Amritsar Recipes Vegetarian: Authentic & Easy Dishes

Amritsar, a vibrant city in the heart of Punjab, India, is renowned for its rich culinary heritage. While many associate it with hearty meat dishes, Amritsar’s vegetarian recipes are equally mouthwatering and full of zest.

The flavors here are bold yet balanced, blending aromatic spices with fresh ingredients to create unforgettable meals. Whether you’re a vegetarian or simply looking to explore authentic North Indian vegetarian cuisine, Amritsar offers a treasure trove of recipes that are both comforting and packed with flavor.

In this blog post, we’ll dive into some of the most beloved Amritsar vegetarian recipes, from the iconic Amritsari Paneer Tikka to the hearty Chole Amritsari and the crispy Amritsari Kulcha. These dishes not only tantalize your taste buds but also bring a piece of Punjab’s rich culture to your kitchen.

So, let’s explore these delightful vegetarian recipes that are sure to impress your family and guests alike!

Why You’ll Love This Recipe

Amritsar vegetarian recipes are a celebration of fresh ingredients, robust spices, and traditional cooking techniques. They offer a perfect balance of nutrition and taste, making them ideal for both everyday meals and special occasions.

Bold Flavors: These recipes highlight the use of spices like garam masala, amchur (dry mango powder), and kasuri methi, which add depth and aroma to every bite.

Versatility: From snacks to main courses, these dishes can be adapted to suit your taste preferences and dietary needs.

Authenticity: Using traditional methods and ingredients, these recipes transport you to the bustling streets of Amritsar with every mouthful.

Ingredients

Amritsari Paneer Tikka

• 250 grams paneer (cottage cheese), cut into cubes
• 1/2 cup thick yogurt
• 1 tablespoon gram flour (besan)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon chaat masala
• 1 teaspoon ginger-garlic paste
• 1 tablespoon mustard oil
• Salt to taste
• 1 medium onion, cut into rings
• 1 medium bell pepper (capsicum), cut into squares

Chole Amritsari (Spiced Chickpeas)

• 1 cup chickpeas (chana), soaked overnight
• 2 medium tomatoes, pureed
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon amchur (dry mango powder)
• 1/2 teaspoon garam masala
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Amritsari Kulcha

• 2 cups all-purpose flour (maida)
• 1/2 cup boiled mashed potatoes
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon cumin seeds
• 2 tablespoons chopped fresh coriander
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons butter or ghee
• Salt to taste
• Water as needed for kneading

Equipment

• Mixing bowls
• Whisk or spoon for mixing yogurt and spices
• Grill or oven for paneer tikka (or stovetop grill pan)
• Pressure cooker or large pot for chickpeas
• Non-stick pan or skillet
• Rolling pin and flat surface for rolling kulchas
• Tongs for turning paneer and kulchas
• Basting brush for applying butter/ghee

Instructions

Amritsari Paneer Tikka

1. Prepare the marinade: In a bowl, combine thick yogurt, gram flour, red chili powder, garam masala, chaat masala, ginger-garlic paste, mustard oil, and salt. Mix well to form a smooth marinade.
2. Marinate the paneer: Add paneer cubes, onion rings, and bell pepper squares to the marinade. Gently toss to coat all pieces evenly. Cover and refrigerate for at least 1 hour.
3. Cook the tikka: Preheat your grill or oven to 200°C (400°F). Thread paneer, onion, and bell pepper alternately onto skewers. Grill for 15-20 minutes, turning occasionally and basting with leftover marinade.
4. Serve hot: Sprinkle with chaat masala and garnish with lemon wedges and fresh coriander.

Chole Amritsari

1. Cook chickpeas: Drain soaked chickpeas and pressure cook with enough water and a pinch of salt until soft (about 20-25 minutes). Set aside.
2. Prepare the masala: Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste: Cook for 2 minutes until raw smell disappears.
4. Mix spices and tomatoes: Add red chili powder, coriander powder, and pureed tomatoes. Cook until oil separates from the masala.
5. Combine chickpeas and masala: Add cooked chickpeas along with some water to desired consistency. Simmer for 10-15 minutes.
6. Finish with spices: Stir in amchur powder, garam masala, and adjust salt. Cook for an additional 5 minutes.
7. Garnish: Sprinkle fresh coriander leaves before serving.

Amritsari Kulcha

1. Make the dough: In a large bowl, mix flour, salt, ajwain, and cumin seeds. Add mashed potatoes, red chili powder, garam masala, and coriander. Knead with water to a soft dough. Cover and let rest for 30 minutes.
2. Prepare kulchas: Divide dough into equal portions. Roll each into a small circle, fold edges to the center to form a ball, then roll again into a flat disc.
3. Cook kulchas: Heat a skillet over medium heat. Place the rolled kulcha on the skillet, cook until bubbles form, flip and cook the other side. Apply butter or ghee on both sides and cook until golden brown.
4. Serve warm: Brush with extra butter and serve hot with chole or yogurt.

Tips & Variations

For extra smoky flavor in the paneer tikka, try the traditional dhungar method by placing a piece of hot coal in a bowl, adding a few drops of ghee, and covering the marinated paneer with it for a few minutes.

You can substitute paneer with tofu for a vegan version of the tikka. Adding bell peppers and mushrooms not only adds color but also enhances the texture.

For the chole, using canned chickpeas can save cooking time, though fresh cooked chickpeas offer better texture and flavor. Adjust the spice levels based on your preference—more amchur powder will add tanginess.

Try stuffing the kulcha with paneer, radish, or mixed vegetables for a delicious twist. Serve with a side of pickles or raita to balance the spices.

Nutrition Facts

Serving Suggestions

These Amritsar vegetarian recipes pair beautifully with a variety of accompaniments. Serve Amritsari Paneer Tikka with green chutney and lemon wedges for a flavorful appetizer or side.

Chole Amritsari tastes best when served hot with Amritsari Kulcha or steamed basmati rice. Add a side of sliced onions and pickled carrots for an authentic touch.

For a complete meal, consider serving these dishes alongside raita, a cooling yogurt-based side dish. You might also enjoy pairing these recipes with some fresh Indian breads like naan or paratha.

If you’re interested in experimenting with other vegetarian delights, check out our Zucchini Peppers Onions Tomatoes Recipe or our extensive 50 Cupcake Recipes for sweet treats after your meal.

Conclusion

Amritsar vegetarian recipes offer a vibrant and flavorful journey into Punjabi cuisine without compromising on nutrition or taste. From the smoky and spiced Paneer Tikka to the hearty and tangy Chole, and the fluffy, buttered Kulcha, these dishes are perfect for anyone looking to explore authentic North Indian vegetarian cooking.

Whether you’re cooking for family, entertaining guests, or simply craving rich, comforting flavors, these recipes are sure to satisfy. Embracing traditional ingredients and methods, they bring the spirit of Amritsar right into your kitchen.

Don’t forget to explore more recipes on our site, such as the delightful Breakfast Wellington Recipe or the unique Blackstone Lo Mein Recipes, to keep your menu exciting and diverse.

Enjoy cooking, and savor every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Amritsari Chole (Vegetarian)”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A classic Punjabi chickpea curry from Amritsar, rich in spices and flavors. Perfectly paired with bhature or rice for a hearty meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried chickpeas (soaked overnight)”, “2 tablespoons oil”, “1 large onion, finely chopped”, “2 tomatoes, pureed”, “1 tablespoon ginger-garlic paste”, “2 green chilies, chopped”, “1 teaspoon cumin seeds”, “2 teaspoons chole masala”, “1 teaspoon red chili powder”, “1/2 teaspoon turmeric powder”, “1 teaspoon garam masala”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain soaked chickpeas and pressure cook with water until soft.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan; add cumin seeds and let them splutter.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in ginger-garlic paste and green chilies; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tomato puree and cook until oil separates from the masala.”}, {“@type”: “HowToStep”, “text”: “Mix in chole masala, red chili powder, turmeric, and salt; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cooked chickpeas along with some cooking water; simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garam masala and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “8 g”, “carbohydrateContent”: “50 g”}}