Aloo Gobi with Roti

A flavorful and comforting Indian dish made with potatoes and cauliflower, served with soft roti bread.

Aloo Gobi with Roti

Ingredients

Instructions

  1. Peel and dice the onions. Chop the carrots. If using fresh cauliflower, chop it into florets. If using frozen, set aside.
  2. Heat vegetable oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onions and ginger-garlic paste and cook until the onions are softened and lightly golden, about 5 minutes. Stir frequently to prevent burning.
  4. Add the chopped carrots and cook for another 3 minutes.
  5. Add the potatoes and cauliflower (if fresh) to the pot. Stir in the curry powder, turmeric powder, and chili powder (if using). Cook for 2 minutes, stirring constantly, until the spices are fragrant.
  6. Add the drained and rinsed canned chickpeas to the pot. Stir to combine with the vegetables and spices.
  7. Add about 1/2 cup of water to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes and cauliflower are tender. If using frozen cauliflower add it with the water, and continue to cook.
  8. Stir in the garam masala and lemon juice. Adjust salt to taste.
  9. Once cooked, stir in the chopped cilantro.
  10. While the Aloo Gobi is cooking, prepare the paratha according to package instructions.
  11. Serve the Aloo Gobi hot with the paratha.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 4

Meal Type: dinner