Aloo Gobhi with Chapati Recipe

 Aloo Gobi Sabzi is a comfortable North Indian dish , with potato and cauliflower in aromatic spices. Paired with soft, whole wheat roti, this meal gives a balance of textures and flavors that look both homely and satisfactory.

Ingredients:

 For Gobhi Sabzi:

• 2 medium potatoes, peeled and cubed  
• 1 small cauliflower (about 400 grams), broken in florets  
• 2 tablespoons oil (vegetable or mustard)  
• 1 teaspoon cumin  
• 1 large onion, finely chopped  
• 1 inch of ginger, grated  
• 3 garlic cloves, minced  
• 2 tomatoes, chopped  
• 1 green chili, slit (optional)  
• 1/2 teaspoon turmeric powder  
• 1 teaspoon coriander powder  
• 1/2 teaspoon cumin powder  
• 1/2 teaspoon garam masala  
• Salt, to taste  
• Fresh coriander leaves

 For the Chapati:

• 2 cups whole wheat flour (Atta)  
• 3/4 cup water   
• 1 teaspoon oil or ghee   
• Pinch of salt

Instructions:

 Preparing  Gobhi Sabzi:

1. Take a  heavy bottom pan, Heat the oil  on medium heat. Add cumin and allow them to be sizzle until they are aromatic.  
2. Stir in onion, ginger and garlic. fry until the onion is golden brown.  
3. Add tomatoes, green chillies, turmeric, coriander and cumin powder. Cook until the oil is separated from the spices.  
4. Add In cubes of potato and cauliflower florets. Mix well to coat with a mixture of spices.  
5. Add Salt, cover and cook on slow heat for 15-18 minutes, sometimes stirring. Close the heat.

Preparing Chapati:

1. For making chapati, first you need to prepare dough. Take a bowl and add  salt and wheat flour together. Slowly add water and mix in smooth, soft dough. Add oil or ghee and mix again for 1-2 minutes.  
2. Cover the dough and let it rest for at least 15 minutes.  
3. Divide the dough into 8 equal balls. Turn each ball into a thin circle (6-7 inches in diameter) on a slightly floured surface.  
4. Take a tawa or nonstick skillet and heat it on medium heat. Cook each side for 30 seconds until small bubbles appear, then flip. Cook the other side until the golden spots are made. Alternatively press with a cloth or puff with a spatula.  

Tips and Tricks:

• Cut potatoes and cauliflower into the same size pieces for cooking.  
• For a smoky taste, finish the sabzi  with a quick tadka: add heat ghee, a pinch of asaphoetida and dry red chilli , then pour over the cooked sabzi  .  
• If you prefer a little tangy taste, squeeze fresh lemon juice before serving.  
• Relaxing dough for soft  rotis is crucial.  
• Heat on a slow temperature before serving to revive the softness.

 Variations and Serving Instructions:

• For extra color and nutrition ,add peas or carrots .  
• For a hint of sweetness ,swap regular potatoes with sweet potatoes.  
• Combine this combo with cooling yogurt or tangy pickles.  
• Transfer the rest to the snack wrap.