Ultimate family thali recipe

  • Serves 3
  • 1 hr to prepare and 20 mins to cook
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Customer recipe by Banita Ludhor
Added 72 months ago

For the chicken curry

Heat the oil in a pan and then add the cumin seeds. Grind the onions, garlic, ginger and chillies in a food processor and add to the oil. Fry until golden brown. Add about 1/3 of the tin of chopped tomatoes and mash to make a rough paste.

Add the turmeric, garam masala, chilli powder, salt, ground coriander and ground cumin to the onions. Stir well to get a thick paste. Then add the chicken and cook for a few minutes. Add some water and simmer for 15-20mins. Add the coriander just before serving.

For the rice

Wash the rice and then boil in the salted water for 10-15 minutes. Drain once cooked.

For the yogurt (Bhoondi)

Soak the bhoondi in boiling hot water and leave to soak for a couple of minutes. Whilst soaking mix the spices into the natural yoghurt.

Grate cucumber and drain any juices out - add to yoghurt. Drain the bhoondi and blot away excess water and add to the natural yoghurt mixture.

For the chapati’s

Mix the chapatti flour with water to make a dough. Roll into small balls and roll to form flat small circles. Cook for 1-2 minutes on a tawa or heavy frying pan, turning frequently. Finish with a little of the melted butter spread on top.

For the apple pickle

Peel and grate the cooking apples. Stir in the turmeric. Add finely sliced garlic and chillies. Add the wholegrain mustard paste and stir all together. Add a little salt to taste.

For the chickpeas

Heat a deep saucepan and add the oil followed by the onions and garlic and ginger with green chilli and cumin seed. Fry the mixture until the onions are caramelised, add the chopped tomatoes and tomato puree, garam masala. Cook the sauce until it begins to thicken. Add ¼ cup of water and stir.

Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Add diced potato. Cover and simmer for five minutes. Then add the pomegrante powder. Cook for another minute. Garnish with coriander and red onion.

For the daal

Add the lentils to water, adding in the salt and turmeric. Bring to the boil and cook according to the packet instructions. Whilst the lentils are simmering, heat a little oil in a separate pan and then add the cumin seeds, chopped onion and garlic and fry for several minutes.

Once they have started to go brown add the tomato puree and tomato tin and mash to a paste. Then add the spices. Once lentils are cooked drain any excess water, add the tomato mixture to the lentils and stir through adding some finely chopped coriander.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • For the chicken curry
  • 4tbsp (60ml) olive oil
  • 2tsp cumin seeds
  • 3 onions
  • 4 garlic cloves
  • 1 inch piece root ginger
  • 4 green chillies
  • 1 x 400g tin chopped tomatoes
  • 2tsp turmeric
  • 1tsp garam masala
  • 1tsp chilli powder
  • 2tsp salt
  • 2tsp ground coriander
  • 2tsp cumin
  • 300g chicken mini fillets
  • 1tbsp fresh coriander, chopped
  • For the yogurt (Bhoondi)
  • Bhoondi (fried gram flour balls)
  • ½tsp garam masala
  • ½tsp chilli powder
  • 150g (5oz) plain yogurt
  • 1tsp salt
  • ½ cucumber
  • For the rice
  • 1½ cups basmati rice
  • 2 pints cold water
  • 1-2tsp salt
  • For the chapattis
  • 1 cup chapatti flour
  • ½ cup warm water
  • 25g (1oz) melted butter
  • For the apple pickle
  • 2 cooking apples
  • 2tsp turmeric
  • 2 green chillies
  • 2 garlic cloves
  • 2–3tsp wholegrain mustard
  • For the salad
  • ½ cucumber
  • 1 tomato
  • ½ red onion
  • ½ a lettuce
  • For the daal
  • 1 cup of red lentils
  • 1 pint water
  • 2-3tsp salt
  • 2-3tsp turmeric
  • 2-3tbsp olive oil
  • 1tsp cumin seeds
  • 1 onion
  • 3 garlic cloves, crushed
  • 1tsp tomato puree
  • 1 x 400g tin of chopped tomatoes
  • 2tsp garam masala
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 2-3tbsp coriander, finely chopped
  • For the chickpeas
  • 2-3 tablespoon olive oil
  • 2 onions, chopped
  • 2 garlic clove, crushed
  • 5cm/2in piece root ginger, grated
  • 1 green chilli
  • 1tsp cumin seeds
  • 1 x 400g tin chopped tomatoes
  • 1tbsp tomato puree
  • 1tsp garam masala
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 large potato
  • 1tbsp pomegranate powder
  • small bunch coriander, finely chopped
  • ½ red onion for garnish
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