The festival of Baisakhi is just round the corner, so why not dig into this yummy and delightfully aromatic Punjabi spread, specially laid for you by New Woman. Welcome to the land of Punjab!

1 RAJMA MASALA

Ingredients: 500 g rajma, boiled, 200 g onions, 200 g tomatoes, 100 g vanaspati ghee, 50 g ginger-ginger paste, ½ tsp red chilli powder, ½ tsp coriander powder, ¼ tsp kasuri methi, ½ tsp garam masala, 1 tsp butter, coriander leaves, for garnish, ginger juliennes, for garnish

Method: Take the onions and grind them in the mixer grinder. Prepare a paste of tomato puree. Make a paste of coriander leaves, mint leaves, palak, green chillies. Take a frying pan and add the vanaspati ghee to it. Now add onion paste to it and allow it to cook until it becomes red hot. Add the ginger-garlic paste and heat it for five minutes. Add the tomato puree and keep frying for another 5-6 minutes. Then add red chilli powder, coriander leaves, kasuri methi and garam masala. Now add the boiled rajma with water and cook again. Keep cooking with the lid on the cooker for 10 minutes. Add butter to it. Garnish with coriander leaves and ginger juliennes.

2 AMRITSARI BOTI BHUNA MASALA

Ingredients: 150 g mutton, boneless, 100 g mutton, minced, ½ cup brown onions, sliced, 15 g ginger-garlic, chopped, Juice of one lemon, 1 tsp coriander-cumin powder, 1 tsp red chilli powder, ½ tsp white pepper powder, 50 g tomatoes, chopped, 2 green chillies, chopped, ¼ tsp turmeric powder, 1½ tsp salt, ½ cup curd, ½ cup oil, 1 tsp garlic, crushed, Ginger juliennes, for garnish, Chopped coriander, for garnish

Method: Stew the boneless mutton along with the minced lamb for some time. Sauté the brown onions, ginger-garlic, lemon juice, coriander-cumin powder, red chilli powder and white pepper powder in a frying pan. Then add the tomatoes, green chillies, turmeric powder, curd, crushed garlic and salt to it and sauté again. Finally, add the mutton pieces and cook in adequate water (do not add any excess water) on low heat. Keep stirring in between to prevent the mixture from sticking to the bottom of the pan. When the mutton pieces get tenderised and the texture seems perfect, take it off the heat. Garnish with ginger juliennes and coriander leaves and serve hot.

3 PANEER KALI MIRCH GRAVY

Ingredients: 1 kg paneer, cut into cubes, 50 g butter, 200 g hung yoghurt, 200 g boiled cashew and magaj paste, 200 g fresh cream, 5-6 green chillies, sliced, ¾ tsp white pepper powder, ½ tsp garam masala, ½ tsp ginger juliennes, ½ tsp kasuri methi, ½ tsp fresh black pepper powder, coriander leaves, for garnish, salt to taste

Method: Put butter in a kadai, then add the hung yoghurt and mix well. Now add the cashew and magaj paste along with the fresh cream. Add the green chillies with white pepper and garam masala. Once the gravy is well mixed, add ginger juliennes and kasuri methi and fresh black pepper. Now add the paneer cubes and mix well. Allow it to cook on medium heat for five minutes. Once the gravy gets thickened, remove it in a bowl and garnish with coriander leaves. Serve hot.