Punjabi Thali for RCI-Punjab

I finally made it before the dead line for the RCI-Punjab event hosted this time around by Richa of As Dear As Salt. I thought I was on top of it till the 15^th of this month and never realized it’s already the 23^rd.

So here is my Punjabi thali (in Anti-Clockwise direction) Tandoori Naan, Jeera Rice, Tandoori Gobhi, Paneer Makhmali and Mango milk shake.

Both the curry recipes are adapted from Tarla Dalal’s Swadisht Subzi recipe series. I served the curries with store-bought Tandoori naans and jeera rice (sautéed cumin (jeera), caraway seeds (Shah jeera), bay leaves and green chilies in 1 tsp oil and mixed this with rice).

For dessert I made thick mango shake instead of mango lassi, because my husband is not a big fan of yogurt and lassis. For the milk shake, I blended chunks of fresh mango with light cream and sugar till light and fluffy.

On the whole, this is not a very heart healthy thali, but definitely delicious and satisfying. (A 30 minute work-out might help you with the guilt)

Tandoori Gobhi

This can be served as a side dish for rotis, chapathis and naans or as an appetizer (with less gravy). This dish is my new favorite. All the masalas (spices) blend so well that it tasted nothing like I imagined and my husband didn’t even notice the yogurt.

Ingredients:
Cauliflower (Gobhi) – 1 small, cut into florets
Onion – 1 medium, thinly sliced
Green peppers – 1 medium, thinly sliced (I used half green, half red)
Cumin seeds – 1tsp
Salt – to taste

For marinade:
Yogurt – ½ cup, beaten
Besan (Chickpea flour) – 3 tbsp
Chili powder – 1 tsp
Ginger paste – 1 tsp
Garlic paste – 2 tsp
Kasoori Methi – 1 tsp
Salt – 1 tsp

Method:

• Microwave cauliflower in some water for 3-4 minutes or parboil on stove top.
  
• Mix all the ingredients for marinade thoroughly. Add cauliflower florets and leave for at least 15 minutes.
• Heat 1 tsp oil, add cumin seeds and after they splutter, add onions and peppers and sauté till transparent about 8-10 minutes.
  
• Add cauliflower along with the marinade and cook for 7-8 minutes or until cauliflower is cooked through. Season with salt and serve hot garnished with coriander leaves.
  

Paneer Makhmali

Slightly different take on our regular paneer recipe and tasted awesome with naan and rice.

Ingredients:
Paneer – 3 cups, cubed
Onion – 1 medium, chopped
Tomato puree – 2 tbsp
Garam masala – ½ tsp
Milk – 1/4 cup (I used light cream)
Salt – to taste

For the marinade:
Mint leaves – 1/2 cup
Coriander leaves – 2 cups
Green chilies – 3-4
Ginger paste – 1 tsp
Lemon juice – 3 tsp
Cashews – ¼ cup
Salt – to taste

Method:

• Grind all the ingredients for the marinade into a thick paste with little water.
  
• Marinate paneer pieces in this mixture for at least 15 minutes.
  
• Heat 2 tsp oil in a pan; add onions and sauté till pink. Add tomato puree and 1/4 cup water, cook covered for about 5 minutes.
  
• Slide in the paneer pieces and cook for 8-10 minutes.
  
• Add milk (or cream) and cook on medium low flame till the milk cooks and evaporates.
• Add garam masala and season with salt. Remove from heat and serve immediately.