For the squash balti

  • Vegetable oil 100.0 ml
  • Knorr Professional Patak's Balti Ready To Use Sauce 2.2L 1.5 l
  • Red onions 400.0 g
  • Red peppers 200.0 g
  • Red Chillies 5.0 g
  • Butternut Squash 1.5 kg
  • Coriander 20.0 g

Red Cabbage Koshimbir

For the carrot salad

For the bhindi pakora

  • Vegetable oil 50.0 ml
  • Okra 150.0 g
  • Turmeric 5.0 g
  • Garam masala 5.0 g
  • Gram flour 160.0 g

For the basmati rice, naan bread and mago lassi

  • Mango 300.0 g
  • Light coconut milk 300.0 ml
  • Lemon juice 20.0 ml
  • Tofu 100.0 g
  • Basmati rice 300.0 g
  • Water 325.0 ml
  • Naan bread 5.0 pc

Thali is a selection of different dishes served together. Popular in North India. The custom is for the meal to be a balance of sweet, salt, bitter, sour, astringent and spicy.



  1. For the squash balti

    • Dice the squash into 2cm cubes, toss in Chilli powder and 50ml vegetable oil. Roast in a combi oven at 175c for 35 minutes.
    • Meanwhile slowly saute onions, add KNORR Professional Patak's Balti Ready To use Sauce and combine with roasted squash.
    • Top with cubes of roasted red pepper and the chopped coriander.
  2. Red Cabbage Koshimbir

    • For red cabbage Koshimbir finely slice red cabbage.
    • Mix with 5g nigella seeds, KNORR Professional Garlic Puree and sliced spring onions.
  3. For the carrot salad

    • grate carrots
    • mix with KNORR Professional Ginger Puree, coriander
  4. For the bhindi pakora

    • Mix gram flour with turmeric and seasoning
    • Slice okra and dust with gram flour mix.
    • Whisk thewater in to the remaining gram flour mix to make batter
    • Dip okra in batter and deep fry at 175c for approximately 2 minutes.
  5. For the basmati rice, naan bread and mago lassi

    • Cook basmati rice in water,
    • Warm naan breads in oven
    • For mango lassi- blend tofu, lemon juice, coconut milk and Carte D'Or Mango Coulis
    • Serve in dishes along with bhindi pakora and squash Balti.