Aloo Gobi Curry with Homemade Naan Bread
This tantalising potato and cauliflower curry will leave you warm and content!
- Makes : 6 |
- Difficulty: moderate
- Prep Time : 1:35 hours |
- Cook Time : 60 mins
2 Tbsp (30 ml) ghee or vegetable oil
2 sprigs fresh curry leaves, stripped off the stems
1 onions, sliced
2 cloves garlic, crushed
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) ground coriander
1 tsp (5 ml) ground fenugreek
4 potatoes, peeled and cubed
1 large cauliflower, cut into florets – about 2 C (500 ml)
1 tsp (5 ml) turmeric
1 tsp (5 ml) dried chilli flakes or chilli powder
2 tsp (10 ml) garam masala
2 tsp (10 ml) salt
1 C (250 ml) frozen peas
fresh coriander, for garnishing
Makes about 16 naans
½ C (125 ml) warm water
4 tsp (20 ml) sugar
6 Tbsp (90 ml) plain yoghurt
4 C flour, plus extra for dusting
1 tsp (5 ml) salt
½ C (125 ml) melted butter
Heat the ghee in a large saucepan. Once the oil is hot, add the mustard seeds and curry leaves – be careful because the seeds will pop. Add the onions and garlic and fry lightly. Add the cinnamon, ground coriander and ground fenugreek. Continue to stir so that the spices do not burn.
Add the potatoes and cauliflower and stir-fry for about 10 minutes. Add a little water, if necessary, to ensure that the vegetables do not stick. Add the turmeric, dried chilli flakes, garam masala and salt. Add about ½ C (125ml) water and allow the vegetables to cook slowly. Add the peas and continue to stir-fry until the peas are defrosted and the potatoes are cooked.
Garnish with fresh coriander and serve as part of an Indian feast.
In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar and yoghurt. Stir to combine. Sift in the flour and salt. Mix until a ball starts to form. Turn the ball out onto a floured surface and knead for about 5 minutes until smooth. Return to an oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm spot to prove. Leave to rise for at least an hour.
Divide the dough into 16 golf-ball sized pieces. Roll each ball out on a floured surface.
Heat a large frying pan until quite hot, but not smoking hot.
Place a naan straight into the dry pan. It will puff up as it cooks. Turn to cook the other side. Fry for 2–3 minutes until lightly browned. Remove from the pan and generously brush both sides with butter. Before frying the next one, give the pan a wipe with paper towel to remove any flour that could burn. Continue until all the bread is cooked. Layer the naan breads on a plate with wax paper in-between.
Reheat in the oven for 5–10 minutes before serving.