April 22, 2021

Punjabi Cuisine: Presented by Rajvir Thind

Video Recording of the Punjabi Cuisine Presentation can be Viewed on the EIC YouTube Channel

(This week’s ingredients have been shared with us directly by our volunteer chef, Rajvir Thind. Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)

Aloo Sabzi (Curried Potatoes)

Ingredients/Recipe

• 4 – Boiled Potatoes (Medium Size)
  
• 5 – 6 – Green Chilies (cut into 2 pieces)
  
• 1 Cup – Onion (roughly chopped)
  
• 2 Cups – Tomatoes (roughly chopped tomatoes)
  
• 1 Fist – Cilantro (chopped)
  
• 1 Tbsp. – Cumin Seeds
  
• 1 Tbsp. – Coriander Seeds
  
• 2 Tbsp. – Ginger (finely Chopped)
  
• 1/2 Tbsp. – Mustard Seed
  
• 1 tsp. – Turmeric Powder
  
• Salt (to taste)
  
• 1 Tbsp. – Aloo Masala (Available from All India Supermarket)

Poori (Fried Indian Flatbread)

Ingredients/Recipe

• 2 cups – All Purpose Flour
  
• 1 bottle – Deep Frying Oil
  
• 1 Tbsp. – Carom Seeds