Aloo Gobi Kati Roll

Name: Aloo Gobi Kati Roll
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 pinch Large asafoetida (see note); 2 teaspoons whole black mustard seed; 1 teaspoons black pepper, toasted and ground; 4 Tbsps clarified butter or canola oil; 710 milliliters large head of cauliflower, broken into small florets (about; 2 teaspoons coriander seed, toasted and ground; 1 teaspoon cumin seed, toasted and ground; 1 teaspoon your favorite ground chile, to taste; 2 teaspoons ground turmeric; 6 servings Kosher salt; 6 servings Mint chutney (or chopped cilantro) to serve; 2 Tbsps anardana seeds, ground (as well as you can—expect some chunks, see note); 6 servings Whole milk yogurt to serve; 680 grams Yukon Gold potatoes (about 2 large), scrubbed and cut into 1/2-inch dice

This recipe makes 6 servings with 198 calories, 5g of protein, and 12g of fat each. If 93 cents per serving falls in your budget, Aloo Gobi Kati Roll might be a tremendous gluten free recipe to try. Head to the store and pick up asafoetida, canolan oil, ground chile, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat butter or oil on medium heat in a 12-inch heavy-bottomed straight-sided stainless steel sauté until shimmering.

Ingredients you will need

Butter

Cooking Oil

Add mustard seed and cook until they begin to pop, about 2 minutes.

Ingredients you will need

Mustard Seeds

Pop

Add asafoetida, anardana, cumin, coriander, black pepper, chile, and turmeric. Cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Black Pepper

Asafoetida

Coriander

Turmeric

Chili Pepper

Cumin

Add the potatoes and cauliflower and season generously with salt.

Ingredients you will need

Cauliflower

Potato

Salt

Add water to come 1/3 up the sides of the vegetables. Increase heat to high and bring to a boil. Reduce heat to maintain simmer, cover, and cook until potatoes are mostly tender, replenishing water as necessary. Potatoes should still be too tough to eat at this stage.

Ingredients you will need

Vegetable

Potato

Water

Remove lid, and increase heat to bring liquid to a rapid simmer and liquid begins to reduce. Scrape bottom of pan with spatula as the potatoes begin to stick, and mash them up against the sides of the pan. Meanwhile, warm the parathas in a dry skillet on medium-low heat, 1-2 minutes per side.

Ingredients you will need

Potato

Equipment you will use

Frying Pan