India > Bread > Naan > Naan Qalias

Naan Qalia with Cauliflower Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Skillet
- Blender or food processor

Step-by-step instructions:

1. In a mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
2. Add the warm water, yogurt, and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Roll out the dough into 8-10 small naan breads and place them on a baking sheet. Bake for 10-12 minutes, until they are golden brown.
7. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until they are soft and translucent.
8. Add the cauliflower florets to the skillet and cook for 5-7 minutes, until they are slightly browned.
9. Add the cumin, coriander, turmeric, paprika, cayenne pepper, and salt to the skillet. Stir well.
10. Add the water to the skillet and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the cauliflower is tender.
11. Serve the naan breads with the cauliflower mixture on top. Garnish with chopped cilantro.


Time:
Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings

Nutritional information:
Calories: 360
Fat: 12g
Carbohydrates: 55g
Protein: 10g
Sodium: 600mg
Fiber: 5g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Broccoli can be used instead of cauliflower.

Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Use different spices, such as garam masala or curry powder, for a different flavor profile.
- Add chickpeas or lentils to the skillet for added protein.

Tips and tricks:
- Make sure the water for the dough is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it to rise faster.
- Use a food processor or blender to chop the cauliflower into small pieces for a more even cook.

Storage instructions:
Leftover naan and cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the naan in the oven at 350°F for 5-7 minutes. Reheat the cauliflower in a skillet over medium heat until heated through.

Presentation ideas:
Serve the naan and cauliflower on a large platter with a sprinkle of chopped cilantro on top.

Garnishes:
Chopped cilantro, sliced green onions, or a dollop of plain yogurt can be used as garnishes.

Pairings:
Serve with a side of basmati rice and a cucumber salad for a complete meal.

Suggested side dishes:
Basmati rice, cucumber salad, or roasted vegetables.

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the cauliflower is not tender enough, add more water and cook for a few more minutes.

Food safety advice:
Make sure to cook the cauliflower to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Naan bread is a traditional Indian flatbread that is typically made in a tandoor oven. Qalia is a spicy curry dish that originated in the Indian subcontinent.

Flavor profiles:
This dish is spicy, savory, and slightly tangy from the yogurt in the naan bread.

Serving suggestions:
Serve this dish as a main course for a vegetarian meal or as a side dish for a larger meal.

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Region: Indian

Taste: Spicy, Savory, Tangy, Aromatic, Earthy