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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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.
Aromatic, fiber-rich mixed veg sabzi with homestyle phulkas & dal fry. Gut-friendly & delicious!
This indian dish is perfect for lunch or dinner. With 711.44 calories and 24.52g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
