Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, restaurant style punjabi meal. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Restaurant style Punjabi meal is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Restaurant style Punjabi meal is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook restaurant style punjabi meal using 42 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant style Punjabi meal:
- Prepare For Dum Aloo red gravy
- Take 2 tbsp cashew
- Prepare 1 tbsp poppy seeds
- Take 1 tbsp magattari seeds
- Get 5 dry Kashmiri red chillies
- Get 1 large onion
- Make ready 50 gm butter
- Prepare 3 cloves
- Get 1/2 tsp Coriander seeds
- Prepare 3 inches cinnamon sticks
- Make ready 1/4 tsp turmeric powder
- Prepare 1 tsp dhania jeera(coriander cumin) powder
- Get 2 tsp garam masala
- Get To taste Salt
- Get 100 ml tomato sauce/ketchup
- Make ready 4 tbsp oil
- Get For Dum Aloo sabzi
- Get 6 medium to big potatoes diced
- Prepare 1 tbsp kasturi methi
- Make ready 3 tbsp fresh cream
- Take Wheat Naan
- Prepare 1 cup wheat flour
- Take 1/4 tsp soda bi carb
- Get 3/4 tsp baking powder
- Make ready 1 tsp salt
- Get 1 tsp powdered sugar
- Take 1/2 cup curd
- Get 1/2 cup warm water
- Get 1 1/2 tsp oil for kneading
- Make ready 6 garlic cloves grated
- Prepare 3 tbsp Coriandar leaves finely chopped
- Get 1 tbsp kalongi/onion seeds
- Get as needed Butter to spread on naan
- Prepare Pulav
- Get 1/2 cup long grain rice
- Take 1/4 tsp salt
- Prepare Onion chilli dish
- Prepare 1 onion
- Get 2 green chillies
- Make ready 1 lemon
- Take to taste Salt
- Get 1/2 tsp Black pepper powder
Instructions 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
So that’s going to wrap this up with this exceptional food restaurant style punjabi meal recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
