Punjabi thali recipe


Punjabi thali recipe



30 Mins
6-7 people
10 Mins




How to Make a Delicious Punjabi Thali at Home

 

Are you craving the authentic flavors of North Indian cuisine? Look no further! In this mouthwatering Punjabi Thali recipe, we bring you a delightful feast that's packed with traditional dishes to satisfy your cravings. From the aromatic Punjabi Kadhi Pakora to the flavorful Matar Paneer Pulav, the delectable Aloo Capsicum Ki Sabzi, and the irresistible Masale Wala Paneer, this Punjabi Thali is a treat for your taste buds.

 

Indulge in the rich and diverse flavors of North Indian food with this Punjabi Thali recipe. Each dish is carefully crafted to capture the essence of Punjabi cuisine, offering a combination of spicy, tangy, and hearty flavors that are sure to leave you craving for more. Whether you're a fan of spicy curries or delectable parathas, this Punjabi Thali has something for everyone. So, roll up your sleeves and embark on a culinary journey to savor the true taste of North India.

 

Ingredients

Punjabi Kadhi Pakora

 

Mustard oil

2 tbsp

Dry red chilli

1 pc 

Mustard seed

1 tsp

Jeera

½ tbsp

Hing

1 tsp

Onion chopped

½ cup

Ginger

1 tsp

Green chilli chopped

1 tsp

Kasoori methi

1 tbsp

Turmeric powder

1 tsp

Red chilli powder

1 tsp ½ tsp

Coriander powder

½ tbsp

Sour curd

1 cup 

Water

as required 

Besan

2 tbsp

Salt

1 tbsp 

Pounded masala

1 tbsp

 

 

For pakora

 

Onion chopped

1 cup

Ginger chopped

½ tsp

Green chilli chopped

½ tsp

Coriander chopped

1 tbsp

Buttermilk

¼ cup 

Besan

¾ cup

Water

as required 

Oil

for deep frying 

 

 

For pounded masala 

 

Black pepper

14-15 pcs

Ajwain

1 tsp

Jeera

½ tbsp

Dry red chilli

1 pc

 

Method

For pounded masala:

Heat a pan, add black pepper, ajwain, jeera, dry red chilli and dry roast them on a low flame.

Transfer it to a mortar & pestle, pound it to a fine powder and keep it aside.

 

For pakora:

In a bowl add chopped onion, chopped ginger, chopped green chilli, red chilli powder, coriander chopped, salt, buttermilk and make a very thick batter of it.

Heat oil in a pan, add small portions of the batter and deep fry them until golden brown.

Once done, remove it to a plate.

 

For Punjabi kadhi:

Now, heat some mustard oil in a pan, add dry red chilli, mustard seeds, jeera, hind and let them crackle.

Then add chopped onion and saute until they are golden brown.

Add chopped ginger, chopped green chilli, kasoori methi and saute them.

Then add turmeric powder, red chilli powder, coriander powder and cook them.

In a bowl, add buttermilk, water, besan, salt, red chilli powder and mix it. 

Add this mixture to the pan and stir it well. Keep stirring it and cook it for 8-10 mins.

Once done, then add pounded masala, fried pakoras and cook it for 1-2 mins.

Punjabi style kadhi pakora is ready to serve.

 

Matar paneer pulav

Oil

2 tbsp 

Bayleaf

2 pcs

Mace

1 pc

Cinnamon

1 inch

Black cardamom

1 pc

Green cardamom

3 pc

Cloves

4-5 pcs

Blackpepper

8-9 pcs

Onion sliced

½ cup

Ginger & garlic paste

1 tbsp

Turmeric powder

½ tsp

Salt

½ tbsp

Garam masala

½ tsp

Kasoori methi

1 tbsp

Green peas

½ cup

Basmati rice soaked

1 cup

Water

2 cups

Paneer diced

1 cup

Cashew

5-6 pcs

 

Heat a pan, add oil, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and let them crackle.

Then add sliced onion and saute them.

Add ginger & garlic paste and saute.

Then add turmeric powder, salt, garam masala, kasoori methi and cook them.

Later add green peas and saute them.

Then add soaked rice and give a gentle stir.

On the other side, deep fry paneer dices & cashew until light golden brown.

Add these fried paneer dices & cashews to the pulav.

Once it comes to boil, cover it with a lid and cook it on medium-low flame for 15-20 mins.

Matar & paneer pulav is ready to serve.

 

Aloo capsicum ki sabzi 

Oil

1 tbsp

Jeera

½ tbsp

Potato cubes

2 cups

Turmeric powder

½ tsp

Salt

1 tbsp

Onion chopped

½ cup

Ginger chopped

1 tsp

Green chilli chopped

1 tsp

Capsicum dices

1 cup

Turmeric powder

½ tsp

Red chilli powder

1 tsp

Coriander powder

½ tbsp

Garam masala powder

½ tsp

Tomatoes chopped

½ cup

Water

as required 

Coriander chopped

1 tbsp

Heat oil in a pan, add jeera and let it splutter.

Then add potato cubes and saute them.

Then add turmeric powder, salt and mix it well.

Cover it with a lid and cook it for 8-10 mins and medium flame.

Once done remove potatoes on a plate.

Add chopped onion to the same pan and saute them until golden brown.

Then add chopped ginger, chopped green chilli and saute them.

Later add capsicum dices, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder and saute them.

Then add chopped tomatoes and saute them.

Cover it with a lid and cook it for 5-6 mins.

Then add sauteed potato dice, some water and saute them. Cover it with a lid and cook it on low flame.

Lastly add chopped coriander and mix it.

Aloo capsicum ki sabzi is ready to serve.

 

Masale wala paneer 

Ingredients 

Oil

2 tbsp

Black cardamom

2 pcs

Green cardamom

3 pcs

Star anise

1 pc

Bayleaf

2 pcs

Cloves

4-5 pcs

Cinnamon

1 inch

Green chilli slit

2 pcs

Onion chopped

½ cup

Curd

½ cup

Besan

2 tbsp

Kasoori methi

1 tbsp

Red chilli powder

1 tbsp

Turmeric powder

½ tbsp

Coriander powder

½ tbsp

Ginger & garlic paste

1 tbsp

Salt

½ tbsp

Fresh tomato puree

½ cup

Water

as required

Paneer cubes

200 gms

Coriander chopped

½ tbsp

Butter

1 tbsp

 

 

For Masala:

 

Jeera

½ tbsp

Coriander seeds

1 tbsp

Black pepper

10-12 pcs

Saunf

1 tsp

 

Method 

Heat a pan, add jeera, coriander seeds, saunf, black pepper and lightly toast them.

Transfer it to a mortar and pestle, pound it to a coarse texture and keep aside.

Deep fry paneer dices until light golden brown and keep aside.

Now, heat a pan, add oil, black cardamom, green cardamom, star anise, bayleaf, cloves, black pepper, cinnamon, green chilli and let it crackle.

Then add chopped onion and cook until it gets brown.

Then add ginger and garlic, saute it.

Take a bowl, add curd, besan, kasoori methi, red chilli powder, turmeric powder, coriander powder and make a mixture of it.

Now, add this mixture, pounded masala to the pan and saute them.

Add salt, tomato puree and cook them for 5-6 mins.

Then add some water and cook for a while.

Add fried paneer and cook it for 5-10 mins on medium flame.

Lastly add butter, chopped coriander, pounded masala and cook it.

Masale wala paneer is ready to serve.

 

Pudina lachha paratha 

Wheat flour

1 cup

Salt

1 tsp

Oil

1 tsp

Water

as required 

Mint leaves chopped

¼ cup

Ghee

1 tbsp

In a bowl, add wheat flour, salt, water and knead it to a soft dough.

Then apply some oil and knead it. Keep it aside for 5-10 mins under cover.

Take one portion of a dough and roll it into a flat circle.

Apply some oil on top, spread chopped mint over it and dust some flour.

Fold it into pleats, shape it into a round and roll it to a flat circle.

Heat a pan, and roast the paratha from both the sides.

Apply ghee and serve hot.

 

Gud ka halwa

Suji

1 cup

Jaggery

1 cup

Water

as required 

Ghee

2 tbsp

Almonds sliced

1 tbsp

Pista sliced

1 tbsp

Khoya peda

4-5 pcs

Cardamom powder

½ tsp

 

Heat a pan, add ghee, suji and toast it on low flame.

Meanwhile, heat a pan, add water, jaggery and bring it to a boil.

Once suji is toasted, add almond, pista and saute.

Then add boiling jaggery water to the suji, cardamom powder and mix it.

Cook till the suji gets soft.

Gud ka halwa is ready to serve.

 

Pede wali lassi

Curd

1 cup

Powdered sugar

2 tbsp

Cardamom powder

½ tsp

Pede

2-3 pcs

Kesar

5-6 strands

Water

as required

Crushed ice

¼ cup

 

In a bowl add chilled curd, powdered sugar, cardamom powder, pede, kesar and whisk it.

Once it turns to a smooth consistency, add some water, crushed ice and whisk it.

Serve this chilled pede wali lassi in a tall glass.
 

 

In this Punjabi Thali, we've explored the richness of North Indian flavors and offered you a taste of authentic Punjabi cuisine. We hope you enjoyed this culinary experience and found our recipes easy to follow. If you're looking for more culinary adventures, be sure to check out our other mouthwatering recipes. Don't forget to explore the courses and books by Chef Ajay Chopra to enhance your cooking skills and discover the secrets of Indian cuisine. Thank you for joining us on this delicious journey, and we look forward to serving you more culinary delights in the future!

 

 

FAQ (Frequently Asked Questions)

 

Question 1: What is the key ingredient in Punjabi Kadhi Pakora?

Answer 1: The key ingredient in Punjabi Kadhi Pakora is sour curd, which gives the dish its distinctive flavor and creamy texture.

 

Question 2: How do I make the pounded masala for Masale Wala Paneer?

Answer 2: To make the pounded masala, dry roast black pepper, ajwain, jeera, and dry red chili, then pound them into a fine powder.

 

Question 3: Can I make Gud ka Halwa without jaggery?

Answer 3: Gud ka Halwa relies on jaggery for its sweet and rich flavor, so using jaggery is essential for this recipe.

 

Question 4: What gives Pede Wali Lassi its unique taste?

Answer 4: Pede Wali Lassi gets its unique flavor from the addition of pede, cardamom powder, and kesar, making it a delightful and sweet beverage.

 

Question 5: What is the main ingredient in Punjabi Aloo Capsicum Ki Sabzi?

Answer 5: The main ingredients in Punjabi Aloo Capsicum Ki Sabzi are potato cubes and capsicum dices, which create a flavorful and satisfying dish.

 

Question 6: Can I substitute fresh mint leaves in Pudina Lachha Paratha?

Answer 6: Yes, you can use fresh mint leaves to add a refreshing and aromatic touch to your Pudina Lachha Paratha.

 

Question 7: How long does it take to prepare the entire Punjabi Thali?

Answer 7: The time required for preparing the entire Punjabi Thali may vary, but it typically takes 2-3 hours to make all the dishes and serve a complete and hearty meal.

 

Question 8: Can I use vegetable oil instead of mustard oil in these recipes?

Answer 8: Yes, you can use vegetable oil as a substitute for mustard oil in these recipes if you prefer a milder flavor.