North Indian Lunch Menu | How to make North Indian Lunch Menu

By Chitra Sendhil  |  19th Jan 2016  |  
4.5 from 2 reviews Rate It!
  • North Indian Lunch Menu, How to make North Indian Lunch Menu
North Indian Lunch Menuby Chitra Sendhil
  • Prep Time


  • Cook Time


  • Serves





About North Indian Lunch Menu Recipe

I made this elaborate North Indian Lunch Menu during festive season inspired by the menu I saw in restaurants. North Indian Cuisine is a part of the Indian Cuisine which includes the food of the diverse regions of North India. The North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes. The richness of the cuisine has been inculcated from the Mughals making it more rich and exquisite. Dal Makhani, Paneer Pasanda, Butter Naan, Jeera rice all make a delicious, heavy yet a rich meal. Paneer Butter Masala is a strongly flavored paneer dish served in a North Indian meal along with the Aloo Methi Curry. With the subzis, a cream yet spicy Dal Tadka is served. The Poori or Naan compliments the subzi and the daal. After the breads, the Zeera Rice or Pulao is served along with the Masala Dahi. At the end of the meal, a sweet or dessert is served to complete the meal with a sweet note.

North Indian Lunch Menu is one dish which makes its accompaniments tastier. With the right mix of flavours, North Indian Lunch Menu has always been everyone's favourite. This recipe by Chitra Sendhil is the perfect one to try at home for your family. The North Indian Lunch Menu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing North Indian Lunch Menu is 15 minutes and the time taken for cooking is 60 minutes. This is recipe of North Indian Lunch Menu is perfect to serve 2 people. North Indian Lunch Menu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love North Indian Lunch Menu. So do try it next time and share your experience of cooking North Indian Lunch Menu by commenting on this page below!

North Indian Lunch Menu

Ingredients to make North Indian Lunch Menu

  • Zeera rice
  • Poori
  • Gujia
  • dal Tadka
  • paneer Butter Masala
  • masala Dahi
  • Aloo methi Curry
  • Salted lassi
  • paneer kheer

How to make North Indian Lunch Menu

  1. For this menu,there is no soaking part and chopping is also very less. I chopped onion, tomato, green chillies and taken all the other ingredients required for making Dal tadka in a pressure cooker base.
  2. Add enough water, salt.To this Iwashed and kept 3 big potatoes halved into two for making aloo methi.I pressure cooked both at the same time.It took nearly 15 minutes to get cooked.
  3. In another cooker,i prepared jeera rice.I din’t soak the rice and i used jeera rice with water ratio of 1:2.
  4. Then I made the dough for gujia.As the dough needs a standing time of 30-45 minutes, I prepared the stuffing in the mean time & kept them covered.
  5. While the dal and jeer rice cooker steam gets released, i removed methi leaves from the stem,washed and kept immersed in water adding salt and little sugar.I chopped onions and ginger bits and kept aside in a plate.
  6. By this time,dal with potatoes and jeera rice would be ready.I removed the jeera rice in a bowl and kept plain rice for mixing with dal tadka & curd.
  7. Then I took the potatoes out,washed & peeled the skin.I mashed the dal very well.I did seasoning for the dal,checked for salt and kept dal tadka ready.
  8. Then i prepared aloo methi.It took 10 minutes.Next i prepared paneer butter masala.I boiled tomatoes for blanching.In the mean time,i cut the required paneer and grated 1/4 cup for kheer and kept aside.PBM takes hardly 10 minutes to prepare
  9. Then i prepared paneer kheer (recipe to be posted) and kept in freezer to chill down quickly.It takes 5-10 minutes.I prepared masala dahi raita.It takes just 3 minutes to prepare.Whisk the curd for lassi adding salt or sugar.Set aside.
  10. Now Gujia outer cover would be ready to roll & fill the stuffing.I prepared & kept it covered till i rolled poori.Lastly i made the dough for poori.As u all know,poori dough should not be prepared earlier as it absorbs more oil.
  11. I rolled the poori,spreaded in a news paper and covered with another paper to prevent drying.I kept oil in a kadai for deep frying and i deep fried gujias first.After u fry gujias,the heatness of oil will be more.
  12. So now u can deep fry the pooris.Drain everything in a tissue. Last but not the least,roast the store bought papad in direct flame. By now all the dishes are ready.Remove the kheer from the freezer and keep in refrigerator. In

My Tip:

Anyone can cook this menu with some passion and patience.

Reviews for North Indian Lunch Menu (2)

Arpita Parmar2 years ago

Lovely platter:heart_eyes::heart_eyes:

Shipra Saxena3 years ago

This thali looks reaally delicious :D