Navratri Thali

Ingredients

• 8 large Tomatoes (cut into big pieces)
• 1/2 medium Beetroot (boiled, peeled and chopped)
• 1 cup Peanuts (with skin) (dry roasted in a kadhai)
• 200 ml Ghee (divided for frying and gravies)
• 1 tablespoon Cumin Seeds
• 1/2 teaspoon Cardamom Powder
• 1/2 teaspoon Black Pepper Powder
• 1/2 teaspoon Vrat Garam Masala (homemade fasting blend)
• 1/2 teaspoon Ginger Paste
• 1 teaspoon Green Chili Paste
• 1 tablespoon Sugar
• 1 teaspoon Salt (Sada) (adjust to taste)
• 1.5 cups Whole Milk (for gravy richness)
• a pinch Saffron Food Colour (optional, for colour)
• 2 cups Paneer (grated, divided between gravies and kofta)
• 3 large Potatoes (boiled, peeled and grated for kofta)
• 1 tablespoon Cashews (chopped, added to kofta mixture)
• 1 teaspoon Green Chili (finely chopped, for kofta)
• 15 Raisins (for kofta)
• 1 handful Cilantro (finely chopped, for kofta)
• 2 tablespoons Rajgira Flour (for binding kofta)
• 1/2 teaspoon Lemon Juice
• 1/4 cup Milk (for binding)
• 2 cups Spinach Leaves (blanched and pureed)
• 1/2 cup Tomato Puree (from the earlier paste)
• 1 cup Yogurt (curd) (plain, for aloo dum gravy)
• 1 cup Rajgira Flour (for batata vada coating) (sifted)
• 3/4 cup Water (for batata vada batter)
• 1 teaspoon Salt (for batata vada)
• 1/2 teaspoon Black Pepper Powder (for batata vada)
• 1 tablespoon Ghee (for batata vada) (for crispiness)
• 1/2 cup Sabudana (tapioca pearls) (soaked 3‑4 hrs, drained)
• 1/2 cup Coconut (fresh, grated) (lightly roasted)
• 1 tablespoon Almonds (sliced and roasted)
• 5 cups Milk (for kheer) (full‑fat)
• 2 tablespoons Raisins (for kheer)
• 1 teaspoon Cardamom Powder (for kheer)
• 1 pinch Saffron (optional) (soaked in a tbsp milk)
• 1/4 cup Mava (khoya) (optional for richer kheer)
• 2 cups Rajgira Flour (for poori) (sifted)
• 1 cup Boiled Potato (grated, for poori dough)
• 1/2 cup Cilantro (finely chopped, for poori dough)
• 1 teaspoon Green Chili Paste (for poori)
• 1 teaspoon Lemon Juice (for poori)
• 1 teaspoon Salt (for poori)
• 1/2 cup Water (for poori dough) (warm)
• 1/2 cup Amchur Powder (for sweet chutney)
• 1 cup Sugar (for sweet chutney)
• 1 teaspoon Salt (for sweet chutney)
• 2 cups Water (for sweet chutney)
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Green Chili (finely chopped)
• 1/2 cup Coriander Leaves (for green chutney)
• 1 cup Mung Bean (Moong) Peanuts (roasted, same as earlier peanuts, used in green chutney)
• 1 piece Green Chili (for green chutney)
• 1/2 teaspoon Garam Masala (for green chutney)
• 1 tablespoon Amchur Powder (for green chutney)
• 1/2 teaspoon Salt (for green chutney)
• 1/2 cup Water (for green chutney)
• 1 cup Rajgira Flour (for pakdi batter) (sifted)
• 1 cup Boiled Potato (grated) (for pakdi batter)
• 1 teaspoon Green Chili (finely chopped, for pakdi)
• 1/2 cup Coriander Leaves (finely chopped, for pakdi)
• 1/2 teaspoon Garam Masala (for pakdi)
• 1 teaspoon Salt (for pakdi)
• 1/2 cup Water (for pakdi batter) (lukewarm)

Instructions

1. Roast Peanuts

   Heat a dry kadhai over medium flame, add 1 cup peanuts with skin and roast until golden and fragrant, stirring continuously. Transfer to a plate to cool.

   Time: PT5M

2. Boil Beetroot and Tomatoes

   In a pot, boil 1/2 beetroot (peeled) and 8 large tomatoes until soft (about 10‑12 minutes). Drain and let cool.

   Time: PT15M

   Temperature: 100°C

3. Make Tomato‑Peanut‑Beetroot Paste

   In a blender, combine roasted peanuts, boiled beetroot, and tomatoes. Blend to a thick, smooth paste without adding water.

   Time: PT5M

4. Prepare Kofta Mixture

   In a mixing bowl, grate 3 boiled potatoes and 1 cup paneer. Add 1 tbsp chopped cashews, 1 tsp chopped green chili, 15 raisins, chopped cilantro, 2 tbsp rajgira flour, 1/2 tsp each of cardamom, black pepper, garam masala, 1 tsp sugar, 1 tsp salt, 1/2 tsp lemon juice, 1 tbsp ghee, and 1/4 cup milk. Mix thoroughly until a smooth, pliable dough forms.

   Time: PT10M

5. Shape Kofta Balls

   With lightly greased hands, shape the mixture into small, round balls about the size of a cherry (≈30 g each). Set aside on a tray.

   Time: PT10M

6. Coat Kofta with Rajgira Flour

   Roll each kofta ball lightly in a shallow dish of rajgira flour, shaking off excess.

   Time: PT5M

7. Fry Kofta

   Heat 200 ml ghee in a deep kadhai until it smokes lightly (≈190°C). Gently slide kofta balls in, frying a few at a time. Do not stir until they turn golden; then gently turn with a slotted spoon to brown all sides. Remove with a slotted spoon onto paper towels.

   Time: PT10M

   Temperature: 190°C

8. Prepare Gravy Base

   In a separate saucepan, melt 2 tbsp ghee. Add 1 tbsp cumin seeds, 1/2 tsp each of cardamom, black pepper, and garam masala. Sauté for 30 seconds until fragrant.

   Time: PT2M

9. Cook Tomato‑Peanut‑Beetroot Gravy

   Add the thick paste from step 3 to the spiced ghee. Cook on high flame, stirring continuously, until the oil separates (≈5 minutes). Add 1/2 tsp ginger paste, 1 tsp green‑chili paste, 1 tbsp sugar, and salt to taste. Stir well.

   Time: PT5M

   Temperature: high

10. Finish Gravy

    Stir in 1.5 cups milk, a pinch of saffron food colour (optional), and 1 cup grated paneer. Simmer for 2 minutes until the paneer melts and the gravy thickens slightly. Adjust salt and add a squeeze of lemon juice.

    Time: PT2M

    Temperature: medium

11. Add Fried Kofta to Gravy

    Gently place the fried kofta balls into the hot gravy. Simmer for 3 minutes so the kofta absorbs the flavors.

    Time: PT3M

    Temperature: medium

12. Prepare Spinach‑Tomato Gravy

    In the same saucepan, melt 2 tbsp ghee, add 1 tsp cumin seeds, 1 tsp finely chopped green chilies, 1 tsp ginger paste, and 1/2 tsp each of garam masala, black pepper, and cardamom. Add 1/2 cup tomato puree and 1/2 cup spinach puree. Cook for 5 minutes until the mixture thickens and the ghee separates.

    Time: PT5M

    Temperature: medium

13. Finish Spinach Gravy

    Stir in 1 cup grated paneer, 1 tsp sugar, 1 tsp salt, and a splash of lemon juice. Simmer 2 minutes, then add the kofta balls (optional) or serve separately.

    Time: PT2M

    Temperature: medium

14. Prepare Aloo Dum Gravy

    Using the remaining tomato‑peanut‑beetroot paste, heat 2 tbsp ghee, add 1/2 tsp each of garam masala, black pepper, and cardamom, then stir in 1 cup yogurt and 1‑2 cups milk. Cook on low flame, stirring, until the gravy is smooth.

    Time: PT10M

    Temperature: low

15. Fry Boiled Potatoes for Aloo Dum

    Slice 4 boiled potatoes into thick rounds. Fry in hot ghee until golden and crisp. Drain excess ghee.

    Time: PT15M

    Temperature: 190°C

16. Combine Potatoes with Aloo Dum Gravy

    Add the fried potato rounds to the simmering aloo dum gravy. Cook for 5 minutes so the potatoes absorb the sauce.

    Time: PT5M

    Temperature: medium

17. Prepare Batata Vada Batter

    In a bowl, whisk together 1 cup rajgira flour, 3/4 cup water, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp ghee to form a smooth, semi‑thick batter.

    Time: PT5M

18. Fry Batata Vada

    Heat ghee in a deep kadhai to a smoking point. Dip each fried potato round (from step 15) into the batter, allowing excess to drip off, then gently drop into hot ghee. Fry until crisp and golden (≈3‑4 minutes). Remove with a slotted spoon.

    Time: PT15M

    Temperature: 190°C

19. Make Sabudana Kheer

    In a saucepan, melt 2 tbsp ghee, add 1/2 cup grated coconut and 1 tbsp sliced almonds; sauté until golden. Add 5 cups milk and bring to a gentle boil. Stir in soaked sabudana, 2 tbsp raisins, 1 tsp cardamom powder, a pinch of saffron (optional), and 1/4 cup mava if using. Cook on low flame, stirring continuously, until the sabudana becomes translucent and the kheer thickens (≈20 minutes).

    Time: PT20M

    Temperature: low

20. Prepare Rajgira Poori Dough

    In a mixing bowl, combine 2 cups rajgira flour, 1 cup grated boiled potato, 1/2 cup chopped cilantro, 1 tsp green‑chili paste, 1 tsp lemon juice, 1 tsp salt, and enough warm water (≈1/2 cup) to knead a firm, non‑sticky dough. Rest for 5 minutes.

    Time: PT10M

21. Roll and Fry Pooris

    Divide the dough into small balls, flatten each between your palms into a disc (≈5 cm). Heat ghee to a smoking point. Fry each poori until it puffs and turns golden on both sides (≈1‑2 minutes per poori). Drain on paper towels.

    Time: PT10M

    Temperature: 190°C

22. Make Sweet Amchur Chutney

    In a blender, combine 1/2 cup amchur powder, 1 cup sugar, 1 tsp salt, and 2 cups water. Blend to a fine powder, then transfer to a saucepan. Cook over medium heat, stirring, until the mixture thickens into a glossy syrup (≈10 minutes). Add 1 tbsp grated ginger, 1 tbsp green chili, and 1 tbsp chopped nuts if desired. Finish with a pinch of garam masala.

    Time: PT10M

    Temperature: medium

23. Make Green Chutney

    Blend 1 cup cilantro, 1 cup roasted peanuts, 1 green chili, 1/2 tsp garam masala, 1 tbsp amchur powder, 1/2 tsp salt, and 1/2 cup water until smooth. Adjust consistency with a little more water if needed.

    Time: PT5M

24. Prepare Pakdi Batter

    In a bowl, whisk 1 cup rajgira flour, 1 cup grated boiled potato, 1 tsp green chili, 1/2 cup chopped cilantro, 1/2 tsp garam masala, 1 tsp salt, and enough lukewarm water (≈1/2 cup) to form a thick batter.

    Time: PT5M

25. Fry Pakdis

    Heat ghee to a smoking point. Drop spoonfuls of the pakdi batter into the hot ghee, flatten slightly, and fry until crisp and golden (≈3‑4 minutes each). Remove with a slotted spoon.

    Time: PT10M

    Temperature: 190°C

26. Assemble the Vrat Thali

    On a large serving plate, arrange a ladle of tomato‑peanut gravy with kofta, a bowl of spinach‑paneer gravy, a serving of aloo dum, 2‑3 batata vadas, 2‑3 rajgira pooris, a bowl of sabudana kheer, a small dish of sweet amchur chutney, a bowl of green chutney, and a few pakdis. Garnish with fresh cilantro and a squeeze of lemon.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

78 g

Fat

28 g

Fiber

6 g

Ingredient Substitutions

• Instead of Tomatoes: canned diced tomatoes
• Instead of Beetroot: carrot
• Instead of Peanuts (with skin): cashews
• Instead of Ghee: vegetable oil
• Instead of Ginger Paste: fresh grated ginger
• Instead of Green Chili Paste: finely chopped green chilies
• Instead of Sugar: jaggery
• Instead of Whole Milk: almond milk (unsweetened)
• Instead of Saffron Food Colour: turmeric (tiny amount)
• Instead of Paneer: cottage cheese (low‑fat)
• Instead of Cashews: almonds
• Instead of Cilantro: mint
• Instead of Rajgira Flour: kuttu flour
• Instead of Lemon Juice: lime juice
• Instead of Milk (for binding): water
• Instead of Spinach Leaves: fenugreek leaves
• Instead of Tomato Puree: canned tomato puree
• Instead of Yogurt (curd): buttermilk
• Instead of Rajgira Flour (for batata vada coating): kuttu flour
• Instead of Ghee (for batata vada): oil
• Instead of Sabudana (tapioca pearls): sago pearls
• Instead of Coconut (fresh, grated): desiccated coconut
• Instead of Almonds: cashews
• Instead of Milk (for kheer): almond milk
• Instead of Rajgira Flour (for poori): kuttu flour
• Instead of Amchur Powder: tamarind powder
• Instead of Sugar (for sweet chutney): jaggery
• Instead of Mung Bean (Moong) Peanuts: peanuts
• Instead of Rajgira Flour (for pakdi batter): kuttu flour

Equipment Needed

• Mixing Bowl
• Blender / Mixer Grinder
• Kadhai / Deep Frying Pan
• Spatula
• Rolling Pin (optional)
• Plate for Shallow Frying (optional)
• Saucepan
• Ladle
• Grater
• Strainer (optional)
• Serving Plate
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Roasting peanuts without oil for authentic flavor.
• Blending the tomato‑peanut‑beetroot paste without adding water to achieve a thick base.
• Coating kofta lightly with rajgira flour to prevent breaking in hot ghee.
• Frying kofta at a smoking‑hot temperature; low heat makes them soggy.
• Cooking the gravy until the oil separates; this indicates proper reduction.
• Maintaining high heat while deep‑frying batata vada and pooris for crispness.

Chef Tips from the Video

• Roast peanuts with their skins; the skin adds a subtle earthy flavor and a darker colour to the gravy.
• Use a pinch of saffron food colour for a festive look without affecting fasting rules.
• For extra fluffiness in poori, let the dough rest for 5‑10 minutes before rolling.
• Add a teaspoon of lemon juice at the end of each gravy to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store gravies, kofta, and pakdis in airtight containers for up to 3 days.

Freezer: Freeze kofta (unfried) and batata vada batter for up to 1 month; thaw before cooking.

Room temperature: Pakdis and fried pooris can stay at room temperature for 2‑3 hours if covered.

Make-Ahead Tips

• Prepare the tomato‑peanut‑beetroot paste a day ahead and refrigerate; it thickens further.
• Soak sabudana overnight; this reduces cooking time on the day of serving.
• Kofta dough can be shaped and refrigerated for up to 24 hours before frying.

Frequently Asked Questions