punjabi

Kaju Mutter Masala is a cashew nut curry recipe that will appeal to many. This dish of the Punjabi Cuisine can be relished on several joyous occasions. It is added with the goodness of bay leaf, boiled green peas and dried fenugreek leaves. It also includes chili powder and fresh cream which adds to its taste. This recipe is perfect for those days when you want to try your hand at something new. You would love the riot of flavours that this main dish has to offer, take our word for it! You could serve it to your near and dear ones on a number of joyous occasions! So, make a note of the steps that we have listed here for your convenience and give this one a shot!

Kaju Mutter Masala Recipe

cashews

ghee

peas

tomato chopped

refined oil

Numbers bay leaf

garlic

ginger paste

red chilli powder

garam masala powder

fenugreek leaves

0 As required salt

fresh cream

Take a non-stick pan and add 1 teaspoon ghee to it and grease it well. Add the cashew nuts and saute them on a low flame for some time. Keep them aside to cool down.

Mix the tomatoes along with 1 cup of water in a deep non-stick pan. Cook on a medium flame for about 10 minutes. Keep it aside to cool down.

Now, add this mixture and cashew nuts in a mixer and blend them to form a smooth paste. Keep it aside for sometime. Heat the oil in a deep non-stick pan on a medium flame and add the bay leaf, garlic paste and ginger paste to it. Saute it on a medium flame for about a minute.

Add chili powder, garam masala, dried fenugreek leaves to the tomato-cashew nut mixture. Cook for some time.

Finally, add fresh cream, green peas and 1 cup of water to the mix. Cook on a medium flame for 5 minutes. Add the crispy cashew nuts on it and stir on a medium flame for 2 minutes. Serve hot with love.

Saag Paneer is made with cooking mustard leaves and spinach with spices.

Saag Paneer - Instant Pot Pressure Cooker

Ghee

tsp Cumin seeds (Jeera)

Green Chili Pepper (optional, adjust

1" inch Ginger (chopped)

Garlic (chopped)

Onion (medium sized. Cut into large pieces)

Mustard leaves

Spinach (Palak) (chopped. About 9 ounces)

Water

oz Paneer cheese

tbsp Corn meal (Makai ka aata) (fine ground)

tsp Ground Turmeric (Haldi powder)

Cayenne Chili powder

Coriander powder (Dhaniya powder)

Salt

Heat ghee in the instant pot in saute mode. Add jeera, green chili, ginger and garlic.

Once the ginger and garlic turns golden brown, add the chopped onions. Saute for 3 minutes.

Add the spices to the instant pot.  Then add the mustard greens, spinach and water.

Change the instant pot setting to manual or pressure cook mode for 4 minutes.  When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.

Add in the corn flour.  Use an immersion blender to blend the saag to a smooth paste.

Turn on the instant pot in saute mode.  Add in the paneer and cook for about 3 minutes.

Saag Paneer is ready to be served.

Cook Tandoori Paratha in the comfort of your home with BetterButter. Tap to view the recipe!

Tandoori Paratha recipe by Swathi Joshnaa Sathish at BetterButter

Whole wheat flour 2 cups

Baking powder 1 teaspoon

Baking soda 2 pinches .

Powdered Sugar 1 teaspoon

Melted butter 6 tablespoons

White sesame seeds

In a wide bowl , take 2 cups wheat flour . 

Add salt , baking powder , baking soda and powdered sugar . Combine all together . 

Add water gradually while kneading to a flaky consistency dough . 

Cover the dough with a damp moist cloth and rest the dough for minimum 30 minutes . 

After 30 minutes , divide the dough into equal sized balls . The balls should be little big than medium to achieve a thick chewy tandoori paratha texture . 

Spread melted butter on every balls completely to ensure the balls remain moist . 

Now start rolling each ball to medium / desired sized parathas . 

Line a parchment sheet on a baking tray . 

Arrange  the parathas on the sheet . Don’t overload . 

Brush melted unsalted butter on the  parathas . 

Place the tray in a preheated cooker or oven and bake for 7 to 10 minutes or until brown spots are visible . 

Drizzle butter and serve hot with a gravy . 

If preferred , cut the tandoori parathas into triangles to give a restaurant effect . 

An easy and delicious comfort food with minimal ingredients made in the Instant Pot. Dahi Aloo is made with just two main ingredients, potatoes and yogurt, tempered with cumin seeds, ginger and flavorful spices.&nbsp;

Instant Pot Potato Curry in Yogurt Sauce / Dahi Aloo Recipe

(medium,

Cumin seeds (Jeera)

Pepper

Ginger (minced)

Yogurt (whisked with 1/2 cup water, plain)

Salt (adjust

Cilantro (to garnish)

Ground Turmeric (Haldi powder)

Cayenne

Garam Masala ((optional))

Start the pressure cooker in Saute (Normal) mode and let it heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.&nbsp;

Add spices. Mix them well with the oil and cook for 30 seconds.&nbsp;

Add potatoes, water and stir well. Press cancel and close lid with vent in sealing position. &nbsp;

Start on Manual/Pressure Cook mode at high pressure for 1 minute.&nbsp;When the pressure cooker beeps, press cancel and quick release the pressure manually.

Start the instant pot in Sauté mode. Add yogurt while stirring. Keep stirring gently until the curry comes to a boil in about 3 minutes. Then turn off the pressure cooker. Add salt to taste and stir it.&nbsp;

Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.&nbsp;

https://content.jwplatform.com/videos/me01Bmyx.mp4

Potato in Yogurt Sauce or Dahi Vale Aloo - An easy and delicious comfort food with minimal ingredients made in the Instant Pot. This potato curry is made with just two main ingredients, potatoes and yogurt, tempered with cumin seeds, ginger and flavorful spices. Enjoy it with puri, paratha or rice for a satisfying meal. Vegetarian and Gluten-free.

Dahi Vale Aloo / Potato Yogurt Curry

Cook Rajama in the comfort of your home with BetterButter. Tap to view the recipe!

Rajama recipe by Darshna Jain at BetterButter

Ginger &Garlic paste 3 tbsp

Red chilli powder 1tbsp

Turmeric 1/4tbsp

Rajma masala 2 tbsp

Green chilli 2

Desi ghee 7 tbsp

Hing 1pinch

Tomato 3

Onion 2

Lemon 1

Corriender

Make a gravy for this add ghee in pan add hing ,onion &green chilli

Add spices &paste .cook 2 minutes in medium flame 

Add boiled rajma .cook 7 minutes in medium flame 

Kunna Meat is an easy to make scrumptious meat recipe that is sure to be a family favorite. This Punjabi recipe involves cooking the mutton with chopped vegetables like tomato, radish and turnip. In short a must try for all the mutton lovers. The mouth-watering non-vegetarian dish can be enjoyed as a side dish recipe with steamed rice or naan. You can serve this filling mutton dish to your guests on occasions like get togethers, birthday parties, kitty parties and pot lucks. Try preparing this amazing non-vegetarian dish at home over the weekend and we are sure your family members will go for a round two of this meaty delight.Recipe : Chef Vijay Sethi, Punjab Grill

Kunna Meat Recipe

mutton

tomato

onion

garlic paste

yoghurt (curd)

cumin powder

dry red chili

cinnamon stick

Numbers clove

Numbers black cardamom

Numbers green cardamom

Numbers radish

turnip

Numbers baby carrots

coriander leaves

Wash mutton pieces under running water and pat dry them using a kitchen towel. Pour the mutton pieces in a large bowl and add salt over it along with red chili powder, ginger and garlic paste. Let it marinate for a while.

Meanwhile, place a earthen vessel over medium flame and pour ghee in it. Once the ghee has melted properly, add whole spices to it along with sliced onions and saute till golden brown in color. Now, add some more of the ginger and garlic paste to the vessel. Stir well till the raw smell of it disappears.

Now, add marinated mutton pieces to it along with dry spices. Once the mutton is seared, add chopped tomatoes to it. Add water if required and allow the mutton to cook for a while on low flame. Once the mutton is almost done add vertically cut turnip, red radish and whole baby carrots along with whisked curd to the vessel. Let it cook for another 10 minutes over low flame.

Check seasoning and serve hot. Your kunna meat is now ready. Garnish it with chopped coriander leaves and serve with rice or naan.

If you are craving for a delicious mutton curry, then this recipe is for you. A traditional Punjabi recipe, Kadhai meat is a scrumptious recipe made with a melange of spices and herbs. To prepare this recipe, you will need mutton, spices and curd. This recipe can be best served with rice, roti, naan. Cumin seeds and bay leaves sauteed in a ginger-garlic onion paste brings an amazing flavour to this recipe. This mutton recipe is a flavourful dish, which will be a bliss for all the non-veg lovers. This recipe can be served at any festive or special occasions as it is so easy to make. Prepare it by following the simple steps and enjoy wit with your family and friends. Kadhai meat can be served at birthday, anniversaries, pot luck, game night and parties.

Kadhai Meat Recipe

kilograms mutton

onion paste

cumin seeds

bay leaf

turmeric

coriander seeds

Heat oil in a kadhai and add cumin and bay leaf. When cumin seeds splutter, add the ginger, garlic and onion to it. Saute it over high heat till it turns light brown. Next, add garam masala, salt, turmeric, coriander powder and red pepper.

Keeping on high flame, add meat and cook until it changes colour. Next, add some water. Lower the heat and cover the kadhai. Let the meat cook and keep stirring occasionally, till the water dries up and oil separates. Then add tomatoes and let it simmer, till oil separates.

Serve hot and garnish it with coriander leaves. You pair it with steamed rice or chapati.

Punjab is famous for its mouth-watering cuisine starting from Hara Saag to Phirni, every Punjabi dish has its own specialty. One of the tempting dishes includes 'Besan Ki Barfi'. The easy-to-make sweet is made with simple ingredients that are easily available to you in your kitchen. Made with the richness of gram flour, raisins, cardamom powder, ghee and powdered sugar this delectable recipe will be a treat to your taste buds. Serve this tempting recipe to your friends and family during special occasions like festivals, game nights, and kitty parties. You can also store the prepared barfi in an air tight container and relish its tempting flavors later on.

Besan Ki Barfi Recipe

flour

cardamom

raisins

sugar

pistachios

Take a non-stick pan, keep it on medium flame and heat ghee (leave aside about 1 tbsp for greasing the plate) in it. When the ghee is melted, add gram flour in it and roast for about 10-15 minutes or till you can smell the fragrance of gram flour.

To the roasted gram flour, add powdered sugar and pistachios. Mix well and remove the pan from flame. Stir in cardamom powder and raisins in this mixture.

Now, take a tray and grease it with ghee. Transfer the mixture into the tray and spread it evenly with a greased spatula. Cut the mixture in the desired shape after it cools down and serve.

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Top 10 punjabi recipes from across the web

The most viewed punjabi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kaju Mutter Masala Recipe

Saag Paneer - Instant Pot Pressure ...

Tandoori Paratha recipe by Swathi J...

Instant Pot Potato Curry in Yogurt ...

Rajama recipe by Darshna Jain at Be...

Kunna Meat Recipe

Kadhai Meat Recipe

Besan Ki Barfi Recipe

Stovetop: Punjabi Chicken Curry fro...

Oven: Indian English Muffin Masala ...

The most viewed punjabi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine