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.
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:
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
Easy Mooli Wala Paratha Breakfast Recipe
5 (5 ratings)
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
This Aloo Anday ki Bhujia (or Bhurji) 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!
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).
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!
Panjeeri – Postpartum Healing and Lactation Recipe
5 (19 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.
Learn how to make cucumber raita with this easy and authentic recipe! Raita is a classic yogurt salad that completes many Pakistani and Indian meals. I’ve included my family’s trick for avoiding the cucumber’s bitterness, and optional add-ins to give you an idea of the endless possibilities with raita.
The typical Pakistani or Indian family drinks chai very different from the chai latte you get at your local coffee shop. This is an authentic cup of chai you will find brewing in the typical Pakistani kitchen.
This Mango Lassi recipe makes better-than-restaurant lassi with six easy-to-find ingredients. The base of the recipe is strong while allowing you to adjust to taste according to your mangoes. Tested to perfection!
Watered down, not cold enough, coarse, or just bland. I’ll admit, I’ve had many a mediocre Lassi. It wasn't until I tasted my brother-in-law's version that I realized how good a classic Punjabi Lassi can be. This is my take on his Sweet Lassi recipe – creamy, smooth, frothy perfection.
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This Punjabi-style vegetable curry with potatoes and peas that has become a Tea for Turmeric community favorite! Tested to perfection!
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!
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.
Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
4.95 (158 ratings)
Adored by thousands, this easy Zucchini (Courgette) Curry is truly astonishing. This is a next-level tasty vegan curry that'll transform everyday Zucchini into something even kids will love!
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.
Here's a Cauliflower and Potato Curry (Aloo Gobi) recipe made in the traditional Punjabi way. This vegan curry recipe is easy & authentic and requires one pot and simple ingredients.
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.
This classic Punjabi-style Kadhi recipe is easy-to-follow but delivers on homestyle flavor. If you’re new to Kadhi, you’ll love this detailed, fool-proof recipe. Includes Instant Pot and Stovetop instructions!
Here's a classic Yakhni Chicken Pulao recipe that's truly hard to mess up. This recipe promises deep flavor, tender chicken, and fluffy rice. It's also easy to double so you can serve it to guests with confidence. Tested to perfection!
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.
A Chana Pulao (Chickpea Pulao) recipe that promises full flavor, tender chickpeas, and fluffy rice. This recipe takes 20 minutes of initial (pre-rice cooking) prep time but it’s tasty and elegant enough to serve as main dish for guests. Includes Stovetop and Instant Pot instructions! Tested to Perfection!
This Matar Pulao (peas pulao) is easy, flavorful, and it takes 20 minutes of initial prep time! Perfect for a weeknight rice dish yet elegant enough for guests. This recipe includes stovetop and Instant Pot instructions.
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.
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.
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!
Aloo Gosht is a traditional Pakistani-style Mutton/Lamb and Potato Curry. Make this recipe with lamb or goat over stovetop or Instant Pot. Tested & perfected!
Here’s an Easy and Authentic Chicken Curry recipe made in the traditional Pakistani and North Indian style. This is a simple, approachable curry recipe that you can make at home in under an hour. Unfussy, easy-to-follow, and tested to perfection!
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.
This Pakistani and Indian-style Keema Matar (Ground Beef Curry with Peas) 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.
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!
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!
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.
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.
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!
Sooji ka Halwa (Semolina Halwa) – 20 Minute Recipe!
5 (13 ratings)
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
Easy Jaggery Rice in the Rice Cooker – Gur Wale Chawal
5 (5 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.
Here's a traditional Zarda recipe that takes the guesswork out of classic Meethe Chawal (or Sweet Rice). Yes to old-school, nostalgic flavor without fear or fuss. This recipe requires 6 ingredients, one pot (if you'd like), and around 15 minutes of active time. Tested to perfection!
30+ Punjabi Recipes, Including Sarson Ka Saag (Easy & Authentic)
Yield: 4people
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
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.
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.