Taste of Punjab: Delightful Recipes with Puress Mustard Oil

Punjabi cuisine, known for its rich flavors, hearty dishes, and vibrant colors, offers a culinary experience that is both comforting and indulgent. The use of Puress Mustard Oil is a hallmark of Punjabi cooking, imparting a unique flavor and aroma that elevates each dish. This blog explores a variety of traditional Punjabi recipes that highlight the versatility of Puress Mustard Oil, allowing you to create authentic Punjabi meals in your kitchen.

1. Sarson da Saag (Mustard Greens)

 

 Ingredients:

- 1 kg sarson (mustard greens)

- 250 grams spinach leaves

- 1 medium onion, finely chopped

- 2 green chilies, chopped

- 2 tablespoons Puress Mustard Oil

- 1 teaspoon ginger-garlic paste

- Salt to taste

- 1 teaspoon garam masala

- Makki di roti (corn flour flatbread) for serving

 

 Instructions:

1. Preparation: Clean and wash the mustard greens and spinach leaves thoroughly. Boil them in water for about 10-15 minutes until soft. Drain and cool, then blend into a smooth paste.
2. Cooking the Base: Heat Puress Mustard Oil in a heavy-bottomed pan. Add chopped onions and green chilies, sautéing until the onions are golden brown.
3. Combining Ingredients: Add ginger-garlic paste and cook for a minute. Then, add the blended greens, salt, and garam masala. Cook for another 10-15 minutes on low heat, stirring occasionally.
4. Serving: Serve hot with makki di roti and a dollop of butter on top.

 

Why It’s Special: Sarson da Saag is a quintessential Punjabi dish that showcases the bold flavors of mustard greens. The use of Puress Mustard Oil enhances the dish, making it rich and flavorful.

2. Amritsari Kulcha (Stuffed Bread) 

 Ingredients:

- 2 cups all-purpose flour

- 1 cup boiled and mashed potatoes

- 1 teaspoon cumin seeds

- 2 tablespoons chopped coriander leaves

- 1 teaspoon red chili powder

- Salt to taste

- 2 tablespoons Puress Mustard Oil (for dough)

- 2 tablespoons Puress Mustard Oil (for cooking)

- Water as needed

 

 Instructions:

1. Dough Preparation: In a bowl, mix all-purpose flour, 2 tablespoons of Puress Mustard Oil, and a pinch of salt. Add enough water to knead a soft dough. Cover and let it rest for 30 minutes.
2. Filling Preparation: In another bowl, mix mashed potatoes, cumin seeds, coriander leaves, red chili powder, and salt. Mix well.
3. Assembling Kulchas: Divide the dough into equal portions. Roll out one portion, place a spoonful of the filling in the center, and seal it. Roll it out again gently into a circle.
4. Cooking: Heat a tawa (griddle) and drizzle some Puress Mustard Oil. Cook the kulcha on both sides until golden brown and crispy.
5. Serving: Serve hot with chole (chickpeas) or raita.

 

Why It’s Special: Amritsari Kulcha is famous for its fluffy texture and flavorful potato filling. The addition of Puress Mustard Oil adds an authentic Punjabi taste that enhances the overall experience.

3. Chole (Spiced Chickpeas) 

 Ingredients:

- 1 cup chickpeas, soaked overnight

- 2 large onions, finely chopped

- 2 tomatoes, pureed

- 2 green chilies, slit

- 1 teaspoon ginger-garlic paste

- 2 tablespoons Puress Mustard Oil

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

 

 Instructions:

1. Cooking Chickpeas: Pressure cook the soaked chickpeas with salt and water until soft. Drain and set aside.
2. Making the Gravy: In a pan, heat Puress Mustard Oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Combining Ingredients: Add ginger-garlic paste, green chilies, and tomato puree. Cook until the oil separates from the mixture. Add coriander powder, cumin powder, and salt. Mix well.
4. Adding Chickpeas: Add the cooked chickpeas and mix thoroughly. Add water to adjust the consistency and simmer for 15 minutes.
5. Finishing Touch: Stir in garam masala and garnish with fresh coriander leaves.
6. Serving: Serve hot with bhaturas or rice.

 

Why It’s Special: Chole is a staple in Punjabi households and is loved for its robust flavors. The use of Puress Mustard Oil gives the dish a distinctive taste that pairs perfectly with its spices.

4. Dal Makhani (Creamy Black Lentils) 

 Ingredients:

- 1 cup whole black urad dal (black gram), soaked overnight

- 1/4 cup kidney beans (rajma), soaked overnight

- 1 large onion, finely chopped

- 2 tomatoes, pureed

- 1 teaspoon ginger-garlic paste

- 2 tablespoons Puress Mustard Oil

- 1/2 cup cream

- 1 teaspoon cumin seeds

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

 

 Instructions:

1. Cooking Lentils: Pressure cook the soaked urad dal and kidney beans with salt and water until soft. Set aside.
2. Making the Gravy: In a heavy-bottomed pan, heat Puress Mustard Oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
3. Combining Ingredients: Add ginger-garlic paste and tomato puree. Cook until the oil separates. Add the cooked lentils and adjust the consistency with water.
4. Adding Cream: Stir in the cream and simmer on low heat for about 20-30 minutes, allowing the flavors to meld.
5. Finishing Touch: Add garam masala and garnish with fresh coriander leaves.
6. Serving: Serve hot with naan or rice.

 

Why It’s Special: Dal Makhani is a creamy, indulgent dish that embodies the heartiness of Punjabi cuisine. Puress Mustard Oil enhances the flavor profile, creating a rich, comforting meal.

5. Baida Roti (Egg Stuffed Flatbread) 

 Ingredients:

- 2 cups whole wheat flour

- 3 eggs

- 1 medium onion, finely chopped

- 1-2 green chilies, chopped

- 1 tablespoon chopped coriander leaves

- 2 tablespoons Puress Mustard Oil (for cooking)

- Salt to taste

- Water as needed

 

 Instructions:

1. Dough Preparation: In a bowl, mix whole wheat flour and a pinch of salt. Gradually add water to knead a soft dough. Cover and let it rest.
2. Egg Mixture: In another bowl, beat the eggs and mix in chopped onions, green chilies, coriander leaves, and salt.
3. Assembling Baida Roti: Divide the dough into equal portions. Roll out one portion into a thin circle. Pour some egg mixture in the center, fold the edges to seal, and flatten slightly.
4. Cooking: Heat a tawa and drizzle some Puress Mustard Oil. Cook the baida roti on both sides until golden brown.
5. Serving: Serve hot with green chutney or ketchup.

 

Why It’s Special: Baida Roti is a popular street food that is satisfying and packed with flavors. The use of Puress Mustard Oil not only enhances the taste but also adds a rich aroma to the dish.

Punjabi cuisine is a celebration of flavors, and using Puress Mustard Oil elevates these traditional dishes to new heights. From the earthy taste of sarson da saag to the creamy richness of dal makhani, each recipe highlights the essence of Punjabi cooking. Whether you're hosting a festive gathering or enjoying a family meal, these delightful recipes will surely satisfy your taste buds and bring the warmth of Punjabi hospitality to your table. Embrace the culinary traditions of Punjab with Puress Mustard Oil, and savor every bite of these delicious dishes!