120/-रुपए wali Combo थाली 😋

Ingredients

• 1 cup Whole Black Lentils (Urad Dal) (rinsed and soaked for 30 minutes)
• 1/4 cup Red Kidney Beans (Rajma) (rinsed and soaked with dal)
• 4 tablespoons Butter (divided between dishes, unsalted)
• 4 tablespoons Fresh Cream (for Dal Makhani and Shahi Paneer)
• 2 medium Onion (finely chopped)
• 3 medium Tomato (pureed)
• 2 teaspoons Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Cumin Seeds (for tempering)
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed, for Shahi Paneer)
• 1 teaspoon Sugar (balances acidity in Shahi Paneer)
• to taste Salt
• 250 grams Paneer (cut into cubes; used in Shahi Paneer and Jeera Rice)
• 1 cup Basmati Rice (rinsed)
• 1 tablespoon Ghee (for Jeera Rice)
• 1 cup Chickpea Flour (Besan) (for Missi Roti)
• 1/2 cup Whole Wheat Flour (for Missi Roti dough)
• 1 teaspoon Fenugreek Leaves (Kasuri Methi) (dry, for Missi Roti)
• 1/2 teaspoon Chili Powder (for Missi Roti)
• as needed Water (for doughs and cooking)
• 2 cups Whole Wheat Flour (for Lachha Paratha)
• 2 tablespoons Oil (for rolling and cooking paratha)
• 2 cups All‑Purpose Flour (for Naan dough)
• 1 teaspoon Active Dry Yeast
• 1 teaspoon Sugar (for Naan dough)
• 1/2 teaspoon Salt (for Naan dough)
• 1/4 cup Plain Yogurt (adds softness to Naan)
• 1/2 Cucumber (diced for salad)
• 1 Tomato (diced for salad)
• 1 tablespoon Lemon Juice (for salad dressing)

Instructions

1. Soak Dal and Beans

   Rinse 1 cup urad dal and 1/4 cup rajma, then soak together in enough water for 30 minutes.

   Time: PT30M

2. Pressure Cook Dal

   Drain the soaked dal and beans, add fresh water (3 cups), a pinch of salt, and cook in a pressure cooker for 2 whistles (about 15 minutes).

   Time: PT15M

   Temperature: High pressure

3. Prepare Dal Makhani Masala

   In a skillet, melt 1 tbsp butter, add 1 tsp cumin seeds, then sauté 1 chopped onion until golden. Add ginger‑garlic paste, tomato puree, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala. Cook 5‑7 minutes until oil separates.

   Time: PT10M

   Temperature: Medium

4. Finish Dal Makhani

   Add the cooked dal to the masala, stir in 2 tbsp butter and 2 tbsp fresh cream, simmer on low heat for 15 minutes, adjusting salt to taste.

   Time: PT15M

   Temperature: Low

5. Prep Shahi Paneer

   Cube 200 g paneer. In a pan melt 1 tbsp butter, sauté 1 chopped onion until translucent, add ginger‑garlic paste, tomato puree, 1 tsp garam masala, 1 tsp kasuri methi, 1 tsp sugar, and a pinch of salt. Cook 5 minutes.

   Time: PT10M

   Temperature: Medium

6. Finish Shahi Paneer

   Stir in the paneer cubes, add 2 tbsp fresh cream and 1/2 cup milk, simmer 10‑12 minutes on low heat until sauce thickens.

   Time: PT15M

   Temperature: Low

7. Prepare Jeera Rice

   Rinse 1 cup basmati rice until water runs clear. In a saucepan, melt 1 tbsp ghee, add 1 tsp cumin seeds, let them sizzle, then add rice and sauté 2 minutes. Add 2 cups water, salt, and bring to boil. Reduce heat, cover, and cook 15 minutes.

   Time: PT15M

   Temperature: Medium‑High then Low

8. Add Paneer to Rice

   Gently fold 50 g cubed paneer into the cooked rice, cover and let rest 5 minutes.

   Time: PT5M

9. Make Missi Roti Dough

   In a mixing bowl combine 1 cup besan, 1/2 cup whole wheat flour, 1 tsp fenugreek leaves, 1/2 tsp chili powder, a pinch of salt, and enough water to form a soft, non‑sticky dough.

   Time: PT10M

10. Cook Missi Roti

    Divide dough into balls, roll each into a 6‑inch circle, brush lightly with oil, and cook on a hot tawa for 1‑2 minutes each side until golden spots appear.

    Time: PT10M

    Temperature: Medium‑High

11. Make Lachha Paratha Dough

    Mix 2 cups whole wheat flour with water and a pinch of salt to form a smooth dough. Rest 10 minutes.

    Time: PT10M

12. Roll and Cook Lachha Paratha

    Divide dough, roll each piece thin, brush with oil, fold repeatedly to create layers, roll again, and cook on a hot tawa, applying butter on both sides, until crisp and golden.

    Time: PT10M

    Temperature: Medium‑High

13. Prepare Naan Dough

    In a bowl, combine 2 cups all‑purpose flour, 1 tsp yeast, 1 tsp sugar, 1/2 tsp salt, 1/4 cup yogurt, and enough warm water to make a soft dough. Knead 5 minutes, then cover and let rise for 30 minutes.

    Time: PT30M

14. Bake Naan

    Preheat oven to 250°C (or a tandoor). Divide dough, roll into 15‑inch ovals, brush with melted butter, and bake 8‑10 minutes until puffed and lightly charred.

    Time: PT10M

    Temperature: 250°C

15. Prepare Simple Salad

    Dice cucumber and tomato, mix with lemon juice, a pinch of salt, and toss.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

30 g

Carbohydrates

110 g

Fat

35 g

Fiber

12 g