Indian Aloo Gobi with Naan

Large skillet/pan/wok/kadhai/tawa/griddle & Rolling Pin

10

35

Indian

Indian, Aloo Gobi, Naan, Vegetarian

lunch, dinner

1

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 onion, chopped finely

2 cloves garlic, minced

1 teaspoon ginger paste

1 green chili pepper, chopped finely

2 potatoes, cubed

½ head cauliflower florets

½ teaspoon turmeric powder

½ teaspoon garam masala powder

Salt to taste

2 tablespoons fresh cilantro leaves for garnish For the Naan:

¾ cup all

purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 tablespoons plain yogurt

2 tablespoons melted butter or ghee

¼ cup warm water (or as needed)

Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds and cook until they start to sizzle.

Add the onion and cook until softened and lightly browned. Add the garlic and ginger paste and cook for another minute.

Add the green chili pepper and potatoes and cook for 5 minutes stirring occasionally.

Add the cauliflower florets and stir to combine. Sprinkle with turmeric powder, garam masala powder and salt to taste. Cover and cook for 10 minutes stirring occasionally until vegetables are tender but not mushy.

To make the naan dough; In a bowl mix together all-purpose flour, baking powder and salt; add yogurt and melted butter or ghee; mix together using your hands until it forms a soft dough; add warm water as needed to make a soft pliable dough; cover with a damp cloth or plastic wrap; let it rest for 15 minutes before rolling out into naans of desired size on a lightly floured surface using a rolling pin; place on hot griddle or tawa over medium heat; brush top side of naan with melted butter or ghee while cooking on one side; flip over when golden brown spots appear on bottom side of naan; brush top side again with melted butter or ghee while cooking other side until golden brown spots appear on both sides of naan; remove from heat when done cooking both sides of naan; serve hot with aloo gobi curry along with some raita or chutney if desired.

To serve – Place aloo gobi curry in a serving dish along with some freshly chopped cilantro leaves for garnish if desired; serve hot along with warm naans on the side if desired.

Calories – 400 kcal, Fat – 10 g, Carbohydrates – 60 g, Protein – 10 g

Enjoy this classic Indian dish of Aloo Gobi served with warm Naans! This vegetarian dish is easy to make at home in just 35 minutes using simple ingredients like potatoes, cauliflower florets, spices & herbs! Serve it up as an appetizer or main course along with some raita or chutney if desired!

2

The state of Kerala is known for its use of coconut in dishes, such as coconut chutney and coconut-based curries.