1Chicken Tikka Masala
Chicken Tikka Masala is nothing but roasted pieces of chicken in a spicy sauce and a type of food predominantly in Punjabi Cuisine. It also serves as an appetiser. Usually, the sauce consists of tomatoes, cream and the correct amount of spices. Also, other Tikka dishes will replace Chicken with Lamb, Fish and in Vegetarian terms, Paneer. The origin of it is still unknown.
Korma is a dish which has its origin from South India consisting of meat, vegetables, yogurt, cream and spices for a taste of the thick sauce. In Punjab, people take this curry with Basmati rice or flat bread. It is also the number one dish in every authentic Punjabi restaurant.
Tandoori Chicken is hard to resist and this item will please every Punjabi person as well as the outsiders. It is one of the Indian Chicken starters originating from Mughal Cuisine and so has the name Murgh Tandoori with the spices and yogurt contained with Chicken or Meat grilled in the oven.The addition of Chickpea flavour gives an aroma to this appetiser.
This flavour finds its place on every menu starting from local dhabas to five-star hotels. Dal Makhani is complete with rice, roti or parathas and also a correct amount of makhani or butter to enrich the taste. There are different kinds of Makhani which includes restaurant style, Dal Fry and Tadka too.
When talking about Punjabi food, you can never skip Chole Bature. It is the combination of fried bread and Channa Masala and is one of the world’s preferred dishes originating from the Punjabi Cuisine. Chole means curry made from Chicken peas whereas Bhature is bread. It is both breakfast and lunch item and every Punjabi would love to have it.
6Paneer Tikka Masala
Paneer Tikka Masala is a restaurant food and looks like a gravy made up of tomatoes,onions and cream while balancing the taste and flavour. This dish is most sorted out by many Punjabis.
This type of Chana can be moist or dry. The recipe is quite different from others due to the absence of onions in it and so the gravy or curry will not be much satisfying but the taste of tomatoes, coriander seeds and spices will compensate for it. Many punjabis adopt this for starters as it is quick and easy with a delicious taste.
8Sarson Da Saag
Sarson Da Saag is a vegetable dish mainly in Punjab regions from the combination of mustard leaves and spices.The toppings include butter or ghee with the addition of spinach to enhance the colour and thicken the curry along with corn bread or Makki Di Roti to fulfil the essence of it.
These crispy fish fillets are common in Amritsar as well as all across India. The recipe is fingers of fish in spiced and gram flour fried to an extent where the outermost layer will become crispy with the interior so soft that just melts in your mouth and with a correct amount of chat masala. It is one of the preferred starters for many parties.
It is an Indian dish which is also popular in many countries, a grilled or roasted chicken in a creamy and spiced curry sauce,which can include butter usually for the taste originating from Punjabi style of Cuisine. There can be many variations of the composition of the ingredients and spices of the sauce and even the presence of cashew paste will give the taste.
The famous Halwa is a combination of ghee and sugar and one needs hand power and patience to consistently stir this dish for a long time, after which it turns into a delight. It is a sweet which is served in Gurudwara temples as Prasad to people. In Amritsar,everyone naturally visits the Golden Temple but the Prasad here is something you can like.
Bhindi Masala is one favourite dish for every vegetarian in Punjab. Many people prefer the dry version of this sabzi and one recipe which is quick and simple to make at home. It is a good combination with phulkas or chapatis and also a vegetable raita. It is a typical Punjabi onion-tomato based curry with spices or masala powder.
Kadai means Paneer in the thick gravy of tomatoes, cream and spices. The word Kadai is used meaning for deep fry and this delicious curry version is an easy recipe and is a savior for people in the situation of unexpected guests at home.
Aloo Gobi is a vegetarian dish and had its origin from the Indian subcontinent with potatoes, cauliflower and spices which are quite popular in Indian and Bangladeshi cuisines.It is yellow in colour due to the addition of turmeric powder to give the taste and smell and with curry leaves occasionally. Other ingredients include ginger, onion and tomatoes. There are different styles of this dish but the name remains the same.
15Paneer Butter Masala
One of the Paneer recipes of Punjab, this Butter Masala is creamy and delicious. It is the vegetarian version of Butter Chicken with the same kind of gravy or sauce used for both dishes.
Aloo Paratha is an Indian item which is one of the preferred breakfast dishes in the Western region of Indian, especially in Punjab. It consists of stuffed mixture of mashed potatoes with spices in dough and is a preferred combination with butter, chutney or any Indian pickles.
In Punjab, you get a spoon with Lassi so that you can have the soft and white butter and then go for the drink. During the time of summer, it is the one thing which everyone prefers at home as fresh curd is easily available and all you need is a blender and sugar. Punjabis like to have this with parathas or Samosa Chole Chaat.
Rajma is a popular South Asian vegetarian dish especially in Punjab region consisting of kidney beans in thick gravy with many kinds of Indian spices with rice or roti. The kidney bean is a part of regular diet in Northern India. You can find this curry for any occasion and the combination of Rajma and rice lists as a top favourite of every Punjabis and even Nepali people.
19Punjabi Lemon Chicken
Even if you are a child or an adult, chicken lovers will always trend around the different type of dishes all over India and this dish is the favourite of all beyond belief. In terms of health aspects, the flesh is high in protein and low in fat levels and also easily digestible.
Kadhi is a staple food in Punjab with Dahi or buttermilk and a simple dish which is easy to prepare. It is mildly spicy and serves as a nice combination with Pakoras. In Amritsar, this item is famous at many dhabas.