Durga Puja Special Nabami Thali – A Traditional Bengali Feast

Celebrate Maha Nabami with a delicious Bengali festive meal! This Durga Puja Special Nabami Thali from BengaliPaakshala features Thakur Bari-style Chicken Rasala, creamy Chingri Malaikari, crispy Jhuri Aloo Bhaja and other traditional Bengali favourites.

Nabami Thali Menu

• Steamed Basmati Rice
• Bhaja Sona Moong Dal
• Crispy Jhuri Aloo Bhaja
• Begun Bhaja
• Bengali Alur Dom
• Chingri Malaikari
• Thakur Bari-Style Chicken Rasala
• Tomato Khejur Chutney

1. Bhaja Sona Moong Dal

Ingredients

• 1 cup sona moong dal
• Mustard oil
• 1 teaspoon cumin seeds
• 1–2 bay leaves
• 2 dried red chillies
• 1 teaspoon cumin powder
• Turmeric and salt to taste
• Green chillies
• A little sugar, optional
• 1 tablespoon ghee

Method

1. Dry-roast the moong dal in a pan until lightly golden and aromatic.
2. Wash the dal thoroughly, changing the water several times.
3. Boil it with water, turmeric, salt and a little mustard oil until tender.
4. Heat mustard oil in another pan. Add cumin seeds, bay leaves and dried red chillies.
5. Add cumin powder, followed by the cooked dal and enough water to adjust the consistency.
6. Add slit green chillies, salt and a little sugar if desired.
7. Simmer until the flavours combine and finish with ghee.

2. Thakur Bari-Style Chicken Rasala

This special chicken preparation is the highlight of our Nabami Thali. Yoghurt, garlic, green chilli, onion and ghee create a rich, flavourful marinade.

Ingredients

• 1 kg chicken
• Approximately 100 g sour yoghurt
• 2 tablespoons garlic paste
• Green chilli paste, to taste
• 3 medium onions, finely chopped
• 4 tablespoons ghee, divided
• Bay leaves
• Slit green chillies
• Salt to taste

Method

1. Mix the chicken with salt, garlic paste, green chilli paste, yoghurt, 2 tablespoons of ghee and finely chopped onions.
2. Marinate for at least 1 hour.
3. Heat the remaining ghee in a heavy-bottomed pan. Add bay leaves and slit green chillies.
4. Add the marinated chicken and cook over medium heat, stirring so the marinade does not stick.
5. Cover and cook over low to medium heat for approximately 20 minutes.
6. Stir, cover again and continue cooking for about 15 minutes, or until the chicken is thoroughly cooked.
7. Add a few more green chillies, cover for another 2 minutes and switch off the heat.

Tip: The chicken releases moisture as it cooks. Check the pan occasionally and add a little water if necessary to prevent sticking.

3. Bengali Chingri Malaikari

Chingri Malaikari is a much-loved Bengali prawn curry made with coconut milk and aromatic spices. Its creamy gravy pairs beautifully with steamed rice.

Ingredients

• Cleaned prawns
• Mustard oil
• Salt and turmeric
• 1 bay leaf
• 1 dried red chilli
• Black peppercorns
• Green cardamom, cloves and cinnamon
• 1 large onion, made into a paste
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 4–5 green chillies
• 1 teaspoon hot red chilli powder
• 2 teaspoons Kashmiri chilli powder
• 1½ teaspoons cumin powder
• Coconut milk
• A little sugar
• 1 tablespoon ghee

Method

1. Marinate the prawns with salt and turmeric.
2. Heat mustard oil and fry the prawns briefly on both sides. Remove and set aside.
3. In the same pan, add bay leaf, dried red chilli, black peppercorns, cardamom, cloves and cinnamon.
4. Add onion paste and fry until lightly browned and the raw smell disappears.
5. Add ginger paste, garlic paste and slit green chillies.
6. Add the chilli powders and cumin powder. Mix well, adding a small splash of water if needed.
7. Pour in the coconut milk and season with salt and a little sugar.
8. Add the fried prawns and simmer gently until cooked through.
9. Finish with green chillies and ghee. Cover for 2 minutes before serving.

Tip: Avoid overcooking prawns, as they can become tough.

4. Crispy Jhuri Aloo Bhaja

Jhuri Aloo Bhaja is a classic Bengali side dish made with finely grated potatoes fried until crisp and golden.

Ingredients

• 6–7 potatoes
• Oil for deep-frying
• A handful of peanuts
• 3–4 dried red chillies
• Curry leaves
• Salt and chaat masala, optional

Method

1. Peel the potatoes and grate them using the coarse side of a grater.
2. Wash the grated potatoes repeatedly, changing the water 7–8 times to remove excess starch.
3. Soak in cold water for 10 minutes.
4. Drain thoroughly and squeeze out as much water as possible.
5. Heat oil and fry the peanuts, dried red chillies and curry leaves. Remove and set aside.
6. Fry the grated potatoes in small batches over high heat until golden and crispy.
7. Drain on paper towels and mix with the fried peanuts, chillies and curry leaves.
8. Add salt or chaat masala just before serving, if desired.

Complete Your Bengali Nabami Thali

Serve the dishes with steamed basmati rice, begun bhaja, Bengali alur dom and sweet-and-tangy tomato khejur chutney. Together, these traditional favourites create a festive Maha Nabami meal for family and friends.

Frequently Asked Questions

What is a Bengali Nabami Thali?

A Bengali Nabami Thali is a festive meal prepared for Maha Navami during Durga Puja. It often includes rice, dal, fried vegetables, potato curry, fish or prawns, meat and chutney.

What makes Chingri Malaikari special?

Chingri Malaikari combines prawns, coconut milk and aromatic spices to create a creamy, flavourful Bengali curry.

How can I make crispy Jhuri Aloo Bhaja?

Wash the grated potatoes thoroughly to remove excess starch, dry them well and fry them in small batches in hot oil.

What is the main dish in this Nabami Thali?

The featured dishes are Thakur Bari-style Chicken Rasala and Bengali Chingri Malaikari.

Enjoy more Bengali recipes and festive cooking inspiration with BengaliPaakshala. Watch the complete recipe video here: https://youtu.be/YmTarSsV-mw?si=ShqmPdh298hRNobH

Celebrate Maha Nabami with a traditional Bengali thali featuring Thakur Bari-style Chicken Rasala, creamy Chingri Malaikari, crispy Jhuri Aloo Bhaja, Bhaja Moong Dal and other festive favourites from BengaliPaakshala.