Quick Desi Evening Meal: Aloo Matar & Soft Roti Recipe

For Roti, combine whole wheat flour, salt, and optional oil in a bowl. Gradually add water and knead until a soft, pliable dough forms. Cover and let it rest while preparing the curry.

Heat oil in a pan over medium heat. Add finely chopped onion and sauté until it turns golden brown and translucent.

Add garlic ginger paste and green chilies (if using) to the pan. Sauté for about 1 minute until fragrant.

Stir in the chopped or pureed tomatoes. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture (about 2-3 minutes).

Add all the dry spices: turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook for about 30 seconds, stirring constantly to prevent burning.

Add the cubed potatoes and green peas to the pan. Stir well to coat them with the spice mixture. Pour in 1/2 cup of water, bring to a boil, then reduce heat, cover, and simmer until potatoes are tender (about 10-15 minutes).

Once the potatoes are tender, remove the lid and garnish the Aloo Matar with fresh coriander.

Divide the rested roti dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin, round flatbread (about 6-7 inches in diameter).

Heat a tawa (flat griddle) or a non-stick pan over high heat. Place a rolled roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip. Cook the second side for another 30 seconds. For soft, puffed rotis, press gently with a clean cloth or spatula around the edges, or transfer directly over an open flame for a few seconds.

Serve the hot Aloo Matar curry immediately with fresh, soft Rotis. Enjoy your simple Desi evening meal!