Gujarati Vegetable Thali
A vibrant Indian platter featuring spiced chickpeas, cucumber salad, and warm flatbread. This balanced meal showcases Gujarati flavors with minimal fuss—perfect for a satisfying vegetarian dinner.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 15 oz can canned chickpeas, drained and rinsed
- 1 whole onion, medium
- 1 whole tomato, medium
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ¾ teaspoon cumin seeds
- 1 whole cucumber, medium
- ½ cup fresh yogurt
- 2 pieces naan or rotli flatbread
Instructions
- 1
Peel the onion and place it on a cutting board. Slice the onion lengthwise from root to tip into thin half-moons about 1/8 inch wide. You should have thin curved pieces.
- 2
Wash the tomato and place it on the cutting board. Slice it crosswise into 1/4-inch-thick rounds. Discard the ends with the stem.
- 3
Wash the cucumber and place it on the cutting board. Slice it crosswise into 1/4-inch-thick rounds. Transfer to a small bowl.
- 4
Pour 0.5 cup of yogurt over the cucumber slices and stir gently until the slices are coated. Season with a pinch of salt and pepper. Set aside.
- 5
Heat 2 tablespoons of oil in a medium skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 6
Add the cumin seeds to the hot oil. Stir for 15 seconds until they turn dark brown and smell strongly fragrant—this wakes up their flavor.
- 7
Add the sliced onions to the skillet. Stir constantly for 4–5 minutes, moving them around the pan frequently, until the edges turn golden brown and translucent.
- 8
Add 1 tablespoon of ginger-garlic paste to the skillet. Stir constantly for 45 seconds until the raw smell fades and it becomes fragrant.
- 9
Add the tomato slices to the skillet. Stir constantly for 2–3 minutes until the tomatoes soften and start to break down into the oil.
- 10
Sprinkle 0.5 teaspoon of turmeric powder into the skillet. Stir constantly for 20 seconds until the powder dissolves and the mixture turns golden yellow.
- 11
Add the drained chickpeas and 0.5 cup of water to the skillet. Stir well to combine. Bring to a gentle simmer over medium heat.
- 12
Reduce heat to medium-low and simmer, stirring once every 45 seconds, for 8–10 minutes until the sauce thickens and coats the chickpeas.
- 13
Taste the curry and add salt and pepper to your liking. Stir well.
- 14
Warm the naan or rotli in a dry skillet over medium heat for 30 seconds on each side until soft and pliable, rotating once halfway.
- 15
Divide the cooked chickpea curry between two serving bowls or thali plates, spooning the sauce into the center of each.
- 16
Transfer the cucumber and yogurt salad to a small bowl. Place it on the right side of each thali plate.
- 17
Fold each warmed naan or rotli in half and place it on the left side of each plate, standing upright.
Tools you’ll need
- cutting board
- chef's knife
- medium skillet or sauté pan
- wooden spoon
- two serving bowls or thali plates
- small mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
