STEP 1: MAKE THE SLOVAKIAN MILK BREAD DOUGH
Warm the milk to blood temperature (37°C / 98°F). In a large bowl or stand mixer, combine the flour, sugar, salt, and yeast. Add the warm milk, beaten egg, and softened butter. Mix until a dough forms, then knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Transfer to a lightly oiled bowl, cover with cling film or a damp tea towel, and prove in a warm place for 1–1.5 hours until doubled in size.

STEP 2: MAKE THE PAKISTANI VEGGIE CURRY FILLING (WHILE DOUGH PROVES)
Heat the oil in a pan over medium heat. Cook the onion for 6–8 minutes until softened and golden. Add the garlic, ginger, and green chilli; cook for 2 minutes until fragrant. Add the ground cumin, coriander, garam masala, turmeric, and chilli powder. Stir for 1 minute until the spices are toasted and aromatic. Add the parboiled potato, frozen peas, and tinned tomatoes. Cook for 5–7 minutes until the potato is fully tender and the mixture is dry — excess moisture will make the dough soggy and prevent proper proving. Lightly crush some of the potato pieces with the back of a spoon to help bind the filling. Season well with salt and stir in the chopped fresh coriander. Spread onto a tray and cool completely before assembling.

STEP 3: MAKE THE CORIANDER & CHILLI CHUTNEY
Place all chutney ingredients in a blender or small food processor and blend until smooth, or leave slightly chunky for texture. Taste and adjust the salt, lime juice, and chilli to your preference. The chutney should be bright, sharp, and vivid green. This is not a garnish — it is the element that completes the dish.

STEP 4: ROLL, FILL, AND CUT INTO TRIANGLES
Knock back the proved dough and turn out onto a lightly floured surface. Roll into a rectangle approximately 16 x 12 inches (40 x 30cm) and about 5mm thick. Spread the cooled curry filling evenly over the entire surface, leaving a 1cm border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log with the filling spiralling through, and pinch the seam firmly to seal. Using a sharp knife, cut the log into triangles by angling the knife at 45 degrees for the first cut, then reversing the angle for the second cut. Each triangle will show the curry filling swirling through the bread in cross-section. Arrange on lined baking trays with space between each bun, cover loosely, and prove for 30–45 minutes until noticeably puffy.

STEP 5: EGG WASH AND BAKE
Preheat the oven to 375°F (190°C). Brush the proved buns generously with the beaten egg wash and sprinkle with nigella seeds or sesame seeds if using. Bake for 18–22 minutes until deeply golden and hollow-sounding when tapped on the base. Cool on a wire rack for 5 minutes.

STEP 6: SERVE
Arrange the warm triangular buns on a board or platter. Serve immediately with a generous bowl of coriander chutney alongside for dipping or drizzling.