• Preparation Time : 6-10 minutes
  • Cook Time : 6-10 minutes
  • Ready In :
  • Recipe Servings : 4

Punjabi food is wholesome and full of rustic flavor. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterized by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a specialty of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavor that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavors. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.


  • Cumin Seeds 2 tablespoons

  • Coriander Seeds 3 tablespoons

  • Cinnamon 2 inch piece

  • Cloves 8-10

  • Black cardamom 1

  • Carom seeds (ajwain) 1/2 teaspoon

  • Black peppercorns 2 1/2 teaspoon

  • Dry fenugreek leaves (kasuri methi) 1 teaspoon

  • Tirphal 3-5

  • Pomegranate seeds (anardana) 2 tablespoons

  • Bay leaves 8-10

  • Whole dry red chillies 8-10

  • Dry mango powder (amchur) 1 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Salt 1 teaspoon

  • Black salt (kala namak) 2 teaspoons

Method/ Directions

Step 1

Dry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies. Cool and grind with dry mango powder, dry ginger powder, salt and black salt. Cool and store in airtight containers.

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