Curry Potatoes Roti Recipe

Make the dough

In a large mixing bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Make a well in the center, add 3/4 cup water gradually and 1 tbsp oil. Mix with your hand or a spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too sticky add up to 1–2 tbsp extra flour; if too dry add a teaspoon of water at a time.

Cover the dough with a damp cloth or plastic wrap and let rest for at least 20 minutes (resting improves pliability and rolling).

Divide and roll

Divide the rested dough into 8 equal portions and shape each into a tight ball. Lightly dust a ball with flour and roll into a 7–8 inch thin circle, rotating and dusting as needed to prevent sticking.

Cook the roti

Heat a cast-iron or heavy skillet over medium-high heat until hot (about 2 minutes). Place the rolled roti on the hot skillet. Cook for 20–30 seconds until small bubbles form, then flip.

Cook the second side about 20–30 seconds, press gently with a spatula; flip once more. Cook until light brown spots appear and the roti puffs slightly, about 10–20 seconds more. Remove and keep warm wrapped in a clean towel. Repeat with remaining dough.

Prepare potatoes

Peel and dice potatoes into 1/2–3/4 inch cubes. Rinse diced potatoes under cold water to remove excess starch and pat dry with a towel.

Temper spices and sauté aromatics

Heat 2 tbsp vegetable oil in a wide skillet over medium heat. Add 1 tsp cumin seeds and toast until they sizzle and become fragrant (about 20 seconds). Add 1 cup chopped onion and sauté 4–5 minutes until translucent and starting to brown. Add 2 tsp minced garlic and 1 tsp minced ginger; cook another 30–45 seconds until aromatic.

Add spices and tomatoes

Stir in 1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin and 1/2 tsp red chili powder. Cook the spices 30–45 seconds to bloom their flavor. Add 1 cup chopped tomatoes and 1 tsp salt; cook until tomatoes soften and break down, about 3–4 minutes.

Cook potatoes

Add the diced potatoes to the skillet and stir to coat with the spice-tomato mixture. Pour in 1/2 cup water, stir, then cover the pan and reduce heat to medium-low. Simmer 12–15 minutes, stirring once or twice, until potatoes are tender when pierced with a fork. If the pan becomes too dry before potatoes are tender, add 1–2 tbsp water as needed.

Finish the curry

Once potatoes are cooked, remove the lid and increase heat to medium to evaporate any excess liquid, cooking 1–2 minutes. Stir in 2 tbsp chopped cilantro, 1 tsp lemon juice and optional 1/2 tsp garam masala. Taste and adjust salt or lemon as desired.

Keep the curry warm and slightly saucy so it can be easily scooped into or served alongside the roti.