500/-रुपए wali महाराजा thali 😋

Ingredients

• 1/2 cup Whole Black Urad Dal (Split Black Gram) (Rinsed and soaked for at least 4 hours)
• 1/4 cup Kidney Beans (Soaked 4 hours; optional for extra texture)
• 3 tbsp Unsalted Neutral Butter (For Dal Makhani and naan; neutral flavor)
• 4 tbsp Heavy Cream (Adds richness to both curries)
• 1 cup Tomato Puree (Canned or fresh blended tomatoes)
• 1 tsp Garam Masala (Ground spice blend)
• 1/2 tsp Cumin Seeds (To temper the dal)
• 1 tsp Ginger‑Garlic Paste (Fresh or store‑bought)
• to taste Salt
• 200 g Paneer (Cubed; firm Indian cottage cheese)
• 1 cup Green Peas (Frozen) (Thawed before cooking)
• 1 medium Onion (Finely chopped)
• 1 Green Chili (Slit lengthwise; optional for heat)
• 1 cup Plain Yogurt (Full‑fat for raita)
• 1/2 Cucumber (Grated)
• 2 tbsp Fresh Cilantro (Chopped, for garnish and raita)
• 1 cup Basmati Rice (Rinsed until water runs clear)
• 2 Naan Bread (Store‑bought; soft)
• 1 tbsp Unsalted Neutral Butter (for naan) (To brush hot naan)

Instructions

1. Soak Lentils and Beans

   Rinse the urad dal and kidney beans, then soak them in plenty of water for at least 4 hours (or overnight).

   Time: PT15M

2. Cook Dal in Pressure Cooker

   Drain the soaked dal and beans, add 2 cups fresh water, a pinch of salt, and 1/2 tsp cumin seeds to the pressure cooker. Close the lid and cook on high pressure for 15 minutes, then allow natural release for 10 minutes.

   Time: PT25M

   Temperature: Medium‑high heat on stove

3. Prepare Dal Makhani Base

   In a saucepan, melt 2 tbsp butter over medium heat. Add ginger‑garlic paste and sauté 1 minute. Stir in chopped onion and cook until golden. Add tomato puree, 1 tsp garam masala, and salt; cook 5 minutes until oil separates.

   Time: PT10M

   Temperature: Medium

4. Combine and Simmer Dal Makhani

   Transfer the cooked dal into the saucepan with the tomato‑onion base. Add 2 tbsp cream and the remaining 1 tbsp butter. Simmer on low heat for 15 minutes, stirring occasionally, until thick and creamy.

   Time: PT15M

   Temperature: Low

5. Cook Matar Paneer

   Heat 1 tbsp butter in a skillet over medium heat. Add sliced onion and green chili; sauté 2 minutes. Add ginger‑garlic paste, then tomato puree; cook 3 minutes. Stir in peas, paneer cubes, 2 tbsp cream, and a pinch of garam masala. Cook 5‑7 minutes until paneer is heated through and peas are tender.

   Time: PT12M

   Temperature: Medium

6. Cook Basmati Rice

   Rinse 1 cup basmati rice until water runs clear. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to boil, then reduce to low, cover, and simmer 15 minutes. Turn off heat and let sit covered 5 minutes.

   Time: PT20M

   Temperature: Medium then low

7. Prepare Cucumber Raita

   In a mixing bowl, whisk 1 cup plain yogurt until smooth. Add grated cucumber, 1 tbsp chopped cilantro, a pinch of salt, and a pinch of roasted cumin powder. Mix well and refrigerate until serving.

   Time: PT5M

8. Warm Naan and Butter

   Heat a skillet or grill pan over high heat. Warm each naan for 30 seconds per side, then brush generously with 1 tbsp melted butter.

   Time: PT5M

   Temperature: High

9. Assemble the Thali

   On each plate, place a serving of Dal Makhani, a serving of Matar Paneer, a scoop of basmati rice, a dollop of cucumber raita, and two butter‑ brushed naan pieces. Garnish with fresh cilantro leaves.

   Time: PT3M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

100 g

Fat

30 g

Fiber

10 g