

Grilled Chicken Breast, Phulka and Lauki Sabzi
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Iron-boosting aloo methi with soft roti – a perfectly spiced, energy-giving homestyle meal to savor.

A simple yet flavorful North Indian stir-fry combining tender potatoes and earthy fenugreek leaves. This classic dry curry is a perfect side for rotis and dal, offering a comforting and wholesome meal.
Serving size: 1 cup

Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Serving size: 2 pieces


A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Iron-boosting aloo methi with soft roti – a perfectly spiced, energy-giving homestyle meal to savor.
This north_indian dish is perfect for dinner. With 450.96000000000004 calories and 13.04g of protein per serving, it's a healthy, low-fat, high-fiber, low-cholesterol, anti-inflammatory, gut-friendly option for your meal plan.
Prepare the vegetables. First, clean the methi leaves by plucking them from the thick stems. Discard the stems. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all grit. Drain well and chop them roughly. Peel the potatoes and cut them into uniform 1/2-inch cubes.
Sauté aromatics. Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
Cook the potatoes. Add the finely chopped onions and cook for 3-4 minutes until they turn soft and translucent. Add the potato cubes, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well to ensure the potatoes are evenly coated with the spices.
Simmer until tender. Cover the pan and cook on low-medium heat for 10-12 minutes. Stir every few minutes to prevent sticking. Cook until the potatoes are about 80% done (a knife should go in with a little resistance). Avoid adding water if possible to maintain the dry texture.
Add methi and finish. Add the chopped methi leaves to the pan. Mix well with the potatoes. The leaves will wilt down within a minute. Cover and cook for another 5-7 minutes on low heat, until the potatoes are fully tender and the raw aroma of the methi has dissipated.
Garnish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the dish. Give it a final gentle mix. Let it rest for a couple of minutes before serving hot with fresh rotis, parathas, or as a side with dal and rice.
Prepare the dough
Divide and roll the rotis
Cook the roti
Puff the roti
Finish and serve