Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup plain yogurt
- 1/4 cup warm water
- 2 tbsp vegetable oil
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Mixing bowl
- Rolling pin
- Cast iron skillet or griddle
- Large skillet with lid
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, baking powder, and baking soda. Mix well.
2. Add yogurt, warm water, and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
5. In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add chopped onions and cook until they become translucent.
6. Add diced potatoes, curry powder, cumin, salt, and black pepper to the skillet. Stir well to coat the potatoes with spices.
7. Cover the skillet with a lid and let the potatoes cook for 15-20 minutes until they become tender.
8. Preheat a cast iron skillet or griddle over medium-high heat.
9. Divide the dough into 8 equal parts and roll each part into a round shape.
10. Place the rolled dough on the hot skillet or griddle and cook for 1-2 minutes on each side until it becomes golden brown.
11. Serve the naan hot with curried potatoes on top.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 67g
Protein: 10g
Sodium: 700mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Sweet potatoes can be used instead of regular potatoes.
- Garam masala can be used instead of curry powder.
Variations:
- Add chopped tomatoes to the curried potatoes for a tangy flavor.
- Add chopped spinach to the curried potatoes for a healthier option.
- Add chopped paneer (Indian cheese) to the curried potatoes for a creamy texture.
Tips and tricks:
- Make sure to knead the dough well to get a smooth and elastic texture.
- Use a cast iron skillet or griddle to get a crispy texture for the naan.
- Cover the skillet with a lid while cooking the potatoes to retain the moisture and cook them evenly.
Storage instructions:
- Store leftover naan and curried potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the naan in a toaster or oven until it becomes warm and crispy.
- Reheat the curried potatoes in a microwave or on a stovetop until they become hot.
Presentation ideas:
- Serve the naan and curried potatoes on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lemon wedges
Pairings:
- Mango lassi (Indian yogurt drink)
- Chai tea
- Raita (Indian yogurt dip)
Suggested side dishes:
- Steamed basmati rice
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the naan is too thick, roll it out thinner.
- If the curried potatoes are too dry, add a little more vegetable oil.
Food safety advice:
- Wash your hands and all utensils before cooking.
- Cook the potatoes thoroughly to avoid foodborne illnesses.
Food history:
- Naan is a traditional Indian flatbread that originated in the Indian subcontinent.
- Curried potatoes are a popular vegetarian dish in Indian cuisine.
Flavor profiles:
- Naan: Crispy, slightly chewy, and buttery.
- Curried potatoes: Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the naan and curried potatoes as a main course for lunch or dinner.
- Serve as an appetizer or snack for parties or gatherings.
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Region: Indian