Alu Gobi Halwa with Tandoori Roti

Ingredients

• 300 g Cauliflower Florets (cut into bite‑size pieces, keep uniform size)
• 2 medium Potatoes (peeled and cut to match cauliflower size)
• 1 large Tomato (sliced thick, skin removed for puree)
• 2 medium Onion (first cut into large pieces, then finely chopped)
• 5 pieces Green Chili (medium, sliced lengthwise)
• 1 large piece Ginger (finely grated)
• 2 cloves Garlic (optional, minced)
• 4 Tbsp Oil (vegetable or canola) (for shallow frying, can use deep‑fry if preferred)
• 1 tsp Salt (adjust to taste)
• 0.5 L Water (for blanching vegetables)
• 1 tsp Cumin Seeds (roasted) (adds earthy aroma)
• 1 piece Bay Leaf (optional, for fragrance)
• 1 tsp Kasuri Methi (dried fenugreek leaves) (adds classic Indian flavor)
• 1 tsp Sugar (helps caramelize onions)
• 1 tsp Coriander Powder
• 0.125 tsp Cinnamon Powder (a pinch)
• 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives red colour)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Roasted Cumin Powder
• 1.5 tsp Chole Masala (store‑bought Indian chickpea masala)
• 1 tsp Chat Masala
• 0.5 tsp Garam Masala (optional, add at end)
• 0.5 cup Peas (fresh or frozen) (optional, boiled)
• 1 Tbsp Ghee or Butter (for finishing veg and roti brushing)
• 1 cup Whole Wheat Flour (Atta) (for tandoori roti)
• 0.25 tsp Kasuri Methi (for roti) (adds subtle aroma)
• 1 tsp Sugar (for roti)
• ~ as needed Warm Water (lukewarm, to knead dough)

Instructions

1. Prepare Vegetables

   Separate 300 g cauliflower into bite‑size florets and cut 2 medium potatoes into pieces of the same size. Slice 1 large tomato into thick rounds, chop 2 onions (first into large chunks then finely), slice 5 green chilies lengthwise, and grate a large piece of ginger. Optional: mince 2 garlic cloves.

   Time: PT15M

2. Blanch Cauliflower and Potatoes

   Bring 0.5 L water to a boil, add a pinch of salt, then add the cauliflower florets and potato pieces. Cook for about 2 minutes until just tender, then drain using a colander.

   Time: PT5M

   Temperature: 100°C

3. Shallow‑Fry Vegetables

   Heat 4 Tbsp oil in a large pan over medium‑high heat. Add the blanched cauliflower and potatoes and shallow‑fry, stirring occasionally, until they turn light golden. Cover the pan for 2‑3 minutes to speed up cooking, then remove and set aside, leaving the oil in the pan.

   Time: PT8M

   Temperature: 180°C

4. Temper Spices

   In the same oil, add 1 tsp roasted cumin seeds, 1 bay leaf and 1 tsp kasuri methi. Fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: 180°C

5. Sauté Ginger (and Garlic)

   Add the grated ginger (and minced garlic if using) and sauté for 1‑2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: 180°C

6. Caramelize Onions

   Add the large onion pieces, sprinkle a pinch of salt, and sauté until they start to soften. Then add 1 tsp sugar and continue cooking until the onions turn deep golden brown and slightly crisp.

   Time: PT8M

   Temperature: 180°C

7. Add Ground Spices

   Stir in 1 tsp coriander powder, ¼ tsp cinnamon powder, 1 tsp Kashmiri red chili powder, ½ tsp turmeric, ½ tsp roasted cumin powder, 1.5 tsp chole masala, 1 tsp chat masala and, if desired, ½ tsp garam masala. Cook for 1 minute, allowing the spices to release their aromas.

   Time: PT1M

   Temperature: 180°C

8. Add Tomato

   Add the thick tomato slices and sauté for 2 minutes, then pour in the fresh tomato puree (made from the peeled tomato) and cook another 2 minutes until the mixture thickens slightly.

   Time: PT4M

   Temperature: 180°C

9. Combine Remaining Ingredients

   Add the sliced green chilies and ½ cup peas (pre‑boiled or frozen). Stir briefly, then return the fried cauliflower and potatoes to the pan. Gently mix everything and cook for 2‑3 minutes so the flavors meld.

   Time: PT3M

   Temperature: 180°C

10. Finish with Ghee

    Turn off the heat, drizzle 1 Tbsp ghee (or butter) over the veg, sprinkle a pinch of kasuri methi and freshly chopped coriander if desired. Give a very gentle toss and serve hot with tandoori roti.

    Time: PT2M

11. Prepare Roti Dough

    In a mixing bowl combine 1 cup whole‑wheat flour, a pinch of salt, ¼ tsp kasuri methi, 1 tsp sugar and 1 tsp ghee. Gradually add lukewarm water and knead to a medium‑soft, non‑sticky dough.

    Time: PT7M

12. Rest Dough

    Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.

    Time: PT30M

13. Shape Roti

    Divide the rested dough into 4 equal balls. Lightly flour a rolling surface and roll each ball into a thick disc (about ¼ inch). Keep the discs slightly thicker than regular roti for a puffier result.

    Time: PT5M

14. Cook Tandoori Roti

    Heat a tawa or flat skillet over high heat. Place a rolled disc onto the hot surface; when bubbles appear, flip, press gently with a cloth or spatula to encourage puffing, and cook the other side until golden spots appear. Brush with melted butter or ghee while hot.

    Time: PT15M

    Temperature: 220°C

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

55 g

Fat

18 g

Fiber

7 g