Holi 2026 lunch menu ideas: Paneer butter masala, dahi bhalla and thandai to delight your guests

New Delhi: Holi will be celebrated on March 4, and the festive season offers just the right excuse to gather friends and family for a lively afternoon feast. After hours of colour play, laughter and endless photographs, a well-planned lunch becomes the true highlight of the celebration. Traditional favourites such as gujiya and malpua always find their place, yet a balanced festive spread can turn your gathering into a memorable affair. If you are hosting at home and feeling the pressure of planning, a clear menu helps keep the day stress-free.

A rich paneer butter masala paired with fragrant jeera rice forms a comforting main course, while chilled dahi bhalla adds freshness and texture. No Holi table feels complete without a glass of thandai infused with nuts and spices. Here is a thoughtfully organised Holi lunch menu with detailed recipes to help you prepare confidently and enjoy the festival without last-minute kitchen chaos.

Festive main course and sides for colourful afternoon

Ingredients for paneer butter masala (main course)

• 1 tablespoon oil
• 2 green cardamoms
• 1 cup sliced onions
• 1 inch ginger
• 5-6 large garlic cloves
• 2 cups sliced tomatoes
• 15 whole cashew nuts
• 1 teaspoon sea salt
• 1 teaspoon jaggery or sugar
• 3/4 to 1 teaspoon Kashmiri red chilli powder
• 3/4 to 1 teaspoon coriander powder
• 1 cup cold water
• 2 tablespoon unsalted butter
• 1 small bay leaf
• 2 inch Ceylon cinnamon piece
• 3 cloves
• 250 to 300 grams paneer
• 1/2 tablespoon cassava methi
• 3 to 4 tablespoons heavy cream
• 1 to 2 tablespoon coriander leaves

How to prepare paneer butter masala

1. Heat oil in a pan and sauté cardamom, onions, ginger and garlic until soft and translucent.
2. Add tomatoes, salt and cashews, cover and cook until the tomatoes break down completely.
3. Stir in chilli powder and coriander powder, cook briefly until aromatic, then allow the mixture to cool.
4. Blend with cold water into a smooth puree. In the same pan, melt butter and add bay leaf, cinnamon and cloves.
5. Pour the puree through a strainer into the pan. Add a little water and simmer until slightly thick and glossy.
6. Stir in jaggery, kasuri methi and paneer cubes, cooking gently for a few minutes. Finish with cream and garnish with chopped coriander.
7. Serve hot with rice or breads.

Ingredients for jeera rice (main course)

• 1 cup Basmati Rice (long grain)
• 2 tsp Cumin Seeds (Jeera)
• 1.5 to 2 cups Water
• 1-2 tbsp Ghee or Oil
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• 2 green cardamoms
• Salt to taste
• 1 tsp lemon juice (optional, helps keep rice white)
• Fresh coriander leaves for garnish

How to prepare jeera rice

1. Rinse rice until water runs clear and soak for 15-30 minutes before draining.
2. Heat ghee in a heavy pan, add cumin seeds and whole spices, allowing them to release aroma.
3. Add drained rice and gently sauté for a minute so each grain is coated.
4. Pour in measured water and salt, adding lemon juice if using.
5. Cover and cook on low heat until rice is tender and fluffy.
6. Rest for a few minutes before fluffing with a fork.
7. Garnish with coriander and serve alongside paneer butter masala.

Ingredients for bhallas or vadas (side dish)

• 1 cup split urad dal
• 2-4 tbsp moong dal for extra fluffiness
• 1-inch piece of chopped ginger
• 1-2 green chillies
• ½ tsp cumin seeds
• Pinch of asafoetida or hing
• Salt to taste
• Oil for deep frying

Ingredients for yogurt and toppings

• 2-3 cups fresh thick curd
• 1-2 tbsp sugar (adjust to taste).
• Tamarind chutney
• Green (mint-coriander) chutney.
• Roasted cumin powder
• Chaat masala
• Red chilli powder
• Pomegranate seeds
• Nylon sev
• Fresh coriander leaves

How to prepare dahi bhalla

1. Soak lentils for several hours, then grind with ginger and chillies into a thick batter using minimal water.
2. Mix in cumin, hing and salt, then whisk until light and airy.
3. Fry small portions in hot oil until golden.
4. Soak fried bhallas in lightly salted lukewarm water, then gently squeeze out excess moisture.
5. Whisk curd with sugar and a little salt until smooth.
6. Place bhallas in yogurt and chill briefly to absorb flavour.
7. Top with chutneys, spice powders, sev, pomegranate and coriander before serving.

Ingredients for thandai (dessert)

• 1/4 cup peeled almonds
• 2 tbsp cashews
• 2 tbsp pistachios
• 2 tbsp poppy seeds (khus khus)
• 2 tbsp melon seeds (magaz)
• 1 tbsp fennel seeds (saunf)
• 1/2 tsp whole black peppercorns
• 8-10 green cardamom pods
• 2 tbsp dried rose petals or 1 tsp rose water
• 15-20 saffron strands
• 1 litre whole milk
• 1/2 cup sugar

How to prepare thandai

1. Soak nuts, seeds and spices in warm water for several hours.
2. Drain and blend into a fine paste.
3. Heat milk until it begins to simmer, stir in sugar and saffron, then remove from heat.
4. Mix in the prepared paste and allow flavours to infuse.
5. Strain through muslin or a fine sieve, pressing to extract richness.
6. Add rose water if desired.
7. Chill thoroughly before serving in tall glasses, garnished with nuts and rose petals.

A thoughtfully planned menu ensures your Holi gathering feels relaxed and festive. Prepare ahead, serve generously and let the colours, laughter and good food create lasting memories.