Chefs naan bread recipe is simple to bake and taste fantastic with any curry or daal recipe.
You can use plain all purpose flour or white spelt flour - both turn out delicious.
Like wise you can use most milks with this recipe and which ever choice of yogurt you like - in other words it can be milk yogurt or soya yogurt by choice not (flavoured yogurts).
This naan bread recipe takes less than 10 minutes to bake in the oven sometimes 5 minutes if the oven is very hot.
There is something really satisfying about baking fresh naan breads, they are easy to make and because you eat them fresh and warm from the oven you feel like a real homemaker.
Why not taste Chef Jeenas tasty naan breads for yourself next time you cook a delicious curry recipe?
Ingredients for Naan Bread Recipe 2 large cups Plain Flour 3 Tbsp Fresh Yogurt 1 Sachet Instant Yeast (7g) 1 Tbsp Oil 1 tsp Salt 1 + 1/2 tsp Sugar 1/4 cup Milk drop Hot Water
Picture of how easy the freshly baked naan bread tears in half to reveal a soft bread pocket inside.
How to make Naan Bread
Mix all of the dry ingredients in a large bowl.
Make a little well in the centre of the dry mixture and add the oil and yogurt - do not mix yet.
Take the milk and very carefully pour in tiny drops of hot water until the milk is tepid (warm not hot).
Add the milk little by little into the flour mixture until you get a dough - knead very well.
Cover the bowl with a clean damp tea towel or plastic wrap and keep in a warm place until it doubles in size - usually 30 minutes.
Knead slightly and cut the naan bread dough into pieces and roll each piece of dough into an oval shape.
The thinner you roll out the bread dough the quicker it will cook.
Place naan breads onto a greased and floured baking tray and place into a hot oven at 230C or Gas mark 9 for 5-10 minutes until cooked.
Remove from the tray straight away and serve warm.
Try wrapping the naan breads in a clean tea towel or tin foil to keep warm for your meal.
You can serve plain or with a knob of butter/margarine.
Enjoy Chef Jeenas naan bread recipe.
Also see Chefs step-by-step recipes below: Curry recipespage 1
Do not let the name of this recipe deceive you into thinking that it is a pudding or sweet sugar filled daal.
The reason that I call this dal recipe my 'sweet' yellow daal is due to my method of cooking. I gently fry a combination of carrot, swede, parsnip and onion - then with a few more added ingredients I pour tiny amounts of water into the pan - this is just to cook the vegetables not to stew them - I only add more tiny drops of water when the vegetables look to be drying out. The result is a delicious dish of naturally sweet vegetables that tastes so intensely sweet that you would think that I had added sugar to the recipe.
I only use a small amount of my mild curry powder and lots of garlic to season and spice this daal recipe. It is a very very mild dish indeed as far a spices are concerned but the flavours are absolutely fantastic.
If you like, fresh or dried chillies can be added this dish for some heat if desired, but you really must try it mild first ....that is unless you are chilli mad!
This recipe is very healthy for you as lentils, swedes, parsnips, carrots , onions and garlic have multiple vitamins, minerals and fibre that help your body function correctly.
The sweetness of my red lentil daal does not clash with the savoury factor of this dish because it is all so natural with no added sugars or flavourings.
Once you taste this amazing meal you will be making again and again.
Ingredients for Sweet Yellow Dal 1 Cup Red lentils 1 Large Carrot (chopped small) 1 Large Parsnip (chopped small) 1/4 Swede (chopped small) 1 Small onion (diced) 1 Garlic cloves (minced) dried Coriander leaves (large pinch) 1 large tsp Chef Jeenas Mild curry powder Tiny pinch Ginger powder Salt to season Water Rice bran oil
See the sweet vegetables in only a tiny amoung of water.
How to cook a Sweet Yellow Daal
Rinse the red lentils thoroughly.
Bring to the boil in lightly salted water and simmer for 25 minutes or until the lentils are cooked.
Use some rice bran oil to gently fry the onions, swede, carrot and parsnip for approximately 10 minutes. Be sure to stir frequently so that the vegetables do not burn.
After about 10 - 15 minutes add the garlic and stir well for a few minutes. Add the curry powder and coriander leaves stir well for a few minutes then add a small amount of water.
Simmer on a low heat and stir very often until the vegetables are cooked to a soft texture.
Do not pour water over the vegetables - just add tiny amounts of water to the vegetables as and when you need it to stop the vegetables drying out and burning.
Do not turn the vegetables into a stew by adding too much water or else it will ruin the dish.
Add salt to season.
When the vegetables are cooked drain the water completely from the cooked red lentils.
Add the red lentils to the cooked vegetables stir well and check if it needs more salt to taste.
You can serve my sweet red lentil daal with rice, bread or even pasta.
I Pack of Meat-free Quorn chicken 1/2 Onion (chopped) 2-3 Handfuls Spinach 1 Large Mushroom (chunks) 1-2 Garlic Cloves (chopped) 2 Inch Fresh Ginger (diced) 1 Large Tbsp Tomato Puree 1 tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Cayenne Pepper 1/2 tsp Yellow Mustard Seeds 1/2 tsp Kalonji Seeds 1 tsp Cumin Seeds 1 tsp Turmeric Pinch Salt (optional) Cold Water Rapeseed Oil
Picture of freshly chopped large flat mushrooms.
How to make a vegetarian Quorn chicken curry recipe
Grind together yellow mustard seeds, cumin seeds and black kalonji seeds to a powder.
Use a blend to make the fresh ginger, garlic, onion and cayenne pepper into a paste.
You can add a few drops of cold water to help blending it into a paste.
Heat a large pan and drizzle in some oil.
Add the turmeric and onion paste and fry for 4-5 minutes stiring always.
Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.
Add the cup of water and mushrooms bring to the boil and simmer.
After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.
Keep adding small amounts of water as the curry drys up with a drizzle of oil.
Add a pinch of salt if desired.
After 10-15 minutes of simmering when chicken is cooked and soaked up the aromatic flavours add the fresh spinach leaves pressing them into the curry sauce with a spoon or spatula.
Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.
Enjoy Chef Jeenas delicious vegetarian quorn chicken curry recipe.
