Have you tried these Punjabi style sabzis yet?
I am a big fan of Punjabi or North Indian cuisine. Every time I go to Indian restaurants, it is hard to order anything aside from some typical, creamy, lathered with butter kind of food. It is sad that metro cities don’t have many dhabas. Because they not only serve the best food but with so much warmth and love. You can also find some great North Indian street food in many cities across the country.
I often make some Punjabi-style sabzis at home. Now, before I tell you about my favourite recipe suggestions, I must give you a disclaimer. There are no paneer recipes here. Don’t get me wrong. I cannot even imagine my life without some good old North Indian paneer recipes. But they are so popular that they do not need any introduction. So, we are going even more desi for this list of Punjabi-style sabzis.
There are many ways to make the amazing aloo palak sabzi and they are all inspired by different cultures and sometimes by the availability of the spices. You can change the cooking process at your convenience. What I like to do is shallow fry aloo cubes before adding them to the gravy. You can also just boil them and add them to the gravy. You can make it with thick or thin gravy.
2. Sarso ka saag
Every time you think about Punjabi-style food, it’s hard to not talk about sarso ka saag. This is a winter recipe and goes well with makai (corn) ki roti. Some may even call it the farmer’s meal. Every time I have it, I feel closer to my roots. Mustard recipes have a mildly bitter flavour. Just like bitter gourd or spinach, you may need an acquired taste for this one. Don’t forget to get some slices of onions and sprinkle a generous amount of lemon. And this goes unsaid but I will have to mention it, get some homemade pickles with this.
3. Methi malai matar
Now methi or fenugreek leaves may not be everybody’s favorite. I mean, if you give me just methi ki sabzi, I will be starving but I won’t eat it. However, on the other hand, if you give me methi malai matar I will finish it till the last drop of the gravy. The creaminess of the gravy balances the strong flavour or methi leaves.
4. Chana or chole masala
Chana and chole masala with bhaturas is my favorite street food. Punjabi-style chole is a little different from the kind of chole that was made at my house when I was growing up. I like chickpeas anyway but the Punjabi style chole or chana is *chef’s kiss*. You can have it with roti, paratha, puri, or even just rice.
These are some of the best Punjabi-style sabzis you can try. Just use good spices and you are good to go.
