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

Ingredient Substitutions

• Instead of Whole Black Urad Dal (Split Black Gram): Red kidney beans
• Instead of Kidney Beans: Black beans
• Instead of Unsalted Neutral Butter: Ghee, vegetable oil
• Instead of Heavy Cream: Cashew cream, full‑fat coconut milk
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Garam Masala: Mild curry powder
• Instead of Ginger‑Garlic Paste: Minced ginger and garlic
• Instead of Paneer: Firm tofu
• Instead of Green Peas (Frozen): Fresh peas
• Instead of Green Chili: Red chili flakes
• Instead of Plain Yogurt: Greek yogurt
• Instead of Fresh Cilantro: Fresh mint
• Instead of Basmati Rice: Long grain rice
• Instead of Naan Bread: Roti, paratha
• Instead of Unsalted Neutral Butter (for naan): Ghee

Equipment Needed

• Pressure Cooker
• Saucepan
• Skillet/Frying Pan
• Mixing Bowl
• Fine Mesh Sieve (optional)
• Wooden Spoon
• Ladle
• Tongs (optional)
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Soaking the dal and beans for at least 4 hours
• Pressure‑cooking the dal to achieve a soft, buttery texture
• Simmering Dal Makhani on low heat to develop creaminess
• Avoiding over‑cooking paneer in Matar Paneer
• Butter‑brushing hot naan for authentic flavor

Chef Tips from the Video

• For an extra smoky flavor, drizzle a few drops of liquid smoke into the Dal Makhani before serving.
• Garnish both curries with a drizzle of melted butter and a sprinkle of fresh cilantro.

Troubleshooting

Storage

Refrigerator: Store dal makhani, matar paneer, and raita in airtight containers for up to 3 days.

Freezer: Freeze cooked dal makhani and matar paneer separately for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Do not keep cooked dishes at room temperature for more than 2 hours.

Make-Ahead Tips

• Dal Makhani tastes better the next day; refrigerate and reheat on low heat with a splash of water.
• Raita can be prepared up to 4 hours ahead; keep chilled.

Frequently Asked Questions