While my standard model of aloo gobi needs little adornment, I could not resist including a few chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal ensuing in less cooking when I turned into feeling a piece sluggish and lazy.
Not that you might ever realize that laziness stimulated the advent of this vibrant dish that went so well with a aspect grain dish and some leftover soup as a starter. Full of highly spiced zest and substance from the greens and the legume, supplement the meal even further with a few selfmade dosa or different preferred Indian flatbread for a veritable banquet when you have the time, despite the fact that if served with basmati rice you will still have a perfectly balanced and nourishing meal.
More Indian vegetable dishes you are positive to revel in from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
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