I am a huge fan of trying new recipes. Normally they are just different variations of things I have already made. But this meal was something completely new to our home.
A couple of weeks ago, Jake and I were perusing Penzeys and saw this little guy…
I have never attempted to make an Indian dish, but Jake and I were up for the challenge.
After a little little interent searching,
Jake and I found a couple of recipes that seemed to be fairly easy for beginners like ourselves.
It was really fun having Jake in the kitchen with me.
Slaving away over the hot heat.
Showing off his potato flipping skills.
The red pepper, cumin, corriander and garlic aroma was out of this world.
Slightly adapted from food.com
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 1/2 cups chopped potatoes
- 1/2 red onion, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 3 garlic cloves, chopped
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- fresh cilantro, chopped
- In a sauce pan, add olive oil and red pepper flakes.
- Add diced potatoes and fry until tender. Remove potatoes from pan and place in a bowl.
- Add red onions to pan and cook until tender.
- Add cumin, coriander, garlic, turmeric and cayenne pepper, coating the onions.
- Once onions are coated, add potatoes back to pan and heat.
- Transfer potatoes to bowl and sprinkle with cilantro.
You should have seen us together in the kitchen.
Both working away so diligently.
I love making new dishes with leftovers!
Adding the last little perfections…
Slightly adapted from Realsimple
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- the zest of one lemon
- 1 1/2 tablespoons minced garlic
- 1 to 1 1/2 tablespoons curry powder
- 1 1/4 cups light coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup chopped fresh basil
- Heat olive oil. Add red pepper flakes, lemon zest, garlic, curry powder and heat in pan for about 15 seconds.
- Add coconut milk, soy sauce, sugar and salt.
- Cook until the sauce thickens slightly, about 2 minutes.
- Add chopped basil.
The curry sauce was perfect over our leftover shredded chicken.
And what Indian dish isn’t complete without naan bread?
I have made naan in the past, however was not 100% satisfied. I think it was too sweet for me. So I did some searching and came across my new go-to naan bread recipe.
Slightly adapted from Rasamalaysia
- 2 cups all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp oil
- 1 cup warm milk
- water for brushing
- Mix the flour, baking powder, baking soda, sugar, and salt together in a bowl.
- Add milk and oil to flour mix and combine.
- Knead dough on a floured surface for 7 minutes.
- Place dough in a greased bowl. Cover with a clean paper towel or cloth and keep covered for 2 hours. Due to no yeast, the dough will rise some, but not double in size.
- Set a large skillet on high heat.
- Break off pieces of dough and form into balls. Roll each ball with a rolling pin. Add flour if needed to reduce stickiness.
- Place dough on hot skillet. Brush water on the side facing up. Cover dough with a lid. You will begin to see bubbles forming. After a minute, turn naan over and cook the other side.
- Serve with butter.
Perhaps the simplest
bread there is to make.
And now for the best part…
When all three dishes come together!
Scooping the coconut curry and potoates up with the naan bread was heaven.
What can I say? #Boumafamilywin
Do you enjoy Indian food and if so, what are your favorite dishes?