Kya aap ko Induction Stove ke baare yeh pata hai? Watch this full video before using induction stove

Ingredients

• 4 medium Potatoes (peeled and diced 1‑inch cubes)
• 2 tablespoons Vegetable Oil (high smoke point, e.g., canola or sunflower)
• 1 teaspoon Cumin Seeds (optional, for tempering)
• ½ teaspoon Turmeric Powder (ground, bright yellow)
• 1 teaspoon Coriander Powder (ground)
• ½ teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Fresh Cilantro (chopped for garnish)
• 2 cups Whole Wheat Flour (for paratha dough)
• ¾ cup Water (lukewarm for dough)
• 2 tablespoons Ghee or Butter (for cooking paratha)

Instructions

1. Prepare Potato Cubes

   Peel the potatoes and cut them into uniform 1‑inch cubes so they cook evenly on the induction pan.

   Time: PT5M

2. Make Paratha Dough

   In a mixing bowl combine whole‑wheat flour with a pinch of salt, add lukewarm water gradually and knead until smooth and pliable (about 3‑4 minutes). Cover with a damp cloth and let rest for 5 minutes.

   Time: PT5M

3. Pre‑heat Induction Pan

   Place the flat‑bottom frying pan on the induction cooktop, set temperature to 180 °C (medium‑high) and let it heat for 2 minutes. The pan should be evenly hot before adding oil.

   Time: PT2M

   Temperature: 180°C

4. Temper Spices (Optional)

   Add 1 tsp vegetable oil to the hot pan, then sprinkle cumin seeds. Let them sizzle for 10 seconds before proceeding.

   Time: PT30S

   Temperature: 180°C

5. Cook Aloo Sabzi

   Add the diced potatoes, 2 tbsp oil, turmeric, coriander powder, red chili powder, and salt. Stir to coat evenly. Cover and cook on 180 °C for 8‑10 minutes, stirring once halfway, until potatoes are tender but not mushy.

   Time: PT10M

   Temperature: 180°C

6. Finish Aloo Sabzi

   Remove the lid, increase heat to 200 °C for 1‑minute to evaporate excess moisture, then garnish with chopped cilantro and serve hot.

   Time: PT1M

   Temperature: 200°C

7. Shape Parathas

   Divide the rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, brush lightly with ghee, fold in half, brush again, fold into a triangle, and roll gently to a 7‑inch triangle shape.

   Time: PT5M

8. Cook Parathas

   Heat the non‑stick griddle on the induction cooktop to 190 °C. Place a rolled paratha, cook 30 seconds, flip, brush the cooked side with ghee, flip again, and cook another 30 seconds until golden brown spots appear on both sides.

   Time: PT5M

   Temperature: 190°C

9. Serve

   Stack cooked parathas in a clean kitchen towel to keep warm. Serve the hot aloo sabzi alongside the parathas with extra ghee if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g