Tandoori-Style Smoky Tomato Thali Plate

About This Recipe

A thali is less a single dish than a composed plate — several small dishes served together so every bite can be mixed and matched, common at festive and holiday meals across India. This version centers on a smoky, char-grilled tandoori paneer, its charred edges achieved with a quick blast under the broiler after a yogurt-spice marinade, alongside a tomato-rich dal and saffron rice. The tandoori marinade — yogurt, ginger-garlic, and a blend of warm spices with a touch of smoked paprika standing in for the tandoor's natural smokiness — is what carries the 'smoky' character through the dish, since most home kitchens don't have access to a clay tandoor oven. Charring the paneer under a hot broiler for a few minutes gets remarkably close. Served together with rice, dal, and a simple cucumber raita, this composed plate reflects how Indian festive meals are built: not one hero dish, but a balanced spread meant to be eaten together, each component offset by the next.

Ingredients

Serves 3

• 300 gpaneer(cubed)
• 0.5 cupplain yogurt
• 1 tbspginger-garlic paste
• 1 tspsmoked paprika
• 1 tspgaram masala
• 0.5 tspturmeric
• 1 tbsplemon juice
• 1 cupbasmati rice(cooked with a pinch of saffron)
• 1 cupcooked toor dal
• 2tomatoes(chopped)
• 1 tspcumin seeds
• 2 tbspghee
• 0.5 cupcucumber raita(for serving)
• 2 tbspfresh cilantro(chopped)

Instructions

1. 1

   Marinate the paneer

   Whisk yogurt, ginger-garlic paste, smoked paprika, garam masala, turmeric, lemon juice, and a pinch of salt. Toss paneer cubes in the marinade and refrigerate 30 minutes.

2. 2

   Char the paneer

   Thread marinated paneer onto skewers or spread on a foil-lined tray. Broil on high 6-8 minutes, turning once, until charred at the edges and slightly blistered.

3. 3

   Make the tomato dal

   Heat ghee in a pot, add cumin seeds and toast 30 seconds. Add chopped tomatoes and cook 5-6 minutes until they break down into a jammy sauce.

4. 4

   Combine the dal

   Stir the cooked toor dal into the tomato base along with a splash of water. Simmer 5 minutes, season with salt, and adjust consistency with water as needed.

5. 5

   Warm the rice

   Fluff the saffron rice and warm through if needed, keeping the grains separate.

6. 6

   Plate everything

   Arrange rice, dal, and charred paneer skewers together on a large plate. Add a spoonful of cucumber raita alongside and scatter cilantro over the top before serving.

Variations

• •

  Swap paneer for chicken thigh pieces for a non-vegetarian version, adjusting broil time to ensure it's fully cooked.

• •

  Add roasted cauliflower or bell pepper to the skewers alongside the paneer.

• •

  Use brown basmati rice for a heartier, nuttier plate.

Storage

Store components separately in airtight containers up to 3 days. Reheat the dal gently on the stovetop and re-crisp the paneer briefly under the broiler rather than the microwave.

Frequently Asked Questions