A FOOD TRADITION
Punjabi Cuisine
Punjabi cuisine is a robust North Indian tradition known for tandoor cooking, wheat breads, dairy, legumes, and richly spiced gravies.
Dishes linked to this cuisine
13–24 of 41
Dal Tadka
A North Indian lentil dish finished with a hot tempering of fat, aromatics, and spices.
Gajar ka Halwa
Gajar ka Halwa is a slow-cooked Indian carrot pudding made with carrots, milk, ghee, sugar, cardamom, and commonly nuts.
Gobi Paratha
A Punjabi stuffed flatbread made from wheat-flour dough filled with seasoned grated cauliflower and griddle-cooked until golden.
Karela Gosht
Bitter gourd is braised with spiced minced or diced meat, onion, tomato, and aromatics in a savory Punjabi-style preparation.
Keema Matar
Spiced minced meat is cooked with green peas, onion, tomato, and aromatics to make a hearty Punjabi-style main dish.
Makki di Roti
Makki di Roti is a rustic Punjabi flatbread made from maize flour, shaped by hand, and cooked on a hot griddle.
Matar Paneer
A North Indian curry of paneer and green peas simmered in a spiced tomato-onion gravy.
Methi Matar Malai
A creamy North Indian curry of fenugreek leaves and green peas simmered in a mildly spiced cream-based sauce.
Murg Musallam
Murg Musallam is a whole chicken marinated in yogurt and spices, then roasted or braised and often filled with rice, eggs, or nuts.
Naan
A leavened wheat-flour flatbread traditionally stretched and baked in a tandoor, then served warm, often with a lightly browned surface.
Palak Paneer
A North Indian spinach-based curry with cubes of paneer, commonly finished with aromatics, spices, and sometimes cream.
Paneer Bhurji
Paneer Bhurji is a spiced scramble of crumbled paneer sautéed with onion, tomato, ginger, garlic, and aromatics.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.