Vegetables Name In Punjabi: A Comprehensive List

If you're looking to expand your vocabulary in Punjabi, learning the names of vegetables is a great place to start. Not only is it useful for everyday conversations, but it's also a great way to explore Punjabi cuisine and culture. In this article, we've compiled a comprehensive list of vegetables in Punjabi, along with their English transliterations and pictures.

Aloo (Potato)

Aloo is a staple vegetable in Punjabi cuisine, and is used in a variety of dishes such as aloo gobi, aloo paratha, and samosas. It's also a versatile vegetable that can be boiled, fried, mashed, or roasted.

Gobhi (Cauliflower)

Gobhi is another popular vegetable in Punjabi cuisine, and is often combined with aloo to make aloo gobhi. It can also be used to make gobhi paratha, gobhi manchurian, and gobhi pakoras.

Matar (Peas)

Matar is a common vegetable in Punjabi cuisine, and is used in dishes such as matar paneer, aloo matar, and matar pulao. It's also a great source of protein and fiber.

Baingan (Eggplant)

Baingan, also known as brinjal or aubergine, is a popular vegetable in Punjabi cuisine. It's often roasted, grilled, or fried and used in dishes such as baingan bharta, baingan ka bharta, and baingan pakoras.

Tamatar (Tomato)

Tamatar is a versatile vegetable that's used in a variety of dishes in Punjabi cuisine, such as tomato chutney, tomato curry, and tomato rice. It's also a great source of vitamin C and lycopene.

Karela (Bitter Gourd)

Karela, also known as bitter gourd or bitter melon, is a vegetable that has a bitter taste but is packed with nutrients. It's often used in dishes such as karela sabzi, karela fry, and karela juice.

Bhindi (Okra)

Bhindi, also known as okra or lady's finger, is a vegetable that's rich in fiber and antioxidants. It's often used in dishes such as bhindi masala, bhindi fry, and bhindi do pyaza.

Palak (Spinach)

Palak is a leafy green vegetable that's packed with vitamins and minerals. It's often used in dishes such as palak paneer, palak dal, and palak rice.

Gajar (Carrot)

Gajar, also known as carrot, is a root vegetable that's high in fiber and vitamin A. It's often used in dishes such as gajar halwa, gajar ka paratha, and gajar matar sabzi.

Shimla Mirch (Capsicum)

Shimla Mirch, also known as bell pepper or capsicum, is a vegetable that's rich in vitamin C and antioxidants. It's often used in dishes such as shimla mirch sabzi, shimla mirch paneer, and shimla mirch rice.

Mooli (Radish)

Mooli, also known as radish, is a root vegetable that's low in calories and high in vitamin C. It's often used in dishes such as mooli paratha, mooli sabzi, and mooli ka raita.

Pyaz (Onion)

Pyaz, also known as onion, is a vegetable that's used in almost every dish in Punjabi cuisine. It's often used as a base for gravies and curries, and is also used in dishes such as pyaz ki kachori, pyaz ka pakora, and pyaz ka paratha.

Adrak (Ginger)

Adrak, also known as ginger, is a root vegetable that's used for its medicinal properties as well as its flavor. It's often used in dishes such as adrak chai, adrak aloo, and adrak ki chutney.

Lasun (Garlic)

Lasun, also known as garlic, is a vegetable that's used for its medicinal properties as well as its flavor. It's often used in dishes such as lasuni chicken, lasun chutney, and lasun ki dal.

Harbhara (Green Peas)

Harbhara, also known as green peas, is a vegetable that's used in a variety of dishes in Punjabi cuisine, such as harbhara pulao, harbhara ki sabzi, and harbhara kebab. It's also a great source of protein and fiber.

Kaddu (Pumpkin)

Kaddu, also known as pumpkin, is a vegetable that's used in dishes such as kaddu ki sabzi, kaddu ka halwa, and kaddu ka raita. It's also a great source of vitamin A and potassium.

Tinda (Indian Round Gourd)

Tinda, also known as Indian round gourd, is a vegetable that's used in dishes such as tinda masala, tinda fry, and t

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