Punjab, known for its rich agricultural produce, has a vibrant culinary tradition, especially when it comes to vegetarian dishes.
A classic Punjabi combination, this dish features mustard greens (sarson) cooked with spices and served with unleavened cornbread (makki di roti).
Sarson da Saag and Makki di Roti
Spiced chickpeas (chole) served with deep-fried bread (bhature), creating a hearty and flavorful meal.
Chole Bhature
A creamy and rich lentil dish made with black gram (urad dal) and kidney beans (rajma), cooked with butter and spices.
Dal Makhani
A dry dish made with potatoes (aloo) and cauliflower (gobi), seasoned with a blend of spices.
Aloo Gobi
Soft cubes of paneer (Indian cottage cheese) cooked in a luscious tomato-based gravy with butter and aromatic spices.
Paneer Butter Masala
Roasted and mashed eggplant (baingan) cooked with onions, tomatoes, and spices, resulting in a smoky-flavored dish.
Baingan Bharta
A yogurt-based curry (kadhi) with deep-fried gram flour fritters (pakoras), typically served with steamed rice.
Punjabi Kadhi Pakora
Stuffed flatbread (paratha) with a spiced mashed potato filling, often accompanied by yogurt and pickles.
Aloo Paratha
Spicy and tangy chickpeas (chana) cooked in a dry masala, offering a flavorful side dish or main course.
Pindi Chana
Fresh spinach (palak) cooked with paneer in a creamy tomato-based gravy, creating a nutritious and delicious dish.
Palak Paneer
These vegetarian delights from Punjab showcase the region's love for robust flavors, hearty ingredients, and a variety of spices that make each dish a culinary masterpiece.