Festive Vegetarian Thali (Indian Meal Platter with Curries, Rice and Raita)

Paneer butter masala

• 2 medium Yellow onion
• 2 tbsp Ghee
• 40 g Unsalted butter
• 4 cloves Garlic
• 20 g Ginger root
• 1 ½ tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Garam masala
• 500 g Tomato, ripe
• 2 tsp Fine sea salt
• 150 ml Double cream
• 350 g Paneer

Chana masala

• 1 tbsp Ghee
• 1 medium Yellow onion
• 2 cloves Garlic
• 10 g Ginger root
• 1 tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 tsp Garam masala
• 350 g Tomato, ripe
• 800 g Canned chickpeas
• 1 ½ tsp Fine sea salt

Jeera rice

• 300 g Basmati rice
• 1 tbsp Ghee
• 1 tsp Ground cumin
• 1 tsp Fine sea salt

Raita and finish

• 300 g Yogurt
• ½ tsp Fine sea salt
• 20 g Fresh coriander

1. Prep the base: finely chop the onions, finely grate the garlic and ginger, and roughly chop the tomatoes. Cut the paneer into bite-sized cubes. Rinse the basmati rice in several changes of water until the water runs mostly clear, then leave it to drain.
2. Start the paneer butter masala: heat the ghee and butter in a large frying pan over medium heat. Add the onions with a pinch of the salt and cook for 10 to 12 minutes until soft and lightly golden. Stir in the garlic and ginger for 1 minute until fragrant.
3. Add the ground cumin, ground coriander and garam masala to the pan and cook for 30 seconds, stirring so the spices toast without catching. Add the tomatoes and the remaining salt for this curry, then cook for 12 to 15 minutes until the tomatoes break down and the masala looks glossy with fat separating at the edges. Stir in the double cream and simmer gently for 3 minutes.
4. Add the paneer to the sauce and simmer on low for 5 to 7 minutes, just until the paneer is heated through and the sauce coats it well. Taste and adjust with a little more salt if needed. Turn the heat to the lowest setting to keep warm while you make the other components.
5. Make the chana masala: in a saucepan, heat the ghee over medium heat and cook the onion with a pinch of the salt for 8 to 10 minutes until golden. Add the garlic and ginger for 1 minute, then stir in the ground cumin, ground coriander and garam masala for 30 seconds. Add the tomatoes and cook for 10 to 12 minutes until thick and jammy.
6. Add the canned chickpeas to the pan along with 250 ml water and the remaining salt for this curry. Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally, until the sauce is thick and clings to the chickpeas. If it tightens too much, add a splash more water and keep it gently simmering.
7. Cook the jeera rice: bring a large pot of water to the boil and add the drained basmati rice and the salt. Boil for 6 to 7 minutes until the grains are tender with a slight bite, then drain well in a colander. Return the pot to low heat, melt the ghee, stir in the ground cumin for 20 seconds, then fold the rice through and cover for 5 minutes to steam.
8. Make the raita: finely chop the fresh coriander and stir it into the yogurt with the salt. If the yogurt is very thick, loosen it with 1 to 2 tbsp water until spoonable. Keep chilled until serving.
9. To serve, spoon the paneer butter masala and chana masala into separate bowls and mound the jeera rice alongside. Add the raita and scatter a little extra coriander over the curries if you like. Serve hot, with the raita cool on the side.

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