60/-wali थाली 70/-की कर दी uncle ne 😋

Ingredients

• 1 cup Whole Black Lentils (Urad Dal) (rinsed and soaked for 30 minutes)
• 1/2 cup Kidney Beans (Rajma) (rinsed and soaked for 30 minutes)
• 3 tablespoons Butter (unsalted, divided)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (pureed)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1/2 cup Heavy Cream (for finishing Dal Makhani)
• 250 grams Paneer (cut into cubes)
• 1/4 cup Cashew Nuts (soaked 15 minutes then ground to paste)
• 1 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1 medium Cucumber (grated)
• 1/2 cup Plain Yogurt (full‑fat)
• 2 tablespoons Fresh Mint Leaves (finely chopped)
• to taste Salt
• 2 cups Mixed Salad Greens (washed and torn)
• 1 medium Carrot (julienned)
• 1 tablespoon Lemon Juice
• 1 cup Besan (Gram Flour) (sifted)
• 1 small Green Chili (finely chopped)
• 1/4 teaspoon Turmeric Powder
• as needed Water (for dough and cooking)
• 2 cups All‑Purpose Flour (for naan dough)
• 1 teaspoon Yeast (active dry)
• 1 teaspoon Sugar
• 2 tablespoons Oil (vegetable oil for naan dough)
• 2 tablespoons Ghee (for cooking naan)

Instructions

1. Prepare Dal Makhani

   Rinse and soak urad dal and rajma together for 30 minutes. Drain, then add to a pressure cooker with 3 cups water, a pinch of salt, and cook for 2 whistles (about 20 minutes).

   Time: PT20M

2. Make Dal Base

   In a heavy‑bottomed pot, melt 2 tbsp butter over medium heat. Add cumin seeds, let them sizzle, then add chopped onion and sauté until golden brown (5‑7 minutes). Stir in ginger‑garlic paste and cook 1 minute.

   Time: PT7M

   Temperature: Medium

3. Add Tomatoes and Spices

   Add pureed tomatoes, red chili powder, coriander powder, turmeric, and salt. Cook until oil separates from the masala (about 5 minutes).

   Time: PT5M

   Temperature: Medium

4. Combine Lentils and Simmer

   Add the cooked dal to the masala, mash lightly with the back of a spoon, then add 1 cup water. Simmer on low heat for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Low

5. Finish Dal Makhani

   Stir in kasuri methi, remaining 1 tbsp butter, and heavy cream. Cook another 5 minutes on low heat. Adjust salt and garnish with a drizzle of cream.

   Time: PT5M

   Temperature: Low

6. Prepare Shahi Paneer Gravy

   In a skillet, melt 1 tbsp butter, add a pinch of cumin seeds, then sauté half of the chopped onion until translucent (3 minutes). Add ginger‑garlic paste and cook 1 minute.

   Time: PT4M

   Temperature: Medium

7. Add Tomato‑Spice Base

   Add the same tomato puree used for dal, 1 tsp red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric, and salt. Cook until thickened (4 minutes).

   Time: PT4M

   Temperature: Medium

8. Incorporate Cashew Paste and Paneer

   Stir in the ground cashew paste, then add paneer cubes. Simmer gently for 5 minutes, then sprinkle garam masala and kasuri methi. Finish with a splash of cream if desired.

   Time: PT5M

   Temperature: Low

9. Prepare Cucumber Raita

   In a bowl, combine grated cucumber, yogurt, chopped mint, salt, and a pinch of roasted cumin powder. Mix well and refrigerate.

   Time: PT5M

10. Assemble Fresh Salad

    Toss mixed salad greens, julienned carrot, lemon juice, and a pinch of salt in a large bowl.

    Time: PT5M

11. Make Besan Mirchi Roti Dough

    In a mixing bowl, combine besan, chopped green chili, turmeric, salt, and enough water to form a soft, non‑sticky dough. Let rest for 10 minutes.

    Time: PT10M

12. Cook Besan Mirchi Roti

    Divide dough into small balls, roll out 4‑inch circles on a lightly oiled surface, and cook on a hot tawa for 1‑2 minutes each side until golden spots appear.

    Time: PT10M

    Temperature: Medium‑High

13. Prepare Long Naan Dough

    In a bowl, dissolve yeast and sugar in warm water (110°F/43°C). Let sit 5 minutes. Add flour, salt, oil, and mix. Knead for 8‑10 minutes until smooth, then cover and let rise 45 minutes.

    Time: PT55M

14. Cook Long Naan

    Punch down risen dough, divide into long oval portions, roll gently, and cook on a pre‑heated tawa or oven at 450°F (230°C) for 2‑3 minutes each side, brushing with ghee.

    Time: PT15M

    Temperature: 450°F

15. Plate the Thali

    Arrange a serving of Dal Makhani, Shahi Paneer, a scoop of raita, salad, a piece of besan roti, and a long naan on a plate. Garnish dal with a drizzle of cream and paneer with fresh cilantro.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

30g

Carbohydrates

95g

Fat

30g

Fiber

12g