पंजाब ka khana Delhi में 😋

Ingredients

• 2 cups Plain Yogurt (full‑fat, slightly sour, whisked smooth)
• 3 tablespoons Besan (Gram Flour) (roasted lightly before adding to kadhi)
• 4 cups Water (for kadhi base)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fenugreek Seeds
• 10 pieces Curry Leaves
• 2 Dried Red Chilies (broken in half)
• 2 tablespoons Oil (vegetable or mustard oil)
• 1 cup Dried Kidney Beans (Rajma) (soaked overnight, drained)
• 2 large Onion (1 for rajma, 1 for aloo baingan, finely chopped)
• 3 medium Tomato (2 for rajma puree, 1 chopped for aloo baingan)
• 1 teaspoon Ginger‑Garlic Paste
• 1 teaspoon Cumin Seeds
• 2 teaspoons Coriander Powder
• 1/2 teaspoon Garam Masala
• 1 large Eggplant (Baingan) (cut into 1‑inch cubes)
• 2 medium Potato (peeled and diced)
• 1 Green Chili (slit lengthwise)
• 1 teaspoon Ginger (grated)
• 1 Carrot (grated)
• 1 small Beetroot (grated)
• 1/2 Capsicum (Bell Pepper) (diced, any colour)
• 2 tablespoons Fresh Coriander Leaves (chopped, for salad and garnish)
• 1 tablespoon Lemon Juice
• 2 cups Whole Wheat Flour (Atta) (plus extra for dusting)
• 3/4 cup Water (for dough) (lukewarm)
• 1 teaspoon Oil (for rotis) (optional, for softer rotis)

Instructions

1. Prepare Kadhi Base

   In a large mixing bowl whisk together yogurt, besan, turmeric, red chili powder, and salt until smooth. Add 4 cups water and whisk again to avoid lumps.

   Time: PT5M

2. Temper Kadhi

   Heat 2 tbsp oil in a saucepan over medium heat. Add mustard seeds, fenugreek seeds, curry leaves, and broken dried red chilies. When they sputter, pour the yogurt‑besan mixture, stirring continuously.

   Time: PT10M

   Temperature: Medium heat

3. Simmer Kadhi

   Bring the kadhi to a gentle boil, then reduce to a low simmer. Cook for 10 minutes, stirring occasionally, until the flavors meld and the kadhi attains a slightly thick but pourable consistency.

   Time: PT10M

   Temperature: Low simmer

4. Cook Rajma (Pressure Cooker)

   Add the soaked and drained rajma to the pressure cooker with 2 cups water, a pinch of salt, and 1/2 tsp turmeric. Close the lid and cook on medium heat for 2 whistles (≈10 minutes). Allow natural pressure release.

   Time: PT10M

5. Prepare Rajma Gravy

   In a frying pan, heat 2 tbsp oil. Add cumin seeds, then sauté 1 chopped onion until golden. Add ginger‑garlic paste, stir for 30 seconds. Add coriander powder, garam masala, red chili powder, and sauté 1 minute. Stir in pureed tomatoes and cook until oil separates (≈5 minutes). Add the cooked rajma with its cooking liquid, simmer for 5 minutes.

   Time: PT10M

   Temperature: Medium heat

6. Cook Aloo Baingan

   Heat 2 tbsp oil in a kadai. Add 1/2 tsp cumin seeds; when they crackle, add sliced onion and sauté until translucent. Add grated ginger, green chili, and sauté 1 minute. Add diced eggplant and potato, sprinkle turmeric, coriander powder, red chili powder, and salt. Stir, cover, and cook on medium‑low heat for 8 minutes, stirring occasionally. Uncover, cook another 2 minutes until vegetables are tender and lightly browned.

   Time: PT10M

   Temperature: Medium heat

7. Prepare Green Salad

   In a bowl combine grated carrot, grated beetroot, diced capsicum, and chopped coriander. Dress with lemon juice, salt, and a pinch of black pepper. Toss well.

   Time: PT5M

8. Make Roti Dough

   In a mixing bowl combine whole‑wheat flour, pinch of salt, and 1 tsp oil. Gradually add lukewarm water, mixing until a soft, non‑sticky dough forms. Knead for 2 minutes, cover with a damp cloth and rest for 5 minutes.

   Time: PT5M

9. Roll and Cook Rotis

   Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa over medium‑high heat. Cook each roti for ~30 seconds, flip, cook another 30 seconds, then press gently with a cloth until puffed. Keep warm in a covered container.

   Time: PT8M

   Temperature: Medium‑high heat

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

78 g

Fat

12 g

Fiber

12 g