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Traditional Punjabi Thali

Traditional Punjabi Thali

Cooking Time

Preparation Time : 10

Cook Time : 1

Total Time : 11


Serves 4

  • Rajma Masala Ingridients: Kidney Beans soaked overnight 1 cups

  • Salt or to taste 1 tsp

  • Oil 14 tbsp

  • Onions Finely chopped 2 nos

  • Ginger-garlic paste 2 tbsp

  • Coriander powder 2 tsp

  • cumin powder 1 tsp

  • Red chilli powder 1 tsp

  • Tomato puree 1/2 cups

  • Garam masala powder 1 1/2 tsp

  • Fresh coriander leaves chopped 1 tbsp

  • Sahi paneer ingredients: Home made paneer 300 gms

  • medium size onion 1 nos

  • green chillies 2 nos

  • soaked cashew nuts paste 15 nos

  • tomatoes paste 2 nos

  • yogurt 1 tbsp

  • cream 2 tbsp

  • ginger garlic paste 1 tbsp

  • butter (you can use ghee or veg oil also) 1 tbsp

  • shah jeera 1/2 tsp

  • cardamom 1 nos

  • black peppercorn 6-7 nos

  • bay leaf 2 nos

  • green cardamom 3 nos

  • Red chilli powder 1 tsp

  • garam Masala 1 tsp

  • turmeric powder 1/4 tsp

  • salt or to taste 1 tsp

  • kasuri methi 1 tsp

  • Aloo kulcha ingredients:maida / all-purpose flour / refined flour / plain flour 2 cups

  • sugar 1 tsp

  • baking powder 1 tsp

  • baking soda 1/4 tsp

  • p salt or to taste 1/4 tsp

  • curd / yogurt fresh thick 1/4 cups

  • oil 2 tsp

  • luke water as required to knead 1/2 cups

  • for potato stuffing: large potato boiled and peeled 2 nos

  • green chili finely chopped 1 nos

  • kashmiri red chili powder / lal mirch powder 1/2 tsp

  • garam masala powder 1/4 tsp

  • ginger grated 1 inch

  • aamchur powder / dry mango powder 1/4 tsp

  • ajwain / carrom seeds 1/4 tsp

  • coriander leaves finely chopped 2 tbsp

  • salt or to taste 1 tsp

  • other ingredients: black sesame seeds / til 2 tsp

  • coriander leaves finely chopped 3 tbsp

  • butter 2 tbsp

  • Dal Tadka Ingridients: Toor dal 1 cups

  • onion, finely chopped 1 nos

  • tomato, finely chopped 1 nos

  • green chilies, chopped 2 nos

  • ginger, finely chopped 1/2 tsp

  • garlic, finely chopped 1/2 tsp

  • pods of garlic 3 nos

  • cumin seeds (jeera) 1/2 tsp

  • red chilli powder 1 tsp

  • turmeric powder 1 tsp

  • coriander powder 1/2 tsp

  • kasuri methi (fenugreek leaves), crushed 1 tsp

  • cooking oil 1 tbsp

  • fresh coriander leaves, finely chopped 2 tbsp

  • salt or to taste 1 tsp

  • For the Tempering / Tadka of Dal you will need: oil 1 tbsp

  • cumin seeds 1 tsp

  • garlic, chopped 1/2 tsp

  • ginger, julienne 1/2 tsp

  • red chilli powder 1/2 tsp

  • whole Kashmiri red chillies 2 nos

  • Phirni ingredients: basmati rice 1/4 cups

  • milk or 1000 ml organic milk 1 litre

  • sugar or as required 3/4-1 cups

  • almonds (badam) - blanched, reserve a few for garnishing 18-10 nos

  • green cardamoms (hari elachi) - crushed and powdered in a mortar-pestle 6-7 nos

  • strands of saffron (kesar) 12-15 nos

  • Gulabjamun ingredients:(for 25 to 30 Gulab Jamuns) Mawa (khoya) - 250 gms

  • Paneer (cottage cheese)- 100 gms

  • Refined flour 100 gms

  • Cashew Nuts(cut each cashew in 8 small pieces) 15-16 nos

  • Dried Raisins 25-30 nos

  • Sugar 600 gms

  • Ghee 250 gms

  • Lassi ingredients: Plain Yogurt (Dahi or Curd), chilled 2 cups

  • Sugar 3-4 tbsp

  • Water or Milk (chilled) 1/2 cups

  • Green cardamom seeds powder 1/4 tsp

  • Rose water 1/2 tsp

  • Malai 1 tsp


  • 01

    Rajma Masala recipe: Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.

  • 02

    Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.

  • 03

    Add ginger-garlic paste and saute for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.

  • 04

    Add tomato puree and mix again. Saute for 3-4 minutes.

  • 05

    Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.

  • 06

    Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.

  • 07

    Let's make a Shahi Paneer:

  • 08

    Take a kadhai or pan add butter

  • 09

    Now add shah jeera,black cardamom,green cardamom, bay leaf also and 2 seconds fry it.

  • 10

    Now you can add onion cashew nuts paste and saute them.

  • 11

    Next you can add ginger garlic paste and tomato paste and all powder spices mix well.

  • 12

    Now fry all the masalas and fry when oil is release in Masala then you can add yogurt give it a good mix next add cream and paneer also.

  • 13

    Cook Masala mix and paneer in medium flame just 2 minutes.

  • 14

    After 2 minutes you can add 1/4 cup water and mix gently cover the lid and cook it 5 minutes in a low to medium flame.

  • 15

    After 5 minutes open the lid and add chopped coriander leaves and switch off the flame.

  • 16

    Shahi Paneer ready to serve!

  • 17

    Garnish some kasuri methi and toping little bit of cream and you can serve this shahi paneer with roti, paratha,naan,steam rice,or jeera rice also

  • 18

    Let's make a Amritsari Aloo Kulcha:

  • 19

    firstly, knead the dough for 10 minutes with ingredients listed for dough.

  • 20

    cover with a moist cloth and rest for 2 hours in warm place.

  • 21

    meanwhile, in a mixing bowl prepare stuffing mixing the ingredients listed for stuffing.

  • 22

    after 2 hours, pinch a ball sized dough.

  • 23

    and roll to 5 inch circular disk and place aloo stuffing in the centre.

  • 24

    take the edge and start pleating bringing to centre.

  • 25

    sprinkle some sesame seeds and coriander leaves.

  • 26

    gently roll to oval shape using rolling pin.

  • 27

    brush with water over kulcha. furthermore, slowly flip over and put it on hot tawa and press gently.

  • 28

    after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown

  • 29

    finally, spread some more butter and serve aloo kulcha hot.

  • 30

    Let's make a Dal Tadka:

  • 31

    Pick and rinse dal in running water and soak it for about 10 minutes. Soaking helps in cooking dal much faster.

  • 32

    Transfer soaked dal in a pressure cooker and add about 2 cups of water, salt to taste, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder and whole pods of garlic.

  • 33

    Cover the pressure cooker with its lid and cook dal over high flame for 4 whistles.

  • 34

    Do not open its lid immediately.

  • 35

    Let it cool until pressure comes down naturally. This process is not only for the safety but also required to cook dal properly.

  • 36

    Once dal is well cooked, add some water and then blend or mash it with churner / wooden spoon or with an electric blender till well mashed and keep aside.

  • 37

    In the meantime, finely chop onion, tomatoes, garlic, ginger, green chillies and coriander leaves.

  • 38

    Also make some ginger julienne and keep aside, as it will be required for tempering dal.

  • 39

    Heat oil in a pan and add cumin seeds. When seeds begin to crackle, add chopped onion and stir-fry over medium flame for few seconds.

  • 40

    Now quickly add green chillies. Stir fry and add chopped ginger and garlic.

  • 41

    Cook continue for few more seconds and then add chopped tomatoes.

  • 42

    Cook till tomatoes turn tender.

  • 43

    Now add little more salt and make sure, there is already some salt added while boiling dal. Hence carefully add it here.

  • 44

    Add mashed dal, remaining red chilli powder and turmeric powder. At this moment, also add 1 teaspoon kasuri methi and mix very well.

  • 45

    Add about 1/2 cup of water, boil for a few more seconds and garnish with finely chopped coriander leaves.

  • 46

    Keep ready tempering ingredients as well.

  • 47

    For tempering, heat oil in a saucepan and add cumin seeds. Allow the seeds to pop up and then add chopped garlic and ginger julienne. Cook for 2 seconds and add red chilli powder along with whole Kashmiri red chillies.

  • 48

    Pour the entire tempering over cooked dal and serve immediately.

  • 49

    Let's make a Phirni: Phirni is a classic indian sweet pudding that is a must in north india on festive occasions or special celebrations like diwali as well as for karwa chauth festival.

  • 50

    grinding rice for punjabi phirni recipe:

  • 51

    rinse the rice a couple of times in water.

  • 52

    drain and let them dry on their own or wipe the grains dry with a kitchen towel.

  • 53

    take the rice grains in a dry grinder or coffee grinder.

  • 54

    grind the rice till the consistency resembles sooji or rava or fine semolina.

  • 55

    you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.

  • 56

    keep the ground rice aside.

  • 57

    making punjabi rice phirni:

  • 58

    heat milk in a thick bottomed broad pan or sauce pan or kadai.

  • 59

    when the milk becomes warm, take 1 tbsp from it in a bowl.

  • 60

    stir the saffron strands in this warm milk and keep aside.

  • 61

    let the milk reach to a boil. then lower the flame and add the ground rice. stir and add sugar also.

  • 62

    on a low to medium flame cook the ground rice in the milk. do not cover the pan.

  • 63

    keep on stirring at intervals so that the lumps are not formed.

  • 64

    take hot boiling water in a small bowl. add almonds and cover the bowl.

  • 65

    blanch almonds for 30 minutes. when the almonds become warm, then peel them and slice the almonds.

  • 66

    reserve a few almond slices for garnish.

  • 67

    also powder the cardamoms in a mortar-pestle. discard the almond peels.

  • 68

    also powder the cardamoms in a mortar-pestle. discard the almond peels.

  • 69

    stir and cook for a further 5-6 mins or more or till the phirni thickens.

  • 70

    if adding rose water, add once the phirni is done.

  • 71

    pour the phirni in serving bowls. garnish phirni with the remaining chopped almond slices.

  • 72

    cover the bowls and once cooled, refrigerate the phirni.

  • 73

    serve punjabi rice phirni once cooled.

  • 74

    Let's make a Gulabjamun :

  • 75

    Put the mawa (khoya), paneer and refined flour in a flatted big utensil and knead them till they look like dough.

  • 76

    Heat the oil in a frying pan.

  • 77

    Take out a small lump (about one tea spoon) of the mawa (khoya) dough and flatten it using your palms.

  • 78

    Put 3 to 4 small pieces of cashews along with a dry raisin, on it and enclose it from all the four corners.

  • 79

    Now keep it between the palms and turn it into a round ball like shape.

  • 80

    Put 3 to 4 of these ball shaped dough in the frying pan (fry them on medium flame and ensure that frying spoon doesn't touch them.

  • 81

    Put hot ghee on them with the frying spoon. Overturn them when they turn light brown.

  • 82

    Like this fry them to light brown color from all sides). Now take out the gulab jamuns in a plate.

  • 83

    After 2 minutes submerge them in the sweet syrup. Like this make all the ball shaped gulab jamuns and after frying submerge them in the sweet syrup.

  • 84

    Let's make a Lassi:

  • 85

    Take yogurt and sugar in a bowl and start beating using wooden churner aka madani or wire whisk till sugar dissolves.

  • 86

    Then add cardamom powder, rose water and chilled water. Again beat it till it becomes frothy.

  • 87

    Pour into serving glass, garnish with little cardamom powder top 1 tsp of malai and serve.



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