Lunch Thali Special Recipe

Lunch Thali Preparation

1. 1

   Prepare the Rice

   Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain. In a pot, bring 2 cups of water to a boil, add the rice, and cook on low heat for 15 minutes until fluffy. Set aside.

2. 2

   Cook Chana Masala

   In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions, ginger, and garlic. Sauté until golden. Add cooked chickpeas, tomatoes, and spices (coriander, cumin, turmeric, garam masala). Cook for 10 minutes. Set aside.

3. 3

   Prepare Palak Paneer

   Blanch spinach and blend into a puree. In a pan, heat oil, add cumin seeds, then add onions and sauté. Add the spinach puree, cubed paneer, and spices (salt, garam masala). Cook for 5-7 minutes.

4. 4

   Make Aloo Gobi

   In a pan, heat oil, add cumin seeds, then diced potatoes and cauliflower. Add turmeric, salt, and cook until tender, about 15 minutes.

5. 5

   Prepare Raita

   In a bowl, mix yogurt with diced cucumber, chopped mint, and salt. Stir well and set aside.

6. 6

   Warm Naan and Papadam

   Warm naan in the oven for 5 minutes. Fry papadam in hot oil until puffed up.