Restaurant style Punjabi meal
Restaurant style Punjabi meal

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, restaurant style punjabi meal. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Learn how to make restaurant-style Punjabi rajma right at home in this short, detailed video. We are on a trip to make life delicious. We are at the intersection of Popular Asian Recipes, American Recipes, Italian Recipes, and more. 📋 Recipe Card ⭐ Reviews ️You'll Love This Recipe Because. Yes, it makes a rich and heavy main dish.

Restaurant style Punjabi meal is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Restaurant style Punjabi meal is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Make ready For Dum Aloo red gravy
  2. Get cashew
  3. Get poppy seeds
  4. Take magattari seeds
  5. Get dry Kashmiri red chillies
  6. Make ready large onion
  7. Take butter
  8. Make ready cloves
  9. Get Coriander seeds
  10. Make ready cinnamon sticks
  11. Make ready turmeric powder
  12. Get dhania jeera(coriander cumin) powder
  13. Make ready garam masala
  14. Make ready Salt
  15. Take tomato sauce/ketchup
  16. Get oil
  17. Take For Dum Aloo sabzi
  18. Take medium to big potatoes diced
  19. Make ready kasturi methi
  20. Prepare fresh cream
  21. Make ready Wheat Naan
  22. Make ready wheat flour
  23. Make ready soda bi carb
  24. Take baking powder
  25. Take salt
  26. Prepare powdered sugar
  27. Take curd
  28. Take warm water
  29. Take oil for kneading
  30. Take garlic cloves grated
  31. Prepare Coriandar leaves finely chopped
  32. Get kalongi/onion seeds
  33. Get Butter to spread on naan
  34. Make ready Pulav
  35. Get long grain rice
  36. Take salt
  37. Make ready Onion chilli dish
  38. Prepare onion
  39. Take green chillies
  40. Get lemon
  41. Make ready Salt
  42. Prepare Black pepper powder

Serve this curry dish with plain rice or with a Chapati / Paratha. Punjabi Mixed Vegetable Kadai is a popular restaurant style side dish that goes well with Phulka, Paratha, Naan or any Indian Bread. It is usually served in kadai. One can make it dry, semi dry or gravy version.

Instructions to make Restaurant style Punjabi meal:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Add the white paste, butter and ketchup in the gravy. Add fried potatoes and some water.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove naan from tava, apply butter and serve hot with sabzi.
  11. 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

It is usually served in kadai. One can make it dry, semi dry or gravy version. This gravy is made with lightly roasted spices which give an extra flavour to this recipe. To prepare a nice North Indian spread at home, you can make this Punjabi Mix Veg Sabji along with phulka's, salad and a nice glass full of lassi. The sauteed vegetables in rich creamy gravy will make you go week in the knees, the taste is simply divine.

So that is going to wrap it up for this exceptional food restaurant style punjabi meal recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!