Indian Aloo Gajar – Potato and Carrot Vegetable

5 from 3 votes
Cook Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people


For the yogurt:

  • 300 g Natural yoghurt
  • 300 g Milk
  • 0,5 Red onion
  • 1 -2 Green chilli
  • 1 tbsp Fresh chopped mint
  • Salt pepper

For the bread:

  • 500 g Spelt flour 1050
  • 1 tsp Salt
  • 270 ml Water
  • 270 ml Oil

For the vegetables

  • 500 g Carrots cleaned
  • 500 g Peeled potatoes
  • 3 -4 tbsp Oil
  • 2 tsp Cumin seeds
  • 2 thumb Ginger
  • 2 -3 Green chilli
  • 150 ml Water
  • Salt
  • 1 tsp Garam Masala
  • 1 tsp Mango powder
  • 3 tbsp Coriander herb chopped


The yogurt:

  • First we deal with the yogurt, so it can go through in peace.
  • Stir the yogurt with a little milk until it reaches the desired consistency.
  • Cut half the red onion into fine cubes, put the chilli in fine rings and fold into the yogurt together with the chopped mint. Season to taste with salt and pepper.
  • Set the yogurt aside and let it steep.

The bread / Paratha:

  • Next we take care of the dough for the bread / paratha.
  • To do this, mix flour, salt and water and knead into a smooth, non-sticky dough. Set aside, covered.

Now we come to the main actor:

  • Peel the potatoes, prepare the carrots. They should weigh 500g each. Cut both into bite-sized pieces.
  • The ginger is peeled and cut into the finest cubes, the chilli cut into fine rings.
  • Heat the oil in a pressure cooker and let the cumin seeds sizzle slowly until they have turned some color.
  • Add the ginger and chilli and fry until the ginger no longer smells raw.
  • Add potatoes and carrots, as well as 1.5 teaspoons of salt and water and mix well. Bring to a boil.
  • Close the pressure cooker, set the valve to low pressure and cook the vegetables over low to medium heat for 6-7 minutes. The cooking process is calculated as soon as the valve is raised. If you prepare a smaller amount, however, it can happen that the pressure is not sufficient and it only bubbles at the valve. That is normal.
  • Then open the valve and release the pressure, open the pot and mix in the garam masala and mango powder.
  • Let the remaining liquid evaporate and finally season with salt and mix in the chopped coriander.
  • Keep the finished vegetables warm in the pot and set aside.

Finishing the bread / paratha:

  • The dough is now divided into 8 portions. Put some oil in a cup or glass and have a brush ready.
  • Each serving is rolled out into a flat cake, brushed with oil and then rolled up. This sausage is twisted into a snail and put aside.
  • Let a pan get hot.

Each dough screw is processed as follows:

  • First squeeze the piebald between your fingers and palms and enlarge it.
  • Turn in flour and roll out.
  • Now fry the paratha on both sides in the pan over medium heat.
  • While one paratha is baking, one can prepare the next.
  • Keep the flatbreads warm in a clean tea towel.

And then ....

  • 24 .... serve the vegetables with yogurt and paratha.
  • Bon appetit !!
  • 26
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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