Plan, Prep, & Cook this Entire Meal, Serves 4 - 5

The focus for this video is on menu planning, meal prep, and cooking one entire meal. For those of you who have not been cooking Indian food for too long, this may be quite challenging. Mastering an individual dish is relatively easy. Many of you have indicated this to me and hence this video.
I have chosen to make an elaborate meal serving 4 - 5 people rather than just a simple one serving 1 or 2. I think this would better highlight the aspects to be considered.
Paneer in Cashew gravy, Beetroot & Spinach Paratha, Spicy Green Beans Sabzi, Bottle gourd Raita
While the focus is on the planning and sequencing, I think you all will find the individual dishes quite delicious too.
The Paneer in Cashew gravy is a good change from the usual Paneer Butter Masala and Palak Paneer, and just as mouth-watering.
The Spinach and Beetroot Parathas can grace a special dinner menu or an everyday meal, and just as easily make a good wholesome snack.
The Green Beans Sabzi and Bottle Gourd Raita are good accompaniments to any everyday or special occasion meal.
I am starting from scratch in this process. Nothing is pre-cut or chopped. I do however, use spinach and beetroot pastes that I have made earlier and stored in my freezer.
The recipes of all the dishes are in the pinned comment
Related Links:
Pastes - tomato, beet, spinach
• Tomato, Spinach, and B...
Parathas - Plain & Lachchha
• Parathas - Plain & Lac...
Tandoori Roti
• Tandoori Roti - No Nee...
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Chapters
00:00 Intro
01:14 The Dishes
03:11 Parathas - Make the Dough
05:27 Paneer Gravy - Prep & fry onions
07:41 Raita - Dice bottle gourd
08:40 Paneer & Raita - Check paneer, Cook bottle gourd
09:06 Paneer Gravy - cook tomato & chilies
09:56 Raita - check
10:04 Beans Sabzi - Cut beans & potato
10:50 Raita - Bottle gourd has cooked
11:16 Paneer Gravy - season gravy base, dice paneer
12:45 Beans Sabzi - season and set to cook
15:11 Paneer Gravy - saute paneer
16:26 Beans Sabzi - It’s done!
17:10 Paneer Gravy - Put it all together
18:24 Raita - It’s done!
19:39 3 dishes are done & some important things
21:17 Paratha - Rolling & roasting
24:05 Serve!
Music attribution
Invisible Beauty by Aakash Gandhi, UA-cam Audio library
The Beauty of love by Aakash Gandhi, UA-cam Audio library
Dancing Star by Aakash Gandhi, UA-cam Audio library
White RIver by Aakash Gandhi, UA-cam Audio library
We are the Rain by Aakash Gandhi, UA-cam Audio library
Waterfall by Aakash Gandhi, UA-cam Audio library
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Here are the recipes for the 4 dishes - Paneer in Cashew Gravy, Beetroot & Spinach Parathas, Spicy Green Beans & Potato Sabzi, and Bottle Gourd Raita
Serves 4 - 5 people
Note: 1 cup = 240 ml, 1 Tbsp = 15ml, 1 tsp =5 ml
Paneer in Cashew Gravy
Paneer Block ... 500 g (1lb 2 oz)
Ghee … 2 - 3 tsp
Butter … 1 ½ - 2 Tbsp
Onion … 2 medium
Garlic cloves … 1 - 1 ½ Tbsp
Tomato ... 1 small
Green chilies … 3 or to taste
Kasuri Methi … 2 tsp
Cashew nuts … 1/3 cup
Turmeric (optional) … ¼ tsp
Salt … 1 tsp, to taste
Kashmiri chili powder … ½ tsp
Jeera powder … ½ tsp
Garam Masala … ¼ - ½ tsp
Fresh coriander, chopped … 1 tsp
Sequence
1. Slice the onions - 2 minutes
2. Set onions & garlic to fry on very low heat in ghee - butter combination until both are soft, but not brown - 10 - 15 minutes
3. While step 2 is going on, dice tomatoes, and paneer
4. When the onions are done, drop in tomatoes and chilies. They must also cook without browning. If you have other things to do, keep on very low heat. Otherwise keep on medium heat, cover from time to time and monitor closely to ensure no browning. 7 - 15 minutes
5. Add Kasuri Methi, cashews, and turmeric (optional). Transfer to mixie jar and allow to cool.
6. Dice the paneer of you haven’t already done so.
7. Using the same kadhai, add ghee (`1tsp) and butter (1 Tbsp), jeera powder, Kashmiri chili powder and salt. Mix and add paneer. Sauté until all moisture has been removed, about 5 minutes.
8. Grind the gravy base into a smooth paste. If it is still too hot, use cold water. Rinse the mixie and save the liquid.
9. Add gravy paste to sauteed paneer and mix. Taste and adjust the seasonings.
10. Thin down with rinsing liquid from the mixie or water. Bring to a boil and simmer for 3 -4 minutes! Garnish with coriander leaves.
11. It’s ready! 40 - 45 minutes
Spinach Parathas (10)
Atta (whole wheat flour) ... 2 cups
Salt … ½ tsp or to taste
Cumin (jeera powder) … ½ tsp
Turmeric … ¼ - ½ tsp
Ghee melted (or oil) … 2 ½ tsp
Warm Spinach paste (with garlic & green chili) … 1 cup
Water … Additional if required for kneading
Ghee or oil for roasting … ½ - 1 tsp per paratha
Beetroot Parathas (10)
Atta (whole wheat flour) ... 2 cups
Salt … ½ tsp or to taste
Cumin (jeera powder) … ½ tsp
Turmeric … ¼ - ½ tsp
Ghee melted (or oil) … 2½ tsp
Green chili paste … ½ tsp OR
Red chili powder/ black pepper … ½ tsp
Warm Beetroot paste (unseasoned) … 1 cup (thick)
Yogurt or water for kneading … ¼ - ½ cup
Ghee or oil for roasting … ½ - 1 tsp per paratha
Sequence
1. Warm the pastes - 1 minutes
2. Make the dough - 5 minutes each
3. Rest the dough - 20 minute
4. Heat the tawa & make balls - 3 - 5 minutes
5. Roll & roast 10 parathas - 20 - 25 minutes
6. Total time for 10 parathas - 1 hour (with 20 minutes resting)
Spicy green beans & Potato Sabzi
Onion … 1 medium slices
Green beans ... 250 g (9 oz)
Potato … 2 small/ 1 medium
Oil … 1 - 1½ Tbsp
Cumin seeds … ½ tsp
Hing (asafetida) … couple of pinches
Salt … 1 tsp
Turmeric … ½ tsp
Kashmiri chili powder … 1 tsp
Cumin powder …. ½ tsp
Coriander powder … ½ tsp
Amchur (dry mango powder) … ½ tsp
Pav bhaji Masala (or any other) … ½ tsp
Water as needed … 3 - 5 Tbsp
Fresh coriander, chopped … 1 tsp
Sequence:
1. Slice onions thin - 1 minute
2. Wash and chop beans at an angle about one inch long. Potatoes into wedges. - 5 - 7 minutes
3. Set onion with some salt to fry on medium heat until golden. Does not need to be completely soft. 2 - 3 minutes
4. Add the potato wedges and toss
5. Then add turmeric & chili powder
6. Add green beans, and mix
7. Add cumin and coriander powders
8. Sauté for about 1 - 2 minutes
9. Add 2 - 3 tbsp of water, cover the kadhai and cook on low heat until beans and potatoes are fully cooked. Monitor from time to time to ensure that they are not burning. Add water as needed. Since we are not using a lot of oil, water is needed to generate steam to allow the vegetables to cook. (5 - 7 minutes)
10. When vegetables are cooked, add amchur powder and any other masala if you like. I added Pav Bhaji masala. You can also add Undhiya masala, Goda Masala, or Chana Masala for instance. Add a small amount you do not want to completely overpower the taste of the vegetables
11. Cook for another 1 - 2 minutes
12. Garnish with Fresh Coriander and serve. Total time ~ 25 minutes
Bottle gourd raita
Bottle gourd … 1, ~ 2 - 2 ½ cups diced
Green chilies … 1 - 2, chopped fine
Salt … ½ tsp to taste
Water … 2 Tbsp
Yogurt (thick) … 1-1 ½ cups
Oil … ½ Tbsp
Hing … couple of pinches
Mustard seeds … ½ tsp
Whole dry red chili … 2
Curry leaves … 6 - 8
Fresh coriander for garnish
Sequence
1. Dice the bottle gourd, and chop green chilies …3 - 5 minutes
2. Add water to the base of a saucepan. And the bottle gourd, chilies, and salt. Set on low heat to cook until soft. Monitor from time to time. 10 - 15 minutes
3. Keep the saucepan open and allow the cooked vegetables to cool to room temperature. 30 minutes +
4. Mix in the yogurt. If your yogurt is thin, drain the excess water from the bottle gourd before adding it.
5. Add sugar if yogurt is sour. And more salt if you need
6. Heat oil in a small kadhai.
7. Add the hing, mustard leaves, red chili, and curry leaves. Fry until mustard seeds pop, about 2 minutes.
8. Pour over the Bottle gourd - yogurt mixture. Mix, garnish with coriander leaves and Serve! Total time taken - 25 minutes + 30 minutes cooling time