Today we are going to make Veg Special Thali serve the guests on the day of Holi. In this we will make palak paneer, pumpkin curry, curd dum aloo, raita, and two types of puris; Plain poori and spinach ki puri. It will definitely take time to make them but their taste will be amazing. So on the festival of Holi, make this special veg thali and enjoy the taste of it with your family and guests.
Ingredients for Holi Ki Thaali
For Poori For Poori
Wheat Flour - 2 cups (300 grams)
Salt - tsp
Oil - 1 tsp
For Palak Poori For Palak Poori
Wheat Flour - 1 cup
Semolina - Semolina - 2 tbsp
Spinach Puree - cup
Green Chilli -
Salt - tsp
Cumin Seeds - tsp
Ajwain - Carom Seeds - tsp
Asafoetida - pinch
Oil - 1 tsp
For Palak Paneer For Palak Paneer
Spinach - Spinach - kg
Fenugreek Leaves - 50 grams
Salt - tsp
Sugar - Sugar - 1 tsp
Green Chilli - 2
Ginger - inch
Cloves - 4
Black pepper - 12
Large Cardamom - 1
Paneer - 200 grams
Oil - 2 tbsp
Cumin Seeds - tsp
Asafoetida - pinch
Salt - tsp
Malai - 2-3 tbsp
Lemon - Lemon - 1, large
Ghee - 1 tsp
For pumpkin curry
Pumpkin - kg
Mustard Oil - 3 tbsp
Fenugreek Seeds - 1 tsp
Fennel Seeds - 1 tsp
Coriander Powder - 1.5 tsp
Turmeric Powder - tsp
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Salt - tsp
Red Chilli - tsp
Sugar - Sugar - 2 tsp
Amchur Powder - Dry Mango Powder - 1 tsp
Garam Masala - tsp
Coriander Leaves - 1-2 tbsp
For Dahi Dum Aloo for Dahi Dum Aloo
Boiled Potato - 6 (400 g), Medium
Salt - tsp
Oil - 3 tbsp
Cumin Seeds - tsp
Turmeric Powder - tsp
Asafoetida - 1 pinch
Coriander Powder - 1 tsp
Tomato - 1 big
Green Chilli - 1
Ginger - inch
Kashmiri Red Chilli - 1 tsp
Kasuri Methi - Fenugreek - 1 tbsp
Curd - cup
Coriander Leaves
For Raita
Curd - 1 cup
Boondi - 2 tsp
Cucumber - 2-3 tsp, finely chopped
Tomato - 2-3 tsp, finely chopped
Green Chilli - , finely chopped
Coriander Leaves - 1 tsp, finely chopped
Black Salt - Less than tsp
Cumin Powder - tsp
Oil - 1 tsp
Cumin Seeds - tsp
Asafoetida - pinch
Process of making Palak Paneer
Wash and dry kg of spinach and 50 grams of fenugreek thoroughly. When dry, put so much water in the pan that the spinach gets submerged. When the water comes to a boil, add tsp salt and 1 tsp sugar and mix it. Then put spinach and fenugreek in it and boil it for 3-4 minutes while turning it on high flame.
After the time is up, take out the spinach and fenugreek and cool it. When it cools down, put spinach-fenugreek, 2 green chilies, and an inch of ginger in the mixer jar. Grind them finely, then add 4 cloves, 12 black pepper, and 1 big cardamom (peeled and put the seeds) in the pot and grind them coarsely.
Cut 200 grams of paneer into pieces according to your needs. Now put 2 tbsp oil in the pan and heat it. Slow down the flame and add tsp cumin, coarsely ground spices and pinch asafoetida in hot oil and fry it lightly.
After roasting, add spinach puree and a cup of water to the jar and put it in the pan. Mix them well and add tsp salt to it and mix it well. Then cover it and cook on medium flame till it boils.
When it comes to a boil, add 2-3 tablespoons of cream and mix it. Then add pieces of paneer and mix it, cover it on low-medium flame and cook it for 2-3 minutes. When the time is up, add the juice of 1 lemon to it and mix it well. Then add 1 tbsp ghee to it and mix. In this way, your palak paneer curry will be ready.
Process of making the Dough for Normal Poori
In a bowl add 2 cups flour, tsp salt, and 1 tsp oil and mix it well. Then you can add water little by little and knead a hard dough. After kneading, you can cover it and you need to keep it for half an hour.
Process of making the Dough for Palak Poori
In a bowl take 1 cup flour, 2 tbsp semolina, cup spinach puree (spinach is washed and ground, as well as green chili, is also ground), tsp salt, tsp cumin, tsp carom seeds, tsp. Add pinch asafoetida and 1 tsp oil. Mix them well, then you can add water little by little and knead a hard dough. After kneading, cover it and you need to keep it for half an hour.
Process of making Kaddu ki Sabji
Wash and dry kg pumpkin thoroughly and cut it. Now put 3 tbsp mustard oil in the pan and heat it. Put 1 tsp fenugreek seeds, 1 tsp fennel, 1.5 tsp coriander powder, tsp turmeric, 1 tsp grated ginger, and 2 finely chopped green chilies in hot oil.
After roasting the spices lightly, add pumpkin pieces, tsp salt, and tsp crushed red chili. Fry them for 2-3 minutes, then add a cup of water to it, cover, and cook for 5 minutes on medium flame.
After the time is over, add some water and cover it and cook it for 5 minutes. After 5 minutes, stir them and you can add 1.5 tsp sugar, 1 tsp amchur powder, tsp garam masala, and 1-2 tbsp green coriander. Mix them well and switch off the flame and in this way, the pumpkin curry will be ready.
Process of making Dahi Dum Aloo Recipe
Peel 6 medium-sized boiled potatoes and cut them into two halves. Then put tsp salt on them and mix them well. Now put 3 tbsp oil in the pan and heat it lightly. Then put the chopped potatoes in the hot oil and fry them from all sides till they turn light brown.
After roasting, take them out and you can heat oil (2 tbsp) in a pan. Slow down the flame and put tsp cumin, tsp turmeric, 1 pinch asafoetida, and 1 tsp coriander powder in hot oil. Fry them lightly and add tomato-green chili-ginger (1 big tomato, 1 green chili, and an inch of ginger) paste to it.
Mix them perfectly and you can cook on medium flame till the spices leave the oil. When lightly roasted, add 1 tsp Kashmiri red chili and 1 tbsp kasoori fenugreek (crushed) to it. Mix them perfectly and you can cook them till the spices leave the oil.
Switch off the flame when the oil separates from the spices. Then add a cup of whipped curd little by a little while stirring the spices continuously. After mixing the whole curd, put the flame back on and cook it on the medium-high flame while stirring continuously till it comes to a boil.
When it comes to a boil, add a cup of water and cook it on the high flame while stirring continuously till it comes back to a boil. When it comes to a boil, leave it running and add tsp salt and tsp garam masala. Mix them and add roasted potatoes to them and mix them well.
Now cover it and you need to cook it on low flame for 4-5 minutes. When the time is up, add some green coriander and you can mix it and turn off the flame. In this way, curd dum aloo ki sabzi will be ready.
Process of making the best Raita
Put 1 cup of fresh curd in a bowl and whisk it. After whisking, add a cup of water and mix it well. Then add 2 tsp boondi, 2-3 tsp finely chopped cucumber, 2-3 tsp finely chopped tomato, green chili finely chopped, 1 tsp finely chopped coriander leaves, little less than tsp black Add salt and tsp roasted cumin seeds. Mix them well and your raita will be ready.
Put 1 tsp oil in a tadka pan and heat it. Put tsp cumin in hot oil and switch off the flame. Then add a pinch of asafoetida and mix it and put it in the raita. In this way, delicious raita will be ready for tempering.
Process of making Both Types of Poori
Take a little oil on your hand, mash the dough well, break its balls and make pedals and keep them covered. Mash the spinach puri dough with some oil on your hand and make pedals by breaking its balls, then cover them and keep them.
Now heat oil in a pan, the oil should be very hot and the flame should be medium-high. Then take a peda and roll it thin by applying light oil to the rolling pin. Put them for frying and spread them by pressing. Then fry it from both sides till it turns golden brown in color. Take them out and you can fry both types of puris in the same way.
Now serve all the vegetables and raita on a plate, roast the puris hot and enjoy their taste.
Suggestions
The plain poori dough has to be kneaded hard and the spinach poori dough has to be lightly kneaded.
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