Wholesome Vegetarian Punjabi Dishes
I started Punjabi Rasoi to bring the real taste of North India to Bangalore. These vegetarian dishes are the ones I have been cooking the same way since 2000—no shortcuts, just pure, home-style flavour.
We believe in Dal Makhani supremacy. This video shows the creamy, slow cooked goodness of our signature dal, served in a traditional balti. It is a timeless classic.
Here is a fact about Dal Makhani. While its origins are debated, our version is pure Punjabi magic, slow cooked for hours to achieve that perfect creamy texture.
Our Palak Paneer is a wholesome delight. We make it with fresh spinach and soft paneer cubes, making it a healthy and delicious way to enjoy your greens.
Our Kadhai Paneer is full of flavours that sizzle and dazzle. We cook fresh paneer with bell peppers and onions in a spicy tomato based gravy.
This is our Paneer Butter Masala, a dish as rich, vibrant, and exciting as India itself. Soft paneer in a creamy, tangy gravy.
Our Nagada Paneer is here to steal the spotlight. It is a bold, vibrant, and flavourful dish that is a must try for all paneer lovers.
Here is all the goodness of paneer with the magical flavours from our chef's secret recipes. Watch as a piece of naan soaks up the delicious Paneer Butter Masala gravy.
Say Paneer! There is a lot to be happy about when you have a delicious bowl of our paneer curry in front of you.
This is our Rajma curry, the ultimate comfort food that promises unlimited happiness. It is a simple, home style dish that is rich and satisfying.
Our Gobi Mussallam is so good, even the cauliflower can't help but show off. We make this vegetable dish the life of the party.
About Wholesome Vegetarian Dishes
We do not believe in rushing a good thing, especially with our Dal Makhani. We slow-cook it for hours, just like we did on day one, to get that deep, creamy texture without taking shortcuts. It is the kind of dish you need to eat while it is still piping hot, ideally with a side of our fresh butter naan.
Authentic North Indian food is not just about the recipe, it is about the process. Since 2000, we have kept our cooking methods consistent because that is how we ensure the taste remains the same.
When we talk about wholesome vegetarian food, we mean the classics that you grew up with. Our Palak Paneer is made with fresh greens, not something out of a packet. Our Rajma is slow-simmered until the beans are tender and the gravy is rich. You will find that our Paneer Butter Masala has that perfect balance of tangy and creamy that only comes from using fresh tomatoes and slow-cooking techniques.
We know that vegetarians have specific expectations when they dine out in Bangalore. You want your Gobi Mussallam to be fresh, your Kaju Masala to be rich, and your Soya Kheema to be satisfying. We serve everything in traditional steel or copper balti ware to keep the temperature right and the experience grounded. Whether you are coming in for a quick lunch or ordering a full family dinner, you can expect the same consistency in every bowl. We do not do fusion, and we do not change our masalas. This is our kitchen, and this is how we have always cooked.
Punjabi Rasoi
We are Punjabi Rasoi, and we function like a big, noisy family kitchen. I started this with one rule: no shortcuts. If it does not taste like the food my mother made, it does not leave our kitchen.
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