Kitchen hacks jo life easy bana dein 😳🔥

Ingredients

• 4 medium Potatoes (peeled and cut into 1‑inch cubes)
• 3 cup Mixed Vegetables (e.g., carrots, green beans, peas, cauliflower, chopped)
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 2 medium Tomatoes (pureed or finely chopped)
• 1 small Green Chili (slit lengthwise (optional for heat))
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Salt (plus extra for potato water)
• 2 tablespoons Vegetable Oil
• ¼ cup Plain Yogurt (full‑fat, room temperature)
• 1 cup Whole Milk (for the optional side sauce; butter the pot rim to avoid overflow)
• 1 tablespoon Unsalted Butter (to coat the pot rim when heating milk)
• 2 cup Whole Wheat Flour (for roti dough)
• ¾ cup Water (for roti dough) (lukewarm)

Instructions

1. Prepare Potato Water

   Fill a large pot with 6 cups of water, add 1 teaspoon salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

2. Par‑boil Potatoes

   Add the cubed potatoes to the boiling salted water and cook for 8‑10 minutes until just tender but not falling apart.

   Time: PT10M

   Temperature: high heat

3. Make Roti Dough

   In a mixing bowl combine whole wheat flour, ½ teaspoon salt, and lukewarm water. Knead for 3‑4 minutes until smooth, then cover with a damp cloth and rest for 5 minutes.

   Time: PT8M

4. Prepare Curry Base

   Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add chopped onion, sauté 2 minutes until translucent. Add garlic and ginger; cook 30 seconds.

   Time: PT3M

   Temperature: medium

5. Add Spices & Tomatoes

   Stir in turmeric, coriander, red chili powder, and slit green chili. Cook 1 minute, then add pureed tomatoes. Simmer 4 minutes until oil separates.

   Time: PT5M

   Temperature: medium

6. Add Vegetables & Potatoes

   Add mixed vegetables and the par‑boiled potatoes to the skillet. Pour ½ cup water, cover, and simmer 10 minutes until vegetables are cooked through.

   Time: PT10M

   Temperature: medium

7. Balance Heat with Yogurt

   Reduce heat to low, whisk in ¼ cup plain yogurt until fully incorporated. Cook 2 minutes; do not boil after yogurt is added.

   Time: PT2M

   Temperature: low

8. Prepare Milk Side (Optional)

   In a separate saucepan, melt 1 tablespoon butter on the rim, add 1 cup whole milk, and bring to a gentle boil over medium‑low heat. Watch closely; the butter creates a barrier that reduces spillage.

   Time: PT5M

   Temperature: medium‑low

9. Cook Roti

   Divide dough into 8 balls, roll each into a 6‑inch circle. Heat a tawa over high heat, place roti, cook 30 seconds, flip, spray a few drops of water on the surface, cover with a lid for 20 seconds, then flip again until golden spots appear.

   Time: PT5M

   Temperature: high

10. Plate and Serve

    Serve the hot vegetable curry with a side of soft roti and, if desired, the gently boiled milk as a soothing drink.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

7 g