Ok, this is a two-parter. But it’s not very hard, and it will make your friends think you’re an absolute badass at cooking Indian food. It’s super good, especially if you’re not into super-spicy stuff (or cooking for someone who can’t handle the heat) – this dish is extremely mild, but has a ton of flavor. Best of all, it’s very easy to make. And it doesn’t use any of that heart-attack-in-a-can ghee.
First off, the Naan. This is a lot easier than you think it is. Really.
Walt’s Ultra-Garlic No-Ghee Naan
2 cups flour
1 tsp yeast
1 small potato, cooked and mashed (leave the skin!)
10 cloves of garlic, minced or crushed through a press (you can cut this back if you want – in fact I recommend cutting it back to 1 or 2 cloves if you don’t like garlic or spiciness)
1 tbsp sugar
1 tsp whole cumin seeds
1 tsp salt
1 c warm H20
1 tbsp vegetable oil
Mix/Knead until you have a smooth dough (about 5 minutes), then cover and let rise for 20 minutes. Divide the dough into 6 portions, roll out as thin as you can, and cook on a HOT griddle (with a little bit of butter if you want them a little greasy) until they’re lightly browned (they should also puff up) on each side.
Now, you need something to put on the Naan (actually, you should probably cook this while the Naan is rising):
Carmelized Onion Biryani
Simmer the following for 15 minutes, or until the broth is all absorbed:
1 c basmati rice
1/3 c lentils
6 cardamom pods, smashed (optional)
1 tsp turmeric
1/2 tsp ground cloves
1 tsp cumin seeds
1 cinnamon stick, broken in half
1/2# cauliflower, in pieces
1 large carrot, diced
1 c frozen peas
2 1/2 c vegetable stock
Carmelize (meaning, cook with some butter and sugar in a frying pan until light brown) one chopped onion. Add to the rice and veggies. Mix. Serve over Naan.