Punjabi Thali Veg

Punjabi Thali
Punjabi Thali

Punjabi Thali is a very rich yet very delightful culinary experience. This is a simple punjabi thali menu consisting of Dal Makhani, Kadai Paneer, Jeera Rice, Raita, Missi Roti and Papad. Generally it has one dessert like Gajar ka halwa or gulab jamun but here in this thali we have skipped it. If you make this tali for your friends and relative trust us they will never forget this expeience. This thali is generally served in Punjabi households as Sunday brunch or some dinner party.

So lets get started… The recipes are given in the order in which you prepare. You should start with Dal Makhani as it requires a lot of time to cook and it tastes great if it has rested for some time. The resting time allows the dal to absorb all the flavours. Next you should pepare Kadai Paneer. This also tastes great after some resting time. Next prepare the Missi Roti dough and keep aside to make roti later. Then prepare raita and keep in refrigerator till it needs to be served. Finally prepare Jeera Rice. The rice needs to cooked just around to be served. They taste amazing when served hot. And when it time to serve the thali make the missi roti but do not forget to smear it some butter.

So lets learn how to make veg Punjabi Thali.

Total Time: 1 – 2 hrs + Soaking Time
Serves: 3 – 4


Dal Makhani is the main highlight of the Punjabi Thali. It is a rich dish cooked with Urad dal and Rajma, simmered for quite a long time to get that soft makhamali texture and garnished with cream.
150 gms Urad Dal
50 gms Rajma
2 Big Tomatoes
1 Big Onion paste
1 1/2 tsp Garlic Paste
1 1/2 tsp Ginger paste
1 small Cinnamon stick
1 Badi Elaichi
1 tsp Garam Masala- 2tsp
100 gms Cream
1/2 cup Milk
1 tblsp Full Butter for garnish
2 tblsp Oil
1/2 Red Chily Powder
Salt to taste
Green dhania for garnish

  • Soak the urad dal and rajma over night.
  • Next day drain off all the water and put the dal to cook in a pressure cooker along with badi elaichi, cinnamon stick and salt on high flame for 2 whistles and then cook on slow flame for 30 – 40 mins. Turn off the heat and do not open till the pressure releases on its own.
  • Now in a separate kadai heat the oil and then add the chopped onions. When they get pinkish add the ginger garlic paste and cook till the raw smell disapperas and then add the chopped tomatoes. Cook it till oil separates or entire mixture is pulpy and cooked. Now add the red chilly powder.
  • Now immediately add the cooked dal in this mixture and mix well. Cook for like 5 – 7 mins till all the mixture gets thick.
  • Now add the milk and cook for another 5 mins.
  • Now add the cream, mix and switch off the flame.
  • Later transfer the dal to a serving bowl and garnish with chopped corainder and cream and butter.


Kadai Paneer is cubed paneer pieces in kadai masala curry along with diced capsicum, tomato and onion pieces.
250 gm Paneer
1 1/2 cup chopped Onion
1 tsp Ginger Garlic pasts
1/2 tsp Red Chilli Powder
1 cup Tomato Puree
1/2 cup cubed Tomato
1/2 cup cubed Capsicum
1/2 cup cubed Onion
Salt to taste
1/2 tsp Garam Masala powder
Crushed dry Kasuri Methi
1 tblsp Oil

Kadai Masala
1/2 tsp Black Pepper
1 1/2 tsp Coriander Seeds
1 tsp Cumin Seed
1 dry Red Chilly
1/4 tsp Methi Dana

  • Dry roast the kadai masala ingredients. Cool & grind to a fine powder.
  • Heat 1 tblsp oil in a kadai and fry the cubed capsicum & cubed onion so that they get little soft. Remember they need to retain their crunch.
  • Now in the same oil add some more oil and add chopped onion. Fry for some time till they get soft and pink.
  • Then add ginger garlic paste.
  • Saute till the raw smell disappears.
  • Now add red chilli powder & salt.
  • Now add tomato puree & little water.Cook for 5-7 minute.
  • Once the masala is fried properly add the diced capsicum,onion,tomato & the paneer cubes. Mix well.
  • inally add garam masala & the kadai masala. Mix it properly.
  • Finally add crushed kasuri methi.
  • Serve hot.


Missi Roti is flat Indian bread made of whole wheat and besan (chick pea) and mixed with other dry masalas. This is an integral part of the Punjabi thali. And what is more important to serve with butter especially salted Amul butter. Its divine.

1/2 cup wheat flour
1/4th cup gram flour
1 small Onion finely chopped
1/2 Green chilly finely chopped
Kasturi methi handful crushed
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp Salt or to taste
1 tsp Cumin Seeds
2 tbslp Butter
2 tblsp Oil

  • Mix all the ingredients except oil and butter to make a firm but a soft dough by adding water gradually.
  • Cover the dough with a wet cloth and keep aside at least for half an hour.
  • Divide the dough into small equal balls.
  • Roll out each ball into a thin chapati and cook on a preheated tawa.
  • Apply little oil on both sides and cook until looks lighter golden brown in colour.
  • Before serving smear it with a generous layer of butter and then divide each in 4 parts.


Rice tempered with jeera. It has this distinctive taste that just makes this rice recipe simply awesome.
1 cup Rice
2 cups Water
1 tsp Heaped Jeera
5 – 6 Black Pepper Corn
1 Bay leaf
1 1/2 tblsp Oil

  • Wash and soak the rice for 30 minutes
  • In a pan heat the oil and splutter the jeera, add black pepper corn and bay leaf and add drained rice. Add water and salt as per your taste. Stir and bring to boil.
  • Simmer on low flame till All the water is absorbed. Leave for 10 minutes and gently fluff the rice with a fork. Ready to serve.


A little tangy mix vegateable raita puts this whole thali together. The sourness of the raita goes very well with the sweetness of the dal and rice.
1 cup beaten yoghurt
1 tblsp chopped finely tomatoes
1 tblsp finely chopped onion
1 Green Chilli finely chopped
1 tsp finely chopped coriander leaves.

  • Take beaten curd in a bowl, all the chopped vegetables, salt to taste and mix thoroughly.
  • Garnish with chopped coriander leaves and red chilly powder.