Punjab Kushti / Wrestling
Punjabi Dishes
The Punjabis are known for their rich foods. Predominantly wheat eating people, the Punjabis cook rice only on special occasions. Nans and parathas, rotis made of corn flour (makke di roti) are their typical breads. Milk and its products in the form of malai (cream), paneer (cottage cheese), butter and curds are always used with almost every Punjabi meal. The main masala in Punjabi dish consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee. Spices like coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chili powder, turmeric and mustard are regularly used. Chicken especially 'Tandoori Chicken' is a favourite with non-vegetarians as paneer is in the vegetarian Punjabi menu. Mah ki Dal, Sarson Ka Saag, meat curry like Roghan Josh and stuffed parathas can be found in no other state except Punjab.


Non -Vegetrian

Sweet Dishes

Aloo Methi
Aloo Mutter
Aloo Tikki
Dal Makhani
Keema Rajma
Makki Di Roti
Mutter Paneer
Navratan Kurma
Palak Paneer
Palak Makkai Malai
Paneer Amritasari
Pista Lassi
Sarson Ka Saag
Stuffed Bhatura
Sukhi Channa Dal
Vegetable Pulao

Asian Chicken
Butter Chicken
Beseni Murgh
Chicken Tikkas
Chicken Dilruba
Chaamp Masala (Lamb Chops Masala)
Chicken Curry with Tomatoes (Murgha Kari)
Chicken Jalfarezi
Chicken Biryani
Chicken Sag Recipe
Egg Korma
Fried Chicken Tikkas
Paneer Anda
Tandoori Chicken

Atte Ka Seera
Badam Ka Seera
Carrot Halwa
Dal Ka Seera
Gulab Jamoon
Kaju Barfi
Kaju Katli
Mava Burfi
Malai Ladoo
Motichoor Ladoo
Patisa (Son Papdi)
Sujji Halwa

Paneer Anda


Eggs, hard boiled
Garlic, minced
Tomatoes, blanched & diced
Turmeric powder
Garam Masala
Pepper powder
Chili powder
200 gms.
4 nos.
4 flakes
1 no.
¾ tsp.
1 nos.
¾ tsp.
As required
As required
2 tbsp.
As required


1. Cut the paneer into small pieces and fry in little ghee to a pale gold colour. Drain and set aside.

2.Heat 2 tbsps. ghee and fry ground onion and garlic to a golden brown colour.

3.Put in all the spices with the exception of garam masala and fry slightly then put in tomatoes and cook till ghee separates.

4.Put in 1 cup water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.

5.Put in 1 cup more of water, bring to a boil, reduce heat and put in paneer and eggs.

6.Simmer gently for 8-10 minutes.

7.Serve hot garnished with garam masala and coriander leaves.