70₹ में unlimited nonveg thali

Ingredients

• 300 g Paneer (cut into 1‑inch cubes for Matar Paneer and grated for Kofta)
• 1.5 cup Green Peas (frozen) (thawed)
• 2 medium Onion (finely chopped for Matar Paneer and sliced thin for salad)
• 1 large Tomato (pureed)
• 1 tsp Garlic‑Ginger Paste (store‑bought or homemade)
• ½ tsp Cumin Seeds
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 2 tsp Garam Masala (1 tsp for Matar Paneer, 1 tsp for Kofta)
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder (for Raita)
• 2 tbsp Fresh Cream (adds richness to Matar Paneer)
• 4 tbsp Oil (vegetable) (2 tbsp for Matar Paneer, 2 tbsp for deep‑frying Kofta and Boondi)
• to taste Salt
• 2 large Potatoes (boiled, peeled and mashed for Kofta)
• 2 Green Chilies (finely chopped for Kofta)
• 1 cup Gram Flour (Besan) (for Boondi batter)
• ½ Cucumber (grated for Raita)
• 1 cup Yogurt (plain) (full‑fat for creamy Raita)
• 1 tbsp Lemon Juice (for Onion Salad)
• 1 tsp Chaat Masala (for Onion Salad)
• 2 cup Whole Wheat Flour (for Rotis)
• as needed Water (to knead dough)

Instructions

1. Prepare All Vegetables & Paneer

   Wash, peel and dice the onions, tomato, cucumber, and potatoes. Grate the cucumber for raita, slice one onion thin for the salad, and crumble the paneer into cubes for Matar Paneer and grate the rest for Kofta.

   Time: PT10M

2. Make Boondi

   In a bowl, whisk gram flour with a pinch of salt and enough water to form a smooth, thick batter (like pancake batter). Heat oil in a deep pot to 180°C. Transfer batter to a squeeze bottle and pipe tiny droplets into hot oil; fry until golden and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT15M

   Temperature: 180°C

3. Prepare Onion Salad

   Combine sliced onion, lemon juice, chaat masala, and a pinch of salt in a small bowl. Toss well and let sit while other dishes cook.

   Time: PT5M

4. Make Cucumber Raita

   Whisk yogurt until smooth, add grated cucumber, cumin powder, salt, and a pinch of chili powder. Mix well and refrigerate.

   Time: PT5M

5. Cook Matar Paneer

   Heat 2 tbsp oil in a saucepan over medium heat. Add cumin seeds, then onions and sauté until translucent. Stir in ginger‑garlic paste, turmeric, red chili powder, coriander powder, and garam masala. Add tomato puree, cook 2 minutes. Add peas, paneer cubes, and ½ cup water; simmer 8 minutes. Finish with cream, adjust salt, and garnish with cilantro.

   Time: PT20M

   Temperature: Medium heat

6. Prepare Kofta Balls

   In a bowl, mash boiled potatoes, add grated paneer, peas, green chilies, garam masala, coriander powder, cumin powder, and salt. Mix until a uniform dough forms. Shape into 1‑inch balls.

   Time: PT10M

7. Fry Kofta

   Heat 2 tbsp oil in the deep‑frying pot to 170°C. Gently slide kofta balls in; fry until golden brown, turning occasionally (about 5‑6 minutes). Drain on paper towels.

   Time: PT10M

   Temperature: 170°C

8. Prepare Rotis

   In a mixing bowl, combine whole wheat flour, a pinch of salt, and water to form a soft dough. Knead for 5 minutes, cover and rest 10 minutes. Divide into 8 balls, roll each into a 6‑inch circle, and cook on a hot tawa over medium‑high heat until puffed and golden spots appear on both sides (about 1‑2 minutes per side).

   Time: PT20M

   Temperature: Medium‑high heat

9. Plate the Thali

   On a large plate, place a serving of Matar Paneer, a few Kofta balls, a scoop of Raita, a handful of Boondi, the onion salad, and 2‑3 fresh rotis. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

78 g

Fat

22 g

Fiber

10 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Green Peas (frozen): Fresh peas
• Instead of Tomato: Tomato puree (canned)
• Instead of Red Chili Powder: Paprika
• Instead of Fresh Cream: Full‑fat milk
• Instead of Oil (vegetable): Ghee
• Instead of Green Chilies: Red chili flakes
• Instead of Yogurt (plain): Greek yogurt
• Instead of Whole Wheat Flour: All‑purpose flour

Equipment Needed

• Large Mixing Bowl
• Saucepan
• Frying Pan / Tawa
• Deep Frying Pot
• Spatula
• Knife
• Cutting Board
• Grater (optional)
• Whisk (optional)
• Rolling Pin
• Serving Plate

Critical Steps — Do Not Skip

• Frying boondi at the correct oil temperature to keep them crisp.
• Not over‑cooking paneer in Matar Paneer to retain softness.
• Maintaining oil temperature while frying kofta for even browning.

Chef Tips from the Video

• Add a pinch of kasuri methi (dried fenugreek leaves) to Matar Paneer for extra aroma.
• Garnish kofta with a drizzle of coriander‑mint chutney for a fresh contrast.
• Serve the thali on a banana leaf for an authentic rustic feel.

Troubleshooting

Storage

Refrigerator: Store raita, onion salad, and any leftover curry in airtight containers for up to 2 days.

Freezer: Kofta balls can be frozen raw; fry directly from frozen when needed.

Room temperature: Boondi stays crunchy at room temperature for 1‑2 days in a sealed jar.

Make-Ahead Tips

• Raita and onion salad can be prepared up to 4 hours ahead and kept refrigerated.
• Boondi stays crisp for days if stored in an airtight container.

Frequently Asked Questions