Tag Archives: Punjabi

Dum Aloo

I haven’t been active on the blog circuit recently. Been un-well a bit and traveling around out of Pune. Even heat has started taking a bit of toll on me. It really upsets me so much that I loose interest entering the kitchen and preparing something. It’s a little irritating getting up and facing a question “aaj jhevayala kay banavaycha ahe” (what is to be prepared for lunch or dinner today). A little hectic and running around took me down with cold as well. Even could not keep up replying to various blogs (sorry guys).

Finally, I came out of blues, gave my self a kick ;) and started cooking. Eventually I was back to shape. I had some nice small potatoes in my kitchen and what better dish to prepare than Dum Aloo. This is my take on this wonderful recipe.

Hope you all like it a lot.

Ingredients –

Baby Potatoes – 7 – 8
Plain Curd (whisked) – ½ cup
Garam masala – 1 ½ teaspoon
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 2 teaspoons
Onion (minced) – ½ cup
Ginger garlic paste – 1 teaspoon
Cashew nuts (grounded) – ¼ cup
Tomato (minced)– ½ cup
Salt – to taste
Oil – to deep fry the potatoes

Procedure –

  • Boil the baby potatoes for 3 whistles. Once cooled peel and prick the potatoes with a fork or a pin.
  • Deep fry the potatoes until golden brown in color. Drain out the excess oil with the help of a tissue paper.
  • In a pan heat 2 teaspoons oil and add minced onion and ginger garlic paste. Sauté until the onion becomes pink in color.
  • Add the minced tomatoes, garam masala, red chili powder, grounded cashew nuts and turmeric powder and sauté until oil separates.
  • Now add the whisked curds, salt and along with it add the fried baby potatoes. Add the cumin powder and coriander powder too.
  • Let it cook for 3-4 minutes.
  • Serve hot with rotis or parathas.

Tips -

You may add 1 teaspoon crushed kasuri methi for extra taste.
When you fry the baby potatoes they should become very light in weight. If not then it means the potatoes aren’t pricked enough.

Sweet Corn Paneer Masala

Recently I was very bored to make the same veggies and wanted some change. I knew there was corn stocked. All I had to do was buy some paneer. It was the best time to prepare this veggie. A nice, spicy and hot dish like this is perfect for a change.

The mix of paneer, sweet corn and capsicum plus the spices, makes this dish absolutely delectable..Enjoy!!!

Ingredients –

Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Capsicum- 2 medium sized
Fresh cream – ¼ cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste

Procedure –

  • Boil the sweet corn till tender and drain the excess water and keep aside.
  • Wash and deseed the capsicum. Cut it into small cubes.
  • Cut the paneer into 1 inch cubes.
  • In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
  • Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
  • Add little water for the gravy. Add the boiled corn, capsicum and sauté well.
  • Add the garam masala, salt and tomato ketchup.
  • Once the capsicum is half cooked add the paneer and fresh cream. Mix gently and let it cook on a low flame with lid on till the capsicum is cooked properly.
  • Garnish with freshly chopped coriander and serve with parathas or chapattis.

Tips –

You may reduce or increase the amount of garam masala according to taste.

Aloo Mutter

Finally my exams are over. And I have the time of the world at my hands for some days. Prepared this veggie 15-20 days back, taken some photos but had no time to post it :(.

It’s a quick and easy to make vegetable, on the spicy side with a wonderful gravy. It is a typically Punjabi style dish but now available and prepared all over India. It has gone under a lot of variations as it traveled from different lands.

This is my take on the nice lovely veggie. The peas give a wonderful taste to the final dish, hope you like it.

Love to hear what you think of it.

Ingredients –

Boiled Potatoes – 2 large sized
Green Peas/ Mutter (shelled) – 1 cup
Ginger & garlic paste – 1 teaspoon
Onion (minced) – 1 medium sized
Tomato (finely chopped) – 1 medium sized
Garam Masala – 1 tablespoon
Oil – 2 tablespoons
Salt – to taste
Red chili powder – 2 teaspoons

Procedure -

  • Peel and cut the boiled potatoes in to cube size.
  • In a pan heat oil and add the minced onion and ginger garlic paste. Sauté till the onion becomes transparent.
  • Now add the finely chopped tomatoes and sauté low flame,
  • Add garam masala and mix well. Sauté till the tomatoes are completely cooked and oil starts separating from the sides. Add the water as per the gravy consistency.
  • Add the green peas and the boiled potatoes.
  • Add salt, red chili powder.
  • Cook with lid on, on a low flame until the green peas are completely cooked.
  • Serve with hot chapattis, or rice.

Tips –

Increase the garam masala quantity according to taste.


I think this would be one of the first dishes. I had prepared for the Blog. That time I wasn’t very happy with the photographs so I kept it on hold (well 4 months :P). Recently, I had an opportunity to prepare the same for a party. This time I made sure I got a nice photograph to post it on the blog.

If a list is prepared of one of the most famous recipes in India, this would rank in the top 10 for sure. The actual recipe originates from Punjab, India. But as people loved, it did spread from region to region the taste and ingredients changed.

This is my take on this lovely recipe. Have fun and enjoy.


Kabuli Chana – 2 cups
Onion (finely chopped) – 2 medium sized
Tomatoes (finely chopped) – 1 large sized
Ginger Garlic paste – 1 teaspoon
Oil – 3 tablespoons
Garam masala – 3 tablespoons
Coriander powder – 1 teaspoon
Kasuri methi (finely crushed) – 1 teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Sugar – 1 teaspoon
Dry mango powder – ½ teaspoon

Procedure –

  • Soak the kabuli chana with enough amount of water overnight.
  • Cook them into a pressure cooker for 4 whistles along with the soaked water. Once done after removing the pressure cooker lid, drain the water from the chana. Do not discard this water.
  • In a heavy bottomed pan heat oil and sauté finely chopped onions until golden in color.
  • Add the ginger garlic paste and the chopped tomatoes. Sauté well on low flame for 3-4 minutes.
  • Now add the garam masala, coriander powder and red chili powder and sauté well on low flame till the tomatoes are completely cooked
  • Add the cooked chick peas and mix gently. Add the water which is kept aside from draining the chana to a required gravy consistency.
  • To this add salt, sugar, kasuri meethi and dry mango powder. Let it boil.
  • Serve hot with rotis, bhautra, naan, or jeera rice.


You may also use ready made choley masala instead of garam masala which is easily available across all the super markets.
Use the drained water from chana not only in choley but other dals or veggies also. This way the nutrients aren’t lost.
I like a bit of sweet and tangy taste to my chole. This is why I have added sugar and dry mano powder. You may exclude it if you want.

Palak Paneer

Palak Paneer is spinach curry. Dhabas, or Indo / Pak street restaurants specialize in Palak Paneer. A very popular dish among people. Spinach usually not liked by many but when served with paneer loved by all. A very simple and easy to make recipe.

Serves – 3

Popeye’s favorite ;)

Ingredients -

Spinach (Palak) – 1 bunch
Paneer ( cottage cheese) – 150gms
Onion minced – 1 medium
Tomato finely chopped – 1 medium
Garam masala- 2 tspn
Fresh cream (whisked) – 1 cup
Oil- 2 ½ tbspn
Cumin Powder – 1tspn
Coriander Powder – 1tspn
Green chilies – 3
Amchur Powder (Dry mango powder) – 2 tspn
Salt – as per taste

Procedure -

  • Remove the stems and wash the spinach leaves properly.

  • Boil water in a pan and add salt to it. Blanch spinach in it for 2-3 minutes. Remove the leaves from the boiling water and dip it in cold water.

  • Grind the spinach along with the green chilies.

  • Cut Paneer into desired size.

  • In a pan heat oil and add the minced onion. Sauté for 2 minutes.

  • Add the chopped tomato and sauté till the tomato and the onion is nicely cooked.

  • Now add the grounded spinach to it and cook well. Check the consistency. Add water if required.

  • Add salt, garam masala, cumin powder, coriander powder, amchur powder to it. Cook the spinach.

  • Now add whisked fresh cream to it.

  • When the spinach is cooked and comes to a boil, add the paneer pieces and mix gently. Serve with hot chapattis/ naan.

Tips –

You can fry the paneer pieces before adding it to the spinach gravy.
After the spinach leaves are blanched always use cold water so that the green color of the spinach is retained.
Instead of amchur powder lemon juice can be used.