Keeping a balance of rich curries, spicy sabzies and aromatic pulaos, along with delicious sides and a classic dessert which is loved by everyone.
Putting together this menu wasn’t easy. Not because I didn’t have enough vegetarian recipes, but because I was spoilt for choices. There are so many vegetarian dishes that I love. I couldn’t decide which ones to choose and which ones to leave. But finally, here is a menu I feel is well balanced and manageable. Linking the recipes next. Scroll down further to see tips for preps and serving.
Restaurant Style Paneer Korma
Hyderabadi Baingan (Aubergines)
Shahi Zeera Pulao
Roti (store bought)
I like the arabisch Brot they sell at the Turkish stores here in Germany. Feel free to make your own roti if you have time for that or you can also buy frozen roti from Indian stores and reheat it.
Baked Dahi Baray
Spicy Mint and Coriander Chutney
Date and Tamarind Chutney
Kesar-Pista Mango Shake
- Paneer korma: You could prepare the sauce a day in advance and fry the paneer too. Store these in an airtight container separately. When reheating, heat the sauce in a pan and when it bubbles, then add your fried paneer and simmer for a few minutes. Do not stir too much after adding paneer to avoid breaking it. Add the kewra only after switching off heat to maintain the aroma.
- Coconut Okra: I would suggest to prepare it on the day of serving. It will keep its color and freshness. It doesn’t take too long to cook anyways.
- Hyderabadi baingan: These could be made a day in advance. However, please keep in ming that because the masala contains coconut, it tends to soak moisture. You may need to add some water when reheating so it doesn’t get too dry or burn.
- Shahi zeera pulao: This needs to be prepared right before serving so the rice keep their texture. You can prepare this recipe a few hours in advance up to the point where you add rice. Then add the rice and finish cooking on time for serving.
- Roti: If using frozen roti, take out of the freezer about an hour before serving so it can thaw.
- Baked dahi baray: Bake the baray a day in advance. You can also prepare the yogurt/kefir mixture. Store them separately in the fridge. You can assemble them together a few hours before serving. This way the baray get some time to soak in the yogurt flavours but still keep their shape.
- Spicy coriander and mint chutney: You can prepare it a day in advance.
- Date and tamarind chutney: This chutney could be prepared several days in advance. It keeps well in the fridge.
- Shahi tukrey: I like to prepare these in advance so the break can soak in the flavours. One tip here. Always make some extra flavored milk and store it separately. I serve it on the side so guests can add as needed.
- Kesar pista mango shake: You can prepare the components in advance, like dicing the mangoes, soaking saffron in water, chopping the pistachios etc. Blending part should be done just before serving.
All the mains should be served hot. For reheating, you may need to add some water as the dishes lose moisture during the storage and reheating process. Garnish the paneer korma with some cream (or thinned down yogurt) and kasuri methi. Coconut okra and hyderabadi baingan can be garnished with curry leaves and shredded coconut.
The sides could be served cold or on room temperature. Garnish the baked dahi baray with chaat masala and red chili powder.
Shahi tukrey are best served on room temperature as they contain ghee and it solidifies when cold. But keep in mind that certain guests like their desserts cold. You may check this in advance and serve accordingly. What could also be interesting is to serve shahi tukrey cold and the accompanying flavoured milk hot. This will provide an interesting contrast of flavours and consistency.
Kesar-pista mango shake is best served chilled. Add ice cubes before serving.