Punjab's rich agricultural heritage offers a variety of beloved vegetarian dishes, featuring aromatic spices and bold flavors
Dal Makhani
For Dal Makhani, sauté spices and onions, add tomato puree, rajma, urad dal, season, simmer, and finish with cream and fenugreek leaves
Punjabi Kadhi Pakora
For Punjabi Kadhi, blend yogurt, gram flour, and spices, fry onion pakoras, temper mustard oil with spices, mix with kadhi, and simmer
Pindi Chole
Sauté bay leaf, onion, ginger garlic paste, and green chili in oil, add spices and tomatoes, then mix in cooked chickpeas and salt, simmer, and garnish with coriander leaves
Sarson ka Saag
Sauté mustard, amaranth, and chickpea leaves with ginger, garlic, and green chilies, cook with water and spices, simmer, then finish with a ghee, cumin, and garlic tadka
Punjabi Samosa
Prepare dough, make a spiced filling, stuff into cones, seal, and fry until golden