Indian Thali

Kadhi In a bowl, whisk together yogurt, besan, turmeric powder, red chili powder, and salt. Add water and whisk well to form a smooth mixture. Set aside.

Kadhi Heat ghee in a large pan. Add cumin seeds, curry leaves, dried red chilies, mustard seeds, fenugreek seeds, asafoetida, grated ginger, and slit green chilies. Sauté for a minute.

Kadhi Add the yogurt mixture to the pan and stir well. Bring it to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally.

Rajma In another pan, heat oil and add bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute.

Rajma Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.

Rajma Add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.

Rajma Add boiled kidney beans along with the cooking water. Mix well and simmer for 10-15 minutes.

Paneer Lababdar In a separate pan, heat oil and add cumin seeds. Once they crackle, add chopped onions and sauté until golden brown.

Paneer Lababdar Add ginger-garlic paste and slit green chilies. Cook for a minute.

Paneer Lababdar Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the oil separates from the masala.

Paneer Lababdar Add cubed paneer and mix well. Cook for 5 minutes, then add fresh cream and mix again.

Shahi Paneer In a pan, heat ghee and add cumin seeds. Once they crackle, add chopped onions and sauté until golden brown.

Shahi Paneer Add ginger-garlic paste and cook for a minute. Add tomato puree, cashew paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the oil separates from the masala.

Shahi Paneer Add cubed paneer and mix well. Cook for 5 minutes, then add fresh cream and butter. Mix again.