Punjabi Sunday Recipes

Name: Punjabi Sunday Recipes
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6
Cuisine: Punjabi
Ingredients: 250 g Kabuli chane; 0.25 cup Chana dal; 1 tsp Salt; 8 clove Cloves; 2 Black cardamom; 1 in Cinnamon stick; 2 tbsp Desi ghee; 1 tsp Cumin seeds; 3 Onion diced; 2 tbsp Ginger garlic paste; 6 Green chilli; 2 cups Tomato puree; 2 tsp Chana masala; 1 tsp Anardana powder; 1 tsp Coriander powder; 1 tsp Red chilli powder; 1 tsp Garam masala; 2 tsp Ajwain; 1 tsp Tea leaves; 2 cups Water; Coriander leaves; 2 tbsp Desi ghee; 1 tsp Cumin seeds; 1 pinch Asafoetida; 1 in Ginger; 2 cups Tomato puree; 8 Boiled potatoes; 1 cup Thick curd; 1 tsp Salt; 1 tsp Red chilli powder

A collection of five super delicious Punjabi recipes perfect for a Sunday brunch.

Step 1

Soak Kabuli chane, chana dal, salt, cloves, black cardamom, and cinnamon stick overnight. Strain the chole, add enough water, and pressure cook until 6 to 8 whistles.

Step 2

Heat ghee, add cumin seeds and onions, and cook for a few minutes. Add ginger garlic paste and green chilli, and cook further. Add tomato puree and spices, then add a little water and cook until it releases oil. Keep aside.

Step 3

Take 1 cup of boiled chole, mash them, and mix with the cooked masala. Boil ajwain, tea leaves, and water, strain, and add to the chole. Cook for a few minutes, add coriander leaves and garam masala, and enjoy.

Step 1

Heat ghee, add cumin seeds and asafoetida. Add ginger and tomato puree, and cook for a few minutes.

Step 2

Add boiled potatoes, thick curd, salt, red chilli powder, degi mirch, coriander powder, kasoori methi, and turmeric powder. Add water as needed and cook until the desired consistency is reached.

Step 1

Mix boiled kachalu, grated ginger, diced onion, ajwain, garam masala, black salt, jaggery powder, tamarind water, salt, cumin seeds powder, and red chilli powder. Serve immediately.

Step 1

For Salad 1: Mix cucumber, onion, green chilli, salt, garam masala, red chilli powder, and tamarind water.

Step 2

For Salad 2: Mix radish, onion, cucumber, salt, red chilli powder, garam masala, jaggery powder, and tamarind water.

For a richer flavor, let the chole masala sit for a few hours before serving.

Adjust the spice levels in the salads according to your taste.

What is the best way to store leftover Punjabi Sunday recipes?

To store leftover Punjabi Sunday recipes, allow the dishes to cool completely, then transfer them to airtight containers. Refrigerate for up to 3-4 days. For longer storage, consider freezing the dishes, which can last for up to 2-3 months. Just make sure to reheat thoroughly before serving.

Can I substitute Kabuli chane with another type of chickpeas in this Punjabi recipe?

Yes, you can substitute Kabuli chane with other types of chickpeas, such as black chickpeas (kala chana) or even canned chickpeas for convenience. Just keep in mind that the cooking time may vary, especially if using canned chickpeas, which require less cooking time.

What are some dietary options for making these Punjabi recipes vegan?

To make these Punjabi recipes vegan, you can substitute desi ghee with vegetable oil or coconut oil. Additionally, replace the thick curd with a plant-based yogurt alternative. This way, you can enjoy the flavors without compromising your dietary preferences.

How can I enhance the flavors of the Punjabi Sunday recipes when serving?

To enhance the flavors of your Punjabi Sunday recipes, consider serving them with fresh coriander chutney, pickles, or a side of fluffy naan or rice. A cooling cucumber raita can also complement the spices beautifully, balancing the heat and adding a refreshing touch.

What is the cooking process for making the perfect Punjabi chole from this recipe?

To make the perfect Punjabi chole, start by soaking Kabuli chane and chana dal overnight. Pressure cook them until tender. In a separate pan, heat ghee, add cumin seeds and onions, then sauté until golden. Incorporate ginger garlic paste, green chilies, and tomato puree along with spices. Finally, mash some boiled chole and mix with the masala, adding brewed tea leaves for depth of flavor. Cook until well combined and enjoy!