Two of India’s most well-known foods are naan and curry. Leavened and baked in a tandoor (clay oven) or fried in a pan, naan is a popular Indian flatbread. It has a bubbly, chewy texture with burnt patches and is tender all throughout. Spicy sauces known collectively as “curry” may be created with everything from meat to vegetables to lentils to coconut milk to yoghurt to spices and herbs.
Easy and tasty recipes for naan and curries are included in this post. Some advanced techniques for improving their quality will also be covered. Okay, so let’s begin!
How to Make Naan at Home
Naan is a kind of bread that goes well with a variety of curries and dals (lentil stews). Cheese, potatoes, almonds, dried fruit, and even meat may all be used as fillings. Naan is easy to prepare at home and doesn’t need a tandoor or other special equipment. How to make naan at home, in a nutshell:
- 2 cups all-purpose flour (or 1 cup whole wheat flour + 1 cup all-purpose flour)
- 1/2 teaspoon instant yeast (or 1/4 teaspoon active dry yeast)
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon baking soda (optional)
- 2 tablespoons oil or melted butter
- 1/2 cup plain yogurt
- 1/4 cup + 2 tablespoons lukewarm water (or milk)
- Melted butter or ghee for brushing
- Garlic, cilantro, sesame seeds, nigella seeds, or other toppings (optional)
- In a large bowl, whisk together the flour, yeast, salt, sugar, and baking soda.
- Add the oil or butter, yogurt, and water or milk. Mix well to form a soft and sticky dough.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. You may need to add more flour or water as needed.
- Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for about an hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and cover with a cloth. Let them rest for 15 minutes.
- Heat a cast-iron skillet or griddle over medium-high heat. Sprinkle some flour on your work surface and roll out one ball of dough into an oval shape about 8 inches long and 1/4 inch thick.
- Sprinkle some water on one side of the naan and place it on the hot skillet with the wet side down. Cook for about a minute or until bubbles appear on the surface.
- Flip the naan and cook for another minute or until brown spots appear on the bottom.
- Brush the naan with melted butter or ghee and sprinkle some toppings if desired.
- Transfer the naan to a plate and cover with foil to keep warm. Repeat with the remaining dough balls.
Naan may be broiled in the oven as well. Put a baking sheet in the oven and turn it on at its maximum temperature. Prepare a heated baking sheet and roll out one ball of dough as described above. If you want burnt patches, broil for approximately 2 minutes each side. Spread some butter or ghee on it and maybe some toppings.
How to Make Curry at Home
The word “curry” is often used to describe any food having a spice-based sauce. Chicken curry, lamb curry, vegetable curry, paneer (cheese) curry, chickpea curry, fish curry, etc. are only a few of the numerous varieties of curry found in Indian cooking. The ingredients and cooking methods used to create a certain curry are bound to be unique. The following are examples of popular kinds of curry:
The phrase “chicken curry” is used to describe any curry dish that has chicken as the primary protein source. Chicken curry comes in a wide variety of styles, including butter chicken, chicken tikka masala, chicken korma, chicken vindaloo, chicken madras, and many more. Each one tastes different and has a different amount of heat. Naan, roti, paratha, or rice are common accompaniments to chicken curry.
Lamb curry, which may also be made using mutton, is another common variety of curry. Lamb curry is traditionally prepared using a variety of spices, onions, tomatoes, ginger, garlic, and yoghurt. Rogan josh, lamb korma, lamb pasanda, lamb bhuna, etc., are only a few of the most well-known lamb curry preparations. Naan, roti, paratha, or rice go well with lamb curry.
Boiled eggs are the key ingredient in egg curry, a sort of curry that is both easy to make and tasty. Turmeric, chilli powder, garam masala, cumin, and coriander are just few of the spices that go into the tomato-based sauce used to make egg curry. Egg curry is a cheap and filling vegetarian meal option. Naan, roti, paratha, or rice go well with egg curry.
The primary flavouring of a fish curry dish comes from fish or other seafood. To get its signature sour and creamy flavour, fish curry is often prepared with coconut milk or tamarind juice. Depending on the fish and spices used, fish curry may range from mild to fiery. Fish moilee, fish malabar, fish kalia, fish amritsari, etc. are only a few examples of popular fish curries. Naan, roti, paratha, or rice are all good options for eating with fish curry.
Vegetable curry is a kind of curry in which vegetables of different kinds serve as the primary flavouring agent. Potatoes, cauliflower, carrots, peas, beans, spinach, eggplant, okra, and so on are just some of the veggies that may be used to make a delicious vegetable curry. A variety of sauces, including tomato-based, coconut-based, yogurt-based, onion-based, and onion-based, may be used to prepare vegetable curry. Aloo gobi, palak paneer, chana masala, baingan bharta, etc., are only a few of the most well-known vegetarian curries. Vegetable curry is a delicious and healthy way to enjoy a variety of veggies.
In paneer dish, the cheese substitute paneer takes front stage. Paneer is a kind of fresh cheese produced by curdling milk with acid, often lemon juice or vinegar. Paneer has a subtle flavour and a sturdy, heat-resistant structure. Paneer curry may be prepared with a variety of sauces, such as those based on tomatoes, spinach, cashews, or cream. Paneer butter masala, paneer tikka masala, saag paneer, shahi paneer, etc. are only a few of the most well-liked paneer curries. The thick and creamy paneer curry is a favourite of both vegetarians and meat eaters.
To make chickpea curry, you’ll need chickpeas as the primary ingredient. Garbanzo beans (chickpeas) are called chana () in Hindi. Spicy and acidic, chickpea curry is produced by simmering cooked chickpeas in a sauce of onions, tomatoes, ginger, garlic, and other spices. Chana masala and chole masala are also names for this kind of chickpea dish. Chickpea curry is a vegan and gluten-free option that is strong in protein and fibre. A variety of breads and grains go well with chickpea curry.
Koftas are the star of this curry dish called “kofta curry.” Koftas are meatballs or veggie meatballs rolled with spices and herbs. Chicken kofta, lamb kofta, paneer kofta, potato kofta, etc., are just few of the koftas that go well in a curry sauce. Kofta curry may be prepared with a variety of sauces, including tomato-, onion-, cashew-, or yogurt-based sauces. Malai kofta, nargisi kofta, lauki kofta, etc., are only a few examples of very well-liked kofta curries. Kofta curry is a delicious main course that goes well with a variety of breads and grains.
The sauce of a coconut curry dish is often made with coconut milk or cream. Chicken, lamb, fish, prawns, tofu, cauliflower, potatoes and other meats and vegetables work well in a coconut curry. Curry powder, turmeric, cumin, coriander, chilli, ginger, garlic, and so on are only some of the spices that go well with coconut curry. The quantity of chilli powder used determines whether a coconut curry will be mild or spicy. Chicken coconut curry, fish moilee, vegetable korma, and many more are just a few of the many delicious dishes that use coconut curry. Coconut curry is a tasty curry that may be served with naan, roti, paratha, or rice for a complete meal.
The Indian staples of naan and curries are among the world’s most well-loved foods. They need few ingredients and may be made with basic kitchen skills. You may have a delicious and filling lunch with your loved ones by eating them. Both naan and curry may be adjusted to suit individual preferences. You may sample a wide variety of naans and curries to choose the ones you like most. You can’t eat Indian cuisine without trying the naan and curries.