Here are 30+ hand-selected Punjabi recipes that represent the rich cuisine of Punjab. From classic Kadhi Pakora to the world-famous Butter Chicken, this list includes the best of Punjabi food.

Image of 30 Punjabi Recipes

If you’re looking to explore Punjabi cuisine, you’ve come to the right place. My family is from Lahore, so Punjabi cuisine undoubtedly has a strong influence on my blog. I’ve perused the blog and selected some of my favorite dishes that capture the vast and complex flavors of Punjabi cuisine.

What is Punjabi Food?

Punjabi cuisine originated from the Punjab province which is now shared by Pakistan & North India. Here’s a map that shows Punjab in both countries:

A map of Punjab in Pakistan and India
Image Courtesy: Wikimedia Commons

Punjab has a rich culinary history with many influences, including that of Mughlai cuisine. Today, Punjabi food is famous throughout the world thanks to restaurants which prominently feature many Punjabi dishes.

What is the famous food of Punjab?

Punjabi food is known for its heavy use of dairy, wheat, legumes, and of course, all things Tandoori.

Below is a roundup of some of my favorite Punjabi dishes from the blog. It includes breakfast items, appetizers, vegetarian & meat dishes, pulaos, and desserts. You’ll find many popular Punjabi recipes as well as lesser-known ones like Mooli Parathas (daikon-stuffed flatbread) or Gur Waley Chawal (jaggery rice).

Punjabi Breakfast Recipes

This image shows mooli wala paratha on a plate with a bowl of yogurt

Easy Mooli Wala Paratha Breakfast Recipe

No ratings yet
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
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Aloo Anday Ki Bhujia (Bhurji) – Khageena

4.88 (8 ratings)
This Aloo Anday ki Bhujia or Khageena is a simple, one pot, scrambled egg and potato curry made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
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Appetizers, Sides, & Misc.

Stack of three Aloo Ki Tikkis (Pakistani-Style Potato Cakes) on a round white plate garnished with mint leaves.

Easy Pakistani Aloo Ki Tikki – Potato Cutlets

5 (5 ratings)
This recipe for Pakistani-style Aloo Ki Tikki is made with mashed potatoes, onions, herbs, and spices. Naturally gluten-free and vegetarian (or optionally vegan).
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Healthier Pan-Fried Pakora

Pan-Fried Pakistani Pakora

5 (7 ratings)
This is my healthier spin on the traditionally deep-fried Pakistani/Punjabi pakora (onion and potato fritter). These pakoras are an ideal snack, naturally gluten-free and vegetarian, and I’ve included a simple green chutney recipe to go with them!
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Panjeeri – Postpartum Healing and Lactation Recipe

5 (14 ratings)
Panjeeri (or Panjiri) is a tasty traditional Pakistani/Indian postpartum healing and lactation food that is perfect for new moms and for strengthening the body.
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Easy, Authentic Cucumber Raita

5 (3 ratings)
This is a recipe for an easy and authentic Cucumber Raita, a cool and refreshing yogurt salad that pairs perfectly with biryani, pulao, and many other Pakistani and Indian dishes.
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Punjabi Vegetarian Recipes

Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (21 ratings)
This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
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Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

5 (17 ratings)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
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Okra Curry on a white plate

Easy & Authentic Bhindi Masala (Okra Curry)

5 (13 ratings)
This easy Pakistani & Indian-style Bhindi Masala recipe (Okra curry) consists of stir-fried okra enveloped in a savory onion and tomato curry. I’ve tested this dry bhindi curry recipe countless times and I’m confident it will blow you away.
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Zucchini Courgette Curry in a bowl

Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)

4.99 (78 ratings)
This is an easy, flavorful, fan-favorite Indian and Pakistani Zucchini (Courgette) Curry called Toriyan or torai ki sabzi in Urdu. This is a tasty vegan curry that'll transform everyday Zucchini into something even kids will love!
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Chana Masala (Authentic Chickpea Curry)

4.91 (20 ratings)
This authentic Indian & Pakistani-style Chana Masala recipe is vibrant, with just the right amount of tanginess, and rich in spicy flavor. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking. It’s an easy weeknight dinner that’s healthy, naturally vegan, and gluten-free.
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Aloo Gobi Potato Cauliflower curry

Pakistani Aloo Gobi – Potato and Cauliflower Curry

5 (15 ratings)
This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Naturally gluten-free and vegan!
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Spinach and Potato Curry – Aloo Palak (Easy & Authentic)

5 (33 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
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Kadhi Pakora (Instant Pot and Stovetop)

5 (12 ratings)
This is a classic Punjabi-style Kadhi Pakora recipe with Instant Pot and Stovetop instructions. This recipe uses accessible ingredients and has a shortened cook time but remains true to the flavors of traditional Pakistani and North Indian Kadhi.
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Punjabi Rice Dishes

Instant Pot Chicken Pulao

4.97 (28 ratings)
This quick and easy Instant Pot Chicken Pulao recipe requires just 25 minutes of prep time and results in tender boneless chicken and perfectly cooked rice.
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Easy Instant Pot Chana Pulao

Instant Pot Pakistani Chana Pulao (Chickpea Pilaf) – 20-minute prep!

4.98 (36 ratings)
This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes less than 20 minutes of total prep time! Perfect for a weeknight dinner yet elegant enough for guests. Naturally gluten-free and vegetarian! 
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Punjabi Dal Recipes

Instant Pot Pakistani Chana Dal

5 (13 ratings)
This is an easy Pakistani Chana Dal made in the Instant Pot (Pressure Cooker). Chana Dal (or Split Chickpeas) are cooked with spices and given a simple tadka for an easy dinner. Naturally gluten-free and Vegan optional.
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Pakistani Urad Dal (Maash Ki Dal)

5 (16 ratings)
Maash ki Dal, or sukhi (dry) split urad dal, may not be mainstream, but it's beloved by all who've tried it. This recipe makes it in the traditional Pakistani and Punjabi way – dry, as in firm, but cooked through – and adorned with delicate slivers of ginger and warming green chili peppers.
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A white bowl filled with Instant Pot Red Lentil Dal, Basmati rice, ribbon of cucumber, sliced carrots and radishes and a lemon wedge.

Instant Pot Red Lentil Dal

5 (7 ratings)
This Instant Pot Split Red Lentil (Masoor) Dal curry is a quick, easy, and authentic Pakistani/North Indian-style dal recipe. It's naturally gluten-free, vegetarian (or optional vegan), and cooks within minutes!
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Meat Dishes Popular in Punjab

Instant Pot Butter Chicken Side

Instant Pot Butter Chicken (Easy and Authentic)

5 (22 ratings)
This tried-and-tested restaurant-style Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavor and tender chicken!
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Holding Chicken Karahi in a karahi

Pakistani Chicken Karahi

5 (78 ratings)
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
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The BEST Authentic Chicken Korma

5 (33 ratings)
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
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Pakistani Beef Kofta Curry-2

Pakistani Beef Kofta Curry (Meatball Curry)

4.95 (57 ratings)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
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Keema Matar

Keema Matar (Ground Beef and Peas Curry)

5 (24 ratings)
This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that’s deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken.
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Chicken Curry with potatoes on a plate with rice and vegetables with a glass of water on the side

Instant Pot Pakistani Chicken Curry

5 (14 ratings)
This Pakistani-style Instant Pot Chicken Curry includes bone-in chicken and potatoes and requires just 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!
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Aloo Keema (Ground Beef and potato curry) in a bowl with basmati rice and naan.

Aloo Keema (Ground Beef and Potato Curry)

5 (19 ratings)
Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
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Punjabi Desserts

20-Minute Seviyan (Sheer Khurma)

5 (4 ratings)
This quick and easy Seviyan (Sheer Khurma) recipe takes around 20 minutes make from start to finish. It's a creamy, flavorful, tested-and-perfected vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dates and nuts.
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The BEST Instant Pot Kheer

The BEST Instant Pot Kheer

5 (33 ratings)
This Instant Pot Kheer (Pakistani & Indian Rice Pudding) recipe has the classic flavor of old-fashioned kheer without the fuss. This is a restaurant-inspired recipe that's been rigorously tested and perfected until I can confidently call it the BEST Instant Pot kheer.
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Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

5 (12 ratings)
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
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Sooji Semolina Halwa

Traditional Sooji ka Halwa (Semolina Halwa)

5 (7 ratings)
Halwa is a famous dessert that is prepared all over the world with various ingredients and in countless forms. This 20-minute recipe is prepared with semolina in the Pakistani and North Indian style.
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Jaggery Rice - Gur Wale Chawal-2

Easy Jaggery Rice in the Rice Cooker – Gur Wale Chawal

5 (2 ratings)
Jaggery Rice is a traditional South Asian recipe that sweetens rice with jaggery (or gur) for a deeply flavorful dessert. This recipe is gluten-free, easy to make, and yields perfect results. 
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Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side
5 (1 rating)

30+ Punjabi Recipes, Including Sarson Ka Saag (Easy & Authentic)

This Easy Instant Pot Sarson Ka Saag recipe is made in the Authentic Indian and Pakistani (Punjabi) style but in half the time! Plus, check out 30 other classic Punjabi dishes.

Ingredients 

Saag

  • 1/4 cup water for Instant Pot, (2 cups for Stovetop)
  • 2 bunches mustard greens* (around 1 lb after stemming) or 454g/16 oz packaged, washed, hard stems removed, and roughly chopped
  • 1 bunch spinach (around 1/2 lb after stemming) , washed, hard stems removed, and roughly chopped
  • 3-4 small green chili peppers (~4-5 grams), stemmed and roughly chopped
  • 4-5 garlic cloves, leave whole – will be crushed later
  • 1/4 tsp turmeric powder
  • 1 1/4 tsp heaped kosher salt
  • 1/4 cup yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
  • 1 1/2 tbsp dried fenugreek leaves (methi)

Tadka (Tempering)

  • 1/4 cup neutral oil
  • 2-3 tbsp ghee or butter, or sub more oil
  • 1 small onion (150-190 g), finely chopped
  • 2 – 2 1/2 tbsp ginger, minced
  • 2 tbsp cilantro leaves, chopped (optional)
  • butter, optional, for serving

Instructions 

Instant Pot

  • Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
  • Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
  • Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. Select Cancel to turn off the Instant Pot.**
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Stovetop

  • Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
  • Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
  • Reduce the heat to low-medium, add ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Notes

*See post for mustard greens substitutions.
**If you’d like, you can turn the Instant Pot on Saute – Less while the onions are browning so the saag stays hot. Any bits on the bottom of the Instant Pot will be deglazed when the tadka is added.
Calories: 237kcal, Carbohydrates: 11g, Protein: 1g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 19mg, Sodium: 876mg, Potassium: 119mg, Fiber: 1g, Sugar: 2g, Vitamin A: 80IU, Vitamin C: 9mg, Calcium: 25mg, Iron: 1mg