Spiced Aloo Gobi with Homemade Chapati
Spiced potato and cauliflower cooked with cumin, turmeric, coriander, and garam masala, with pan-cooked chapati.
- 500 g cauliflower
- 400 g potatoes
- 200 g wholemeal flour
- 1 whole onion
- 2 whole tomatoes
- 25 g fresh ginger
- 4 whole garlic cloves
- 1 whole green chilli
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 20 g fresh coriander
- 1 tsp salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Make chapati dough by mixing flour with 120ml warm water and a pinch of salt, knead for 5 minutes until smooth, then rest for 20 minutes
- Step 2
Cut cauliflower into small florets and dice potatoes into 2cm cubes
- Step 3
Finely chop onion, dice tomatoes, mince ginger, garlic and green chilli
- Step 4
Heat oil in a large pan over medium heat, add cumin seeds and let them splutter for 30 seconds
- Step 5
Add onion and cook for 5 minutes until softened, then add ginger, garlic and chilli, cook 2 minutes more
- Step 6
Add tomatoes, turmeric, coriander powder and cook for 3-4 minutes until tomatoes break down
- Step 7
Add potatoes and 100ml water, cover and cook for 10 minutes until almost tender
- Step 8
Add cauliflower florets, garam masala and salt, cover and cook for 8-10 minutes until vegetables are tender
- Step 9
Meanwhile, divide chapati dough into 6 portions and roll each into thin circles
- Step 10
Heat a dry frying pan over medium-high heat and cook each chapati for 1-2 minutes per side until spotted brown
- Step 11
Garnish aloo gobi with fresh coriander and serve hot with warm chapatis
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