Bengali Veg Thali Recipe

Bengali Veg Thali Recipe

50 Mins
2-3 people
20 Mins



Hey there, it's Ajay Chopra! Today, I'm thrilled to share with you a culinary adventure straight from the heart of Bengal. As a chef, exploring regional cuisines has always been an exhilarating experience for me. Each dish tells a story, steeped in tradition and bursting with flavors that transport you to another world. And today, I'm taking you on a journey to discover the vibrant and aromatic Bengali Veg Thali.


Growing up, I was always fascinated by the rich tapestry of flavors and textures that Bengali cuisine had to offer. From the delicate balance of spices to the ingenious use of seasonal ingredients, every bite was a revelation. And it wasn't until I ventured into the heart of Bengal that I truly understood the depth and complexity of its culinary heritage.




Recipe of Bengali Veg Thali Recipe


Turai Jhinge Posto:

  • 2 cups Turai (ridge gourd), peeled & diced
  • 1 tbsp Poppy seeds
  • 3 Dry red chillies
  • 1 Green chilli
  • Water, as required
  • 1 tbsp Mustard oil
  • ½ tbsp Kalonji (nigella seeds)
  • 1 cup Potato, peeled & diced
  • ½ tbsp Turmeric powder
  • ½ tbsp Salt
  • 1 tbsp Ghee
  1. Soak poppy seeds in warm water.
  2. Grind soaked poppy seeds, dry red chillies, coconut, green chilli, and mustard oil to make a paste.
  3. Heat mustard oil in a pan, add kalonji, diced potatoes, and sauté until soft.
  4. Add diced turai, turmeric powder, salt, and sauté until turai is tender.
  5. Add ghee and mix well. Turai Jhinge Posto is ready to serve.

Basanti Pulao:

  • 2 tbsp Ghee
  • 1 inch Cinnamon
  • 2 Green cardamoms
  • 1 Bay leaf
  • 4-5 Cloves
  • 1 tbsp Cashew nuts
  • 1 tbsp Raisins
  • 1 tbsp Ginger paste
  • 1 tbsp Salt
  • ½ tbsp Turmeric powder
  • 1 cup Gobind bhog rice, soaked
  • 1 ½ cups Water
  • ½ tsp Black pepper powder
  • 1 tsp Sugar
  1. Heat ghee in a pan, add whole spices, cashews, and raisins.
  2. Add ginger paste, salt, turmeric powder, and sauté.
  3. Add soaked rice, water, black pepper powder, sugar, and mix well.
  4. Cook until the rice is done. Basanti Pulao is ready to serve.

Alur Dom:

  • 2 cups Baby potatoes, boiled & peeled
  • 1 tbsp Salt
  • 1 tbsp Turmeric powder
  • ¼ cup Mustard oil
  • 1 Bay leaf
  • 1 inch Cinnamon
  • 1 Black cardamom
  • 5-7 Cloves
  • 8-10 Black pepper
  • 1 tsp Hing (asafoetida)
  • ½ cup Onion, chopped
  • 1 tbsp Ginger & green chilli paste
  • ½ tbsp Red chilli powder
  • ½ tbsp Jeera powder
  • 1 tbsp Coriander powder
  • ½ cup Curd
  • 1 tsp Black salt
  • ½ tbsp Tomato puree
  • 1 tsp Bengali garam masala
  • 1 tsp Sugar
  • 1 tbsp Coriander, chopped
  1. Marinate potatoes with salt and turmeric powder.
  2. Heat mustard oil in a pan, add potatoes and fry until golden brown. Remove and keep aside.
  3. In the same oil, add whole spices and hing.
  4. Add chopped onions and cook until golden brown.
  5. Add ginger & green chilli paste, salt, red chilli powder, jeera powder, coriander powder, turmeric powder, and sauté.
  6. Add curd and cook until oil separates.
  7. Add black salt, tomato puree, fried potatoes, Bengali garam masala, sugar, and mix well.
  8. Garnish with chopped coriander. Alur Dom is ready to serve.

Cholar Dal:

  • 2 Potato, peeled
  • 2 cups Chana dal, soaked
  • 1 ½ tbsp Salt
  • 1 tbsp Turmeric powder
  • 2 Bay leaves
  • 2-3 tbsp Mustard oil
  • ¼ cup Fresh coconut, chopped
  • 1 tbsp Raisins
  • 1 tbsp Cashew nuts
  • 1 Dry red chilli
  • 1 inch Cinnamon
  • 2 Green cardamoms
  • 5-6 Cloves
  • 1 tsp Hing
  • 1 tbsp Ginger paste
  • ½ tbsp Garam masala
  • 2 Green chillies
  • ½ tbsp Bengali garam masala
  • 1 tbsp Sugar
  • 1 tbsp Ghee
  1. Pressure cook soaked chana dal with turmeric powder, bay leaves, and water.
  2. In a pan, heat mustard oil, add chopped coconut, raisins, cashews, and fry until golden brown. Keep aside.
  3. In the same pan, add diced potatoes and fry for 2-3 minutes. Then add dry spices and hing.
  4. Add ginger paste, cooked dal, water if required, and boil.
  5. Add garam masala, fried coconut/raisins/cashews, sugar, and cook.
  6. Finish with Bengali garam masala and ghee. Cholar Dal is ready to serve.


Paneer Paturi:

  • 3 tbsp Black mustard seeds
  • 3 tbsp White mustard seeds
  • 3 Green chillies
  • ½ tbsp Salt
  • 1 tsp Turmeric
  • 1 tbsp Poppy seeds
  • ½ tbsp Sugar
  • 1 tbsp Mustard oil
  • 2 tbsp Sour curd
  • ¼ cup Coconut
  • 4-5 Paneer slices
  1. Grind black mustard seeds, white mustard seeds, green chillies, salt, turmeric, poppy seeds, sugar, mustard oil, sour curd, coconut, and a little water to make a paste.
  2. Coat paneer slices with the masala paste, fold them in banana leaves, and tie securely.
  3. Heat mustard oil in a pan, add the wrapped paneer and cook from both sides until done.
  4. Paneer Paturi is ready to serve.


  • 1 cup Refined flour
  • 2 tbsp Suji (semolina)
  • ½ tbsp Salt
  • Water, as required
  • 1 tbsp Oil
  1. Mix refined flour, suji, salt, and water to form a soft dough. Knead well with oil and let it rest for 10-15 minutes.
  2. Divide the dough into portions and roll each portion into a thick flat circle.
  3. Heat oil in a pan and deep fry the rolled dough until it puffs up.
  4. Drain excess oil and serve Luchi hot.

Bhapa Doi:

  • 1 cup Jaggery
  • 2 tbsp Water
  • 2 cups Hung curd
  • ¼ cup Condensed milk
  • ½ tsp Green cardamom powder
  1. Heat jaggery with water until melted. Add cardamom powder and mix.
  2. In a bowl, mix hung curd, condensed milk, and melted jaggery mixture.
  3. Pour the mixture into a bowl, cover with a wrap, and steam for 10-12 minutes.
  4. Allow it to cool, garnish with jaggery syrup, and refrigerate for 3-4 hours.
  5. Bhapa Doi is ready to serve.


Enjoy this Bengali Veg Thali featuring a delicious assortment of dishes that showcase the rich culinary heritage of Bengal. From flavorful curries to aromatic rice and delectable desserts, this thali offers a complete and satisfying meal experience.




About the Recipe:


The Bengali Veg Thali is a celebration of flavors and textures that define the culinary landscape of Bengal. This traditional spread typically consists of a variety of dishes, each meticulously prepared to create a harmonious balance of taste and aroma.


From the aromatic Aloo Dum to the hearty Cholar Dal, every component of the thali showcases the culinary prowess of Bengali cuisine. The use of indigenous spices like mustard oil and panch phoron lends a unique flavor profile to the dishes, elevating them to culinary perfection.



Cooking Tips:


  1. To enhance the flavor of the Aloo Dum, be sure to fry the potatoes until they are golden brown before adding them to the gravy.
  2. When cooking the Cholar Dal, make sure to temper the spices in mustard oil for an authentic Bengali flavor.
  3. For the perfect texture, roast the paneer slices until they are golden brown and slightly crispy before layering them with the mustard paste.



Pairing Guide:


The Bengali Veg Thali pairs perfectly with steamed rice or fluffy luchis for a wholesome and satisfying meal. To complement the richness of the dishes, serve with a side of tangy chutney or cooling raita.




Frequently Asked Questions about Bengali Veg Thali:


  1. What is included in a traditional Bengali Veg Thali?
    • A traditional Bengali Veg Thali typically includes dishes like Aloo Dum, Cholar Dal, Paneer Paturi, and various accompaniments like rice or luchi.
  2. Can I customize the dishes in a Bengali Veg Thali?
    • Yes, you can customize the dishes based on your preferences and dietary restrictions. Feel free to add or omit ingredients according to your taste.
  3. Is Bengali cuisine spicy?
    • Bengali cuisine is known for its subtle and balanced use of spices. While some dishes may have a hint of heat, they are generally milder compared to other regional cuisines.
  4. Can I make Bengali Veg Thali ahead of time?
    • Yes, many of the dishes in the Bengali Veg Thali can be prepared ahead of time and reheated before serving. This makes it perfect for entertaining or meal prep.
  5. Are there any vegetarian alternatives to traditional Bengali dishes?
    • Yes, many Bengali dishes have vegetarian alternatives that are equally delicious. For example, you can substitute paneer for fish in recipes like Paturi or incorporate more vegetables into curries.
  6. What is the significance of mustard oil in Bengali cuisine?
    • Mustard oil is a staple in Bengali cuisine and is valued for its unique flavor and aroma. It adds depth and complexity to dishes, enhancing their overall taste.
  7. Can I find Bengali spices in regular grocery stores?
    • While some Bengali spices may be available in regular grocery stores, it's best to visit specialty Indian markets for authentic and high-quality ingredients.
  8. How can I balance the flavors in a Bengali Veg Thali?
    • To balance the flavors in a Bengali Veg Thali, pay attention to the combination of sweet, sour, salty, and bitter elements. Adjust the seasoning as needed to achieve a harmonious blend of tastes.
  9. Are there any regional variations of Bengali Veg Thali?
    • Yes, Bengali cuisine varies from region to region, and each area may have its own unique take on the traditional thali. Some regions may emphasize seafood, while others may focus more on vegetarian dishes.
  10. Can I pair Bengali Veg Thali with alcoholic beverages?
    • Yes, Bengali Veg Thali can be paired with a variety of alcoholic beverages like beer, wine, or spirits. Choose a beverage that complements the flavors of the dishes and enhances the dining experience.


Enjoy your culinary journey through Bengal with this flavorful and aromatic Bengali Veg Thali!