Baisakhi, also known as Vaisakhi, is a Punjabi festival celebrated by the Sikh and Hindu communities. This festival marks the beginning of the solar New Year and is celebrated on April 13th and 14th each year. This festival also marks the harvesting time in Punjab. People wear vibrant coloured clothes, enjoy folk dances like Bhangra and Gidda, and eat delicious Punjabi cuisines. Below are some of the flavourful Punjabi cuisine to enjoy at home during Baisakhi.
1.Sarson Da Saag And Makki Di Roti
In a large pot, boil water, and blend chopped mustard green and spinach. Let them cook for 10 minutes, drain the water, and keep cooked things aside. Heat ghee or butter in a pan and blend cumin seeds to let them splutter. Blend chopped onions, minced garlic and ginger. Saute until the onions turn golden brown. Blend cooked green to the pan and mash them using a spoon. Blend salt, red chili powder, turmeric powder and mix well. Sprinkle makki ka atta over the green and mix. Cook the saag on low heat for 20 minutes and adjust the seasoning as preferred. In another bowl, blend makki ka atta, salt and make a dough. Divide the dough into equal sized balls and flatten them between your palms. Roll out the balls to make a roti. Cook the roti over a tawa.
2.Murgh Makhani
Mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala and salt in a bowl, and make a marinate. Blend chicken pieces. Heat oil and butter, blend chopped onions, and saute until golden brown. Blend ginger-garlic paste and cook for another couple of minutes. Stir the tomato puree and cook until the oil separates from the mixture. Blend red chili powder, turmeric powder, garam masala and salt. Cook for a minute. Blend cashew nuts into a smooth paste using a blender and blend it to the tomato onion mixture. Cook for few minutes. Blend the marinated chicken pieces and cook until almost done. Pour fresh cream and dried fenugreek leaves and mix well. Simmer the gravy for 5 minutes until the chicken is fully cooked.
3.Chole Bhature
Heat oil and blend cumin seeds to let them splutter. Blend chopped onions and saute until golden brown. Blend grated ginger, minced garlic and green chilies, and saute for a minute. Blend chopped tomatoes and cook until soft. Blend turmeric powder, red chili powder, coriander powder, chole masala powder, and salt. Mix and cook everything. Blend soaked chole along with 4 cups water and stir. Cook until the chole is soft. Sprinkle garam masala powder and garnish with freshly chopped coriander leaves. In another mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, baking soda, and salt. Blend water to make a smooth dough. Make small dough balls and roll each ball into a small circle. Heat oil and drop the rolled dough disc. Fry until it puffs ups and turns golden brown.
4.Paneer Tikka
In a bowl, mix yogurt, lemon juice, chaat masala, coriander powder, cumin powder, garam masala, ginger-garlic paste, red chili powder, turmeric powder, mustard oil and salt. Make a marinate and blend paneer cubes, onion cubes, and bell pepper cubes. Toss everything together and let it marinate for 1 hour. Pre-heat the grill to medium heat and thread the marinated panner, onion and bell pepper into skewers. Place the skewers on the grill and grill the paneer tikka for 10 minutes, turning occasionally. At last, garnish with lemon wedges and fresh coriander leaves.
5.Aloo Paratha
In a bowl, mix whole wheat flour, salt, and oil or ghee. Make a smooth dough. Now take a new bowl and combine mashed potatoes with chopped onions, green chilies, ginger, cumin seeds, turmeric powder, coriander powder, garam masala, salt, and fresh coriander leaves. Mix everything and divide the dough into equal sized balls. Flatted the balls and fill it with the mashed potatoes. Seal the ball. Again, flatten the stuffed dough ball, dust it with some flour, and roll out gently into a circular shape. Heat a pan and put the rolled paratha on it. Cook both the sides until brown spot appears.
6.Punjabi Kadhi Pakoda
Mix gram flour, chopped onion, carom seeds, turmeric powder, red chili powder, water, and salt in a bowl to form batter. Heat oil in a pan. Drop batter into oil and fry. In another bowl, mix yogurt and gram flour until smooth. Heat oil in a pan and cumin and mustard seeds to make them splutter. Blend chopped onions, green chilies and grated ginger. Saute until translucent. Blend turmeric powder, red chili powder, and salt, and mix well. Pour the yogurt and gram flour mixture into the pan. Stir continuously. Cook the kadhi until it has boiled a little. Simmer for 20 minutes until the kadhi thickens. Blend the pakodas to the kadhi and let it simmer for 5 minutes. Heat ghee or oil in another pan and blend cumin seeds to let them splutter. Blend whole dried red chilies and a pinch of asafoetida. Saute and drop the tempering over the prepared kadhi. Mix everything.
7.Dal Makhani
Rinse sabut urad dal and kidney beans under water and soak them for at least 8 hours. After soaking, drain them into a pressure cooker and cook until soft, for about 2 minutes. In a pan, heat ghee or butter and oil over medium heat and blend cumin seeds to let them splutter. Blend chopped onions and saute until golden brown. Blend ginger garlic paste and green chili. Saute for a couple of minutes. Blend tomato puree and cook. Blend turmeric powder, red chili powder, coriander powder and garam masala. Mix everything. Blend the cooked lentils and kidney beans to the masala and stir well. Blend salt to taste and let the dal simmer for 30 minutes until thick. Once cooked completely, blend fresh cream kasuri methi. Mix well and simmer for 5 minutes.
8.Amritsari Fish Fry
Wash the fish fillets and cut them into desired shapes. In a bowl, mix gram flour, rice flour, garlic ginger paste, carom seeds, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Coat the fish pieces and let them marinate for 30 minutes. Heat oil in a pan. Blend marinated fish pieces to the oil one by one. Fry the fish pieces for 5 minutes on both sides until golden brown and crispy.
9.Punjabi Samosa
To prepare the dough, combine the all-purpose flour, salt and ghee or oil in a large mixing bowl. Blend water and knead to form a dough. Heat oil in a pan. Blend cumin seeds and let them splutter. Blend ginger garlic paste and green chilies and saute for a couple of minutes. Blend mashed potatoes, boiled green peas, coriander powder, cumin powder, garam masala, salt and chopped coriander leaves. Mix everything and cook for 5 minutes. Divide the dough into equal sized balls and roll each into small circles. Cut them to form semi circles and then fold them together to make a cone. Fill the cone with the prepared mixture and seal the edges with water. Heat oil and drop the samosas one at a time. Fry until golden brown and crispy on the sides.
10.Punjabi Lassi
In a mixing bowl, whisk the plain yogurt util smooth and creamy. Pour cooled water into the yogurt and blend sugar according to your taste. Stir until the sugar has dissolved. Sprinkle cardamom powder into the lassi for a fragrant touch. Blend the lassi mixture using a blender for a few seconds until it becomes frothy. Pour the lassi and garnish with chopped nuts and dried rose petals.
11.Matar Paneer
Cut paneer cubes and set them aside. Peel and chop tomatoes, put them in a blender and blend into a smooth puree. Heat oil or ghee in a pan. Blend cumin seeds and let them splutter. Blend chopped onions and saute them until golden brown. Blend minced garlic, ginger, and green chilies and saute for a couple of minutes. Pour the tomato puree in the masala and cook. Blend green peas and paneer cubes to the mixture and stir gently. Blend water however you like the consistency of your gravy and cover and simmer for 8-10 minutes. Blend fresh cream and stir everything. Sprinkle garam masala.
12.Punjabi Rajma
Heat oil. Blend cumin seeds and let them splutter. Blend chopped onions and saute. Blend minced garlic, ginger, and green chilies to the cooker and saute for a couple of minutes. Blend chopped tomatoes and cook until mushy. Now blend turmeric powder, cumin powder, coriander powder and garam masala and stir everything. Blend rajma along with salt to the cooker. Mix everything and blend 2-3 cups of water. Close the pressure cooker lid and cook for 6-7 whistles. Check the consistency of the curry and adjust it according to your liking.
13.Aloo Gobi
Heat oil or ghee in a pan. Blend cumin seeds and let them splutter. Blend chopped onions and saute. Blend ginger garlic pastes and green chilies. Blend chopped tomatoes and cook them until they become soft. Now blend turmeric powder, red chili powder, coriander powder and salt. Mix everything and cook for 2-3 minutes. Blend cauliflower florets and diced potatoes to the mixture and stir well so the masala gets coated. Cook everything for 15-20 minutes. Sprinkle garam masala and saute. Garnish with fresh cilantro leaves.
14.Punjabi Bhindi Masala
Heat oil in a pan. Blend cumin seeds and let them splutter. Blend chopped onions and saute. Blend ginger-garlic paste and green chilies. Saute for a minute or two and blend chopped tomatoes and cook. Now blend turmeric powder, red chili powder, coriander powder and salt. Mix everything and cook for 2-3 minutes. Blend sliced bhindi to the mixture and stir well so the masala gets coated on the bhindi. Cook everything for 12-15 minutes. Garnish with fresh coriander leaves.
15.Punjabi Tandoori Chicken
Marinade the chicken for 2 hours in a bowl with yogurt, lemon juice, tandoori masala, ground cumin, ground coriander, garam masala, ginger-garlic paste, red chili powder, turmeric powder, and salt. Make deep cuts on the chicken with a knife. Preheat the oven at 200°C. Arrange the marinated chicken pieces and put vegetable oil or melted ghee over the pieces. Bake for 20-30 minutes. Once cooked, remove the chicken form the oven and let it rest before serving.
16.Baingan Bharta
Preheat the oven to 200°C. Clean the eggplant and prick it using a fork. Roast the eggplant in the oven for about 30-40 minutes. Once it is roasted, let it cool and peel off the skin. Mash the roasted skin with a fork. Heat oil, blend cumin seeds and let them splutter. Blend chopped onions, green chili, minced garlic and ginger to the pan. Saute until the onions are golden brown. Blend chopped tomatoes to the pan and cook until mushy. Blend coriander powder, red chili powder, salt, and turmeric powder. Mix and cook for 2-3 minutes. Blend the mashed eggplant and mix everything well. Cook for 5-7 minutes. Garnish with freshly chopped cilantro leaves.
17.Chicken Patiala
Marinade the chicken for 30 minutes in a bowl with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Heat oil or ghee in a pan. Blend cumin seeds, green and black cardamom, cinnamon sticks and bay leaves. Saute them. Blend chopped onions and saute. Blend ginger-garlic paste and saute for 2-3 minutes. Blend the tomato puree. Blend turmeric powder, cumin powder, coriander powder, and garam masala, and mix well. Blend the marinated chicken. Once cooked, blend fresh cream and cook for more 2-3 minutes. Adjust seasoning according to taste.
18.Punjabi Pulao
Wash basmati rice and then soak it in the water for 20-30 minutes. Heat oil and blend cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon sticks. Saute them for some time for the fragrance. Blend chopped onions and saute until golden brown. Blend minced garlic, ginger, and chopped green chilies and saute for another minute. Blend chopped tomatoes and cook. Blend diced carrots, potatoes, green peas, chopped beans, and cauliflower floret. Stir well. Blend turmeric powder, red chili powder, and salt to taste. Mix everything together and saute for some time. Blend drained basmati rice to the pan gently stir to mi everything. Pour 2 cups of water, stir gently, and let it cook for 15-20 minutes.
19.Gajar Ka Halwa
Heat ghee. After the ghee melts, blend grated carrots and saute them for 8-10 minutes until soft and slightly caramelized. Take another pan and boil the milk. Once it boils, reduce the heat and let the milk simmer, stirring occasionally. Reduce the quantity of the milk to its half by stirring. Then blend cooked carrots and mix well on low heat. Blend sugar to the mixture and continue to cook until the halwa thickens. In another pan, roast chopped nuts in ghee and blend raisins. Blend roasted nuts, raisins, cardamom powder, and saffron strands to the halwa and cook for 5-10 minutes until it becomes thick like pudding and the ghee separates from the mixture.
20.Punjabi Methi Chicken
Heat oil or ghee in a pan. Blend cumin seeds and let them splutter. Blend chopped onions and saute. Blend ginger-garlic paste and green chilies finely chopped. Saute for a couple of minutes. Blend diced tomatoes and cook them until mushy. Blend coriander powder, red chili powder, turmeric powder, salt, and mix well. Blend chicken pieces to the masala and mix. Cook for 10 minutes. Once the chicken is partially cooked, blend methi and cook for another 10-15 minutes. Sprinkle garam masala and blend salt or other spices according to taste.
