Masala Vegetable Curry with Malabar Paratha

Craving curry lately, but seeing this isn't my area of expertise I've used recipes from an awesome book simply titled easy indian by Das Sreedharan. However, me being me, I had to improv on a couple of things with the curry, onion instead of shallots (which would definitely have a sweeter more subtle flavour), I omitted the tomato puree the recipe called for, but made sure to use really flavourful acid-free tomatoes, spice ratios and I used chilli flakes instead of powder. Below is my take. 


Anyway, the main reason I thought this was blog worthy was the paratha flatbreads that went on the side. It's a ridiculously easy dough to make. 

wholemeal flour - vegetable oil - water 

work together - rest - roll - oil - coil - roll - pan fry - flip - rest 

 devour 

Yep. 
That easy. 

Masala Curry Ingredients 

• 5 tbsp natural yogurt
• 1 tsp chilli flakes
• 1 tsp ground cumin - for best flavour, toast seeds in a dry pan then crush in a mortar
• 1 tsp turmeric 
• 1/2 tsp garam masala
• 3 tbsp vegetable oil 
• 3cm cinnamon stick 
• 4 green cardamom pods, cracked
• 1/2 tsp fennel seeds
• 3 cloves of garlic 
• 1 onion, diced
• 2 capsicums, assorted colours, diced - I used 1/2 a green, 1/2 a red and 1 orange one
• 2 potatoes, peeled and diced
• 3 carrots, peeled and diced
• 100g peas

Method

In a small bowl, mix yogurt with chilli, cumin, turmeric, garam masala and set aside. 

In a large saucepan, heat the oil, add cinnamon, garlic, fennel, and onion and saute on a medium heat for 10 minutes till softened. 

Lower the heat and add the tomatoes and yogurt paste. Mix well before adding 600 ml of water. Bring to the boil and add remaining vegetables. 

Cover and cook for 10-15 minutes till vegetables are softened. 

Serve with paratha and rice. 

Malabar Paratha

• 125g wholemeal flour
• 2 tbsp vegetable oil, plus extra for brushing and frying
• 150ml water

Method

Measure flour into a bowl and mix in oil and 150ml of water. Work together to create a soft dough and work on a lightly floured board for 3-4 minutes till an elastic consistency. 
Cling film, and leave for an hour, or till you are ready to eat. 
Cut dough into 4 pieces, take one and on a floured bench roll into a 15cm diameter circle. 
Lightly brush with oil then roll up into a long cigar shape. 
Place one end in the palm of your hand and wrap the rest around to make a coil. 
Gently press the coil in your hands and return to bench to roll out again. 
If rolling all out before cooking cover with a damp tea towel to prevent drying out. 

Heat a heavy pan for 5-10 minutes till really hot - or use a bbq plate. 
Sprinkle a little oil in the pan and place paratha in. 
Cook turning often for about 4-5 minutes total. You want them golden and cooked through. 
Cover and keep somewhere warm while you cook the rest, they will soften as they rest.