for garnishing, finely chopped
- Salt to taste
Method
1. Combine the onion, garlic and ginger together in a food processor until smooth. Keep aside.
2. Melt ghee in a deep bottom pan over medium heat. Add in cumin seeds and cook until golden. Then, add in blended mixture and cooking until it turns golden-brown.
3. Now, add tomato puree and cook until whole mixture turns into a thick gravy. Then, add in rest of the ingredients except coriander leaves.
4. Pour in 1 quart of water and mix well. Cover the pan with a lid and let it simmer over low heat until ingredients are cooked through.
5. Once done, take the pan out of heat and transfer the curry to serving bowl. Garnish with coriander leaves.
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