Aloo Gobi with Roti and Raita: A Wholesome Indian Lunch

**Aloo Gobi:** Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and saute until golden brown.

Add ginger-garlic paste and saute for another minute until fragrant.

Add tomato puree (or chopped tomatoes) and cook until the oil separates from the mixture.

Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Saute for a minute.

Add cauliflower florets and diced potatoes. Mix well, coating the vegetables with the spice mixture.

Add 1/2 cup of water, cover the pot, and simmer over low heat for 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

Once the vegetables are cooked, add garam masala and mix well. Cook for another 2-3 minutes.

Garnish with fresh coriander leaves and set aside.

**Roti:** In a bowl, mix whole wheat flour and water to form a soft, pliable dough. Knead the dough for 5-7 minutes until smooth.

Divide the dough into equal-sized balls. Roll each ball into a thin circle (roti).

Heat a skillet or tawa over medium heat. Place the roti on the hot skillet and cook for a few seconds on each side, until small bubbles appear.

Flip the roti and cook the other side until it's lightly browned. You can puff up the roti by pressing it gently with a clean cloth or tongs.

Remove the roti from the skillet and keep it warm.

**Raita:** In a bowl, combine yogurt, grated cucumber, roasted cumin powder, chopped mint leaves, and black salt (if using).

Mix well and chill in the refrigerator until serving.