As Baisakhi arrives, there’s a certain warmth that naturally fills the air with new beginnings, shared laughter, and meals that bring everyone a little closer.
It’s one of those festivals where food isn’t just about indulgence, but about memories of family kitchens, festive gatherings, and recipes passed down or rediscovered.
Adding to that spirit, Chef Roopa Nabar, in collaboration with TTK Prestige, brings together a set of three recipes that feel both rooted and refreshingly easy to recreate.
Amritsari Chole
Ingredients:1 cup dried chickpeas soaked in 4 cups water for 8 hours
For cooking chickpeas:1 inch cinnamon2 black cardamoms3 cloves1 bay leaf1 teaspoon crushed ginger1/2 teaspoon black salt1 teaspoon tea powder tied in muslin cloth
For masala:3 tablespoons oil1 small onion, finely chopped1/2 cup tomato puree1 teaspoon Kashmiri chilli powder1 teaspoon dhania jeera powder1 teaspoon fennel powder1 teaspoon amchur powder1/2 teaspoon garam masala2 green chillies, slit1 inch ginger juliennesSalt to tasteChopped coriander for garnishing
Method:1. Rinse chickpeas and cook in a Prestige Svachh pressure cooker along with cinnamon, black cardamom, cloves, bay leaf, crushed ginger, black salt, tea powder potli, and 3 cups water. Cook under pressure for 8 minutes.2. Strain chickpeas, discard the tea powder potli, and reserve the stock.3. Heat oil in a ceraglide duo kadai, add finely chopped onion and sauté till brown.4. Add tomato puree and cook till oil separates.5. Add all the powdered masalas, sauté for 2 minutes on medium flame. Add cooked chickpeas, cook further for 4 minutes, then add salt, green chillies, and 2 cups stock. Cover and cook for 10 minutes on low flame.6. Adjust the consistency as desired by adding more stock.7. Garnish with ginger juliennes and chopped coriander.
Zarda Pulao
Ingredients:1 1/2 cups sugar1 cup basmati rice, soaked1 tablespoon lemon juice1/2 cup ghee2–3 cloves1/2 teaspoon green cardamom powder1 tablespoon saffron, soaked in warm milk1 tablespoon almond slivers1 tablespoon dry coconut chips1 tablespoon pistachios1 tablespoon raisins
Method:1. Dissolve sugar in half a cup of water and keep aside. Add lemon juice to it.2. Reserve 1 tablespoon ghee and heat the remaining ghee in a ceraglide duo kadai. Add cloves and rice, sauté for 2 minutes over medium heat. Add 2 cups hot water, mix well, and bring to a boil. Cover and simmer for 10–15 minutes. Add sugar syrup and stir well.3. Add cardamom powder and saffron milk. Mix well, cover, and cook till dry.4. In a ceraglide duo kadai, add remaining ghee and fry the dry fruits and coconut chips till golden brown. Set aside.5. Mix the dry fruits into the rice, cover, and cook for 2–3 minutes.6. Serve hot.
Paneer Hariyali Tikka
Ingredients:250 grams cottage cheese (paneer)1/2 bunch fresh coriander leaves1/4 bunch fresh mint leaves1 teaspoon dried fenugreek leaves (kasuri methi)2 tablespoons oil + for grilling1 teaspoon cumin seeds1 green capsicum1 medium tomato1 medium onion3 green chillies10–12 cashewnuts1 1/2 teaspoons gram flour (besan)1/4 teaspoon turmeric powder1/4 cup yogurtSalt to taste3/4 teaspoon carom seeds (ajwain)1 teaspoon ginger garlic paste2 tablespoons mustard oil1 teaspoon garam masala powder3 tablespoons fresh creamChaat masala for sprinkling
Method:1. Dry roast fenugreek leaves in a ceraglide duo pan for a minute. Transfer into a Prestige Matcho mixer grinder jar and grind into a coarse powder. Set aside.2. Heat 2 tablespoons of oil in a ceraglide duo kadai. Add cumin seeds and sauté for a minute.3. Roughly chop green chillies and add to the pan along with cashew nuts. Sauté for a minute.4. Add gram flour, mix well, and sauté.5. Roughly chop coriander and mint leaves and add to the pan. Mix well and add turmeric powder. Cook for a minute. Transfer into a mixer grinder jar. Add yogurt and grind into a fine paste.6. Transfer the green paste into a bowl. Add salt, carom seeds, ginger garlic paste, mustard oil, ground fenugreek leaves, and garam masala powder. Whisk well. Add cream and whisk again.7. Cut paneer into cubes and add to the marinade. Mix gently.8. Deseed capsicum and tomato and cut into cubes. Quarter onion and separate layers. Add to the mixture.9. Thread onto skewers in this order: paneer, onion, tomato, capsicum. Repeat and end with paneer.10. Heat oil in a non-stick omega grill pan. Place skewers and apply leftover marinade on top. Grill till evenly cooked on all sides.11. Transfer to a serving plate, sprinkle chaat masala, and serve hot.
Whether it’s the comfort of chole, the sweetness of zarda pulao, or the freshness of hariyali tikka, each dish adds its own note to the celebration. And in the end, that’s what festivals like Baisakhi are really about good food, easy conversations, and moments you’ll want to come back to year after year.
Baisakhi 2026: Follow these three easy recipes to make delicious dishes
