60/-wali थाली 70/-की कर दी uncle ne
60/-wali थाली 70/-की कर दी uncle ne 😋 is a medium Indian recipe that serves 4. 820 calories per serving. Recipe by Arun vlogs Food on YouTube.
Prep: 1 hr | Cook: 1 hr 30 min | Total: 2 hrs 50 min
Cost: $17.59 total, $4.40 per serving
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
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
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
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
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
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
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
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
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
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
Assemble Fresh Salad
Toss mixed salad greens, julienned carrot, lemon juice, and a pinch of salt in a large bowl.
Time: PT5M
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
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
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
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
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
Dietary info: Vegetarian, High‑Protein
Allergens: Dairy, Gluten, Legumes
Ingredient Substitutions
- Instead of Whole Black Lentils (Urad Dal): Red Kidney Beans
- Instead of Kidney Beans (Rajma): Black Beans
- Instead of Butter: Ghee, Olive Oil
- Instead of Heavy Cream: Full‑fat Yogurt
- Instead of Paneer: Firm Tofu
- Instead of Cashew Nuts: Almond Paste
- Instead of Red Chili Powder: Paprika
- Instead of Plain Yogurt: Greek Yogurt
- Instead of Besan (Gram Flour): All‑Purpose Flour (for a softer roti)
- Instead of Green Chili: Jalapeño
- Instead of All‑Purpose Flour: Whole Wheat Flour
- Instead of Oil: Ghee
- Instead of Ghee: Butter
Equipment Needed
- Pressure Cooker
- Heavy‑Bottomed Pot
- Skillet or Frying Pan
- Mixing Bowls
- Whisk (optional)
- Rolling Pin
- Tawa or Flat Griddle
- Oven or Tandoor (optional)
- Spatula
- Knife
Critical Steps — Do Not Skip
- Soaking and pressure‑cooking the lentils and rajma ensures a creamy texture for Dal Makhani.
- Slow simmering the dal after adding the masala prevents grainy texture.
- Do not over‑cook paneer in Shahi Paneer; it should stay soft.
- Resting the naan dough allows gluten development for a fluffy texture.
- Cooking besan roti on a hot tawa quickly locks in flavor and prevents drying.
Chef Tips from the Video
- Finish Dal Makhani with a splash of ghee for extra richness.
- Toast cashews before grinding for a deeper flavor in Shahi Paneer.
- Add a pinch of sugar to the tomato base to balance acidity.
Troubleshooting
Dal is too thick.
Add warm water a little at a time while stirring until desired consistency is reached.
Raita is watery.
Squeeze excess moisture from grated cucumber using a clean kitchen towel before mixing.
Naan does not puff.
Make sure the yeast is active (foam forms) and the dough has risen fully before shaping.
Besan roti sticks to the tawa.
Lightly oil the tawa and keep the heat medium‑high; press gently with a cloth to release.
Storage
Refrigerator: Store dal, paneer gravy, raita, and salad separately in airtight containers for up to 3 days.
Freezer: Freeze dal and paneer gravy in portioned containers for up to 1 month; thaw before reheating.
Room temperature: Naan and roti stay fresh for up to 4 hours; reheat on a tawa before serving.
Make-Ahead Tips
- Cook Dal Makhani and Shahi Paneer a day ahead; reheat gently on low heat.
- Raita improves in flavor if chilled for at least 30 minutes before serving.
- Naan dough can be refrigerated overnight after the first rise.
Frequently Asked Questions
What is the cultural significance and history of a traditional Indian thali in North Indian cuisine?
The thali represents a balanced meal in Indian culture, offering a variety of flavors, textures, and nutrients on a single platter. Historically, it evolved from royal banquet spreads and became a staple for everyday families, showcasing regional dishes like dal, paneer, breads, and fresh accompaniments.
What are the traditional regional variations of a thali in North Indian cuisine compared to South Indian thali?
North Indian thalis typically feature wheat‑based breads (naan, roti), creamy gravies like dal makhani and paneer dishes, and dairy‑rich sides. South Indian thalis focus on rice, lentil‑based sambar, coconut chutney, and dosa or idli, reflecting the staple grain and coastal flavors of the region.
How is Mahakal Uncle's budget thali traditionally served in Delhi street food culture?
In Delhi street food stalls, a budget thali is served on a stainless steel plate with small bowls for raita and salad. The dishes are kept hot in insulated containers, and the naan is often wrapped in a clean cloth to stay soft until the customer finishes the meal.
What occasions or celebrations is a rich thali like this associated with in Indian culture?
A rich thali featuring dal makhani and shahi paneer is commonly served during festivals such as Diwali, weddings, and family gatherings, symbolizing abundance and hospitality.
What are the authentic traditional ingredients for Dal Makhani versus common shortcuts?
Authentic Dal Makhani uses whole urad dal and rajma, butter, cream, and slow‑cooked spices. Shortcuts often replace the beans with canned lentils, use milk instead of cream, or skip the overnight simmer, which reduces depth of flavor.
What are common mistakes to avoid when making Dal Makhani at home?
Common mistakes include over‑cooking the lentils so they become mushy, not simmering the masala long enough for the oil to separate, and adding cream too early which can cause curdling. Follow the slow simmer and add cream at the end for a silky finish.
Why does this thali recipe use besan (gram flour) for the mirchi roti instead of regular wheat flour?
Besan adds a nutty flavor and a crisp texture that complements the spicy green chili. It also makes the roti gluten‑lighter, offering a contrast to the wheat‑based naan in the same meal.
Can I make Mahakal Uncle's budget thali ahead of time and how should I store each component?
Yes. Cook dal and shahi paneer a day ahead and refrigerate in airtight containers. Raita improves after chilling. Naan and roti are best fresh but can be frozen; reheat on a tawa before serving.
What texture and appearance should I look for when making Shahi Paneer?
The paneer cubes should remain soft and slightly glossy, suspended in a thick, creamy, amber‑colored gravy. The sauce should coat the back of a spoon without being watery.
How do I know when the long naan is done cooking?
The naan is done when the surface shows golden brown spots, the edges puff up, and a hollow sound is heard when you tap the bottom. A quick brush of ghee should melt instantly, indicating it’s hot through.
What does the YouTube channel Arun Vlogs Food specialize in?
The YouTube channel Arun Vlogs Food specializes in affordable Indian home‑cooking tutorials, focusing on classic North Indian dishes, street‑food style meals, and budget‑friendly thali combinations.
How does the YouTube channel Arun Vlogs Food's approach to Indian cooking differ from other Indian cooking channels?
Arun Vlogs Food emphasizes cost‑effective ingredients, real‑world kitchen hacks, and a conversational style that mimics a local dhaba experience, whereas many other channels focus on high‑end presentation or gourmet twists.
Last updated: September 6, 2026
