150 रुपये वाली महाराजा थाली

Ingredients

• 2 medium Onion (thinly sliced for garnish and chutney)
• 4 pieces Green Chili Pickle (spicy Indian pickle, optional)
• 1 serving Aloo Gobi (prepared with potatoes, cauliflower, spices)
• 1 serving Matar Paneer (peas and paneer in tomato‑based gravy)
• 1 serving White Chickpeas (Safed Chole) (cooked with mild spices)
• 1 serving Rajma (kidney beans in thick gravy)
• 1 serving Palak Pakora Curry (spinach fritters in light gravy)
• 2 cups Rice (plain steamed basmati rice)
• 8 pieces Roti (Whole Wheat) (soft Indian flatbread, cooked on tawa)
• 1 bowl Fruit Custard (sweet custard with mixed seasonal fruits)

Instructions

1. Prepare Fresh Ingredients

   Wash, peel and slice onions; rinse all vegetables and beans. Set aside.

   Time: PT10M

2. Cook Aloo Gobi

   Heat oil in a pan, add cumin seeds, then onions, potatoes and cauliflower. Add turmeric, coriander powder, salt and a splash of water. Cover and cook until vegetables are tender.

   Time: PT20M

   Temperature: Medium heat

3. Prepare Matar Paneer

   In another pan, sauté ginger‑garlic paste, add tomato puree, spices, peas and cubed paneer. Simmer until sauce thickens.

   Time: PT20M

   Temperature: Medium heat

4. Cook White Chickpeas (Safed Chole)

   Boil pre‑soaked chickpeas until soft. In a pot, temper with mustard seeds, curry leaves, add boiled chickpeas, turmeric, salt and a little tomato puree. Cook for a few minutes.

   Time: PT20M

   Temperature: Medium heat

5. Prepare Rajma

   Soak kidney beans overnight, then pressure‑cook. In a saucepan, sauté onions, ginger‑garlic, add spices, tomatoes and the cooked beans. Simmer until gravy thickens.

   Time: PT30M

   Temperature: Medium heat

6. Make Palak Pakora Curry

   Prepare a batter of gram flour, spices and water. Dip spinach leaves and deep‑fry until golden. Remove pakoras, set aside. In the same oil, add a light gravy of tomato and spices, then return pakoras to coat.

   Time: PT25M

   Temperature: Medium‑high heat

7. Cook Rice

   Rinse basmati rice, add water (1:2 ratio) and a pinch of salt. Bring to boil, then simmer covered until water is absorbed.

   Time: PT15M

   Temperature: Medium heat

8. Prepare Roti

   Knead whole‑wheat dough with water, roll into circles and cook on a hot tawa until puffed, flipping once.

   Time: PT20M

   Temperature: High heat

9. Make Fruit Custard

   Heat milk, add custard powder, sugar and stir until thick. Cool slightly, then fold in chopped seasonal fruits.

   Time: PT15M

   Temperature: Medium heat

10. Assemble the Thali

    On a large plate, place a portion of rice, roti, each vegetable curry, beans, and a scoop of fruit custard. Garnish with fresh coriander and serve immediately.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

20g

Carbohydrates

120g

Fat

20g

Fiber

15g

Ingredient Substitutions

• Instead of Green Chili Pickle: any Indian pickle
• Instead of Matar Paneer: Paneer can be replaced with tofu
• Instead of White Chickpeas (Safed Chole): Garbanzo beans
• Instead of Rajma: Black beans
• Instead of Rice: Jeera rice
• Instead of Roti (Whole Wheat): Naan, Paratha
• Instead of Fruit Custard: Vanilla pudding

Equipment Needed

• Large Pot
• Deep Frying Pan
• Tawa (Flat Griddle)
• Mixing Bowl
• Spatula
• Saucepan
• Blender (optional)
• Serving Plate
• Measuring Cups (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Cook each vegetable and bean dish until properly tender but not mushy.
• Ensure all fried items are crisp and not over‑cooked.
• Assemble the thali while components are hot for best flavor.

Chef Tips from the Video

• Use fresh coriander and a squeeze of lemon to brighten each curry before serving.
• For extra richness, add a knob of butter to the paneer gravy at the end.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days.

Freezer: Freeze cooked beans and rice in separate bags for up to 2 months.

Room temperature: Do not leave the assembled thali at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook beans and rice a day ahead and refrigerate.
• Prepare fruit custard and chill; add fresh fruit just before serving.

Frequently Asked Questions