Aloo Gobi with Roti
A flavorful and comforting Indian dish made with potatoes and cauliflower, served with soft roti bread.
Ingredients
- 1 large Onions
- 2 medium, diced Carrots
- 1 package (750g) Frozen Cauliflower Florets
- 4 medium, peeled and cubed Potatoes
- 2 tbsp Curry Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 2 tbsp Vegetable Oil
- 1 can (450g), drained and rinsed Canned Chickpeas
- 2 tbsp, chopped Cilantro
- 4 pieces Paratha
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Lemon Juice
- 1/2 tsp (optional) Chili Powder
Instructions
- Peel and dice the onions. Chop the carrots. If using fresh cauliflower, chop it into florets. If using frozen, set aside.
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- 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.
- Add the chopped carrots and cook for another 3 minutes.
- 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.
- Add the drained and rinsed canned chickpeas to the pot. Stir to combine with the vegetables and spices.
- 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.
- Stir in the garam masala and lemon juice. Adjust salt to taste.
- Once cooked, stir in the chopped cilantro.
- While the Aloo Gobi is cooking, prepare the paratha according to package instructions.
- 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