Punjabi dishes

hai folks lets see how the punjabi's have aloo mutter in house:
potato 500gms.
peas 250 gms..
masala:..
onions 2 to 3 cut
red chillies-5 or to taste..
jeera...[cumminseeds] 2tsp
ginger 1" cut into small pieces
garlic 4 to 5 pods or according to taste..
tomato 2 to 3 medium size...
small sprig of coriander...[keep some to garnish too]
now grind the masala into a smooth paste...in the tomato juice itself
without adding the water...
peel the potato..cube to desirable size...and deepfry only until a coating comes not wait till browning...remove immediately...
now in a kadai heat oil,
as it heats add a tsp of sugar...let it caramalize..as the bubble brown try to raise ...put the masala and fry well ...on a sim in gas level ...fry till the aroma comes...or the oil leaves the side...now add the potato and fry for a minute then add the peas...mix well add just enough water for the vegetable to soak...now add salt according to taste and cook until potato soft ....garnish with coriander ....damn good with rotis..
regards sunkan

hai folks,
navrathri around and plenty of sprouts to be taken during this time..along with sundal u can also make this thadka with roti very tasty..
full green gram 250 gms
green chillies 4 or to taste
ginger garlic paste 1 tablespoon
medium onions 3 to 4 finely chopped
tomato 3 to 4 finely chopped
salt to taste...
thadka:thalikkaradu...
mustard seeds 1tsp
jeera [cummin seeds]1tsp
kalajeera[kalaonji]karunjeeragam] 1tsp
methi...[vendiyam]..1tsp
saunf[sombu] fennel seeds]1tsp.
soak the green gram over night..boil for 1whistle with turmeric a pinch of asafoetida one tsp of ginger garlic paste.....
now in a kadai add one large spoon of ghee..with a little oil.
now add mustard once splutters the rest of the thadka and green chillies saute for a minute...add the onions...and then the tomato with salt and let it simmer for sometime or cooked now lastly add two tablespoon of kasurimethi[dry methi leaves] or a bunch of well sliced and washed fresh methi leaves and saute to gether...now add the boiled moong dhall and mix well add enough water for dhall consistancy u can be a little generous here bot not much either as the dhall while it cools has a tendency to clog like a pudding so if u r packing lunch u need to have the dhall a little more liquid than while serving add the remaining salt . and a tsp of channe ka masala..garnish with some coriander leaves....and mmmmmmmmmmmm it goes well with nice hot phulkas...as all r very diet conscience..hope u enjoy..regards sundarikannan

Hello Sunkan,

Hope u are doing fine..
I just went thru ur punjabi recipes and was wondering if u have the recipe for Punjabi kadhi.
I heard its the most tastiest kadhi even better than gujarati kadhi.
Pls do give us the recipe if u have it.

thank you,

Hello! Sunkan,

I'm afraid to say that the recipe u posted for punjabi aaloo matar is not the real one. Punjabis never put sugar in their curries usually. Being from north india i can say this with great confidence. If u want i can post the real north indian recipe for this.
sorry!!

MK

Punjabi Karhi (Butter Milk-Curry)

Ingredients: -
Sour curd - 1kg
Gram flour- 1 cup
Water -1 litre
Onions-2 chopped
Garlic-6 cloves
Ginger-1" piece
Salt - 2 tsp
Cooking oil- 3 tbsp
red whole dried chillies- 3
Curry Leaves- 4 to 5 leaves
Chopped coriander- 50 grams
Spices: -
Mustard (Rae) -1 tsp
Fenugreek (Methi)-1/2 tsp
Nigella (Kalaunji)- 1,1/2 tsp
Coriander seeds (Dhania)- 1 tsp
Coriander seeds (Dhania)- 1 tsp
Cuminseed (Jeera)- 1/2 tsp
Pakoras (Dumplings)
Gram flour -250 grams
Sliced onions
Potatoes
Green chillies
Fenugreek or spinach chopped
Salt -1 tsp
Mixed spices -1 tsp
Mustard oil to fry


Method: -
Roast these spices on tawa and grind them to powder. Grind garlic, ginger to a paste. Heat oil in a pan. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and mixed spices. Beat well till it is light and fluffy. Add onion, potato slices and chillies or chopped fenugreek. Heat oil in a Karahi, and smoke the oil. Make pakoras with vegetables dipped in the batter. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle (Karchi), add pakoras and chopped coriander. Cover and keep it aside. Heat before serving. Take little ghee,heat it add curry leaves, red dried chillies and little red chilli powder. Add this mixture to Karhi and serve. Karhi goes well with boiled rice.

Note: -
Mixed vegetables like carrots, cauliflower, potatoes, onions, chillies etc. can be added to karhi intead of pakoras.

Hello Ashna,

Thanks for posting this recipe.
I've been looking for this recipe for a long time now.
will try it out and let u know.

thanks.........

Hello Sunkan,

I like trying new recipes and i tried ur version of Aloo Mutter. I must say it turned out very well and thanks for the authentic recipe of Aloo Mutter.

Manjula, i think every version of aloo mutter could be different, so u cannot generalise that all Punjabis dont use a little of sugar in aloo mutter. I am sure there are different variations in each recipe.

P Dixit

Hi!
I agree with u priyaji. But north indian live in north side they generally dont use sugar in their curries. But yes, if, they are somewhere in south, west or east they sometime modify the recipies according to the region. I even know some punjabis who live in west side of India and put chicken in typical gujrati meethi daal. so its all where u live.

and anyways fusion always taste better.

hi sunkan
I tried your aloo-matar &they came out very well.
every body was prasing it.please give us some more recipes
bye

Hello Sunkan,

Thank you for posting the recipe for aloo mutter. I tried it sometime back and it turned out very well. Super taste and it was a great hit in my home. My kid too liked it who generally has an aversion for spicy gravies.