Showing posts with label Punjabi Cuisine. Show all posts
Showing posts with label Punjabi Cuisine. Show all posts

Jul 2, 2013

Punjabi Baingan Bharta

Punjabi Baingan Bhartha was introduced to me by one of my friend Anukriti Varun Dixit. She has taught me how to make a recipe flavorful using minimal ingredients. I was thinking that Baingan Bhartha involved lot of masalas to make it tasty. But I was wrong !!

By choosing perfect sized egg plant and  good quality ripened tomatoes; and the combination of these two makes  bhartha totally an exquisite dish.

Baingan Bhartha is a wonderful North Indian vegetarian recipe that tantalizes your taste buds. Roasted egg plant is slow cooked with onions and tomatoes. The sweetness of ripened tomatoes is combined with charred flavor of egg plant gives it a very good taste.

Previously, I have posted Baingan Bhartha in Shruchi Kitchen. But this recipe is truly in Punjabi style.


1 Egg Plant
2 Ripened tomatoes, finely chopped
1 Onion, thinly sliced
2 Green chilies, finely chopped
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
3 tsp Oil


  • Roast egg plant in slow flame on a stove top. Cook until all skin in charred
  • Allow egg plant to cool. Peel discard the skin. Mash or chop the pulp and keep it aside
  • In a heavy bottomed vessel, heat oil, add green chilies, onions. Fry until onions turn transparent
  • Then add tomatoes and fry for 2 to 3 minutes
  • Add chopped egg plant pulp, red chili powder, turmeric powder and adjust salt as per taste
  • Cook in low heat for 10 to 15 minutes until tomatoes and egg plant pulp are completely cooked
  • Serve hot with paratha, roti or chapathi

Jun 6, 2013

Kala Channa Curry

Kala Channa Curry  is a protein packed vegetarian curry recipe from Punjabi Cuisine. This recipe is very new to me and I was introduced to this recipe from one of my friend Anukrithi. My knowledge of cooking with kala channa is only sundal and coconut- onion based South Indian style Kala channa curry.

The flavors are magnificent and bold. The base for this curry is made from pureed onions and tomatoes and it is spiced with red chili powder, coriander powder and mango powder.


2 cups Kala Channa
1 Onion, diced
2 Tomatoes, diced
1 small piece of ginger
1 tsp Red chili powder
1 tsp Coriander powder
3/4 tsp Mango powder (Amchoor)
2 tsp Besan (chickpea flour)
2 tsp Oil


  • Soak Kala channa in water for at least 5 hours

  • Boil kala channa in a pressure cooker for 15 minutes until it is completely cooked

  • In the meantime, puree onions, tomatoes and ginger without adding water

  • In a pot, heat oil and add the puree. Cook until it reduces and oil separates out from the masala

  • Add red chili powder, coriander powder, mango powder and chickpea flour. Mix well

  • Add cooked kala channa with water and adjust salt as per taste. Simmer for at least 10 to 15 minutes until gravy thickens

  • serve hot with steamed basmati rice or paratha

Apr 24, 2013

Channa Masala | Choley

Chickpeas filled with a blend of different spices like paprika,  turmeric, cinnamon, cloves, cardamom,  ginger and garlic. It is a traditional vegetarian curry in North Indian cuisine.


1 cup Chickpeas, soaked overnight or 1 can of Garbanzo beans
1 Onion
1 Tomato
1 small stick of cinnamon
3 Cloves
1 Cardamom
3 cloves of Garlic, minced
1 small piece of Ginger, ginger
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp Spanish paprika or Kashmiri Red chili powder
1 Tea bag (optional)
4 tsp Oil or 2 tsp butter


  • In a pressure cooker, cook chickpeas with a tea bag , 1/2 tsp salt and 3 cups of water. Discard tea bag after chickpeas has cooked, but retain water for further use

  • In a heavy bottom pan, heat oil, add cinnamon, cloves, cardamom, minced ginger and garlic. Saute for few seconds and then add onion paste

  • Fry until raw smell goes out

  • Add Tomato puree, turmeric powder, coriander powder,  and paprika (or red chili powder), simmer for 5 minutes

  • Add boiled chickpeas with water. Adjust salt as per taste. Simmer for 10 minutes until gravy thickens

  • Serve hot with Battura , onions and lemon wedges
  • Use tea bags to cook chickpeas. It helps to give color
  • I used paprika because for color and taste. You can also you kashmiri red chili powder
  • It tastes best when cooked 2-3 hours before serving. This allows chickpeas to absorb flavors from spices.
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Apr 22, 2013


"Battura" is a vintage recipe in Punjabi Cuisine. It is a deep fried flat bread usually served with channa masala, a classic combination in Indian cuisine. 


2 cups Maida
1/4 cup Semolina | Fine rava | Chiroti Rava
1/4 cup Yogurt
1/2 tsp Sugar
1/2 tsp Salt
1 tsp Yeast
Warm Water


  • In a mixing bowl, mix maids, semolina, yogurt, sugar, salt and yeast.
  • Add warm water to knead the dough. The dough should be very soft

  • Cover the dough and leave it for 1 to 2 hours until dough rises

  • Now divide dough into equal portions and roll them into balls 

  • Take  a ball of dough and using a rolling pin roll it into thick circular shape (I have rolled it into puri size about 5 inches in diameter)

  • Heat oil in a heavy bottom vessel
  • Gently leave the rolled batturas in oil. Fry it evenly on both sides. 

  • Use an absorbent paper to drain excess oil
  • Serve hot with channa masala