Challenge of the day: Make flatbread, aloo gobi and dal soup in an 1 hour. Although it took me 15 more mins in the end, they were all delicious. And I really want to record them!
Aloo gobi (Potato and Cauliflower Curry) Recipe
Chapati-like flatbread
Chapati, a traditional Indian flatbread, is made with whole wheat flour. This time, I mixed all-purpose flour and kneaded it with milk and melted butter. Actually, I don’t know if it can be called chapapti! Maybe it would be more appropriate to call it flatbread.
I refereed to below recipe：
Chapati-like Flatbread Recipe
Ingredients
Makes 4 pcs
- 100 g plain flour
- 100 g wholemeal flour
- 3 g salt
- 130 g full fat milk
- 30 g butter
How to Make chapati-like flatbread
First, mix the flour and sal. Then mix milk and butter in a jug, sit the jug in a hot water bath to melt the butter. Pour this liquid into the flour, mix until there are no particles to form a dough. Slightly knead the dough, cover and let it proof for 30 minutes. Divide it into 4 portions and form into round pancakes-form. Heat the frying pan at high temperature without oil, put the dough on it, the air in the dough will make the chapati expand after being heated, then turn it over and heat one side again, until both sides are golden brown and slightly charred.
Indian Dal Soup Recipe
Ingredients
Makes 3-4 bowls
- 130 g mung dal
- 1000 ml water
- 5 g salt
- masala (noted with below Aloo gobi recipe）
- lemon juice
How to Make Indian Dal Soup
Take a small pot, add the washed lentils, water and salt, cook until the lentils are slightly soft, but not mushy, about 12-15 minutes. Be careful that the lentils will release foam when boiling, it is easy to boil over, so remember to keep an eye on it. After the lentils are cooked, separate the lentils and water. Pour the masala curry paste into the lentils, add some lentils water to your prefer thickness, bring to boil again. At last, add some lemon juice, taste and adjust.
Aloo gobi (Potato and Cauliflower Curry) Recipe
The method of Aloo Gobi is really different from family to family. Some add tomatoes, some do not, some are very wet, and some are dry. I tried the so-called Dhaba style this time. Curry Boy said that Dhaba is a small roadside stall, so I guess this recipe is an authentic one.
Aloo Gobi Video Recipe
My method is similar to the one in this video, except that I use fewer types of spices, and the one in the video should have a more complex aroma. Since I use less salt and water than hers, so I can’t actually compare directly.
Ingredients
Serves 2-3
For the Veg
- Oil
- 250 g potatoes, diced
- 250 g cauliflower, small florets
- lemon juice
For the Masala（Aloo Gobi + Dahl）
- 2 tbsp oil
- ★1 bay leave
- ★½ tsp mustard seeds
- ★1 tsp cumin seeds
- ★4 cloves
- ★4 cardamom, lightly bruised
- ★1-2 dried chillies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 thumb-size ginger, grated
- ☆1 tsp garam masala
- ☆½ tsp turmeric
- ☆½ tsp coriander powder
- 1 medium tomato, chopped
- 5 tbsp tomato passata
- ½ tsp salt
How to Make Aloo Gobi
- Heat oil in a pan, sauté potatoes and cauliflower for a while, let them turn brown a bit, then set aside. No need to cook through, around 70% cooked is fine, because they will be cooked again.
- In the same pan, heat 2 tbsp more oil, fry ★spices until fragrant, but not burnt.
- Add the onion, garlic and ginger. Cook until the onions turn translucent, then add fresh tomato and tomato passata, cook until the tomatoes has no raw flavour, about 10-12 minutes. Then add ☆spices and salt, cook for a few more minutes.
- Return back the potatoes and cauliflower, mix well with the masala paste. Add a little water if it is too thick.
- Cover with a lid, cook for a further 5 mins or so, or until the veg’s texture has reached your preference. Finally, squeeze in some fresh lemon juice, serve hot with flatbread and dal.
