A Punjabi thali represents a traditional meal with its origins in the northern Indian state of Punjab. This meal comprises a diverse assortment of dishes, reflecting the region’s agricultural heritage and renowned for its bold and robust flavors.
Typically served on a large platter, the Punjabi thali offers a variety of vegetarian options and presents a well-balanced combination of sweet, salty, spicy, and sour flavors. The dishes, arranged in a specific order, are often accompanied by ghee or butter to enhance their richness.
An integral part of Punjabi culture, this wholesome and gratifying meal is frequently enjoyed during special occasions such as weddings, festivals, and family gatherings, fostering a sense of communal dining. Below is my rendition of the Punjabi Thali, which was thoroughly relished by my family.
Ingredients (ROTI):
- Wheat flour 2 cups
- Salt a pinch
- Water to knead the dough
- Oil 2tbsp
Method:-
In a bowl add 2 cups of wheat flour and salt and mix well with your hand. Slowly add water and form a dough. Knead into a soft stiff dough. Knead for about 5 to 7 mins. Apply oil and knead for about 2 mins. Cover and let it rest for about 10 to 15 mins.
Some wheat flour for dusting. Take a small ball of dough and dust it with the flour. Start rolling around with the help of a rolling pin and wooden board. Roll thin.
Heat a pan and cook both the sides well. You can add oil or butter while flipping.
Ingredients (JEERA RICE) :
- Basmati rice 1 cup,
- Cumin seeds(jeera) 1tsp,
- Ghee( clarified butter) 2tbsp
Method:-
Wash 1 cup basmati rice and drain the water and keep aside. In a pan, heat 2 tablespoons of ghee (clarified butter) Add 1 tsp of cumin seeds and allow it to splutter. After it splutters add the washed rice and saute for a min. Transfer it to a vessel to cook. by adding 1 and a half cups of water to it. Cook/steam it in a cooker or rice cooker (electric) for about 15 mins
Note .If you are using Indian pressure cooker, pls don’t put the whistle.
Jeera rice ready!!!
Ingredients(DAL MAKHANI) :
- Black whole urad dal( black lentil) 1cup
- Red kidney beans 1/4 cup (soaked both overnight)
- Oil 3tbsp
- Cumin seeds 1tsp
- Whole dry red chilli 1 no.
- Onion 1 chopped finely
- Tomato 1 chopped finely
- Ginger garlic paste1 and half tsp
- Turmeric 1tsp
- Kashmiri chilli pdr(according to your spice level) 2 tsp
- Salt to taste
- Coriander-cumin pdr 1 tsp
- Garam masala 1 tsp
- Kasuri methi ( dry fenugreek leaves) 1tspfinely crushed
- Fresh cream and chopped fresh coriander to garnish.
Method:-
Soak the black lentils and red kidney beans overnight. Pressure cook together 4 whistles. Keep it ready before.
In a pan, heat some oil. Add the cumin seeds and let them splutter. Once it splutters, add 1 whole dry red chili. Add the chopped onions and saute for 2 mins. Add ginger-garlic paste and give a stir. Once the onion becomes translucent, add the chopped tomatoes and fry well.
Now add the masalas- turmeric, salt, Kashmiri chili powder, coriander-cumin powder, garam masala, and kasuri methi crush with your palm. Give a nice mix and cover with a lid and let it cook for about 5 to 7 minutes in a slow heat. Stir in between. You will see oil gets separated. At this stage add the cooked dal and 3 tablespoons fresh cream and let it boil for about 7 to 10 mins in a slow heat.
Garnish with freshly chopped coriander and a spoonful of fresh cream as a topping
DAL MAKHANI IS READY TO SERVE WITH STEAMED RICE.
PANEER BUTTER MASALA
Ingredients:
- Paneer 250 gms cut into cubes
- Oil 4 tablespoon
- Cumin seeds 1 tsp
- Dry red chilli 1
- Tomatoes 2 big
- Onion 1 big
- Ginger garlic paste1 and half tsp
- Cashew nuts 5 to 6
- Bay leaf 1
- Clove 1
- Cinnamon stick a small piece
- Green cardamom 1
- Kashmiri chili powder 1 tsp
- Coriander- cumin powder1 tsp
- Garam masala 1 tsp
- Kitchen king masala 1 tsp
- Salt to taste
- Kasuri methi( dry fenugreek leaves)1 tsp
- Cream 1/4 cup
- A pinch of sugar
- Butter 1 tbsp
- Fresh coriander for garnishing
Method:–
Chop roughly the onions and tomatoes. In a pan, heat 1 tbsp oil and add, clove, cinnamon stick, cardamom, roughly chopped onion, tomatoes, ginger garlic paste, and fry until they become soft and mushy. Add half a tsp of Kashmiri chili powder and mix well. Now add the cashews and allow the mixture to cool down. Grind it in a blender into a smooth paste. This can be prepared and kept ready before.
Heat the 3 tablespoon oil in a pan. Add cumin seeds and let it splutter. Add 1 dry red chili. Once it gets roasted well, add the onion-tomato gravy paste and give a nice stir. Keep the heat low. Careful it may spill out. Add half a cup of water to adjust the consistency.
Add all the masalas- Kashmiri chili pdr, coriander- cumin pdr, garam masala, kitchen king masala, kasuri methi crushed with your palm, salt, a pinch of sugar, a small pack of cream, and butter. Give a nice stir and let it boil for about 25 mins covered with a lid. Stir in between. In a slow heat.
When the gravy becomes thick and oil/butter is seen floating on the top, at this stage add the cubed paneer and allow it to simmer for about 7 to 9 mins in a low heat. Garnish with freshly chopped coriander.
PANEER BUTTER MASALA IS READY TO SERVE WITH NAAN OR PARATHA
MIXED VEG SABZI
Ingredients:–
- A bowl of chopped mixed vegetables ( 100 gms cauliflower, 50 gms carrot, a fistful of green peas,7 to 8 french beans)
Capsicum cubed 3 tbsp - Tomatoes finely chopped 2
- Onion finely chopped 1 big
- Ginger garlic paste 1 and half tsp of
- Oil 4tbsp
- Cumin seeds 1tsp
- Whole dry red chilli 1
- Turmeric pdr 1/2 tsp
- Kashmiri chilli pdr 1tsp
- Coriander pdr 1tsp
- Kitchen king masala 1 tsp
- Coarsely crushed coriander seeds 1tsp
- 1 tsp kasuri methi 1tsp
- Salt to taste
- Fresh cream (optional) 2 tbsp
Method :
Chop the vegetables( cauliflower into small florets, cut into half French beans, carrot cut into long strips, green peas, stem and keep aside before), Chop the capsicum into cubes, onions and tomatoes into cubes. You can keep everything ready before.
Heat oil in a pan, add cumin seeds and saute it by adding dry red chili. After the cumin seeds, and splutters add the chopped onions and ginger-garlic paste, and saute it for 4 mins. Add the cubed capsicum, chopped tomatoes and saute it again. Add the masalas- turmeric powder, Kashmiri chili powder, coriander powder, kitchen king masala, coarsely crushed dry coriander seeds, kasuri methi, and salt. Saute well and cover and cook it in allow flame for about 7 to 10 mins. Give a stir in between.
Once the masalas get blended well add the steamed mixed vegetables and stir well. Careful the veggies should not get mashed and let it cook for another 5 to 7 mins until the masalas get a nice coat on the veggies. Garnish with freshly chopped coriander.
MIXED VEGETABLE CURRY IS READY TO SERVE.
TOMATO CUCUMBER RAITA :-
Ingredients:
- Tomato 1 finely chopped
- Half cucumber finely chopped
- Green chilli 1 finely chopped
- Fresh coriander 1 tsp
- Yogurt 2 cups
- Salt to taste
- Kashmiri chilli pdr to sprinkle
- Cumin pdr to sprinkle
- Black salt to sprinkle
Method:-
In a bowl, add chop tomatoes, cucumber, 1 green chili(if you like spicy) finely chopped fresh coriander, salt, and yogurt, and mix well. Sprinkle on the top with black salt(a pinch), Kashimiri chili pdr ( a pinch), and cumin pdr( a pinch). Garnish with freshly chopped coriander and set it in the fridge.
RAITA IS READY TO SERVE.
BADAM KHEER:-
Ingredients:
- Skinless almond a fist full or 1 pack of almond flour
- Half litre milk
- Condensed milk( without sugar)1 tin ,
- Sugar 2 scoops
- Saffron a pinch
- Pistachios to garnish.
Method:
In warm milk soak the almond flour for about 20 mins. Grind it into a smooth paste and keep it aside. Boil half a liter of milk and add the almond paste and stir well. Reduce the heat. Add the condensed milk full can, 2 scoops of sugar, and saffron. Let it boil for about 20 mins to 30 mins on a slow flame.
Once the mixture gets blended and gets a bit thick, remove it from the heat and garnish with chopped pistachios.
BADAM KHEER IS READY…
Enjoy!!!
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