India की sabse सस्ती Thali सिर्फ़-120/-rs में दो बंदों का Pet full

Ingredients

• 100 g Whole Black Urad Dal (soaked 4 hrs)
• 50 g Red Kidney Beans (Rajma) (soaked 4 hrs)
• 80 g Butter (divided for dal, paneer, roti, naan)
• 80 ml Heavy Cream (for dal makhni and shahi paneer)
• 180 g Tomato Puree (split between dal and paneer)
• 3 medium Onion (finely chopped)
• 6 pieces Garlic Cloves (minced)
• 1 tsp Ginger (grated)
• 1.5 tsp Garam Masala
• 1 tsp Red Chili Powder
• 2 tsp Cumin Seeds
• to taste Salt
• 300 g Paneer (cubed; 200 g for shahi paneer, 100 g for jeera rice)
• 30 g Cashew Paste (soaked cashews blended)
• 1 tsp Ginger‑Garlic Paste
• 200 g Yogurt (plain, full‑fat)
• 50 g Cucumber (grated)
• 30 g Carrot (grated (for raita))
• 0.5 tsp Cumin Powder
• 200 g Mixed Vegetables (carrot, beans, peas, cauliflower) (fresh or frozen)
• 0.5 tsp Mustard Seeds
• a few Curry Leaves
• 150 g Basmati Rice
• 1 tbsp Ghee
• 50 g Lettuce (shredded)
• 80 g Tomato (chopped (for salad))
• 1 tsp Lemon Juice
• 100 g Besan (Gram Flour) (pure, zero maida)
• 200 g Whole Wheat Flour (for missi roti, lachha paratha)
• 0.5 tsp Carom Seeds (Ajwain)
• 0.5 tsp Chili Powder
• 200 g All‑Purpose Flour (for naan)
• 0.5 tsp Baking Powder
• 0.25 tsp Baking Soda
• 1 tsp Sugar
• 4 tbsp Oil (vegetable oil for cooking)
• 30 ml Fresh Cream (for garnish)

Instructions

1. Soak and Pressure‑Cook Dal & Rajma

   Rinse 100 g urad dal and 50 g rajma, soak in water for 4 hours. Drain, add to pressure cooker with 500 ml water, 1 tsp cumin seeds, and a pinch of salt. Cook on high pressure for 20 minutes, then natural release.

   Time: PT25M

2. Prepare Dal Makhni Base

   In a skillet, melt 30 g butter, add 1 chopped onion, 4 minced garlic cloves, and 1 tsp grated ginger. Sauté until golden. Stir in 1 tsp garam masala, 1 tsp red chili powder, and 1 tsp cumin seeds. Add 180 g tomato puree and cook 5 minutes.

   Time: PT10M

3. Finish Dal Makhni

   Add the cooked dal and rajma to the skillet, mix well. Stir in 80 ml heavy cream and 30 g butter. Simmer on low heat for 15 minutes, adjusting salt. The gravy should be thick and silky.

   Time: PT15M

4. Make Shahi Paneer

   Heat 1 tbsp oil in a pan, add 1 chopped onion and 1 tsp ginger‑garlic paste; sauté 3 minutes. Add 80 g tomato puree, ½ tsp garam masala, and ½ tsp red chili powder; cook 4 minutes. Stir in 30 g cashew paste, 30 ml cream, 20 g butter, and 200 g cubed paneer. Simmer 8 minutes on low heat.

   Time: PT20M

5. Prepare Raita

   In a bowl, whisk 200 g yogurt until smooth. Add grated cucumber, grated carrot, ½ tsp cumin powder, salt, and 1 tbsp chopped cilantro. Mix well and refrigerate.

   Time: PT5M

6. Stir‑Fry Mixed Vegetables

   Heat 1 tbsp oil in a skillet, add ½ tsp mustard seeds and a few curry leaves. When they crackle, add 200 g mixed vegetables, salt, and stir‑fry on medium‑high heat for 8‑10 minutes until crisp‑tender.

   Time: PT15M

7. Cook Jeera Rice with Paneer

   Rinse 150 g basmati rice until water runs clear. In a saucepan, melt 1 tbsp ghee, add 1 tsp cumin seeds until fragrant. Add rice, 300 ml water, salt, and 100 g paneer cubes. Bring to boil, then cover and simmer on low for 15 minutes.

   Time: PT20M

8. Assemble Simple Salad

   Combine shredded lettuce, chopped tomato, thinly sliced onion, lemon juice, salt and pepper in a bowl. Toss lightly.

   Time: PT5M

9. Prepare Missi Roti Dough

   In a mixing bowl, combine 100 g besan, 50 g whole wheat flour, ½ tsp ajwain, ½ tsp chili powder, ½ tsp salt, 1 tsp oil, and enough water (≈100 ml) to form a soft dough. Rest for 10 minutes.

   Time: PT15M

10. Cook Missi Roti

    Divide dough into 4 balls, roll each into a 6‑inch circle. Heat a tawa over medium heat, cook each roti 1‑2 minutes per side, brushing with butter. Keep warm.

    Time: PT10M

11. Prepare Lachha Paratha Dough

    Mix 150 g whole wheat flour, 1 tbsp oil, 1 tbsp ghee, ½ tsp salt, and enough water to form a smooth dough. Rest 10 minutes.

    Time: PT15M

12. Layer & Cook Lachha Paratha

    Divide dough into 2 balls, roll each very thin, brush with ghee, fold like a fan, roll again into a 7‑inch circle. Cook on hot tawa, pressing with a cloth, 1‑2 minutes per side until golden. Brush with butter.

    Time: PT10M

13. Prepare Naan Dough

    In a bowl, combine 200 g all‑purpose flour, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 1 tsp sugar, 1 tbsp oil, 50 g yogurt, and 60 ml water. Knead into a soft dough, cover, and let rest 30 minutes.

    Time: PT20M

14. Cook Naan

    Preheat oven to 250°C (or a very hot tawa). Divide dough into 2 balls, roll each to a 15‑inch oval. Place on hot surface, cook 1‑2 minutes until bubbles form, flip, brush with butter, and cook another minute. Optionally, finish under broiler for extra char.

    Time: PT10M

    Temperature: 250°C

15. Final Garnish & Serve

    Melt remaining butter, drizzle over hot roti, paratha, and naan. Spoon dal makhni, shahi paneer, mixed veg, and jeera rice onto a large platter. Add raita, salad, fresh cream dollops, and serve the thali immediately.

    Time: PT5M

Nutrition Facts

Calories

1800

Protein

55 g

Carbohydrates

210 g

Fat

70 g

Fiber

15 g

Ingredient Substitutions

• Instead of Whole Black Urad Dal: Split red lentils
• Instead of Red Kidney Beans (Rajma): Black beans
• Instead of Butter: Ghee
• Instead of Heavy Cream: Full‑fat milk
• Instead of Tomato Puree: Fresh tomatoes, blended
• Instead of Garam Masala: Mild curry powder
• Instead of Red Chili Powder: Paprika
• Instead of Paneer: Firm tofu
• Instead of Cashew Paste: Almond paste
• Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
• Instead of Yogurt: Greek yogurt
• Instead of Basmati Rice: Long grain rice
• Instead of Ghee: Butter
• Instead of Lettuce: Cabbage
• Instead of Lemon Juice: Lime juice
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Oil: Canola oil
• Instead of Fresh Cream: Whipped cream

Equipment Needed

• Pressure Cooker
• Large Pot
• Skillet/Frying Pan
• Saucepan
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Grater (optional)
• Rolling Pin
• Tawa (Flat Griddle)
• Oven (optional)
• Spatula
• Ladle

Critical Steps — Do Not Skip

• Pressure‑cook dal and rajma until fully softened.
• Simmer dal makhni to achieve a thick, silky gravy.
• Knead missi roti and lachha paratha dough properly and allow resting.
• Proof naan dough and cook at very high heat for puff.
• Layer and roll lachha paratha without tearing.

Chef Tips from the Video

• Use ghee instead of butter for a richer, authentic flavor.
• Garnish dal makhni and shahi paneer with fresh cilantro and a drizzle of cream.
• Serve the thali on a large metal platter to keep dishes hot.

Troubleshooting

Storage

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

Freezer: Freeze dal makhni, shahi paneer, and cooked rice for up to 1 month; reheat thoroughly.

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

Make-Ahead Tips

• Cook dal makhni a day ahead; it tastes richer after resting.
• Prepare raita and salad fresh just before serving.
• Dough for missi roti, lachha paratha, and naan can be refrigerated for up to 12 hours.

Frequently Asked Questions