Aloo Gobi with Roti and Raita: A Wholesome Indian Lunch

This recipe offers a balanced and flavorful Indian lunch. Aloo Gobi (potato and cauliflower curry) is paired with soft rotis and cooling raita, creating a satisfying and complete meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.44/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1medium headCauliflower(Cut into florets)

£1.50

2mediumPotatoes(Peeled and diced)

£0.40

1mediumOnion(Finely chopped)

£0.30

2mediumTomato(Pureed or finely chopped)

£0.60

2tablespoonsGinger-Garlic Paste(Equal parts ginger and garlic, ground into a paste)

£0.25

0.5teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1.5teaspoonsCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.05

4.5teaspoonRed Chili Powder(Adjust to taste)

£0.05

2tablespoonsOil(Vegetable or canola oil)

£0.10

2tablespoonsFresh Coriander Leaves(Chopped, for garnish)

£0.30

To tasteSalt

£0.01

0.5cupWater(Or as needed)

2cupsWhole Wheat Flour (Atta)(For roti)

£0.60

0.8cupWater(For roti dough, adjust as needed)

1cupPlain Yogurt(For Raita)

£0.75

0.5Cucumber(Grated, for Raita)

£0.40

0.3teaspoonRoasted Cumin Powder(For Raita)

£0.05

1tablespoonMint Leaves(Chopped, for Raita)

£0.20

PinchBlack Salt (Kala Namak)(For Raita, optional)

£0.05

Total Cost

£5.76

£1.44 per serving

Instructions

1.
**Aloo Gobi:** Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and saute until golden brown.
2.
Add ginger-garlic paste and saute for another minute until fragrant.
3.
Add tomato puree (or chopped tomatoes) and cook until the oil separates from the mixture.
4.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Saute for a minute.
5.
Add cauliflower florets and diced potatoes. Mix well, coating the vegetables with the spice mixture.
6.
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.
7.
Once the vegetables are cooked, add garam masala and mix well. Cook for another 2-3 minutes.
8.
Garnish with fresh coriander leaves and set aside.
9.
**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.
10.
Divide the dough into equal-sized balls. Roll each ball into a thin circle (roti).
11.
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.
12.
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.
13.
Remove the roti from the skillet and keep it warm.
14.
**Raita:** In a bowl, combine yogurt, grated cucumber, roasted cumin powder, chopped mint leaves, and black salt (if using).
15.
Mix well and chill in the refrigerator until serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

685 kcal / 2866 kJ

Carbs

98g

38% of RDA

Fat

24g

34% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

19 g

21% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the amount of red chili powder according to your spice preference.

For a richer flavor, add a tablespoon of cashew paste or cream to the Aloo Gobi.

If the Aloo Gobi becomes too dry while cooking, add a little more water.

Serve the Aloo Gobi hot with warm rotis and chilled raita for a complete and delicious lunch.

Cooking Equipment

Large pot or Dutch oven

Skillet or Tawa (for roti)

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red chili powder according to your spice preference.

For a richer flavor, add a tablespoon of cashew paste or cream to the Aloo Gobi.

If the Aloo Gobi becomes too dry while cooking, add a little more water.

Serve the Aloo Gobi hot with warm rotis and chilled raita for a complete and delicious lunch.

Aloo Gobi with Roti and Raita: A Wholesome Indian Lunch

Ingredients

Instructions