Step-by-Step Instructions

1. 1.Prepare Bread for Gulab Jamun

   Take 8 King's Hawaiian Sweet Rolls. Tear them into small pieces and blend them in a food processor until they form fine crumbs. Transfer the bread crumbs to a bowl.

2. 2.Make Gulab Jamun Dough

   Add 1/3 teaspoon of baking powder to the bread crumbs. Gradually add 5-6 tablespoons of whole milk, 1-2 tablespoons at a time, mixing until a soft dough forms, similar to chapati dough. Grease your palms with ghee and form small, crack-free balls from the dough.

3. 3.Prepare Sugar Syrup

   In a pot, combine 1 1/3 cups of water and 1 cup of sugar. Stir until the sugar dissolves. Add a few drops of rose essence and a pinch of saffron. Bring the syrup to a boil over medium heat.

4. 4.Deep Fry Gulab Jamun

   Heat oil in a deep pan over low to medium heat. Carefully add the Gulab Jamun balls to the hot oil. Deep fry them, turning occasionally, until they turn golden brown on all sides. This will take some time to ensure they cook through. Remove the fried balls and set aside.

5. 5.Soak Gulab Jamun

   Once the sugar syrup is boiling, add the deep-fried Gulab Jamun balls to the hot syrup. Cover the pot and let them soak for 10-15 minutes. Garnish with rose petals.

6. 6.Prepare Potatoes for Dahi Wale Aloo

   Peel and cut 10-12 small boiled potatoes into bite-sized pieces.

7. 7.Flavor the Potatoes

   Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon kasoori methi, and salt to taste. Mix well. Add the cut potatoes to the pan and sauté for 5-7 minutes until they are slightly crispy and well-coated with spices. Set aside.

8. 8.Prepare Yogurt Gravy Base

   In a bowl, combine 1 cup of plain yogurt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, a pinch of asafoetida (hing), 1 teaspoon cumin powder, 1 teaspoon coriander powder, and salt to taste. Add 1 tablespoon of oil and mix everything very well until smooth.

9. 9.Cook Dahi Wale Aloo Gravy

   In the same pan used for sautéing onions for Hariyali Paneer (or a clean pan), heat 1/2 teaspoon cumin seeds, a pinch of asafoetida (hing), and 2-3 sliced green chilies. Add 1 chopped medium onion and sauté until golden brown (approx. 7-10 minutes). Turn off the stove. Add the prepared yogurt mixture to the pan, stirring continuously to prevent curdling. Add water to achieve desired gravy consistency. Turn the stove back on and bring the gravy to a boil. Add the sautéed potatoes and simmer for a few minutes. Garnish with fresh cilantro.

10. 10.Prepare Paneer for Hariyali Paneer

    Heat 2 tablespoons of oil in a pan. Add cubed paneer pieces and fry until golden brown and crispy on all sides. This step is optional; you can add unfried paneer directly to the gravy if preferred.

11. 11.Prepare Hariyali Paste

    In a separate pan, heat 2 tablespoons of oil. Add 1 large sliced onion, 3-4 whole green chilies, 5-6 garlic cloves, and 1/4 cup cashews. Sauté until onions are translucent and cashews are lightly golden. Add 1 bunch of fresh cilantro (you can also add spinach and mint leaves here if desired). Sauté briefly until the cilantro wilts. Transfer this mixture to a blender. Add 1 cup of plain yogurt and blend until a smooth green paste is formed. Blend once, then add yogurt and blend again for a smoother consistency.

12. 12.Cook Hariyali Paneer Gravy

    In the same pan, heat 1 tablespoon of ghee. Add 2-3 whole dried red chilies, a 1-inch piece of cinnamon stick, 1 bay leaf, and 3-4 cloves. Sauté for a minute until fragrant. Add the blended green paste to the pan. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Mix well and cook for about 7 minutes, stirring occasionally, until the oil separates. Add water to achieve the desired gravy consistency. Add the fried paneer cubes. Add 1/2 teaspoon garam masala and a pinch of mint powder (if using). Simmer for a few minutes. For tempering, heat 1 tablespoon of oil in a small pan, add 1 teaspoon Kashmiri red chili powder, and pour over the paneer curry for color and flavor.

13. 13.Prepare Masala Pulao Tempering

    In a small pot, heat 1 tablespoon of ghee. Add 1 teaspoon cumin seeds, a small amount of whole garam masala (bay leaf, cinnamon stick, cloves), 1/4 cup cashews, and 2-3 chopped green chilies. Sauté until cashews are golden and spices are fragrant. Add 1/4 cup chopped cilantro and mix well.

14. 14.Assemble Masala Pulao

    Take 3 cups of cooked and cooled basmati rice in a large bowl. Add the prepared tempering mixture to the rice. Add salt to taste. Gently mix everything together until the spices and cilantro are evenly distributed throughout the rice.

15. 15.Prepare Papad for Chaat

    Take 4-5 papad (any kind). Break them into bite-sized pieces. You can also add potato chips if desired.

16. 16.Assemble Papad Chaat

    In a serving bowl, place the broken papad pieces. Add 1/2 cup diced cucumber, 1/2 cup diced tomatoes, and 1/4 cup diced onions. Sprinkle 1 teaspoon chaat masala. Drizzle 2-3 tablespoons of green chutney and 2-3 tablespoons of sweet chutney. Garnish generously with 1/4 cup sev and 1/4 cup pomegranate seeds. Mix gently just before serving.