Idle Indian - Naan

• This makes 2-3 naan breads depending on how much filling you use
• 
  
• 80ml hand hot water
• 1 teaspoon caster sugar
• 1 teaspoon dried active yeast
• 125g plain flour
• 1 pinch salt
• 2 tablespoons melted butter, divided
• 1 tablespoon plain natural yoghurt
• coriander leaves, chopped for garnish

1. In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.
2. Add the flour, salt, half of the butter and yoghurt. With a blunt knife, stir the mixture into a shaggy mess, then knead by hand until the dough is smooth and elastic, 3-5 minutes.
3. Cover the bowl with cling film and sit in a warm spot for 45-60 minutes or until double its size. Alternatively, you can place the bowl into the refrigerator for an overnight cold prove. If allowing for an overnight prove, remember to allow the dough to sit at room temperature for 1 hour before proceeding onto the next step.
4. Punch the dough down and knead gently. Divide into 2-3 equal sized balls. Roll each ball into a naan shape (tear shaped), making them relatively thin.

Filling if making peshwari naan!

• 1 quantity naan dough
• 2 tablespoons desiccated coconut
• 1 tablespoon (more or less) sugar
• 200g almond flakes
• 3 tablespoons single cream
• 20 sultanas
• 1 tablespoon melted ghee

Method

1. First make the peshwari paste by blending in a food processor or just mush with your hands
2. Kneed the peshwari paste into a pliable dough.
3. Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.
4. Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.
5. Roll out into a flat round or teardrop shaped 

1. Brush a large frying pan with oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it, wait until the naan bread unevenly puffs up, about 3-4 minutes. Brush some melted butter on 5-6 random spots before turning it over to cook for a further 2-3 minutes or until the spots are browned
2. Transfer to a clean tea towel and keep it warmed. Serve hot, brushed with melted butter (if desired) and sprinkled with coriander leaves. Enjoy!

Idle Indian - Potato and Aubergine Curry

So I have found some great recipes online and played around with them or combined recipes so... Here is an attempt to consolidate/remember them...

I love curry, this is a great Potato and Aubergine curry from the Ocado website

Potato and Aubergine Curry

A beautifully spiced potato dish, good served with basmati rice, and shredded lettuce salad with poppy seed dressing.

Instructions

1. 1

   Mix the spices, salt and tomato paste with 1 tbsp of the oil in a small bowl. Spread the spice mixture over the cut sides of the aubergine slices. Cut the slices into strips.
   
   

2. 2

   Heat the remaining oil in a frying pan and fry the cumin seeds until they begin to pop. Add the aubergine strips and grated ginger and turn the heat down. Cover and cook for 8 minutes, stirring once or twice.
   
   

3. 3

   Add the chilli, tomatoes and potatoes with 3-4 tbsp water and simmer, covered tightly, for 15-20 minutes, stirring from time to time.
   
   

4. 4

   Serve garnished with the coriander leaves.
   
   

Ingredients

• 1½ tsp chilli powder
• ½ tsp turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• 1 tbsp tomato paste
• 60g vegetable oil
• 450g aubergines, sliced
• 1½ tsp cumin seeds
• 1 inch piece of fresh ginger, peeled and grated
• 1 fresh hot green chilli, seeded and finely chopped
• 450g canned crushed tomatoes, with juice, or peeled and chopped fresh tomatoes
• 4 medium potatoes, cut in cubes and steamed til tender
• 1 handful fresh coriander (for garnish)

Serves 3

Total time required 35 mins

• Preparation time: 5 mins
• Cooking time: 30 mins

Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

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