Naan Bread Ingredients
3 ¼ cups All Purpose Flour + more for kneading
2 tsp Sugar
1 tsp Salt
1 tsp Baking Powder
2 Tsp Neutral Oil
1 Egg
1 cup Milk
Topping: Cilantro, Chili Flakes, Minced Garlic, melted Butter, Thyme, Rosemary.
Instruction
1. In a large bowl, sift flour, sugar, salt, and baking powder together. Set aside. In a separate bowl, whisk egg, oil, and milk till combine. Slowly, add the liquid mixture to dry ingredients, mix with a spatula till a dough is formed.
2. On a flat clean counter space, sprinkle flour on top, place the dough in the middle. Flour your hands as well and start kneading the dough till the surface is smooth and pliable. Add a little more flour if the dough is too wet. Set the dough aside in a bowl cover with a cloth or wrap the dough in a plastic wrap for at least an hour to rest.
3. Once the dough is rested, divide into 6 equal size balls. Use hands to flatten the dough but keep each portion about ¼ inch thick and let rest. Traditionally naan bread is in teardrop shape (any shape is fine) and baked in a Tandoor oven over scorching high heat. Here in our American kitchen, I used the next best thing we have, a hot skillet in a regular kitchen oven in High Broil.
4. Brush oil on the surface of naan (both sides) and place in the skillet. Be careful not to burn yourself. Place the skillet in the center of the oven and keep an eye on it. Pretty soon bubbles will start to form on the surface. Once it's done, remove from skillet and start the next one.
5. Brush melted butter and sprinkle garlic or other herbs of your desire to top. Naan should be hot, chewy, and fluffy.
Kadai Mushroom Ingredients
1 Tsp Coriander Seeds
½ Tsp Cumin Seeds
3 - 4 Dry Red Chili
2 Cloves
Half of a Cinnamon Stick
½ tsp Whole Black Pepper
½ tsp Cardamon seeds
1 strand of Mace
2 Tsp Garlic Paste
1 Tsp Ginger Paste
3 cups White Button Mushrooms, quartered
1 Medium Bellpepper, diced
1 ½ Ripe Large Tomato, pureed
½ cup Chopped Onion
¼ tsp Turmeric Powder
1 tsp crushed Kasuri Methi
Salt and Pepper
Water
Optional: A dash of Cream
Instruction
1. In a frying pan, add all spices (=coriander seeds, cumin seeds, red chili, cloves, cinnamon stick, black pepper, cardamon seeds, and mace) and toast over low heat. Watch and do not burn them. When you can smell the aroma from the spice, remove from heat immediately and transfer to a spice grinder or a mortar. Grind till a semi-fine powder. Set the masala aside.
2. In a large pan or a wok, add enough oil to coat the bottom of the pan and sauté mushrooms over med-high heat till water comes out. Keep stirring and cooking till water evaporates and mushrooms brown, not burn. Remove mushrooms from pan.
3. In the same pan over medium heat, sauté chopped onion till translucent. Add garlic and ginger paste to the pan and cook till fragrant. Now, pour tomato puree to the pan and stir to combine. Continue cooking till the surface of the mixture becomes shining from the oil. Reduce heat to low.
4. Add bell pepper, stir and cook for 5 minutes or so. Stir in masala spices we made earlier, as well as Turmeric powder. Let cook for a min then add mushrooms. Stir to coat mushrooms with spices.
5. Add water to cover half of the mushrooms, stir the gravy till boil. Add salt to taste, and a dash of cream if you prefer it creamy.
6. Finally add crushed Kasuri Methi. Serve with naan or roti.
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