Vegan Sweet Potato Mash Recipe – Healthy Lunch Ideas

Delicious, healthy, Vegan Sweet Potato Mash dish inspired from Punjabi cuisine. It is great to enjoy with a toast, flatbread, on sandwiches or even as a dip. If you love bright and bold flavours of Punjabi cooking then do try our: Punjabi Parantha, Punjabi Chickpea Curry
and Punjabi Fish Pakora Recipe

Ingredients/ Method

2 sweet Potatoes – Boil and mash them.
1/2 cup chopped onions
1/2 tsp Cumin seeds
1/2 tsp fenugreek seeds (Methre) – These lend that unique flavour to the dish.
1 tbsp grated ginger
1 small chopped tomato
1/2 tsp seasoning pepper. Optional 1/2 tsp garam masala (or curry powder)
2-3 tbsp oil
Spices- Salt, Turmeric and Red chilli powder/ Paprika

– Get sweet potatoes ready (boil, peel and mash them)
– Heat oil in a pan and add cumin and fenugreek seeds. Let them sizzle and add onions and ginger. Add salt, turmeric and red chilli powder
– Fry for 2-3 mins and add sweet potatoes. Mix well. Add tomatoes. Cook for 2-3 mins. Season with pepper/ garam masala and serve warm.

How to make Punjabi Kulcha? Punjabi Recipes

Hello guys, here is a recipe for Punjabi style eggless tawa Kulcha (Indian flatbread) which my mom often makes when all our family gets together during the holidays. She makes a big batch of dough which lasts easily 3-5 days in the refrigerator and Kulchas can also be cooked (in advance) if expecting company and stored in the fridge for upto 5 days..although nothing beats fresh homemade Kulcha with a bowl of tasty curry.

Ingredients and Method

6 cup flour ( we use combination of 4 cups whole wheat flour and 2 cups of all purpose flour).
2 tbsp melted butter
1 cup plain homemade yogurt ( Dahi) / Greek yogurt
1/2 tbsp yogurt ( dissolve it in 1 to 1/2 cup of luke warm water and let stand for 10 mins)
1/2 tsp salt
extra water to knead the dough

– Begin by pouring flours into a bowl.
– Add butter, yogurt and add yeast (dissolve yeast in water and let stand for 10 mins) before adding in
– Add salt in the flour
– Gradually add more water as required to make smooth dough. Let dough stand for 4 hours (covered with a wet – (not dripping with water though) kitchen cloth). Place it in a warm place like instead oven or above fridge or one of the kitchen cupboards.
– After 4 hours, take small golf size dough balls, roll them out with rolling pin (using little bit of flour) and cook on a hot griddle/skillet until light brown spots appear on both sides.
Serve with a curry of your choice.

How to make Punjabi Aloo Vadiyaan? Punjabi Recipes

Here’s a recipe for my mother’s special Punjabi Aloo Vadi Curry which is loved by all of us kids including my brother, sister in law and other members of the family. This spicy curry includes Paneer, Soya chunks, Peas, Potatoes and of course World famous Amritsari Vadiyaan.

Ingredients/ Method
1-2 Vadiyaan ( If spicy)
3 Potatoes
1 large onion
3-4 cloves of garlic chooped
Small piece of ginger
1 cup Soya chunks
2 cup Peas
250-300 gm Paneer
Spices per taste. We used
2 tsp salt
2 tsp turmeric
1 tsp red chilli pwd
1 tsp garam masala
3 tbsp tomato paste
2 ladles full yogurt ( or 1 cup)
5-6 cups of water
1 tbsp dried fenugreek leaves ( Kasoori Methi)

Method:
1. Break vadi into chunks ( with your rolling pin or another heavy object like hammer). Fry chunks until shade darker and vadi starts to emit nice aroma.
2. Boil 2 potatoes in a pot. Once done peel the skin and mash them.
3. In a large pot, fry onions, ginger and garlic in 2 tbsp oil. saute for couple of mins and once they start to change color, add spices, fry till golden brown. Add Tomato paste and yogurt.
4. Add vadiyan and chopped potato and peas. Mix well.
5. Add water, soya chunks and mashed potatoes. Let everything come to a boil and then add paneer and simmer for 5-6 mins.
6. Add Kasoori Methi and serve with your favourite Indian Flatbread.

 

Punjabi Style Eggplant Tomato Curry

Punjabi Style eggplant Tomato curry

Growing up I remember eggplant was available in my home region only during certain seasons but now days all fruits and vegetables are available year round. My mom often use to make this simple Punjabi style eggplant tomato curry ( sometimes with peas, sometimes with potatoes) as a shortcut for Baingan bhartha. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too.

Ingredients/Method

2 large Aubergines/ eggplants/ brinjal
4 tomatoes
1 tsp salt ( adjust per taste)
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp red chilli flakes
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
1 tsp coriander seeds- crushed
2-3 cloves of minced garlic
1 small piece of ginger chopped
1 small green chilli chopped ( optional)
Cilantro for garnish
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves/Kasoori methi
1 cup green peas

Method:
Prep the curry base ( cut onions, ginger, crush garlic, green chillies)
Peel and chop Eggplant into bite size pieces.
Heat oil and fry cumin and coriander seeds. After 30 secs, add onions, ginger, garlic and green chillies. Mix well and add salt and turmeric.
After 7-8 mins once masala is golden brown, add eggplant and 3-4 tbsp water. Cook for 15 or so mins. Once 70-80 % done, add tomatoes, green peas and curry powder and chilli flakes. Mix well and cook until done. Add garam masala, dried fenugreek leaves and garnish with cilantro leaves. Serve hot with roti or parantha.

If you like Eggplant, you can also try our:

Eggplant Chutney, Stuffed Eggplant Curry or Achari Baingan

How to prepare Punjabi Tadka for any Dal?

Learn how to transform plain lentils into flavourful dish by tempering them with Punjabi style Tadka, perfect for any sort of Lentils. Basically we boil the lentils ( in water on Pot or pressure cooker) and then season it with various spices/masala called Tadka. Also known as Chaunk or Tempering.

Main Component of Punajbi Tadka usually consists of Frying cumin, crushed coriander, ginger-garlic, onions and tomatoes in oil and then adding them onto boiled lentils. Ratios can vary depending on quantity of Dal/lentils that need to be seasoned/garnished.

 

How to make Punjabi style Fish Pakora?

It’s really easy to make good Punjabi style Fish Pakora. Here’s our favourite recipe for Punjabi Fish Pakora

For Marinade:

300 gms Fish Fillets
(We used Wild Pollock)
1/2 tsp black pepper pwd
1 tsp Salt
1/2 tsp red chilli pwd
1 tsp Turmeric

For the batter

3 tbsp chickpea flour
1 tbsp ginger/garlic paste
1 tbsp lemon juice
1/2 tsp carom seeds/ajwain
1 tsp salt (add per taste)
1 tsp red chilli pwd
1/2 tsp garam masala

Oil for cooking. We pan-fried but you can choose to deep fry too.

Method: Marinade the fish for 20 mins and then prepare the batter. Add the fish in it. Let it stand in it and then pan-fry until cooked (usually 5-6 mins) Serve with chutney of your choice.