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Potato & cauliflower curry
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Total Time:
1 hour 10 minutes
Authentic Indian curries with customizable spice levels and the option to add your favorite vegetables for a delicious and versatile meal.
Ingredients:
  • 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
Instructions:
  • Prepare the paratha dough by combining chapati flour and ¾ teaspoon salt in a large bowl with about 200ml cold water. Knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel, and let it rest. Heat most of the vegetable oil in a pan over medium heat. Sauté the onion, garlic, and ginger for 6–8 minutes until soft. Remove the onion mixture using a slotted spoon and set aside. Toast mustard and cumin seeds in a dry pan for 30 seconds until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves, and remaining spices. Cook for another 5 minutes over medium heat. Add the reserved onion mixture, potatoes, and chillies. Season generously with salt and pepper. Pour in about 600ml water to cover the mixture. Simmer covered for 8–10 minutes. Add cauliflower and cook for an additional 8–10 minutes until the sauce thickens and the potatoes and cauliflower are tender. Meanwhile, cook the parathas by dividing the dough into 6–8 balls. Roll each into a 12cm circle on a lightly floured surface. Brush with melted butter and cook on a hot tava or pan until blistered and blackened. Repeat with the remaining dough. Serve immediately with the curry and a side of yogurt.

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