Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, restaurant style punjabi meal. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Restaurant style Punjabi meal is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Restaurant style Punjabi meal is something which I have loved my whole life.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part. Punjabi Rajma Masala is an extremely popular curry of Punjabi Cuisine. Rajma Chawal is a wholesome meal which is a part of regular Northern Indian diet.
To get started with this recipe, we must prepare a few ingredients. You can cook restaurant style punjabi meal using 42 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Restaurant style Punjabi meal:
- Take For Dum Aloo red gravy
- Get 2 tbsp cashew
- Get 1 tbsp poppy seeds
- Prepare 1 tbsp magattari seeds
- Make ready 5 dry Kashmiri red chillies
- Make ready 1 large onion
- Get 50 gm butter
- Take 3 cloves
- Make ready 1/2 tsp Coriander seeds
- Take 3 inches cinnamon sticks
- Get 1/4 tsp turmeric powder
- Prepare 1 tsp dhania jeera(coriander cumin) powder
- Take 2 tsp garam masala
- Prepare To taste Salt
- Make ready 100 ml tomato sauce/ketchup
- Prepare 4 tbsp oil
- Take For Dum Aloo sabzi
- Prepare 6 medium to big potatoes diced
- Prepare 1 tbsp kasturi methi
- Prepare 3 tbsp fresh cream
- Take Wheat Naan
- Take 1 cup wheat flour
- Take 1/4 tsp soda bi carb
- Take 3/4 tsp baking powder
- Prepare 1 tsp salt
- Take 1 tsp powdered sugar
- Get 1/2 cup curd
- Prepare 1/2 cup warm water
- Get 1 1/2 tsp oil for kneading
- Get 6 garlic cloves grated
- Make ready 3 tbsp Coriandar leaves finely chopped
- Get 1 tbsp kalongi/onion seeds
- Get as needed Butter to spread on naan
- Prepare Pulav
- Make ready 1/2 cup long grain rice
- Prepare 1/4 tsp salt
- Prepare Onion chilli dish
- Take 1 onion
- Get 2 green chillies
- Get 1 lemon
- Get to taste Salt
- Prepare 1/2 tsp Black pepper powder
All the ingredients are easily available in any Indian grocery store. If you want to have a meal that satiates your tummy, tickles your taste buds and But, Punjabis have adapted them according to the Indian palate. Start your meal with a bowl of thick and often spicy shorbas like the curd shorba with comforting flavor that will. Amanora's latest eatery, Charcoal Grill, favours the red-gravy, restaurant Punjabi style of cooking over the smoky tandoored one.
Instructions to make Restaurant style Punjabi meal:
- Preparation: soak cashew, poppy seeds and magattari seeds in some water in a bowl. Soak dry chillies in water separately - all for minimum 1 hour. Dice potatoes into big chunks and fry them. Add some salt in oil while frying.
- Mildly roast cinnamon sticks, coriander seeds and cloves. Grind them roughly. Next add soaked red chillies and grind them all with enough water into fine paste. Heat oil in a pan. Fry this paste for about 5 minutes while occasionally stirring.
- Peel, dice and grind onion into fine paste. Add it in the pan fry for 2 minutes. Then add the powder spices and salt (consider the salt in the oil as well as in the tomato ketchup).
- Fry really well while stirring till oil oozes and the mixture looks smooth, slippery and shiny (due to oil). Grind cashew, magattari and poppy seeds to fine paste.
- Add the white paste, butter and ketchup in the gravy. Add fried potatoes and some water.
- Crush kasoori methi between your palms over the sabzi. Add 2 tbsp fresh cream. Combine well. Cover and simmer for 10 minutes or till you get the desired thickness. Take it out in a serving bowl. pour some fresh cream and serve hot with wheat naan.
- Combine all the ingredients for wheat naan in a bowl. Add water and make chapati like dough. Knead with oil. Rest for 15 min. Combine garlic and coriander leaves in a bowl.
- Pinch out a portion and roll ablong naan. Sprinkle garlic- coriander leaves mixure and kalaunji. Roll over it lightly fo that they stick to the naan. Gently turn the naan upside down. Spread some water all over it.
- Gently place the naan on hot tava with the wet part down. Wait till large bubbles form. Turn the tava upside down so the garlic part of the naan is directly over flame. Move tava to and fro so as to cook naan evenly. When you see brown spots all over the naan, turn tava back to normal.
- Remove naan from tava, apply butter and serve hot with sabzi.
- For pulav, wash and soak rice in water for 30 min. Transfer it in the rice cooker with 2 inches water above the rice level. Add salt. Cover and switch on the cooker. Stir gently when most water is soaked up. Cook for another minute or two. Serve hot. Sprinkle salt, blackpepper and lemon juice over it. Serve with sabzi and pulav
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So that’s going to wrap it up with this special food restaurant style punjabi meal recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
