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    How To Make Keema Aloo Mutter, Turka Daal, Pilau Rice, And Roti

    Four delicious staples of Punjabi cuisine, steeped in family importance – read about them here.


    Serves 4

    Recipe by Yasmin Saleem


    500g minced leg of lamb

    2 medium potatoes, diced

    1 medium onion, chopped

    425g tomatoes, diced

    225g frozen green peas, thawed

    100g fresh coriander, chopped

    2 tsp tomato paste

    3 tbsp fresh ginger, grated

    2 tbsp garlic, minced or pressed

    2 fresh green chillis, chopped

    1 tsp crushed red chilli

    1 tsp red chilli powder

    2 tsp turmeric

    3 tsp ground coriander

    2 cinnamon sticks

    2 black cardamom pods – use a sharp knife to pierce them once

    2 bay leaves

    Salt to taste

    Vegetable oil



    Measure and set out all ingredients beforehand.

    Heat one tablespoon of oil in a large, wide-mouthed cooking pan with a lid. Add the onion and cook on a medium-high heat, stirring, until it starts to brown.

    Add the cinnamon sticks, black cardamom pods, and bay leaves. Fry for about a minute then add the meat, stirring to break it up. Cook until any moisture is almost evaporated, but add a little extra water if it feels like it's sticking.

    Add the ginger and garlic, stir, and cook for a few more minutes. Then add the crushed red chilli, ground red chilli, turmeric, ground coriander, a pinch of salt, and 60ml of water. Simmer for three to four minutes to create the masala.

    Add the potato, tomatoes, and tomato paste. Stir, then add around 120ml more water. Cover and simmer, stirring occasionally, until the potatoes are about done.

    Once the potatoes are almost cooked, uncover the pan to evaporate any remaining water. You want it to be moist but not like soup. When the water has gone, stir in the peas, fresh coriander, and green chillis. Put the lid back on and cook for about four minutes to heat through.

    Taste, adjust the salt level, and serve.


    Serves 4 as a side dish, 2 as a main

    Recipe by Yasmin Saleem


    400g red lentils, rinsed under cold running water and left to soak for 20 minutes

    1 fresh tomato, finely chopped

    1 medium onion, diced

    Handful of fresh coriander, chopped (optional)

    25g butter

    3 garlic cloves, crushed

    2 green chillies, finely chopped

    2 tsp ground turmeric

    2 tsp cumin seeds

    1/2 tsp ground red chilli powder

    1 tsp garam masala

    A 1/2-inch piece of root ginger

    Salt and pepper to taste


    Place the lentils, turmeric, half of the butter, and a pinch of salt in a pan. Cover with water to around 3cm above the mixture. Bring to a boil and skim off any froth that forms on top. Simmer over a medium heat for 20-30 minutes. The lentils should be tender and the water absorbed, but the mixture should still be wet.

    Meanwhile, heat the remaining butter in a heavy pan and fry the cumin seeds until toasted (1-2 minutes), then put aside. Add the garlic, onion, ginger, and spices and let them brown, adding the toasted cumin seeds as they fry.

    Stir in the lentils, add the tomato, cover, and simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste, then serve with a garnish of fresh coriander.


    Serves 4

    Recipe by Yasmin Saleem


    600g basmati rice

    4 tbsp sunflower oil

    3 tsp cumin seeds

    1 onion, chopped

    1 green chilli, chopped

    2 tsp salt



    Wash the rice by placing it in a colander over a sink and pouring a jug of water over it 11 times, until the water runs clear. Soak the rice in cold water for half an hour before you begin to cook it.

    Heat the sunflower oil in a large saucepan, then add the cumin seeds to the hot oil and wait for them to darken and pop.

    Add the onion, green chilli, and salt to the oil and fry the onions until they go golden brown. Then add around 1.2 litres of water and bring to the boil.

    Drain the rice and add it to the boiling water. Bring to the boil again, then reduce to a medium heat and simmer. Once the rice has absorbed the water, reduce to the lowest heat, place three pieces of kitchen roll on top of the pan to absorb any additional moisture, place the lid on the pan, and leave for 20 minutes.

    Uncover, remove the kitchen roll, and stir the rice to ensure it is cooked thoroughly. Serve.


    Makes 8 rotis

    Recipe by Yasmin Saleem


    450g wholewheat flour

    300ml water


    Gradually mix the water into the flour, mixing by hand until you have a stiff dough.

    Knead well until smooth, then leave to stand for 20 mins. Knead the dough a second time, then divide into eight individual portions and roll them into flattened balls.

    Dust the countertop with flour and roll each ball to a 2-3mm thickness using a rolling pin. When they're flat, thin, and smooth, transfer each roti to a hot stove and toast, ideally by using a tawa pan – otherwise use a preheated griddle or an unoiled frying pan.

    Let each roti brown and crisp slightly, then serve.