Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:50 mins Cuisine:Indian
Hello readers, Its been a long time I shared my weekend thalis. So, here I have this special North Indian Veg Meal platter using both Instant Pot & Stove top, which I made few weeks back. In this thali, I did not include any roti, hence its totally gluten free, vegetarian Indian platter. This thali has:
Salad:1) Rajma Salad (South Indian style) 2) Fresh Cherry Tomatoes Sides: 1) Paneer Korma Curry Main: 1) Pudina Carrot Pulao 2) Plain White Rice Condiment: 1) Tomato Raita Dessert: 1) Pineapple Kesari / Pineapple Sheera 2) Fresh Banana Slices
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
Daily Meal Platters / thali collection⇒ Bhojanam / Thali / Meal Platter
Festive Thali(s) / Festive Platter(s) collection⇒ Vindhu Bhojanam / Festive Lunch
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
Click each link / pic below for its detailed recipe with step wise pics and tips
Click each link / pic below for its detailed recipe with step wise pics and tips
Tips & Plan to Follow:
The main prep work for this thali, is to soak the red kidney beans for at least 8 hrs before.
Before starting the cooking, I chopped the veggies for paneer curry, raita, pineapple, mint paste for pulao, all of this took 15 mins.
At first I started with the rajma and plain white rice. I made both using PIP (pot in pot method) in an Instant Pot Pressure Cooker. I added all the soaked red beans in the inner pot and added 3 times the water. Above it I placed an insert, and placed the rice bowl on top of the insert. Closed the rice bowl with the lid.
Set the mode to PRESSURE COOK, under HIGH PRESSURE for 5 mins. For 2 cups of white rice, I didn’t soak, but just washed and used 1:2 ratio of rice : water. Later, 10 mins Natural pressure release. All were cooked perfectly. The same Pot-in-pot method can be done on a stove pot pressure cooker as well.
At the end of this post, you can find the accessories which I used. [Previously, I used to do the same way in a stove top pressure cooker]
Simultaneously, I started making the Paneer Korma Curry on the stove top . I kept an eye on the curry and started the pineapple sheera beside it.
Later, after the 10 mins natural pressure release (NPR) of the Instant Pot pressure cooker, I emptied the inner pot. Started using the IP for making the Mint Pulao.
So, the stove top has curry, rajma salad tempering, dessert done at a time. And Mint Pulao in Instant Pot. All this cooking took 40 to 45 mins, including Mint Pulao NPR in the Instant Pot. And 5 mins for plating.
All items made simultaneously but attentively.
Multi-tasking and using all gadgets available is the key.
Click each link / pic below for its detailed recipe with step wise pics and tips
1. Indian Paneer Korma Curry / Paneer Kurma
2. How to cook rice perfectly (Instant Pot / Stove Top)
3. Pudina Carrot Pulao / Mint Carrot Rice
4.Tomato Raita / Tomato Yogurt Dip
5. Pineapple Halwa (Kesari) with Oats
6. Kabuli Chana Tadka / Seasoned Chickpeas (used rajma)
North Indian Veg Meal Platter in Pressure Cooker Pot in Pot & Stove Top
Notes
You can Pin it here for later, Pinterest link:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
Delicious vegetarian delight