Punjabi cuisine is recognized for its buttery, rich flavors as well as a wide variety of vegetarian and meat meals. Its wide menu is one of its most appealing aspects. Ghee and butter are used in abundance in restaurant-style recipes. Some foods are consumed on a regular basis, while others are prepared exclusively on special occasions. If your mouth is watering, here are four Punjabi recipes you must try at home.
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Chhole Bhaturey:
Chhole Bhaturey is one of the most beloved dishes for Punjabis and is quite easy to prepare as well. You can prepare this dish in two steps: prepare the curry then the bhatura. Here’s how to make a spicy and tangy chola curry with fresh bhaturay. Soak chickpeas all night and then pressure cook them as you normally would. Prepare the bhatura dough by mixing flour, yogurt, semolina, oil, salt, sugar and baking powder. Knead the dough till firm and then leave it to rise. Meanwhile, sautee onions, chilies, spices, ginger and tomato puree to prepare the curry sauce. Add the boiled peas in the sauce and now divide the dough and prepare poori sized ovals. Deep fry the dough and serve it with the curry once they turn golden brown.
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Sarson ka Saag:
Sarson ka Saag is a traditional Punjabi dish prepared using mustard leaves and spinach and is served with makkai ki roti. To prepare Punjabi sarson ka saag, combine mustard leaves, spinach, and green chilies in a coarse mixture. Ghee or butter should also be heated in a deep non-stick pan. Toss in the garlic, ginger, and onions. The Punjabi sabzi Sarson ka saag has a mellow taste which reuqires no excessive ingredients. Cook for a few minutes after adding the palak sarsaon mixture, turmeric, red chilli powder, and coriander powder, and the incredibly tasty Punjabi sarson ka saag is ready to be savored!
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Makhani Daal:
Daal Makhani  is an excellent dal dish that goes well with zeera rice or roti. Basically, it’s made using a mix of black urad dal and rajma beans or lobia. Both grains are gradually cooked in a saucepan with butter or malai, which gives this black dal dish its richness. Daal Makhani is quite easy to prepare and is famous not just in Punjab but throughout the Subcontinent.
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Pinni:
Pinni is a native Punjabi sweet loaded with warm and nourishing ingredients, making it an ideal treat for the winter season. You prepare this by deep frying edible gum or gond in heated ghee till it turns golden brown. Let the gond cool down then grind it till it turns into powder. Next add grinded dry fruits to the gond powder and keep it aside. Now add wheat flour to heated ghee and keep stirring it till you observe a golden brown color. When the flour is roasted add your gond and dryfruit mixture, sugar elaichi and ginger powder in it. Now let the mixture cool down and lastly make small ball shaped laddu out of it. Your pinni laddu are all ready to be served.
