I am here with yet another thali today. We are landing to the state which is also called as the breadbasket of India.I and hubby love to order north Indian food when we go out to eat, and I assume paneer butter masala and naan is mandatory to order if you are in a north Indian specialist restaurant. Today’s Thali is my version of Punjabi thali, I included all the Punjabi dishes which is our family favorite. Punjabi cuisine has some exotic flavors which have some of the flavors shared from its neighbor Pakistan.Punjabi recipes are most famous, all over India and even in south Indian many restaurants serve Punjabi dishes. Punjabi dishes are loved universally for its richness and taste. I didn’t get much time to do photography as I had to wind up soon, so didn’t click separate pictures of each dish. Hope it is not too bad…
Coming to the menu for this thali – I kept it very simple.Made 1 starter and accompaniment, 2 variety curry, 1 dal dish and a sweet.
- Paneer Tikka With Dahi Ki chutney
- Phulkas
- Aloo Paratha
- Punjabi Chole
- Dhaba Style Palak Paneer
- Moongdal Makhni
- Kada Prasad – same as whole wheat flour sheera.
I made lassi but just went out of mind to place it while photographing 😛 ..
Punjabi Chole
I am sharing my way of making Punjabi chole with the chai Patti in it, traditionally it is also made with amla but I did not have any amla in my pantry so made it without them. Chole is one of our family favorites, I can have chole without any bread as it by itself is a wholesome gravy which is protein packed. I didn’t add any chole masala to this gravy as I included some garam masala to it. If you have anar dhana powder ( pomegranate seeds pd) available you can add to the chole it will bring some authentic flavors but I didn’t add any still it tastes so yummy. I will quickly move on to the recipe.
- Kabuli channa / Chickpeas - 1 cup
- Potato -1 medium size
- Tomatoes -1 medium size
- Onion - 2 medium size
- Tea / Chai
patti - 2tbsp - Black Cardamom - 2 nos
- Cinnamon stick- ½ "inch
- Cloves - 2-3 nos
- Cardamom- 2 nos
- Cumin seeds - ½ tsp
- Ginger garlic paste - 2 tsp
- Green
chilli - 2 slit - Red
chilli pd - 1tsp - Coriander pd - 2
tsp - Turmeric pd - ½
tsp - Amchur pd - ¼
tsp - Garam masala - ½ tsp
- Coriander leaves - 2 tbsp ( chopped)
- Ginger - 2-3
Julience - Oil- 2 tbsp
- Soak the chickpeas / Kabuli channa in water overnight.
- Make a
potli (with cheesecloth) with chaipatti / tea and black cardamom. - Next day drain the water, add fresh water to the chole and also add the whole potato in a pressure cooker.
- Add salt and place the
potli , close the lid and pressure cook them for 3 whistles - After the pressure is released, remove the lid and strain the channa and remove the potato cut them into pieces (discard the
potli ). - Grind tomatoes and make a puree. Grind the onions as well and make puree separately.
- In a pan heat oil add cinnamon, cloves, cardamom.
- Once it pops add green chillies, ginger garlic paste and sautes for few seconds.
- Add the onion puree and saute it well till raw flavor goes off.
- Add red
chilli pd, turmeric pd, coriander pd, amchur pd, garam masala, salt and saute them well. - Add tomato puree and boil the masalas for few minutes.
- Once the oil oozes out from the sides add the boiled channa and potato to the masala.
- Add water as needed to make gravy and let the gravy boil well so that all the flavors combine.
- Garnish with freshly chopped coriander, ginger julienne and serve hot with
phulkas or naan or bhatura.
Moong Dal Makhni
Instead of making kali urad dal makhni I tried making dal makhni with moong dal and it was equally delicious. I share the recipe in a separate post. Hope you joined this thali, do leave your valuable comments, I love hearing from you.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78