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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.

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.

Tandoori Gobhi

  • Servings: 4-serving
  • Time: 65 mins
  • Difficulty: easy
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Summary

  • Cuisine: punjabi
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

1 Cauliflower (Gobhi) – small, cut into florets
1 Onion – medium, thinly sliced
1 Green peppers – medium, thinly sliced (I used half green, half red)
1 tsp Cumin seeds
to taste Salt
For marinade:
½ cup Yogurt – beaten
3 tbsps Besan (Chickpea flour)
1 tsp Chili powder
1 tsp Ginger paste
2 tsps Garlic paste
1 tsp Kasoori Methi
1 tsp Salt

Steps

  1. Microwave cauliflower in some water for 3-4 minutes or parboil on stove top.
  2. Mix all the ingredients for marinade thoroughly. Add cauliflower florets and leave for at least 15 minutes.
  3. Heat 1 tsp oil, add cumin seeds and after they splutter, add onions and peppers and sauté till transparent about 8-10 minutes.
  4. 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.

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

Paneer Makhmali

  • Servings: 4-serving
  • Time: 55 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: punjabi
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

3 cups Paneer – cubed
1 Onion – medium, chopped
2 tbsps Tomato puree
½ tsp Garam masala
1/4 cup Milk (I used light cream)
to taste Salt
For the marinade:
1/2 cup Mint leaves
2 cups Coriander leaves
3 – 4 Green chilies
1 tsp Ginger paste
3 tsps Lemon juice
¼ cup Cashews
to taste Salt

Steps

  1. Grind all the ingredients for the marinade into a thick paste with little water.
  2. Marinate paneer pieces in this mixture for at least 15 minutes.
  3. 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.
  4. Slide in the paneer pieces and cook for 8-10 minutes.
  5. Add milk (or cream) and cook on medium low flame till the milk cooks and evaporates.
  6. Add garam masala and season with salt. Remove from heat and serve immediately.

17 thoughts on “Mini Punjabi Thali”

  1. Pavani, the thali looks great. Both the gravies look delicious and different too. Thanks for such great recipes.

  2. hey, that looks like one wholesome thali 🙂 liked the name paneer makhmali, gravy looks so thick & creamy, true to it’s name 🙂 tandoori gobi must taste YUM with all those spices!
    thanks for this lovely thali!

  3. Hi Pavani! your punjabi thali looks fabulous and lovely Great entry to RCI. Thanks for sharing.

    BTW you have been tagged by me on my meme article. If you get the time, have a look at my blog. Thanks and have a great day.

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