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The ingredients needed to cook Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney):
- Prepare Dal makhani
- Get 1 cup Black gram
- Take 1/2 cup Kidney beans
- You need 2 tablespoon Butter
- Get 1 Onion chopped
- Get 2 Tomato chopped
- Use 1 teaspoon Turmeric powder
- Provide 2 Cardamom
- Provide 1 teaspoon Red chilli powder
- Get 2 teaspoon Cream
- Use To taste Salt
- You need 2 Bay leaf
- Use 2 Cinnamon
- Use 4 Cloves
- Prepare Paneer tikka gravy
- Provide 100 gm Paneer
- Get 2 Capsicum
- Take 2 Onion chopped
- Provide 3 Tomato chopped
- You need 1 teaspoon Red chilli powder
- Get To taste Salt
- You need 1/2 cup Curd
- Get 2 tablespoon Oil
- Provide 1/3 teaspoon Garam masala powder
- You need Mint chutney
- You need 1 bunch Mint leaves
- Get 1/2 cup Tamarind (imli)
- Use 3 Green chilli
- Prepare To taste Salt
Instructions to make Punjabi Thali (dal makhani, paneer tikka gravy, mint chutney):
- For dal makhani
- Washed and soaked black gram and kidney beans
- In a pressure cooker add black gram and kidney beans along with turmeric and salt
- Pressure cooked dal for 15 minutes or 10 to 15 whistle
- Now heat butter in a pan add whole dry spices saute until it's aromat
- Now add tomatoes along with all the other spices add half cup of water and saute till oil leaves the sides
- Now add chopped onion saute till translucent
- Add dal and kidney beans along with it's stock add more water if required cooked and slightly mashed it
- Now in a serving bowl add dal topped with butter and serve
- For paneer tikka gravy
- Cut paneer and capsicum in cubes
- In a bowl add paneer, capsicum, curd pinch of red chilli and salt mix it well and keep it for 10 minutes to marinate
- In a non stick pan toast paneer piece and capsicum piece from all sides
- In a pan heat oil add chopped onion saute till translucent
- Add tomatoes along with all spices mix well till tomatoes become soft and now add paneer marinated mixture mix well
- Cooked for 5 minutes and then served
- For chutney
- Washed and chopped mint leaves
- Soaked tamarind in a water for 1 hour then separate it from seed
- In a mixer jar add mint leaves, tamarind, green chilli and salt
- Grind in a smooth paste
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