North Indian Thali (Lunch) Recipe by Monika Jain ( Homechef)
Cooking Instructions 50 mins 1 Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic. add in 1 inch ginger 2 Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and 1 tsp salt. saute on low flame without burning the spices. 3 Additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles) mix gently without breaking potatoes. 4 Add 2 tbsp of water, cover and simmer for 5 minutes. after 5 minutes, potatoes have absorbed all spices. finally, add coriander leaves and serve jeera aloo with rice or chapati. 5 Paneer bhurji gravy 6 Firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic. now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown. 7 Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan. saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy. 8 Further, add 3 tomatoes and saute well. saute until the tomatoes turn soft and mushy. 9 Now add 1 cup water and mix adjusting the consistency as required. further, add 200 grams of crumbled paneer and mix well. cover and simmer for 2 minutes. do not overcook as the panner will turn chewy 10 Now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well. 11 Finally, enjoy paneer bhurji gravy with chapati 12 Boondi raita- 13 Firstly, take ½ cup boondi in a bowl. use homemade boondi or store bought boondi. soak in 1 cup warm water for 10 minutes. drain off the boondi and squeeze off the water gently. keep aside. 14 In a small bowl take 1 cup curd, ¼ tsp cumin powder, ¼ tsp chilli powder and ¼ tsp salt. whisk and mix making sure a smooth silky consistency curd is attained. 15 Add in soaked boondi and mix well.also, add 2 tbsp coriander and mix well. top with boondi before serving. finally, enjoy boondi raita with pulao, biryani and paratha. 1 Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic. add in 1 inch ginger 1 Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic. add in 1 inch ginger 2 Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and 1 tsp salt. saute on low flame without burning the spices. 2 Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and 1 tsp salt. saute on low flame without burning the spices. 3 Additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles) mix gently without breaking potatoes. 3 Additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles) mix gently without breaking potatoes. 4 Add 2 tbsp of water, cover and simmer for 5 minutes. after 5 minutes, potatoes have absorbed all spices. finally, add coriander leaves and serve jeera aloo with rice or chapati. 4 Add 2 tbsp of water, cover and simmer for 5 minutes. after 5 minutes, potatoes have absorbed all spices. finally, add coriander leaves and serve jeera aloo with rice or chapati. 5 Paneer bhurji gravy 5 Paneer bhurji gravy 6 Firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic. now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown. 6 Firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic. now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown. 7 Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan. saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy. 7 Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan. saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy. 8 Further, add 3 tomatoes and saute well. saute until the tomatoes turn soft and mushy. 8 Further, add 3 tomatoes and saute well. saute until the tomatoes turn soft and mushy. 9 Now add 1 cup water and mix adjusting the consistency as required. further, add 200 grams of crumbled paneer and mix well. cover and simmer for 2 minutes. do not overcook as the panner will turn chewy 9 Now add 1 cup water and mix adjusting the consistency as required. further, add 200 grams of crumbled paneer and mix well. cover and simmer for 2 minutes. do not overcook as the panner will turn chewy 10 Now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well. 10 Now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well. 11 Finally, enjoy paneer bhurji gravy with chapati 11 Finally, enjoy paneer bhurji gravy with chapati 12 Boondi raita- 12 Boondi raita- 13 Firstly, take ½ cup boondi in a bowl. use homemade boondi or store bought boondi. soak in 1 cup warm water for 10 minutes. drain off the boondi and squeeze off the water gently. keep aside. 13 Firstly, take ½ cup boondi in a bowl. use homemade boondi or store bought boondi. soak in 1 cup warm water for 10 minutes. drain off the boondi and squeeze off the water gently. keep aside. 14 In a small bowl take 1 cup curd, ¼ tsp cumin powder, ¼ tsp chilli powder and ¼ tsp salt. whisk and mix making sure a smooth silky consistency curd is attained. 14 In a small bowl take 1 cup curd, ¼ tsp cumin powder, ¼ tsp chilli powder and ¼ tsp salt. whisk and mix making sure a smooth silky consistency curd is attained. 15 Add in soaked boondi and mix well.also, add 2 tbsp coriander and mix well. top with boondi before serving. finally, enjoy boondi raita with pulao, biryani and paratha. 15 Add in soaked boondi and mix well.also, add 2 tbsp coriander and mix well. top with boondi before serving. finally, enjoy boondi raita with pulao, biryani and paratha. 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