Ingredients with Measurements:
- 500g boneless mutton
- 2 large potatoes, peeled and cubed
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup plain yogurt
- 1/4 cup milk
- 1/4 cup ghee
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Water as needed
Special Equipment Needed:
- Tandoor oven or grill
- Rolling pin
- Large mixing bowl
- Skillet or wok
Step-by-Step Instructions:
1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, baking powder, and baking soda. Mix well.
2. Add the plain yogurt and milk to the dry ingredients and knead the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
3. Heat the tandoor oven or grill to high heat.
4. Divide the dough into 6-8 equal parts and roll them into oval shapes.
5. Place the naan on the tandoor oven or grill and cook until they puff up and become golden brown. Brush the naan with ghee and keep them warm.
6. In a skillet or wok, heat the ghee over medium heat. Add the chopped onions and sauté until they become translucent.
7. Add the ginger-garlic paste and sauté for 2-3 minutes.
8. Add the mutton and sauté until it becomes brown.
9. Add the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt to taste. Mix well.
10. Add enough water to cover the mutton and bring it to a boil.
11. Reduce the heat to low and let the mutton simmer for 30-40 minutes or until it becomes tender.
12. Add the cubed potatoes and cook until they become soft.
13. Serve the Naan Qalia with Potatoes hot with the naan.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Tandoor oven or grill: high heat
Skillet or wok: medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Lamb can be substituted for mutton.
- Greek yogurt can be substituted for plain yogurt.
- Oil can be substituted for ghee.
Variations:
- Chicken can be substituted for mutton.
- Vegetables such as carrots, peas, and bell peppers can be added to the dish.
- The spices can be adjusted to taste.
Tips and Tricks:
- Knead the dough well to make it soft and elastic.
- Brush the naan with ghee to make it more flavorful.
- Cook the mutton on low heat to make it tender.
- Add water as needed to prevent the mutton from drying out.
Storage Instructions:
Leftover Naan Qalia with Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Naan Qalia with Potatoes in the microwave or oven until heated through.
Presentation Ideas:
Serve the Naan Qalia with Potatoes on a large platter with the naan arranged around the edges.
Garnishes:
Garnish the Naan Qalia with Potatoes with fresh cilantro leaves and sliced onions.
Pairings:
Serve the Naan Qalia with Potatoes with a side of raita and mango chutney.
Suggested Side Dishes:
- Basmati rice
- Vegetable pulao
- Aloo gobi
Troubleshooting Advice:
- If the naan does not puff up, the oven or grill may not be hot enough.
- If the mutton is tough, it may not have been cooked long enough.
Food Safety Advice:
- Make sure to cook the mutton until it is fully cooked to prevent foodborne illness.
- Store leftover Naan Qalia with Potatoes in the refrigerator and reheat thoroughly before eating.
Food History:
Naan Qalia with Potatoes is a traditional dish from the Indian subcontinent that originated in the Mughal era.
Flavor Profiles:
Naan Qalia with Potatoes is a spicy and flavorful dish with tender mutton and soft potatoes.
Serving Suggestions:
Serve Naan Qalia with Potatoes as a main course dish with a side of rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian