A classic North Indian stir-fry where tender potatoes and cauliflower are cooked with onions, tomatoes, and aromatic spices. This simple, comforting dish is a staple in Indian homes and pairs perfectly with roti or dal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
235cal
6gprotein
27gcarbs
12g
Ingredients
500 g Cauliflower (Cut into 1.5-inch florets)
300 g Potatoes (Peeled and cut into 1-inch cubes)
3 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 large Yellow Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Perfectly spiced Gobi Patata with hearty paratha and tangy pickle - homestyle comfort food!
This sindhi dish is perfect for lunch. With 643.13 calories and 14.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for steaming)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the asafoetida, followed immediately by the finely chopped onion.
Sauté the onions for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 6-8 minutes, mashing them with the back of a spoon, until they break down and the oil begins to separate from the masala.
Add the ground spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly to prevent burning.
2
Cook the Vegetables
Add the potato cubes and cauliflower florets to the pan. Sprinkle with salt.
Gently toss for 2-3 minutes, ensuring the vegetables are evenly coated with the spice mixture.
Pour in 1/4 cup of water. This will create steam to cook the vegetables without making a gravy.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-20 minutes.
Stir gently every 5-7 minutes to prevent the vegetables from sticking to the bottom. If the pan seems too dry, add another tablespoon of water.
Check for doneness by piercing a potato cube with a fork; it should be tender but not falling apart. The cauliflower should have a slight bite.
3
Finish and Garnish
Once the vegetables are cooked, remove the lid. If there's any excess moisture, increase the heat to medium and cook for 1-2 minutes, stirring gently, until it evaporates.
Sprinkle the garam masala over the sabzi. Crush the kasuri methi between your palms to release its aroma and add it to the pan.
Gently mix everything to combine the finishing spices. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving to allow the flavors to meld. Serve hot with roti, paratha, or as a side with dal and rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
