Ingredients
- 400g (2 large) potatoes, peeled and diced
- 1 medium-sized cauliflower, cut into florets
- 150g (1 large) onion, finely chopped
- 2 tomatoes, diced
- 60ml (1/4 cup) vegetable oil
- 5g (1 tsp) cumin seeds
- 10g (2 tsp) ginger, minced
- 5g (1 tsp) garlic, minced
- 10g (2 tsp) ground coriander
- 5g (1 tsp) turmeric powder
- 5g (1 tsp) garam masala
- Salt to taste
- 30g (2 tbsp) fresh cilantro, chopped
- 200ml (3/4 cup) water
For the Chapatis:
- 250g (2 cups) whole wheat flour
- 180ml (3/4 cup) water
- 5g (1 tsp) salt
- 15ml (1 tbsp) oil (optional)
Instructions
Step 1: Preparing the Dough for Chapatis
In a medium mixing bowl, combine 250g (2 cups) whole wheat flour, 5g (1 tsp) salt, and 15ml (1 tbsp) oil if using. Gradually add 180ml (3/4 cup) water while mixing with your hand to form a soft dough. Knead for about 5-7 minutes until smooth and pliable. Cover the dough with a damp cloth and let it rest for at least 20 minutes.
Step 2: Cooking Aloo Gobi
Heat 60ml (1/4 cup) vegetable oil in a large skillet or wok over medium heat. Add 5g (1 tsp) cumin seeds and allow them to crackle. Add 150g (1 large) chopped onion and sauté until golden brown. Stir in 10g (2 tsp) minced ginger and 5g (1 tsp) minced garlic, cooking for an additional 2 minutes until aromatic.
Add diced potatoes and cauliflower florets to the skillet. Sprinkle in 10g (2 tsp) ground coriander, 5g (1 tsp) turmeric powder, salt to taste, and stir well to coat the vegetables. Pour in 200ml (3/4 cup) water, cover the pan, and let the vegetables cook on low heat for about 25-30 minutes, or until tender, stirring occasionally.
Once cooked, add the diced tomatoes to the mixture and cook for another 5 minutes. Finally, finish with 5g (1 tsp) garam masala and 30g (2 tbsp) fresh cilantro, stirring well to combine flavors. Remove from heat and set aside.
Step 3: Preparing Chapatis
Divide the rested dough into small, equal portions and roll them into balls about the size of a golf ball. Flatten each ball slightly and roll it out using a rolling pin into a thin, round disc about 15 cm (6 inches) in diameter.
Heat a flat griddle or tawa over medium-high heat. Place a rolled chapati onto the griddle and cook for about 30 seconds until bubbles form on the surface. Flip it over and cook for another 30 seconds until light brown spots appear. Press the chapati gently with a spatula or cloth to help it puff up. Repeat with the remaining dough.
You’ve now mastered the art of making delicious Aloo Gobi with perfectly soft Chapatis. Each bite tells a story of culinary tradition steeped in rich flavors and comforting textures. Whether serving this to guests or enjoying a quiet meal at home, you’re sure to bring smiles and satisfaction to the table. Dive into the traditional essence, experiment, and let each dish reflect your unique culinary flair.
