A vibrant and wholesome medley of fresh vegetables cooked in a savory onion-tomato masala with aromatic Indian spices. This everyday North Indian classic is a perfect, healthy side dish for rotis and dal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
202cal
6gprotein
29gcarbs
8g
Ingredients
1 large Potato (Peeled and diced into 1/2-inch cubes)
1 large Carrot (Peeled and diced into 1/2-inch cubes)
1 cup French Beans (Trimmed and chopped into 1-inch pieces)
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 refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Fiber-rich mixed veg sabzi with flaky paratha and creamy raita. A truly soul-satisfying meal!
This punjabi dish is perfect for lunch. With 644.2600000000001 calories and 18.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water (As needed for cooking)
Instructions
1
Heat oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
2
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
3
Stir in the chopped tomatoes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
4
Add the diced potatoes, carrots, French beans, and cauliflower florets to the pan. Gently stir for 2-3 minutes to coat all the vegetables evenly with the masala.
5
Pour in 1/4 cup of water, reduce the heat to low, cover the pan, and let the vegetables cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The vegetables should be about 80% cooked.
6
Add the green peas, mix gently, and cover the pan again. Cook for another 5-7 minutes until all the vegetables are tender but still hold their shape. Avoid overcooking to prevent them from becoming mushy.
7
Turn off the heat. Sprinkle the garam masala over the sabzi and garnish with freshly chopped coriander leaves. Give it a final gentle mix. Let it rest for 5 minutes before serving.
8
Serve the vegetable sabzi hot with fresh rotis, parathas, or as a side dish 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.
