It may include a thick, creamy curry sauce made of tomatoes, or there is a dry version made of onions, spices, and vegetables. The dry variant of aloo gobi serves as the basis for this dish.

Stir potatoes into mixture in Dutch oven; cook, stirring often, 5 minutes. Stir in 4 cups hot water, ensuring potatoes are fully covered. Bring to a boil over medium-high.

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Step 8. To cook paratha, pour ¼ cup vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with 1½ tsp. oil and carefully place, oil side down, in the pan.