Aloo Palak with Roti and Raita - A Wholesome Indian Lunch

**Aloo Palak (Potato and Spinach Curry):** Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds (and mustard seeds, if using) and let them splutter.

Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chilies and sauté for another minute until fragrant.

Add chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.

Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute.

Add cubed potatoes and salt. Mix well to coat the potatoes with the spice mixture. Add 1/2 cup of water, cover the pot, and cook until the potatoes are tender, about 15-20 minutes. Check occasionally and add more water if needed.

Once the potatoes are cooked, add chopped spinach and garam masala. Mix well and cook until the spinach wilts down, about 5-7 minutes. Stir occasionally.

Simmer for another 5 minutes to allow the flavors to meld together. Check the seasoning and adjust salt if needed. Garnish with fresh cilantro before serving.

**Roti (Indian Flatbread):** In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead to form a smooth and soft dough. Cover the dough and let it rest for at least 30 minutes.

Divide the dough into small equal-sized balls. Roll each ball into a thin circle using a rolling pin on a lightly floured surface.

Heat a tawa (griddle) or frying pan over medium heat. Place the rolled roti on the hot tawa and cook for a few seconds on each side until small bubbles start to appear.

Flip the roti and cook on the other side until golden brown spots appear. You can puff up the roti by pressing it gently with a clean cloth or spatula while cooking on the second side.

Remove the roti from the tawa and optionally brush with a little ghee or butter.

**Raita (Yogurt Dip):** In a bowl, whisk plain yogurt until smooth. Add grated cucumber, chopped cilantro, roasted cumin powder, and black salt (if using). Mix well.

Chill the raita in the refrigerator for at least 15 minutes before serving.