Punjabi Thali I पंजाबी थाली
Let us bring the flavours of Punjab in a Punjabi Thali! This Punjabi Thali has a bouquet full of recipes for you to check out. This Punjabi Thali includes some favourites like Chole, Kadhai Paneer, Baigan ka Bharta, Aloo gobhi, A special Wadi Matar Pulao. Also along with Punjabi Thali I am sharing with you, why the Indian Thali is known as “Sampoorna Paushtik Aahar”. So check out the recipes in my Punjabi Thali .
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Recipe :
Punjabi Thali
Chole
Ingredients:
2 Cups soaked Chickpeas
¼ Cup Tamarind Pulp
2 Tbsp Chole masala
2 Tea bags
2 Bay leaves
2” Cinnamon
Black Cardamom
5 Green Chilies
¼ Tsp Ajwain
½ Tsp Jeera
2” Ginger Juliennes
1 tbsp Ginger Garlic Paste
Red Chili Powder
Salt to taste
3 Tbsp Oil
1 tsp Kasuri Methi
Method:
Pressure cook chickpeas with 4 cups water, 2 bay leaves, Cinnamon, tea bags and salt to taste for 6-7 whistles or till chickpeas are well cooked.
In a kadhai, heat oil. Add the carom seeds & cumin seeds and allow to splutter.
Add chole masala and stir. Add ginger garlic paste and cook till ginger garlic paste loses raw smell. Addred chili powder, coriander powder and mix. Add boiled chickpeas.and simmer for 4-5 minutes with masala. Add tamarind pulp, slit green chillies, ginger juliennes and cook. Add kasuri methi and mix well serve.
Kadhai Paneer
Ingredients:
250g Paneer
½ Cup Chopped Onions
1 Cup Chopped Tomatoes
4 Tbsp Tomato Puree
1 tbsp Ginger garlic paste
1 Capsicum
2 tsp Kashmiri Chili Powder
Coriander leaves
Kadhai Masala:
2 Whole Red Chilies
2tbsp Coriander seeds
2 tsp Pepper Corns
1 tsp Kasuri Methi
2 tsp Jeera
Method:
For the Kadhai Masala, roast all spices till golden.
Grind to a coarse powder.
Heat oil and add jeera, chopped onions and sauté till golden. Add chopped ginger, green chilies and mix well. Add ginger garlic paste and cook 5 mins.
Add turmeric, red chilli powder and mix. Add tomatoes and cook till oil oozes out from masala.
Add 2 tbsps kadhai masala, ½ cup water, paneer pieces and bring to boil. Simmer 2 minutes. Add capsicum, onions dices. Cook for 2 minutes.
Top with Kasuri Methi & serve.
Wadi & Pea Pulao
Ingredients:
2 Cups Rice
½ Cup peas
¼ Cup Punjabi Urad dal wadi
1 Tsp Jeera
2 Tbsp Ghee
Salt
2 Bay leaf
1 tsp Pepper Corns
Method:
Coarsely crushwadi.
Heat ghee in a pan. fry the wadi and remove.
Add jeera, bay leaf to ghee. As it splutters, add drained rice, peas, pepper corns, fried wadi, 4 cups water and cook till rice is done. Keep covered.
Aloo gobhi
Ingredients:
5 Potatoes
2 Onions
1 Cauliflower
2 Tomatoes
1” Ginger
4-5 Green chilies
1 tsp Coriander powder
1 tsp Red chili powder
1 tsp Garam masala powder
3 tbsp Oil
Salt to taste
1 tsp Kasuri methi
Coriander leaves to garnish
Method:
Peel and cut the potatoes into wedges. Cut cauliflower into florets. Heat 2” oil in a pan. fry the potatoes till crisp and remove. Fry cauliflower florets till golden and remove.
Heat 2 tbsp oil in a pan. add jeera and sliced onions. As onions turn golden, add turmeric, red chilli powder, salt to taste and coriander powder. Mix well and add sliced tomatoes. Cook for 4 minutes for tomatoes to just soften. Add fried vegetables, mix well, top with garam masala, kasuri methi, mix and serve.
Baingan Bharta
Ingredients:
2 Round Brinjals
1 cup Chopped onions
1” Chopped ginger
1 ½ Cup Chopped Tomatoes
1 tbsp Chopped garlic
2 tbsp Chopped coriander
1 tsp Jeera
2 tsp Kashmiri chili powder
Coriander leaves
1 tsp Garam masala
Method:
Rub brinjal with a little oil. Make slits on brinjal and embed with garlic cloves. Roast brinjals on naked flame till the skin is completely charred
Remove from heat and keep covered in a bowl of water. Remove the charred skin and mash brinjal.
Heat oil in a pan. Add jeera and as it splutters add chopped onions. Allow onions to turn golden. Add chopped ginger, green chillies, garlic and cook till ginger is fragrant. Add Kashmiri red chilli powder, chopped tomatoes and cook till tomatoes are pulpy. Add peas, mashed brinjals and mix well. Cook till fat oozes out from bharta. Add chopped coriander leaves and serve.
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