Recipe of Different types of Punjabi Curry

diffrence type of punjabi curry

If you want to eat food which will strain your stomach and your mind, then try the Punjabi Curry. Punjabi Curry range from spicy to spicier, in which ghee and butter are used in abundance. Punjabi Cuisine is considered as one of the best cuisines of India. All dairy products are widely used in Punjabi cuisine. Curry is made differently in the different regions of India. As Rajasthani Curry is made in Rajasthan, Gujarati Curry is made in Gujarat, Sindhi Curry is made in some areas and Punjabi Curry is made in Punjab. Well, there are furthermore variations in Punjabi Curry. So, today we are going you to share some of the knowledge about the types of Punjabi Curry.

Different Types of Punjabi Curry –

1. Saag Curry :

Ingredients To Be Used In The Recipe Of SAAG:

  • 500 grams mustard, wash, and chop
  • 250 gm spinach, wash and chop
  • 250 grams bathua, wash and cut
  • 2-inch grated ginger
  • 3 long garlic, finely chopped
  • 1 onion finely chopped
  • 3 green chilies, cut off from the middle
  • 1/2 small Chambal Turmeric Powder
  • 1/4 small cinnamon powder
  • 1 small spoon cumin powder
  • the salt according to taste
  • 1 small whistle oil
  • 200 grams of paneer, cut

Step by Step Recipe To Make Saag Curry :

saag panjabi curry

  1. To make mustard greens, first wash the mustard, spinach and cook it in the cooker with water and salt. 1 Cook until you hear the sound of the whistle. Keep the cooker near the sink in the downward direction in order to remove the pressure of the cooker.
  2. Let cool down and put all the vegetables in it and mash it well.
  3. Now heat the oil in a bowl. Put ginger, garlic, onions and green chilies in it. Cook onion until it becomes soft.
  4. After the onion becomes soft, add a mixture of green veggies, turmeric powder, lentil powder and cumin powder in it.
  5. Cook for 7 to 8 minutes and turn off the gas stove. Serve the mustard greens with maize bread.

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2. Pakora Curry :

Ingredients To Be Used In The Recipe Of Pakora Curry:

  • 1 cup gram flour
  • 2 green chilies, finely chopped
  • 1 onion, finely chopped
  • 1 potato, finely chopped
  • 1/2 small teaspoon celery
  • 1/2 small spoon soda
  • the salt according to taste
  • To add water, content (according to experimentation)Oil, according to experiment
  • 500 grams yogurt, fatty
  • 3 small spoon gram flour
  • 1/2 small Chambal Turmeric Powder
  • 1 green pepper, finely chopped
  • 1/2 inch grated ginger
  • 2 cups of water,The salt according to taste
  • 1 small spoon ghee
  • 1/2 small steel wry
  • 4 curry leaves
  • 1/2 small gram cashmere red chili powder
  • 1 happy red chili
  • 1/4 small white Asafoetida
  • Green coriander, finely chopped, to decorate

Step by Step Recipe To Make Pakora Curry :

pakora panjabi curry

  1. To make curry pakora, first, put some oil in a pan and put it on low flame to fry pakora for your curry.
  2. As long as the oil is heated, add the ingredients of pakodi in a bowl and mix it well. Now add a little water and make a thick slurry.
  3. Once the oil is heated, then make the pakore with your hands and put in the heated oil. Cook the pakoda well until it changes its color. Must remember to fry pakoras on the low flame heat until they turn to brown.
  4. Prepare a plate with having a napkin on it and then put pakore on it. Napkin or newspaper is necessary because it will soak all the extra oil from the pakoras.
  5. Mix curd and gram flour together well to make curry. Now add 2 cups of water to it so that no knot is left in the solution. Now add all the spices, salt, grated ginger, and mix.
  6. Put this solution in a pan and start cooking on low flame. Keep stirring this solution until it starts boiling. When the solution starts boiling, low down the flame and cook for about 20 minutes. Keep stirring the curry on frequent intervals. Now put the pakodas and cook it for further more 5 minutes and turn off the gas.
  7. Now heat the ghee in a tempering vessel. Add mustard seeds, curry leaves, and dried red chilies and cook for 30 seconds. Now add asafetida, red chili powder and mix it well in the ghee. After mixing it well turn off the gas stove. Put this mixture of curry leaves, dried red chilies, asafoetida in the solution of curry and again mix it well. You may garnish it with coriander leaves.
  8. Serve Curry Pakora with rice or Chapatti.

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3. Yogurt Curry:

Ingredients To Be Used In The Recipe Of Yogurt Curry:

  • Curd – 500 ml
  • Amaranth flour – 2 ½ large spoon
  • Rock salt – 1 teaspoon
  • Cumin seed
  • Green chili -¼ teaspoon
  • Jaggery – ½ spoon
  • Ghee-as per the requirement
  • Curry leaves

Step by Step Recipe To Make Yogurt Curry :

yogurt panjabi curry

  1. First, you need to make a mixture by combing Amaranth (Rajgeere ka Atta), jaggery, rock salt, green chili paste, and curd. Mix it well in order to mix everything with each other well. When the mixture is ready to keep it aside for few minutes.
  2. Now put ghee in a pan, and wait till it melts. When you find the ghee melted, add curry leaves and cumin seeds to the ghee and let them cook until it is overcast.
  3. Now add little amount of water to it. When the water starts boiling, pick up the mixture, you just prepared a few minutes ago and put it into the boiled water.
  4. Let it get cooked on low flame for around 10 minutes.
  5. After waiting for 10 minutes, off the gas. Your Yogurt Curry is ready to be served.
  6. For garnishing, you may decorate it with some coriander leaves.
  7. Serve it hot with exotic rice.

Thanks for Reading I hope you Like Our Punjabi Curry Recipe. If you know any other types of Punjabi Curry than Comment below. Your Response is Our Motivation.

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