Punjabi Sunday Recipes

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Preeti Kalia (@hobbi_espassion)

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

Punjabi Sunday Recipes recipe
Prep Time
1hr 0min
Cook Time
2hr 0min
Total Time
3hr

Ingredients

6 Servings
(1 serving = one portion of each dish)

Punjabi Chole Masala

  • Kabuli chane
    Kabuli chane
    250g
  • Chana dal
    Chana dal
    1/4cup
  • Salt
    Salt
    1tsp
  • Cloves
    Cloves
    8clove
  • Black cardamom
    Black cardamom
    2
  • Cinnamon stick
    Cinnamon stick
    1in
  • Desi ghee
    Desi ghee
    2tbsp
  • Cumin seeds
    Cumin seeds
    1tsp
  • Onion diced
    Onion diced
    3
  • Ginger garlic paste
    Ginger garlic paste
    2tbsp
  • Green chilli
    Green chilli
    6
  • Tomato puree
    Tomato puree
    2cups
  • Chana masala
    Chana masala
    2tsp
  • Anardana powder
    Anardana powder
    1tsp
  • Coriander powder
    Coriander powder
    1tsp
  • Red chilli powder
    Red chilli powder
    1tsp
  • Garam masala
    Garam masala
    1tsp
  • Ajwain
    Ajwain
    2tsp
  • Tea leaves
    Tea leaves
    1tsp
  • Water
    Water
    2cups
  • Coriander leaves
    Coriander leaves

Aalu ki Sabji

  • Desi ghee
    Desi ghee
    2tbsp
  • Cumin seeds
    Cumin seeds
    1tsp
  • Asafoetida
    Asafoetida
    1pinch
  • Ginger
    Ginger
    1in
  • Tomato puree
    Tomato puree
    2cups
  • Boiled potatoes
    Boiled potatoes
    8
  • Thick curd
    Thick curd
    1cup
  • Salt
    Salt
    1tsp
  • Red chilli powder
    Red chilli powder
    1tsp
  • Degi mirch
    Degi mirch
    1tsp
  • Coriander powder
    Coriander powder
    1tsp
  • Kasoori methi
    Kasoori methi
    1tsp
  • Turmeric powder
    Turmeric powder
    1tsp
  • Water
    Water
    1cup

Kachalu ki Chat

  • Kachalu boiled
    Kachalu boiled
    1kg
  • Ginger grated
    Ginger grated
    1tbsp
  • Onion diced
    Onion diced
    3piece
  • Ajwain
    Ajwain
    1tsp
  • Garam masala
    Garam masala
    1tsp
  • Black salt
    Black salt
    1tsp
  • Jaggery powder
    Jaggery powder
    1cup
  • Tamarind water
    Tamarind water
    1cup
  • Salt
    Salt
    1tsp
  • Cumin seeds powder
    Cumin seeds powder
    1tsp
  • Red chilli powder
    Red chilli powder
    1tsp

Imli Wale Salads

  • Cucumber
    Cucumber
    1
  • Onion
    Onion
    1
  • Green chilli
    Green chilli
    1
  • Salt
    Salt
    1tsp
  • Garam masala
    Garam masala
    1tsp
  • Red chilli powder
    Red chilli powder
    1tsp
  • Tamarind water
    Tamarind water
    1cup
  • Radish
    Radish
    1
  • Jaggery powder
    Jaggery powder
    1cup

How to make Punjabi Sunday Recipes

Punjabi Chole Masala

  1. 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.

  2. 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.

  3. 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.

Aalu ki Sabji

  1. Step 1

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

  2. 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.

Kachalu ki Chat

  1. 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.

Tamarind Salads

  1. Step 1

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

  2. Step 2

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

Nutrition (per serving)

Calories

645.0kcal (32.25%)

Protein

18.3g (36.66%)

Carbs

88.3g (32.12%)

Sugars

30.0g (60%)

Healthy Fat

10.1g

Unhealthy Fat

15.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

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

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

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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Preeti Kalia

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