Question: What are some dishes exclusive to the Punjab region?
About the article "Curry", section "Curries of Punjab".

Candidate passages:
Punjab is a rich agricultural land, where fresh vegetables and fruits have always been accessible.
A typical Punjabi meal consists of some form of bread or rice with a "salan" (curry).
Most preparations start with the frying of a masala which is a concoction of ginger, garlic, onions and tomatoes with some dried spices.
This is followed by the addition of other ingredients.
Spice level varies greatly depending on the sub-region as well as the household itself.
A popular cooking fat is pure desi ghee, and some dishes are often enriched with liberal amounts of butter and cream.
There are certain dishes that are exclusive to Punjab, such as maash di dal and saron da saag (sarson ka saag).
One of the main features of Punjabi cuisine is its diverse range of dish preparations.
Home cooked and restaurant Punjabi cuisine can vary significantly.
Restaurant style uses large amounts of ghee (which is clarified butter); and home cooked recipes use more whole wheat, rice and other ingredients flavored with masala (a dry spice mixture relevant to the region).
Within the Punjab region, there are different preferences.
People in the area of Lahore and Amritsar prefer stuffed parathas and dairy products which is well known in the area for the quality of its milk products.
There are certain dishes which are exclusive to Punjab, such as sarson da saag and makki di roti.
The main masala in a Punjabi dish consists of onion, garlic and ginger.
Tandoori food is a Punjabi specialty especially for non-vegetarian dishes.
Before the 1947 partition, tandoori cooking in India was traditionally associated with the former undivided Punjab.
Many of the most popular elements of Indian cuisine as it is marketed to non-Indian customers (such as tandoor, naan, pakoras and vegetable dishes with paneer) is derived from Punjab. 
Etah food consists of the food prepared in the State of Uttar Pradesh, India.
It consists of the famous Mughlai near in Agra cuisines and comprises vegetarian and non-vegetarian foods.
The Etah cuisine is similar to the foods prepared in Punjab and Kashmir.
Dum biryani, kababs, and kormas are some of the famous dishes made in this region. 
Although being part of South Asia, Pakistani cuisine has some similarities with different regions of the Indian subcontinent, originating from the royal kitchens of sixteenth-century Mughal emperors.
Pakistan has a greater variety of meat dishes compared to the rest of the sub-continent and most of those dishes have their roots in Central Asian and Middle Eastern cuisine.
Pakistani cooking uses large quantities of spices, herbs and seasoning.
Garlic, ginger, turmeric, red chilli and garam masala are used in most dishes, and home cooking regularly includes curry.
Chapati, a thin flat bread made from wheat, is a staple food, served with curry, meat, vegetables and lentils.
Rice is also common; it is served plain or fried with spices and is also used in sweet dishes.
Lassi is a traditional drink in the Punjab region.
Black tea with milk and sugar is popular throughout Pakistan and is taken daily by most of the population.
Sohan Halwa is a very popular sweet dish of southern region of Punjab province and is enjoyed all over Pakistan.  
Pakistani dishes are known for having aromatic and sometimes spicy flavors, and some dishes often contain liberal amounts of oil which contributes to a richer, fuller mouthfeel and flavour.
Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan.
Cumin seeds, chili powder, turmeric and bay leaves are also very popular.
In the Punjab province it is further diluted with coriander powder.
Garam masala (aromatic spices) is a very popular blend of spices used in many Pakistani dishes.