Mini Punjabi Thali
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 15th of this month and never realized it’s already the 23rd.
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)
- 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.
For the marinade:
- 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.