DAWAT VLOG - Vegetarian Indian Guest Menu in 60 mins

Ingredients

• 3 kg Carrots (peeled, washed and cut into large chunks)
• 115 g Unsalted Butter (about 1/2 cup, melted)
• 60 ml Water (for pressure cooking carrots)
• 200 g Sweetened Condensed Milk (about half a standard can)
• 100 g Full‑Cream Milk Powder (about 1 cup, unsweetened)
• 1 tsp Cardamom Powder (ground green cardamom)
• 100 g Urad Dal (split black gram) (about 1/2 cup, washed and soaked 30 min)
• 100 g Chana Dal (split Bengal gram) (about 1/2 cup, washed and soaked 30 min)
• 1 tsp Turmeric Powder
• 1.5 tsp Cumin Seeds
• 2 tsp Coriander Powder
• 2 medium Onion (finely chopped (one for dal, one for paneer masala))
• 120 ml Tomato Puree (about 1/2 cup, homemade or canned)
• 15 g Ginger (grated, about 1 tsp)
• to taste Salt
• 15 ml Oil or Ghee (for cooking dal and vegetables)
• 1 pinch Asafoetida (Hing)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 2 tsp Kashmiri Red Chili Powder
• 3 medium Potatoes (peeled, cubed, soaked in water to prevent browning)
• 250 g Fresh Spinach (washed and roughly chopped)
• 1 tsp Amchur (Dry Mango Powder)
• 250 g Paneer (fresh, cut into 1‑cm cubes)
• 1 tsp Ginger‑Garlic Paste
• 240 ml Plain Yogurt (room temperature, whisked)
• 1 tsp Kashmiri Red Chili Powder (for paneer masala)
• 1 tsp Garam Masala (or Kitchen King Masala)
• 2 cup Basmati Rice (rinsed)
• 3 cup Whole Wheat Flour (for roti dough)
• as needed Water (for dough) (lukewarm)

Instructions

1. Prepare Carrots

   Peel the carrots, wash them, and cut into large chunks. Set aside.

   Time: PT15M

2. Pressure‑Cook Carrots

   Add the carrot chunks, 60 ml water and 115 g butter to the pressure cooker. Close the lid, place a whistle and cook on high flame for 5 minutes.

   Time: PT5M

3. Reduce Moisture

   After the pressure releases, open the cooker and simmer on medium flame, stirring occasionally, until most of the water evaporates (about 10 minutes).

   Time: PT10M

4. Mash Carrots Lightly

   Using a potato masher, press the carrots just enough to break them into a coarse puree; avoid over‑mashing.

   Time: PT2M

5. Add Sweeteners

   Stir in the condensed milk, milk powder and cardamom powder. Cook on medium flame, stirring continuously, for another 8 minutes until the mixture thickens and starts to leave the sides of the pan.

   Time: PT8M

6. Finish Carrot Halwa

   Turn off the heat. Transfer the halwa to a serving bowl, garnish with a pinch of cardamom if desired. Set aside, keeping it warm.

   Time: PT2M

7. Soak Dal

   Rinse urad dal and chana dal together and soak in water for 30 minutes.

   Time: PT30M

8. Pressure‑Cook Dal

   Drain the soaked dal, add 2 cups water, ½ tsp turmeric, 1 tsp cumin seeds, 1 tsp coriander powder, chopped onion, and tomato puree to the pressure cooker. Cook on high flame for 5 minutes with one whistle.

   Time: PT5M

9. Simmer Dal

   After pressure release, simmer the dal on medium flame for 10 minutes, stirring occasionally. Adjust salt to taste.

   Time: PT10M

10. Prepare Tempering (Tadka)

    In a small pan, melt 1 tbsp ghee, add a pinch of hing, ½ tsp cumin seeds, 1 tsp kasuri methi and 1 tsp Kashmiri red chili powder. Let sizzle for a few seconds.

    Time: PT2M

11. Finish Dal

    Pour the hot tempering over the cooked dal, mix gently, cover and let rest for 5 minutes.

    Time: PT5M

12. Prepare Aloo Palak – Prep

    Wash spinach, chop roughly, and set aside. Peel and cube potatoes; keep them in water to avoid discoloration.

    Time: PT10M

13. Roast Potatoes

    Heat 1 tbsp oil in a skillet, add 1 tsp cumin seeds, then add the potato cubes. Roast on medium flame for 7 minutes, stirring occasionally, until light golden edges appear.

    Time: PT7M

14. Add Spinach & Spices

    Add sliced onion, ½ tsp turmeric, 1 tsp coriander powder, and 1 tsp amchur to the skillet. Stir for 2 minutes, then add the chopped spinach. Cook, stirring, until the spinach wilts and any released water evaporates (about 5 minutes).

    Time: PT7M

15. Finish Aloo Palak

    Give the mixture a final stir, adjust seasoning, and keep warm.

    Time: PT2M

16. Prepare Paneer Masala – Prep

    Cube the paneer, slice one onion, puree two tomatoes, and whisk the yogurt until smooth.

    Time: PT10M

17. Brown Paneer

    Heat 1 tbsp oil in a skillet, add paneer cubes and sauté on medium flame for 5 minutes until light golden. Remove and set aside.

    Time: PT5M

18. Make Masala Base

    In the same skillet, add a little more oil if needed, then add 1 tsp ginger‑garlic paste, sauté 30 seconds, add sliced onion and sauté until translucent (2 minutes). Add tomato puree, ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder and cook for 5 minutes until oil separates.

    Time: PT7M

19. Add Yogurt & Spices

    Lower the flame, add whisked yogurt gradually while stirring to prevent curdling. Add 1 tsp garam masala, salt to taste, and cook for 3 minutes until the gravy thickens.

    Time: PT3M

20. Combine Paneer

    Add the browned paneer cubes back to the masala, mix gently, and simmer for 2 minutes so the paneer absorbs the flavors.

    Time: PT2M

21. Cook Basmati Rice

    Rinse 2 cups basmati rice until water runs clear. In a pot, add rice and 4 cups water, bring to boil, then reduce to low, cover and simmer for 15 minutes. Turn off heat and let rest covered for 5 minutes.

    Time: PT20M

22. Make Whole‑Wheat Roti Dough

    In a mixing bowl, combine 3 cups whole‑wheat flour, pinch of salt and enough lukewarm water to form a soft, non‑sticky dough. Knead for 8 minutes, cover with a damp cloth and let rest for 10 minutes.

    Time: PT18M

23. Cook Rotis

    Divide dough into equal balls, roll each into a 6‑inch circle. Heat a tawa over medium‑high flame, cook each roti for ~30 seconds, flip, cook another 30 seconds, press gently with a cloth to puff. Cook until golden brown spots appear on both sides.

    Time: PT15M

24. Serve

    Plate the carrot halwa, dal, aloo palak, paneer masala, rice and roti together. Garnish with fresh coriander if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

15 g

Carbohydrates

95 g

Fat

20 g

Fiber

8 g