Hearty Potato & Cauliflower Curry with Buttery Parathas

Method

1. For the paratha dough, mix the chapati flour with ¾ teaspoon salt and about 200ml cold water in a large bowl. Knead for 10–12 minutes until smooth. Shape into a ball, cover with a damp tea towel, and let it rest.
2. Heat most of the vegetable oil in a pan over medium heat. Add the onions, garlic, and ginger, and sauté for 6–8 minutes, stirring, until softened. Remove with a slotted spoon and set aside in a bowl.
3. In a dry pan over medium heat, toast the mustard and cumin seeds for 30 seconds, stirring constantly, until fragrant. Transfer them to a large saucepan along with the remaining oil, tomatoes, curry leaves, and the ground spices. Cook for 5 minutes over medium heat.
4. Add the reserved onion mixture, potatoes, and chillies to the saucepan. Season generously with salt and pepper. Pour in about 600ml water, or just enough to cover. Bring to a simmer over low heat, cover, and cook for 8–10 minutes.
5. Add the cauliflower florets and continue to cook for another 8–10 minutes, or until the sauce has thickened and the vegetables are tender.
6. Meanwhile, make the parathas. Heat a flat cast-iron tava or a frying pan over medium-high heat. Divide the dough into 6–8 balls. On a floured surface, roll out one ball into a 12cm circle. Brush lightly with melted butter and place on the hot pan. Cook for a few minutes on each side, until it starts to blacken and blister. Repeat with the remaining dough.
7. Serve the curry immediately, with the parathas and a bowl of yogurt on the side.