Culinary road trip: Punjabi style dhaba thali

If you have ever been on roadtrips in India, you know that the most sumptuous food can only be found at the road side shacks or as we say 'dhabas'. These dhabas are the lifeline of weary travellers and darlings of food connoisseur. This time I tried my hands at few of the items that are a must in any dhaba - punjabi style shahi paneer and dal tadka. So let's start cooking!!!

Shahi Paneer: Paneer or cottage cheese and vegetarians have a life long romance. An instant hit at any pance and not that difficult to make. Yes, slightly high on calories though but when on a road trip calories don't matter, isn't it.

Ingredients: Paneer ( small cubes) - 250 gms; Oil - 3 tea spoons; Onion ( roughly chopped) - 1 large; Tomatoes ( medium chopped) - 4 medium; Ginger garlic paste - 1 tea spoon; Cashew nuts - 12; Green chilli ( slit) - 2 large; Ginger julienne - 2 inch; Butter - 1 table spoon; Fresh cream - 200 ml; Salt to taste; Honey for sweetness - 50 ml; Coriander leaves ( finely chopped) - 2 table spoons

Whole Spices (Khade masale): Cinnamon stick - 1/2 inch; Green cardamom - 10; Cloves - 6;Peppercorns - 6; Kasoori methi - 1/2 tea spoon; Mace - 4 strands

Dry spices: Coriander powder - 1 table spoon; Kashmiri red chilli powder - 1 table spoon; Turmeric powder - 1/8 tea spoon

Steps:

i. Pour 2 table spoons of oil in a pan and after heating it for a minute put in all 'Khade masale' ( except kasoori methi).

ii. Saute the spices and let their aroma unlock. Now add the onions and saute for 2 minutes. Add salt as required.

iii. Add the tomatoes and cook them until they are mashed.

iv. Once the tomatoes and onions are cooked; add all the dry spices, cashew nuts and ginger garlic paste. Mix well.

v. Stir the mixture for couple of minutes and then set it aside to cool.

vi. Once cooled, make a fine paste and strain the mixture.

vii. In the same pan now add butter and oil and let the butter melt.

viii. Once butter melts add the green chillies and ginger julienne. Saute them for a minute.

ix. Add the strained paste and mix well.

x. After couple of minutes add the fresh cream ( keep some aside for garnishing later on).

xi. Let the mixture come to a boil and then add all the paneer cubes and kasoori methi.

xii. For sweetness add honey as required.

xiii. Let the mixture simmer for 2 minutes and then add the chopped coriander leaves. Mix well for 2 more minutes.

Garnish it with some cream and chopped coriander. Enjoy with some steamed rice or hot chapatis.

Dal Tadka: A must at any dhaba.This dal has so much of flavour and the tadka at the top just takes it to another level. Unlike dal makhani or dal bukhara it is yellow in colour as only 'toor dal' is used. You can't go wrong with this dish.

Ingredients: Toor dal ( soaked for min of 30 minutes)- 1 cup; Ghee - 2 tea spoons; Onion ( medium chopped) - 1 medium; Tomatoes ( medium chopped) - 2 medium; Green chillies ( finely chopped) - 2 large; Coriander leaves ( finely chopped) - 1/2 cup; Ginger garlic paste - 1 table spoon; Water - 600 ml; Salt to taste

Whole Spices (Khade masale): Cumin seeds - 1 tea spoon; Mustard seeds - 1 tea spoon

Dry spices: Coriander powder - 1 tea spoon; Kashmiri red chilli powder - 1.5 tea spoons; Turmeric powder - 1/2 + 1/2 tea spoon; Garam masala - 1 tea spoon; Hing - 1/8 tea spoon; Dry mango powder ( you can use roasted anardana as well) - 1 tea spoon

For tadka : Ghee - 1 tea spoon Kashmiri red chilli powder - 1/2 tea spoon. Red chilli ( dried) - 2

Steps:

i. In a pressure cooker add the drained and washed dal with the water, salt and 1/2 tea spoon of turmeric.

ii. Pressure cook at high flame for 1 whistle and then at medium whistle at 4 more whistles. Let the cooker depressurize naturally.

iii. While the cooker is cooling down; in a deep bottom pan or karahi heat the ghee and add the dry spices.

iv. Let the mustard seeds splutter and then add the onions and chillies and saute for 3-4 minutes. Add salt as required. Let the onions turn translucent.

v. Add the tomatoes and mix well.

vi. After 2 minutes of mixing add the dry spices and mix well. Let the tomatoes mash completely. Stir continuously to avoid any burning.

vii. Add the ginger garlic paste and mix well for 2 minutes.

viii. If the cooker has depressurized, mix the above masala into the cooker and mix well.

ix. Let the dal come to a boil. Add the coriander leaves and mix well for 2 minutes.

x. For tadka take a tadka pan and heat ghee at low flame. Add the dried red chillies and mix for a minute.

xi. Now turn off the flame and mix the red chilli powder. Pour this tadka over the dal taken out in a bowl.

Serve hot with some steamed rice or chapatis.