Lost Punjabi Recipes: Bringing Forgotten Flavours Back to Life

Punjab’s rich culinary heritage is filled with flavours that go beyond butter-laden curries and tandoori delights. Over time, several traditional dishes have faded from our kitchens, replaced by modern, quick-fix meals. Today, let’s revive five such lost gems—recipes that were once staples in Punjabi households but are now barely remembered.

Disclaimer These recipes have been shared by a few Panjabi friends who are from Panjab. We at Petpuja.com do not claim to make authentic recipes but aim to bring attention to forgotten regional flavours.

1. Khoye Wale Karele (Stuffed Bitter Gourd with Khoya)

A unique blend of bitter, sweet, and spicy flavours, this dish was once a festive delicacy in Punjabi homes. The khoya (reduced milk solids) balances the bitterness of karela beautifully.

Ingredients:

• 4 medium-sized bitter gourds (karela)
• 1 cup khoya (mawa)
• 2 tbsp ghee
• 1 tbsp chopped cashews
• 1 tbsp raisins
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp sugar (optional)
• Mustard oil for frying

Method:

1. Scrape the karelas, slit them lengthwise, and remove the seeds. Rub them with salt and let them sit for 30 minutes to reduce bitterness. Rinse and pat dry.
2. Heat ghee in a pan and add fennel seeds. Once aromatic, add khoya, cashews, raisins, and spices. Sauté until the khoya turns light brown.
3. Stuff the karelas with this khoya mixture and tie them gently with thread to prevent the filling from spilling.
4. Heat mustard oil in a pan and shallow-fry the karelas until golden brown and crispy.
5. Let them rest for 5 minutes before serving. Pair with parathas and dal for a nostalgic Punjabi meal.

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2. Vilayati Methi Di Sabzi (Wild Chenopodium Stir-Fry)

Vilayati methi, also known as bathua's cousin (Chenopodium album), was once a common wintergreen in Punjab, known for its unique taste and medicinal properties.

Ingredients:

• 2 cups chopped vilayati methi (Chenopodium album)
• 1 tbsp mustard oil
• 1 tsp ajwain (carom seeds)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp salt
• 1 tbsp jaggery (grated)
• 1 green chilli, chopped

Method:

1. Heat mustard oil until it smokes, then reduce the flame.
2. Add ajwain and green chilli, and let them sizzle.
3. Add the chopped methi, turmeric, red chilli powder, and salt. Sauté on low heat for 10–12 minutes.
4. Stir in the grated jaggery and cook for another 2 minutes until well combined.
5. Serve hot with makki di roti or bajra rotis for an authentic taste.

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3. Titar Meat (Partridge Curry)

Before chicken became common, partridge (titar) was a delicacy in Punjabi households, often slow-cooked with aromatic spices.

Ingredients:

• 2 partridges (titar), cleaned and cut into pieces
• 3 tbsp mustard oil
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• 1 bay leaf
• Salt to taste
• Fresh coriander for garnish

Method:

1. Heat mustard oil in a heavy-bottomed pan. Add cumin seeds and bay leaf.
2. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute.
3. Add the partridge pieces and sear them for 5-7 minutes until browned.
4. Mix in pureed tomatoes, coriander powder, turmeric, red chilli powder, and salt. Cook until oil separates.
5. Pour in 1.5 cups of water, cover, and simmer for 40-45 minutes, stirring occasionally.
6. Sprinkle garam masala and garnish with fresh coriander. Serve with tandoori roti or rice.

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4. Maat Ke Kofte (Horse Gram Dumplings in Gravy)

Maat (horse gram) was once widely eaten in Punjab for its nutritional value. These koftas were a protein-rich alternative to meat dishes.

Ingredients:

For Koftas:

• 1 cup horse gram (maat ki dal), soaked overnight
• 1 tbsp besan (gram flour)
• ½ tsp salt
• ½ tsp cumin powder
• Oil for frying

For Gravy:

• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp mustard oil
• Salt to taste

Method:

1. Blend the soaked horse gram into a coarse paste. Mix in the besan, salt, and cumin powder. Shape the paste into small balls and deep-fry until golden.
2. Heat mustard oil in a pan. Add cumin seeds and onions and sauté until golden brown.
3. Stir in ginger-garlic paste, followed by pureed tomatoes and spices. Cook until oil separates.
4. Add 1.5 cups of water and bring to a boil. Gently drop in the koftas and simmer for 15 minutes.
5. Garnish with fresh coriander and serve with jeera rice or roti.

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5. Kachchi Lassi (Raw Probiotic Buttermilk)

Unlike modern churned lassi, Kachchi lassi was a naturally fermented drink made from raw milk and jaggery, known for its cooling and probiotic properties.

Ingredients:

• 2 cups raw milk (unboiled)
• 3 tbsp jaggery (or honey)
• ½ tsp fennel powder
• 1 tbsp basil seeds (sabja), soaked
• A few mint leaves for garnish

Method:

1. Stir jaggery into raw milk and let it ferment for 4-5 hours in a warm place.
2. Add fennel powder and soaked basil seeds. Stir well.
3. Pour into earthen cups for an authentic taste. Garnish with mint leaves and serve chilled.

These lost Punjabi recipes are a testament to the region’s diverse food heritage. Whether it’s the sweet and spicy khoya-stuffed karela, the earthy flavours of vilayati methi, or the slow-cooked titar meat, each dish brings a unique taste of Punjab’s past.

Try these recipes and reconnect with the forgotten flavours of Punjab. Let me know in the comments if you remember any of these dishes from your childhood! 😊🍽️

Neerja Bhatnagar

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