Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, restaurant style punjabi meal. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Restaurant style Punjabi meal is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Restaurant style Punjabi meal is something which I’ve loved my whole life.
Punjabi Rajma Masala is an extremely popular curry of Punjabi Cuisine. Rajma Chawal is a wholesome meal which is a part of regular Northern Indian diet. Rajma chawal is a dish where Rajma is a spicy curry which is served with steamed/boiled rice.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook restaurant style punjabi meal using 42 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Restaurant style Punjabi meal:
- Make ready For Dum Aloo red gravy
- Take cashew
- Prepare poppy seeds
- Take magattari seeds
- Prepare dry Kashmiri red chillies
- Make ready large onion
- Take butter
- Get cloves
- Make ready Coriander seeds
- Make ready cinnamon sticks
- Get turmeric powder
- Take dhania jeera(coriander cumin) powder
- Get garam masala
- Get Salt
- Get tomato sauce/ketchup
- Take oil
- Prepare For Dum Aloo sabzi
- Prepare medium to big potatoes diced
- Take kasturi methi
- Prepare fresh cream
- Prepare Wheat Naan
- Make ready wheat flour
- Make ready soda bi carb
- Take baking powder
- Make ready salt
- Prepare powdered sugar
- Take curd
- Prepare warm water
- Take oil for kneading
- Prepare garlic cloves grated
- Get Coriandar leaves finely chopped
- Make ready kalongi/onion seeds
- Prepare Butter to spread on naan
- Make ready Pulav
- Prepare long grain rice
- Prepare salt
- Take Onion chilli dish
- Prepare onion
- Make ready green chillies
- Prepare lemon
- Make ready Salt
- Get Black pepper powder
Order from a wide selection of your favourite Indian food which will be delivered directly to your home or office. Restaurant style Dal Makhani Recipe is a creamy, rich and flavorful lentils made with whole black lentil, red kidney beans with authentic spices and butter. How To Make Punjabi Dal Makhani recipe with the step-by-step video. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part.
Steps to make Restaurant style Punjabi meal:
- 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.
- 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.
- 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).
- 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.
- Add the white paste, butter and ketchup in the gravy. Add fried potatoes and some water.
- 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.
- 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.
- 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.
- 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.
- Remove naan from tava, apply butter and serve hot with sabzi.
- 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
This cuisine has a rich tradition of many distinct and local ways of cooking. Very few restaurants here in the USA serve a white gravy version. Most of them have a Punjabi version on their menu. Here is the pic of restaurant-style shahi paneer ingredients. I forgot to include sugar in the photo here.
So that’s going to wrap it up with this special food restaurant style punjabi meal recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
