Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons vegetable oil
  • 2 onions sliced
  • 4 cloves of garlic chopped
  • 6cm piece of ginger peeled and chipped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 3 tomatoes grated
  • 6 curry leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground tumeric
  • ½ teaspoon cayenne pepper
  • 1 kg maris piper potatoes or any other floury potatoes thickly diced
  • 1-2 green chillies deseeded and sliced
  • 1 large cauliflower cut into florets just larger than the potato
  • Greek-style yogurt to serve
  • 300 g chapati flour plus extra for dusting
  • 2 tablespoons butter melted

Instruction

  • For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
  • Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
  • Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
  • Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
  • Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
  • Serve immediately with the curry and a bowl of yoghurt on the side.