Aloo Gobhi Sabji with Ajwain-Kalonji Parantha

Ingredients

For the aloo gobhi sabji

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and diced
• 3/4 cup green peas
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 5–6 garlic cloves, chopped or crushed
• 1 inch ginger, finely chopped
• 1–2 green chillies, chopped or slit
• 1 tsp panch phoron
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2–3 tbsp oil
• Salt, to taste
• Water, as needed
• 1/2 tsp garam masala
• 2–3 tbsp fresh coriander, chopped

For the ajwain-kalonji parantha

• 2 cups whole wheat flour
• 1/2 tsp ajwain
• 1/2 tsp kalonji
• 1/4 tsp turmeric powder
• Salt, to taste
• Water, as needed
• A little oil or ghee, for cooking

To serve

• Curd

Method

1. Boil the cauliflower florets briefly until just tender. Drain well, then sauté them lightly in a little oil until they pick up a bit of colour. Set aside.

2. Heat oil in a kadhai. Add the panch phoron and let it splutter for a few seconds. Then add the garlic, ginger, and green chilli and sauté until fragrant.

3. Add the diced potatoes and cook for a few minutes until they start to soften.

4. Add the chopped onion and cook until softened. Then add the peas and tomatoes. Mix in the turmeric powder, coriander powder, cumin powder, and salt. Cook until the tomatoes soften and the masala comes together.

5. Add the sautéed cauliflower and mix gently so it doesn’t break too much. Let everything cook together for a couple of minutes.

6. Pour in a small amount of water, just enough to bring everything together. Since this is a drier sabji, keep the water low. Cover and cook until the potatoes are fully done and the curry reduces to your liking.

7. Sprinkle in the garam masala and mix gently. Finish with fresh coriander.

8. In a bowl, mix the whole wheat flour with ajwain, kalonji, salt, and turmeric. Add water little by little and knead into a soft dough. Let it rest for a few minutes.

9. Divide the dough, roll out the paranthas, and cook them on a hot tawa with a little oil or ghee until done on both sides and lightly golden.

10. Serve the aloo gobhi hot with the ajwain-kalonji paranthas and a side of curd.

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Tips: Boiling and then sautéing the cauliflower helps it stay tender while still holding its shape. Keep the water low for that dry, home-style sabji texture. The ajwain and kalonji in the parantha add a lovely flavour that goes really well with the sabji and curd.