Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat a little oil in a pan. Add cumin seeds and let them sizzle for a few seconds. Then, add the sliced red onion and cook until softened. Add the garlic paste and cook for another minute until fragrant.

2. 2.Add Spices and Tomatoes

   Add garam masala, turmeric powder, chili powder, Kitchen King Masala, and salt to the pan. Stir well to combine with the onions and garlic. Cook for 1-2 minutes until the spices are fragrant. Add the diced tomatoes and a little water to prevent burning and help the tomatoes cook down. Stir and cook until the tomatoes soften and the oil begins to separate.

3. 3.Prepare Roti Dough

   While the curry base is cooking, prepare the roti dough. In a bowl, combine the fine chapati flour (or white flour) and gradually add water, mixing with your hands. If using white flour, add 1 tbsp of oil. Knead the dough for several minutes until it forms a soft and smooth ball. Let the dough rest for at least 15 minutes, or you can leave it in the fridge for a few hours.

4. 4.Cook Potatoes and Peas

   Add the finely diced potatoes and frozen peas to the curry base. Stir to coat the vegetables evenly with the spices. Add a bit more water, cover the pan, and let it simmer on a low heat for about 30 minutes, or until the potatoes are tender.

5. 5.Roll and Cook Roti

   Once the roti dough has rested, take small portions and roll them out thinly into round flatbreads on a floured surface. Heat a hot pan or tava. Place a rolled roti on the hot pan. Cook until small bubbles appear on the surface, then flip it over. Press gently with a tea towel or spatula to help it puff up. Once cooked and puffed, remove from the pan.

6. 6.Serve

   Keep the cooked rotis warm by placing them in a covered pot lined with foil. Check if the potatoes in the curry are cooked by pressing them. Adjust salt if needed. Serve the hot Pea and Potato Curry with fresh roti, and optional sides like Greek yogurt, avocado, and cucumber.