Saag paneer is a North Indian vegetable classic—chunks of homemade or sourced paneer cheese folded into a creamy spinach sauce with garlic, ginger, and warming spices. Punjabi Dhaba's version is consistently mentioned in reviews as excellent. It's a vegetarian showstopper and comes as a rice plate.
Tips from diners
If you're vegetarian or want a lighter option than meat, saag paneer is a crowd-pleaser that shouldn't disappoint.
Pair with naan or roti (flatbread) to scoop up the creamy sauce—much better than rice alone for this dish.
Tandoori chicken is a signature preparation—chicken marinated in yogurt and spices, then cooked in a tandoor (clay oven). Punjabi Dhaba's version is consistently praised for being authentic and well-seasoned. It comes as a rice plate starter ($16.49) with generous portions. The char from the tandoor and the tenderness of the meat make it a reliable order.
Tips from diners
The tandoori chicken rice plate is a solid lunch choice—huge portion for the price and fills you up.
Order the rice plate version ($16.49) rather than ordering curry + rice separately—better value.
Daal Makhani (also called daal maharani) is a North Indian comfort classic. Black lentils and red kidney beans cook for hours until creamy, then finish in a butter-tomato sauce with ginger, garlic, and cream. Punjabi Dhaba's version is praised across reviews as authentic and satisfying. It's a vegetarian dish that eaters of all types appreciate.
Tips from diners
Rich and filling on its own, but best with fresh naan or roti to break up the creamy sauce.
Malai kofta is a vegetarian showstopper—deep-fried paneer and vegetable balls (kofta) in a rich cream sauce with cashew paste. It's indulgent, meatless, and beloved by vegetarians and meat-eaters alike. Punjabi Dhaba's version is mentioned alongside saag paneer and daal makhani as a standout vegetable option.
Tips from diners
This is the showiest vegetarian dish on the menu—impressive enough to satisfy everyone at the table.
Tikka masala is the workhorse North Indian curry—chunks of yogurt-marinated chicken grilled (sometimes) or poached, then folded into a creamy tomato sauce with spices. Punjabi Dhaba's version is solid and consistently ordered. The sauce is creamy without being heavy, and the chicken is tender.
Tips from diners
A safe, familiar choice if you're not sure what to order. It's a crowd-pleaser for good reason.
Punjabi Dhaba opened in 1998 as a casual counter-service restaurant in Inman Square serving authentic Punjabi and North Indian street food. The name dhaba (roadside restaurant) signals the casual approach—you order at the counter, claim a number, and eat at communal tables with Bollywood movies playing. All plates start at affordable prices (basmati rice plates from $5.95 onwards). The restaurant prioritizes authenticity and value over ambiance or credit card convenience (cash preferred, limited card acceptance).
Bring cash—the restaurant prefers cash, and card acceptance is limited. Even for takeout, cash is the smoothest payment.
Peak lunch hours (12-1:30pm) get crowded. Go early or late for faster service.
Counter service, number claim, communal tables. It's quick, efficient, and welcoming—perfect for solo dining.
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