A classic North Indian stir-fry of potatoes and cauliflower, perfectly spiced and cooked until tender. This simple, comforting dish is a staple in Indian homes and pairs wonderfully with roti or dal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
240cal
6gprotein
29gcarbs
12g
Ingredients
500 g Cauliflower (about 1 medium head, cut into 1.5-inch florets)
400 g Potatoes (about 2 medium, peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil (or any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (also known as Hing)
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise, adjust to taste)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Homestyle Aloo Gobi with soft Chapati & protein-packed Dal Fry - perfectly spiced & fiber-rich!
This indian dish is perfect for dinner. With 699.31 calories and 25.229999999999997g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Vegetables (10 minutes)
Wash the cauliflower and potatoes thoroughly.
Cut the cauliflower into 1.5-inch florets. Cut the potatoes into 1-inch cubes.
Place the potato cubes in a bowl of water to prevent them from browning until ready to use.
2
Sauté Aromatics (5 minutes)
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking, then reduce heat to medium.
Add the cumin seeds and let them sizzle for 30 seconds.
Add the asafoetida (hing) and stir for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala (7 minutes)
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the chopped tomatoes and salt. Mix well.
Cook the masala, stirring occasionally, for 5-7 minutes until the tomatoes break down completely and oil begins to separate from the mixture. This step is crucial for flavor.
4
Cook the Aloo Gobi (15 minutes)
Drain the potatoes and add them to the pan. Stir well to coat with the masala. Cook for 4-5 minutes, stirring occasionally.
Add the cauliflower florets and gently toss everything together to ensure the florets are evenly coated.
Add 1/4 cup of hot water, cover the pan with a tight-fitting lid, and reduce the heat to low.
Let it cook for 10-12 minutes, or until the potatoes and cauliflower are tender but not mushy. Avoid stirring too often to prevent the florets from breaking.
5
Garnish and Serve (3 minutes)
Once cooked, remove the lid. If there's excess moisture, increase the heat to medium and cook for a minute or two until it evaporates.
Sprinkle the garam masala and crushed kasuri methi over the dish.
Garnish with fresh chopped coriander leaves.
Gently mix, turn off the heat, and let it rest for 5 minutes for the flavors to meld.
Serve hot with roti, paratha, or as a side dish with dal and rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
