HomeDinner RecipePunjabi thali recipe | north Indian thali | easy veg thali recipe

Punjabi thali recipe | north Indian thali | easy veg thali recipe

A bouquet of Punjabi dishes is assembled and served in a traditional thali. Punjabi dishes are loved universally for their richness and taste. In this recipe, I have shown, how to make easy Punjabi thali with all the basic ingredients from your kitchen. do try this!

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Punjabi thali recipe | north Indian thali | easy veg thali recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Meal
Cuisine North Indian
Servings 5

Ingredients
  

gulab jamun

  • 1 cup or 100 grm mawa
  • 2.5 tbsp all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp cardamom powder
  • 2 tbsp water or as required
  • Oil/ghee for deep frying
  • For sugar syrup
  • 1.5 cup sugar
  • 1.5 cup water
  • 3-4 green cardamom
  • Some saffron stands

For paneer masala

  • For marinate paneer
  • 200 grm paneer cubes
  • Salt to taste
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp ghee
  • For curry
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 1 bay leaf
  • 2 dry red chilli
  • 5-6 black pepper
  • 3 cloves
  • 2 green cardamoms
  • 1 cup chopped onion
  • 1 tbsp ginger garlic paste
  • 2 green chilli slits
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • 2 tbsp roasted gram flour
  • 1 cup or 3 medium size tomato puree
  • Salt to taste
  • 3 tbsp hung curd
  • 1 cup water
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • Some coriander leaves

Chana masala

  • For chana masala powder
  • 2 tbsp coriander leaves
  • 2 tbsp cumin seeds
  • 1 tsp black pepper
  • ½ tsp cloves
  • 1 pod black cardamom
  • 1 inch cinnemon
  • ½ tsp fennel seeds
  • 5 dry kashmiri red chilli
  • 1 tbsp amchur powder
  • 1 tbsp kasuri methi
  • ½ tsp turmeric powder
  • For boiling chana
  • 1 cup soaked kabuli chana
  • Salt to taste
  • ¼ tsp baking soda
  • 2 cup water
  • For curry
  • 3 tbsp ghee or oil
  • 3 cardamom
  • 1 bay leaf
  • 1 tsp cumin seeds
  • ½ cup chopped onion
  • 2 green chilli slits
  • 1 tsp ginger garlic paste
  • 1 tbsp chole masala
  • Salt to taste
  • 2 cup tomato puree
  • 1 cup water
  • Some coriander leaves

Mix veg sabzi

  • 3 tbsp oil for sauté vegetables and paneer
  • 1 potato cubes
  • ½ cup chopped carrot
  • ½ cup cauliflower
  • ¼ cup green peas
  • ¼ cup chopped capsicum
  • Salt to taste
  • 11-12 paneer cubes
  • 2 tbsp oil for curry
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 inch cinnamon
  • 5 cloves
  • 2 green cardamoms
  • ½ cup chopped onion
  • 1 tsp ginger garlic paste
  • 1 green chilli slits
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 cup tomato puree
  • Salt to taste
  • ½ cup curd
  • ½ water or as required to adjust consistency
  • 2 tbsp fresh cream
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • Some coriander leaves

Dal tadka

  • For pressure cook dal
  • ½ cup toor dal
  • 2 tbsp moon dal
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tsp oil
  • For dal
  • 3 tbsp ghee
  • ½ tsp cumi seeds
  • 1 bay leaf
  • Pinch of hing
  • 2 dry red chilli
  • 1 tbsp ginger garlic paste
  • 1 chopped green chilli
  • ½ cup chopped onion
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • 1 chopped tomatoes
  • Salt to taste
  • Cooked dal
  • 1 cup water
  • Some coriander leaves
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • For tadka
  • 1 tsp ghee
  • ½ tsp cumin seeds
  • Pinch of hing
  • 1 dry red chilli
  • ¼ tsp red chilli powder

Jeera rice

  • 1 cup basmati rice
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • Salt to taste
  • 2 cup water

Instant plain Kulcha

  • 2 cup maida
  • 1 tbsp sugar
  • Salt to taste
  • 2 tbsp oil
  • ½ cup curd
  • 1 packet eno
  • Water as required

Instructions
 

Making gulab jamun

  • In a mixing bowl, add khoya, maida, baking powder, and cardamom powder. Mix well
  • Add little water to bind the mixture into the dough.
  • Then divide into equal portions and make smooth balls.
  • Heat oil on medium-low heat, add jamun ball, and fry till they are golden brown in color. Keep it aside.
  • Once fried remove them from the plate and fry the rest. Once fried of them let it cool for 5 minutes only. Do not add hot, fried jamun to the syrup, let it cool slightly, and then add.
  • For making sugar syrup, add sugar, cardamom, saffron, and water in a wide & deep saucepan. Turn the heat on medium.
  • Once the syrup starts boiling, let it simmer for 4-5 minutes only. Cover and turn off the stove.
  • When the sugar syrup is slightly warm, then add gulab jamun to the syrup. Jamun will float in the syrup. If they sink in the bottom meaning they are not fried properly, they are heavy and dense or they are raw from the inside.

For paneer masala

  • In a mixing bowl, add paneer cubes, salt, red chili powder, and turmeric powder. Mix well so masala coats to paneer cubes.
  • Now in a pan, add ghee and roast the paneer on all the sides until browned.
  • Switch off the gas and keep aside the roasted paneer.
  • For paneer masala gravy
  • Heat oil and ghee in a pan. Once the oil is hot then add cumin seeds, cinnamon, bay leaf, dry red chili, black pepper, cloves, green cardamom, and a pinch of hing. Sauté dry spices for a few seconds.
  • Then add onion, ginger, and garlic paste. Sauté until the onion turns nicely browned.
  • Now add turmeric powder, coriander powder, red chili powder, cumin powder, garam masala, roasted gram flour, and salt. Sauté spice for a minute.
  • Add green chili and tomato puree. Cover and cook until oil starts to separate from the sides of the pan.
  • Then add 2-3 tbsp hung curd into the gravy. Stir continuously until oil separates from the gravy.
  • Add 1 cup of water and bring the gravy to boil.
  • Then add fried panner pieces and kauri methi. Cover and cook for 2 minutes.
  • Garnish with fresh coriander leaves and serve hot with wheat naan or roti.
  • Let it sit for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size.

Making chana masala

  • chana masala powder
  • In a pan, add coriander seeds, cumin seeds, black pepper, cloves, black cardamom, cinnamon, fennel seeds, and dry red chili. roast spices for 2 minutes.
  • Cool slightly and transfer it into the mixture jar. Then add amchur powder, kasuri methi, and turmeric powder. Grind it into fine powder
  • Chana masala is ready. store it in an air-tight container.
  • pressure cooking chana:
  • In a pressure cooker, add 1 cup soaked chana, salt, baking powder, and water.
  • Pressure cook for 4 to 5 whistles or until the chana is cooked well.
  • chana masala curry
  • in a pan, add ghee and saute 3 pod cardamom, 1 bay leaf, and 1 tsp cumin until spices turn aromatic.
  • Then add chopped onion and sauté till it is slightly golden brown. Add ginger-garlic paste and green chili slits. Sauté for 2 minutes till it raw smell goes away.
  • further, add 1 tbsp of prepared chole masala and mix well.
  • Then add 2 cup tomato puree, and salt and mix well.
  • saute until the oil separates from the masala paste.
  • now add in pressure-cooked chana and mix well. Add water to adjust consistency as required.
  • Cover and simmer for 10 minutes or until the flavours are well absorbed.
  • Garnish with coriander and enjoy chana masala with kulcha, puri or steamed rice.

making Mix veg sabzi

  • Heat oil in a pan; add potato cubes, chopped carrot, cauliflower florets, green peas, chopped capsicum, and salt. Sauté the vegetable till it becomes slightly soft. Keep it aside.
  • Now in a pan, add paneer cubes and sauté till it is slightly golden brown from all sides. Keep it aside.
  • Then in the same pan, add oil, bay leaf, cumin seeds, cinnamon stick, cloves, and cardamom. Sauté for a minute.
  • Now add chopped onion, ginger-garlic paste, and green chili slits. Sauté onion till it is slightly golden brown.
  • Then lower the flame, and add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
  • Add tomato puree and salt. cook gravy till oil separates from its sides.
  • Add curd and mix well it the oil separates.
  • Then add sauté vegetables and paneer cubes. Mix well.
  • Add water to adjust the consistency of the gravy. cover and cook for 5-7 minutes.
  • Now add fresh cream, kasuri methi and garam masala. mix well.
  • Garnish with coriander leaves.
  • Serve mix veg sabzi with kulcha or paratha.

making dal tadka

  • In a pressure cooker add soaked ½ cup toor dal, 2 tbsp moong dal, turmeric powder, salt, oil, and water.
  • pressure cook for 4 whistles or until dal is cooked well. Keep it aside.
  • Now in a pan, add 2 tbsp ghee and splutter ½ tsp cumin, 1 bay leaf, pinch thing, and 2 dried red chillies.
  • Add onion, ginger-garlic paste, and green chili slits. Sauté till onion are slightly golden brown.
  • keeping the flame on low add turmeric powder, red chili powder, and coriander powder. Mix well.
  • add tomato pieces and saute until it turns soft and mushy.
  • add in cooked dal and stir well.
  • Add water to adjusting consistency as required.
  • Cover and cook for 5-7 minutes or until flavours are well combined.
  • Then add kasuri methi and garam masala. mix well.
  • For tadka, in a pan, add ghee, cumin seeds, and dry red chili. Add red chili powder and mix well.
  • Add taka into dal and mix well.
  • Garnish with coriander leaves and enjoy dal tadka with steamed rice.

making jeera rice

  • Soaked rice for 30 minutes in slightly hot water. drain water and keep it aside.
  • In a pan, add ghee, cumin seeds, and bay leaf. Sauté it.
  • Then add rice and mix well.
  • Add 2 cup of water and salt. mix well.
  • Cover and cook rice on medium-low flame for 10 minutes.
  • Serve jeera rice with dal tadka.

Making instant plain kulcha

  • In a mixing bowl, add maida, sugar, salt, oil, and curd. Mix well.
  • Add eno packet and some water. mix well and knead soft dough.
  • cover and rest for 30 minutes or more.
  • Pinch a ball-sized dough and flatten.
  • sprinkle some black sesame seeds and coriander leaves.
  • gently roll to a round or oval shape using a rolling pin.
  • Heat tawa, add kulcha to it, and sprinkle some water on its sides. Cover and cook kulcha for 5 minutes on medium flame.
  • Flip the side, apply some ghee and cook kulcha from both sides.
  • finally, serve plain kulcha hot with Punjabi sabzi.
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