Aloo Gobi with Roti

Ingredients

• 🥔300 g potatoes, peeled and cubed
• florets300 g cauliflower, cut into florets
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, chopped
• 🧄2 tsp ginger-garlic paste
• 🌿1 tsp cumin seeds
• 💛½ tsp turmeric powder
• 🍃1 tsp coriander powder
• 🌶️½ tsp red chili powder
• spice½ tsp garam masala
• 🌻3 tbsp vegetable oil
• cilantro¼ cup fresh coriander, chopped
• 🧂 salt, to taste
• 🌾2 cups whole wheat flour
• 💧½ cup water, plus more as needed

Method

1. 1For the Aloo Gobi: Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2Add chopped onion and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
3. 3Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until tomatoes soften and oil separates from the masala.
4. 4Add cubed potatoes and cauliflower florets to the pan. Mix well, cover, and cook on low heat for 15-20 minutes, or until vegetables are tender, stirring occasionally.
5. 5Stir in garam masala and fresh coriander. Cook for another 2 minutes and set aside.
6. 6For the Roti: In a bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft, smooth dough.
7. 7Divide the dough into equal portions and roll each into a thin circle (about 6-7 inches in diameter).
8. 8Heat a tawa (griddle) over medium-high heat. Place a roti on the tawa and cook for about 30 seconds until small bubbles appear.
9. 9Flip the roti and cook the other side for another 30 seconds. Press gently with a clean cloth until it puffs up. Serve hot with Aloo Gobi.