Last Minute Thali For Last Minute Guests

Ladies and gentlemen welcome to the Last Minute Thali for Last Minute Guests! In just under 30 minutes, we have created a delightful spread of flavours and textures that will transport you to the vibrant streets of India. This thali showcases a harmonious combination of dishes that are quick to prepare yet packed with authentic Indian taste.

Also Read: The Great Indian Thalis; 10 Scrumptious Thalis Of India

Ingredients

For Vegetable Pulav:

• Basmati rice
• Mixed vegetables (carrots, peas, beans, corn, etc.)
• Onion, sliced
• Ginger-garlic paste
• Cumin seeds
• Turmeric powder
• Garam masala powder
• Salt
• Oil or ghee

For Roti:

• Whole wheat flour
• Water
• Salt
• Oil or ghee

For Raita:

• Yoghurt
• Cucumber, grated or finely chopped
• Tomato, finely chopped
• Onion, finely chopped
• Cumin powder
• Salt
• Fresh coriander leaves, chopped

For Palak Paneer:

• Spinach leaves, washed and blanched
• Paneer, cubed
• Onion, finely chopped
• Ginger-garlic paste
• Tomato, pureed
• Cumin seeds
• Turmeric powder
• Red chilli powder
• Garam masala powder
• Salt
• Oil or ghee
• Fresh cream (optional)

For Vegetable Bhaji:

• Assorted vegetables (potatoes, cauliflower, carrots, bell peppers, etc.)
• Onion, sliced
• Mustard seeds
• Curry leaves
• Turmeric powder
• Red chilli powder
• Salt
• Oil

For Chole (Chickpea Curry):

• Canned chickpeas
• Onion, finely chopped
• Tomato, pureed
• Ginger-garlic paste
• Turmeric powder
• Red chilli powder
• Cumin powder
• Coriander powder
• Garam masala powder
• Salt
• Oil or ghee

For Lassi:

• Yoghurt
• Chilled water
• Sugar or honey (to taste)
• Cardamom powder (optional)
• Crushed ice
• Rose water or saffron strands (for garnish)

Method:

1) Start by preparing the vegetable pulav:

1. Rinse and soak basmati rice for 20 minutes. Drain.
2. In a pan, heat oil or ghee and add cumin seeds. Once they splutter, add sliced onions and ginger-garlic paste. Sauté until onions turn golden brown.
3. Add mixed vegetables, turmeric powder, garam masala powder, and salt. Cook for a few minutes.
4. Add the soaked and drained rice to the pan and mix well.
5. Add water (1:2 ratio of rice to water) and bring to a boil. Cover and cook on low heat until the rice is cooked and water is absorbed.

2) While the pulav is cooking, prepare the roti:

1. In a mixing bowl, combine whole wheat flour, salt, and water to make a soft dough.
2. Divide the dough into small portions and roll each portion into a thin circle.
3. Cook the rotis on a hot tawa or griddle, applying oil or ghee on both sides until golden brown spots appear.

3) Next, prepare the raita:

1. In a bowl, whisk the yoghurt until smooth.
2. Add grated or chopped cucumber, chopped tomatoes, chopped onions, cumin powder, and salt. Mix well.
3. Garnish with fresh coriander leaves.

4) For the palak paneer:

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add finely chopped spinach (palak) leaves and cook until they wilt and shrink in size.
5. Allow the mixture to cool slightly and then transfer it to a blender. Blend until you have a smooth puree.
6. Return the puree to the pan and add turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add paneer cubes to the spinach mixture and simmer for a few minutes until the paneer is heated through and well coated with the flavours.

5) Moving on to the vegetable bhaji:

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add sliced onions and curry leaves. Sauté until onions become translucent.
3. Add turmeric powder, red chilli powder, and salt. Mix well.
4. Add the assortment of chopped vegetables and stir-fry on medium heat until they are cooked yet retain their crunch.

6) Moving on to the chole (chickpea curry):

1. In a pan, heat oil or ghee and sauté finely chopped onions until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Cook the masala until the oil separates.
4. Add canned chickpeas (after draining and rinsing them) to the pan. Mix well and let it simmer for 10-15 minutes for the flavours to blend.

7) Lastly, for the best and most refreshing Lassi

1. In a blender, add yoghurt, chilled water, sugar or honey, and a pinch of cardamom powder (if desired).
2. Blend the mixture until smooth and frothy.
3. Add crushed ice and blend again until well combined.
4. Taste and adjust the sweetness as per your preference by adding more sugar or honey if needed.
5. Pour the lassi into tall glasses.
6. Garnish with a few drops of rose water or a few strands of saffron.
7. Serve chilled and enjoy the refreshing and creamy lassi as a perfect accompaniment to your thali.

Once all the components of the thali are ready, assemble them on a serving platter:

• Place a portion of vegetable pulav in one corner.
• Arrange the rotis or flatbreads next to the pulav.
• Serve the paneer curry, vegetable bhaji, and chole in separate bowls.
• Add a bowl of raita and lassi alongside the thali.

Your Indian thali is now ready to be served to your guests. Enjoy this delicious and satisfying meal! As you savour each dish from the Last Minute Thali for Last Minute Guests, you'll experience a symphony of flavours and a feast for your senses. From the aromatic vegetable pulav to the delectable palak paneer, this thali offers a taste of India in a time-efficient manner, ensuring a memorable dining experience for both you and your guests. So, without further ado, dig into this magnificent thali and enjoy the culinary journey through the vibrant and diverse flavours of India.