Aloo gobi with homemade chapatis

Potatoes and cauliflower cooked slowly with cumin, turmeric, ginger and tomato until tender and golden at the edges. A Punjabi home-cooking staple that happens to be vegan, and perfect wrapped in a warm chapati.

Ingredients

• 45 ml Vegetable oil
• 4 g Cumin seeds
• 1 Onions, finely chopped
• 0.2 Garlic, crushed
• 20 g Fresh ginger, grated
• 1 Fresh chillies, green, finely chopped (optional)
• 3 g Ground turmeric
• 5 g Ground coriander
• 1 g Chilli powder
• 500 g Potatoes, peeled and cut into 2cm chunks
• 1 Cauliflower, cut into small florets
• 2 Tomatoes, chopped
• 4 g Garam masala
• 6 g Salt
• 15 g Fresh coriander, chopped
• 0.5 Lemons, juiced
• 300 g Chapati flour
• 2 g Salt
• 15 ml Vegetable oil

Method

1. Mix the chapati flour, salt and oil, add about 190ml warm water and knead to a soft, smooth dough. Cover and rest.
2. Heat the oil in a large lidded frying pan and fry the cumin seeds until they crackle. Add the onion and cook until soft and lightly golden, then stir in the garlic, ginger and chilli.
3. Stir in the turmeric, ground coriander and chilli powder, then add the potatoes, cauliflower and salt. Toss well so everything is coated in yellow spice.
4. Add the tomatoes and 3 tablespoons of water, cover and cook on a low heat, stirring gently now and then, until the potatoes are tender. Take the lid off for the last few minutes so it catches a little.
5. Divide the dough into 8 balls, roll each out thinly and cook in a hot dry frying pan for about a minute each side until puffed and speckled. Wrap in a tea towel to keep soft.
6. Stir the garam masala, lemon juice and coriander into the aloo gobi and serve with the chapatis.