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Exquisite Punjabi Recipes to Pair with Wine

Exquisite Punjabi Recipes to Pair with Wine

Punjabi cuisine is known for its rich, bold flavours, creamy textures, and aromatic spices. While traditionally enjoyed with lassi or chai, pairing these dishes with wine can elevate the experience to a whole new level. Whether you're hosting a dinner party or planning a cosy meal at home, here are some delectable Punjabi dishes that beautifully complement various wines.

1. Butter Chicken with Chardonnay

Why it works: The creamy tomato-based gravy of butter chicken pairs wonderfully with the buttery notes of a Chardonnay. The wine's mild acidity cuts through the richness of the dish.

Tips:

  • Use marinated tandoori-style chicken for depth of flavour.

  • Add a touch of fenugreek (kasuri methi) for that authentic finish.

  • Serve with garlic naan or steamed basmati rice.

2. Paneer Tikka with Sauvignon Blanc

Why it works: The smoky, spiced cubes of paneer balance the crisp acidity of Sauvignon Blanc, enhancing the grilled flavours.

Tips:

  • Marinate paneer for at least 2 hours.

  • Grill on skewers with bell peppers and onions.

  • Garnish with lemon juice and chaat masala for a zesty twist.

3. Amritsari Fish with Sparkling Wine

Why it works: The light, crispy batter and bold seasoning of Amritsari fish go well with a bubbly sparkling wine, creating a refreshing contrast.

Tips:

  • Use river fish like sole or tilapia for authenticity.

  • Incorporate ajwain (carom seeds) in the batter for an aromatic edge.

  • Serve with mint-coriander chutney.

4. Dal Makhani with Merlot

Why it works: This slow-cooked lentil dish, rich in butter and cream, is beautifully complemented by the smooth, medium-bodied taste of Merlot.

Tips:

  • Simmer the dal for hours to develop the signature flavour.

  • Finish with a dollop of fresh cream and a drizzle of ghee.

  • Pair with jeera rice or butter naan.

5. Tandoori Chicken with Rosé

Why it works: The smoky and spicy tandoori chicken finds a delightful companion in a chilled glass of Rosé, balancing heat with fruity freshness.

Tips:

  • Marinate with yoghurt, lemon juice, and a blend of spices overnight.

  • Cook in a tandoor or grill to get the perfect char.

  • Add onion rings and lemon wedges as garnish.

6. Sarson Da Saag & Makki Di Roti with Zinfandel

Why it works: The earthy flavours of mustard greens in saag pair well with the fruity and spicy notes of Zinfandel, creating a robust yet harmonious meal.

Tips:

  • Cook with generous amounts of ghee for authenticity.

  • Top with homemade white butter.

  • Serve with jaggery and green chilli on the side.