त्योहारों वाली वेज थाली आसान तरीके से | Festival Special Veg Thali Recipe | Veg Thali Recipe |Kabita

white rice

🥗Healthier: brown rice

💰Cheaper: local grains

Brown rice is more nutritious and has a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often more budget-friendly.

sugar

🥗Healthier: jaggery

💰Cheaper: honey

Jaggery is less processed and offers some minerals.

Heat 2 tablespoons of oil in a tri-ply kadhai.

Add 10-12 cloves of peeled garlic, 2 inches of ginger, and 2-3 green chilies to the hot oil.

Add 1/2 cup chopped onion and 1/2 cup chopped tomato, mix well.

Add 14-15 cashews to enhance the gravy texture and taste.

Once the onions and tomatoes are soft, turn off the heat and transfer the mixture to a blending jar.

Grind the mixture to a fine paste, adding a little water if necessary.

In the same kadhai, prepare roasted spices by adding 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 3 dried red chilies, 1 inch cinnamon stick, 2-3 cloves, and 7-8 black peppercorns. Roast until fragrant.

Let the spices cool, then grind them into a powder.

In the kadhai, heat 1 tablespoon of oil and add chopped onions and bell peppers (both colors).

Shallow fry until the onions are slightly cooked.

Prepare the gravy by heating 4 tablespoons of oil, adding 1/2 teaspoon turmeric and 1 teaspoon Kashmiri red chili powder.

Add the previously made paste to the oil and mix well, cover, and cook for 7-8 minutes on low heat.

Add the roasted spice powder to the gravy and mix well, cover, and cook for another 4 minutes.

Add 2 cups of water and salt to taste, mixing well.

Bring the mixture to a boil, then add 300 grams of paneer cubes without frying them.

Cover and cook for 5 minutes on low heat.

After 5 minutes, mix well and add the previously fried onions and bell peppers.

Optionally, add 1-2 tablespoons of butter and kasuri methi before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens