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
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Stand mixer or mixing bowl and wooden spoon
- Rolling pin
- Cast iron skillet or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, sugar, and yeast. Mix well.
2. Add warm water, yogurt, and vegetable oil. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour.
5. In a small skillet, toast cumin, coriander, and fennel seeds until fragrant. Grind them into a fine powder.
6. In a mixing bowl, combine the ground spices, turmeric, red chili powder, garam masala, and salt. Mix well.
7. Heat vegetable oil in a skillet over medium heat. Add onion, garlic, and ginger. Cook until the onion becomes translucent.
8. Add sliced mushrooms and cook until they release their moisture and become tender.
9. Add the spice mix and stir well.
10. Add chicken broth and heavy cream. Simmer for 5-7 minutes until the sauce thickens.
11. Preheat a cast iron skillet or non-stick pan over medium-high heat.
12. Divide the dough into 6-8 equal portions. Roll each portion into a thin oval shape.
13. Place the naan on the hot skillet and cook for 1-2 minutes on each side until it puffs up and becomes golden brown.
14. Brush the naan with melted butter and sprinkle with chopped cilantro.
15. Serve the naan with the mushroom qalia.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet temperature: medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 11g
Carbohydrates: 36g
Protein: 8g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with coconut cream or cashew cream.
Variations:
- Add diced chicken or lamb to the mushroom qalia for a meaty version.
- Add spinach or kale to the mushroom qalia for a vegetarian version.
- Add chopped tomatoes or bell peppers to the mushroom qalia for a colorful version.
Tips and tricks:
- Make sure the skillet is hot before placing the naan on it.
- Brush the naan with melted butter as soon as it comes off the skillet for a soft and buttery texture.
- Use a stand mixer with a dough hook attachment to knead the dough if you don't want to do it by hand.
Storage instructions:
- Store leftover naan and mushroom qalia separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the naan in a toaster or oven at 350°F for 5-7 minutes.
- Reheat the mushroom qalia in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the naan and mushroom qalia on a large platter with fresh cilantro sprinkled on top.
- Garnish the mushroom qalia with a dollop of sour cream or yogurt.
Garnishes:
- Fresh cilantro
- Sour cream or yogurt
Pairings:
- Serve with basmati rice or quinoa for a complete meal.
- Serve with a side salad of mixed greens and cucumber.
Suggested side dishes:
- Basmati rice
- Quinoa
- Mixed greens salad with cucumber
Troubleshooting advice:
- If the naan doesn't puff up, the skillet may not be hot enough or the dough may be too thick.
- If the mushroom qalia is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken broth is heated to a safe temperature before adding it to the mushroom qalia.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Naan is a traditional flatbread from India and Pakistan.
- Qalia is a spicy meat or vegetable stew from the Mughal cuisine of India.
Flavor profiles:
- Naan: Soft and chewy with a slightly tangy flavor from the yogurt.
- Mushroom qalia: Spicy and creamy with a savory umami flavor from the mushrooms.
Serving suggestions:
- Serve the naan and mushroom qalia as a main course for dinner or lunch.
- Serve as an appetizer or snack for a party or gathering.
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Region: Indian