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Uttar Pradesh

Popular dishes of Uttar Pradesh

Tunday Kebab

Tunday Kebab, an opulent gift from culinary history, boasts the tenderness of minced meat and the allure of traditional spices. Each bite unravels a saga of generations, as the kebab melts in the mouth, leaving behind a symphony of flavors that have stood the test of time. With its fragrant blend of herbs and secrets, Tunday Kebab embodies the essence of indulgence.

Tunday Kebab.jpg

Ingredients :

  • 500g minced mutton

  • 2 medium-sized onions, finely chopped

  • 2 tsp ginger-garlic paste

  • 1/2 tsp garam masala

  • 1/2 tsp red chili powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • Salt to taste

  • Oil or ghee, for frying

Steps To Follow:

  1. In a mixing bowl, combine minced mutton, chopped onions, ginger-garlic paste, and all the spices.

  2. Mix everything well to ensure the spices are evenly distributed.

  3. Take a small portion of the mixture and shape it into kebabs.

  4. Heat oil or ghee in a pan and shallow fry the kebabs until they are cooked and golden brown on all sides.

  5. Serve Tunday Kebabs hot with mint chutney.

Bhindi Masala

Bringing the flavors of the region to the forefront, Bhindi Masala is a quintessential Uttar Pradesh dish where fresh okra is sautéed with traditional spices, onions, and tomatoes. The amalgamation of textures and tastes creates a side dish that perfectly complements the region's rich culinary repertoire.

Bhindi-Masala_edited.jpg

Ingredients :

  • 250g fresh okra (bhindi), washed and chopped

  • 1 onion, finely chopped

  • 1 tomato, chopped

  • 1/2 tsp cumin seeds

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chili powder

  • 1/2 tsp garam masala

  • Salt to taste

  • Oil, for cooking

Steps To Follow:

  1. Heat oil in a pan and add cumin seeds.

  2. Add chopped onions and sauté until they turn translucent.

  3. Add chopped tomatoes and cook until they soften.

  4. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.

  5. Add chopped bhindi and cook until they are tender and cooked through.

  6. Serve Bhindi Masala with roti or rice.

Aloo ki Sabzi

Uttar Pradesh's culinary canvas is adorned with Aloo Ki Sabzi, a comforting potato curry infused with fragrant spices, accompanied by golden-brown puris. This combination captures the essence of North Indian cuisine and offers a satisfying and wholesome meal enjoyed across households and street food stalls

aloo ki sabzii.jpg

Ingredients :

Ingredients for Aloo Ki Sabzi:

  • 4-5 medium-sized potatoes, peeled and diced

  • 1 onion, finely chopped

  • 1 tomato, chopped

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chili powder

  • 1/2 tsp garam masala

  • Salt to taste

  • Chopped coriander leaves, for garnishing

Ingredients for Puri:

  • 2 cups wheat flour

  • Water, as needed

  • Oil, for deep frying

  • Salt to taste

Steps To Follow:

  1. Instructions for Aloo Ki Sabzi:

  2. Heat oil in a pan and add cumin seeds.

  3. Add chopped onions and sauté until translucent.

  4. Add diced potatoes and cook until they are slightly golden.

  5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.

  6. Add chopped tomatoes and cook until they are soft.

  7. Add water and let the potatoes cook until they are tender and the gravy thickens.

  8. Garnish with chopped coriander leaves and serve Aloo Ki Sabzi with puri.

  9. Instructions for Puri:

  10. In a mixing bowl, combine wheat flour and salt.

  11. Gradually add water and knead to make a smooth dough.

  12. Divide the dough into small balls and roll them into puris.

  13. Heat oil in a deep pan and deep fry the puris until they puff up and turn golden brown.

  14. Serve the hot puris with Aloo Ki Sabzi.

Petha

A beloved sweet from Agra, Uttar Pradesh, Petha is made from the succulent flesh of ash gourd, simmered in saffron-infused sugar syrup. This delicacy showcases the state's mastery in creating intricate sweets, resulting in translucent and delectable cubes that captivate both locals and visitors.

petha.jpg

Ingredients :

  • 500g ash gourd (winter melon), peeled and cubed

  • 1 cup sugar

  • A pinch of saffron strands

  • 1/2 tsp cardamom powder

  • Water, as needed

Steps To Follow:

  1. Boil the cubed ash gourd in water until they are soft but not mushy.

  2. Drain the water and keep the boiled ash gourd cubes aside.

  3. In a pan, dissolve sugar in water to make a sugar syrup.

  4. Add saffron strands and cardamom powder to the syrup.

  5. Add the boiled ash gourd cubes to the syrup and let them cook on low heat until they absorb the flavors and become translucent.

  6. Allow the petha to cool and then serve.

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