A vibrant medley of fresh vegetables simmered in a rich and aromatic tomato-onion gravy. This comforting North Indian classic is perfect with roti or rice for a wholesome meal.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
264cal
6gprotein
28gcarbs
Ingredients
200 g potato (about 1 large, peeled and cubed)
75 g carrot (about 1 medium, peeled and diced)
150 g cauliflower florets (about 1.5 cups, cut into bite-sized pieces)
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.
Fiber-rich mixed veg curry with soft rotis - a perfectly spiced, homestyle energy-giver.
This indian dish is perfect for dinner. With 476.97 calories and 14.15g of protein per serving, it's a high-fiber option for your meal plan.
16gfat
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
300 g tomatoes (about 3 medium, pureed)
0.5 tsp turmeric powder
1 tsp kashmiri red chili powder
1.5 tsp coriander powder
1.25 tsp salt
1.5 cup hot water (divided)
2 tbsp heavy cream
0.75 tsp garam masala
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the cashew paste
Soak the cashews in 1/4 cup of hot water for 20 minutes.
Drain the cashews, reserving the soaking water.
Blend the soaked cashews with 2-3 tablespoons of the reserved water until you get a completely smooth, creamy paste. Set aside.
2
Build the masala base
Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions and sauté for 8-10 minutes until soft and golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.
Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook for 7-9 minutes, stirring occasionally, until the masala thickens and oil separates from the sides.
3
Cook the vegetables
Add the cubed potatoes, carrots, and cauliflower to the pan. Stir to coat them with the masala.
Pour in 1/2 cup of hot water, bring to a simmer, then cover and cook for 10-12 minutes until the vegetables are about 70% cooked.
Add the green beans and peas. Mix gently, cover, and cook for another 5-7 minutes until all vegetables are tender-crisp.
4
Finish the curry
Reduce the heat to low. Stir in the prepared cashew paste and heavy cream.
Add the remaining 1 cup of hot water and stir until well combined.
Let the curry simmer gently for 2-3 minutes. Do not let it boil rapidly.
Turn off the heat. Sprinkle with garam masala and chopped coriander leaves. Stir gently.
5
Rest and serve
Let the curry rest for 5 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
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 rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
