Zero Oil Thali I Oil Free Veg Thali I ज़ीरो ओईल थाली I Pankaj Bhadouria
Sharing here the recipe of a Zero Oil Thali! Whoever Indian food cannot be made without oil or ghee is in for a surprise! Presenting a Zero Oil Thali, a thali with delicious zero oil Indian recipes that taste equally good! This zero oil thali will be of great interest to all those who avoid oil and ghee due to health reasons or are trying to cut down on calories.
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Recipe :
Zero Oil Thali
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 3-4
Rajma Masala
Ingredients:
2 cups rajma (red kidney beans)
1 large onion, finely chopped
6-7 cloves garlic, chopped
1” ginger, chopped
1 bay leaf
2” cinnamon stick
3-4 cloves
2 black cardamoms
1 tsp kashmiri red chili powder
1 tsp garam masala powder
1 tsp coriander powder
½ tsp black pepper powder
¼ cup tomato puree
Salt to taste
Method:
Soak the rajma overnight or for 6-8 hours.
Remove soaking water, place rajma in pressure cooker, add 4 cups water, whole spices, finely chopped onions, ginger, garlic, salt to taste and cook for 5-6 pressures or till the rajma is well cooked and slightly mushy.
Once well cooked, add the tomato puree, powdered spices and mix well. Allow to simmer for 15-18 minutes till the rajma is mushy and well cooked.
Serve.
Aloo Subzi
Ingredients:
5-6 medium potatoes, boiled
1 tsp cumin seeds
1 tbsp coriander seeds
2 whole red chilies
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala powder
1 tsp finely chopped ginger
1 tsp finely chopped green chilies
2 tbsp chopped coriander leaves
Salt to taste
Method:
Cut the boiled potatoes into 1” cubes.
Dry roast the cumin seeds, coriander seeds, whole red chilies till fragrant and brown. Cool and grind into a coarse powder.
Heat a non stick pan. Spread the potato cubes on the pan. allow to brown on one side for 3-4 minutes, flip and brown on the other side too.
Mix together the powdered spices with ½ cup water and por over the potatoes. Mix well and cook till the water is evaporated and the spices are cooked. Add the powdered roasted spices, chopped ginger, green chilies and toss. Add chopped coriander and mix well. Serve.
Paneer Makhani
Ingredients:
250g paneer
1 medium onion
4-5 large red tomatoes
2tbsp cashew nuts
2 tbsp melon seeds
5-6 garlic cloves
2” ginger
2” cinnamon stick
3-4 green cardamoms
1 tsp black pepper corns
2 tsp Kashmiri red chili powder
1 tsp garam masala powder
1 tsp black pepper corns
2 tbsp cream
½ cup tomato puree
½ tsp sugar
Salt to taste
1 tsp kasuri methi
Method:
Roughly chop the onions, tomatoes, ginger, garlic.
Place the chopped vegetables in a pan. add 2 cups water, cashew nuts, melon seeds, whole spices, 1 tsp kashmiri red chili powder, 1 tsp salt and bring to a boil. Cover and simmer till the tomatoes are well cooked and the cashews are soft.
Cool and remove the whole spices. Grind to a smooth paste. Strain the paste to get a fine paste.
Return paste to the pan. add I cup water, paneer cubes, red chili powder, garam masala powder, ½ tsp sugar and bring to boil. Reduce the heat and simmer for 4-5 minutes till the gravy thickens and the paneer absorbs the flavors. Add the kasuri methi, cream and mix well. Remove from heat and serve.
Lehsuni Palak
400g spinach
1 tbsp chopped garlic
3-4 green chilies, slit
½ tsp red chili flakes
Salt to taste
Method:
Wash the spinach leaves well and remove the stems.
Finely chop the spinach leaves.
Heat a non stick pan. to a medium hot pan add the chopped garlic and reduce the heat. Dry roast the garlic on low heat till crisp. Add the slit green chilies and the spinach leaves. Allow the spinach leaves to wilt. Stir and cook till the moisture evaporates. Add the red chili flakes and little salt. Mix well. Serve.
Raita
Ingredients:
2 cups yoghurt
½ cup chopped onion
½ cup chopped tomatoes
2 green chilies, chopped
Salt to taste
½ tsp red chili powder
Method:
Whisk the yoghurt well. Mix in all the ingredients. Mix well. Chill and swerve.
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