Naan

Originally posted by mkade8883

Originally posted by MrManning
I don’t like foreign foods.

What? So what exactly do you like? McDonald’s? Not much qualifies as not ’foreign.’

Originally posted by MrManning

Originally posted by mkade8883

Originally posted by MrManning
I don’t like foreign foods.

What? So what exactly do you like? McDonald’s? Not much qualifies as not ’foreign.’

That’s the whole point of the comment. It was a joke. Some of ya’ll have no sense of humour!

Originally posted by Magicdave6
I suppose indian food isnt as big in american as it is in Britian but theres soo many different naans here that i dont know which to choose from. They are excellent breads though i find you cant use them for much more than curry and other dishes which have a good spicey sauce.

Defo one of my favourate breads.

Originally posted by madsberg
Naan rules and goes well with almost any especially North Indian dish, as these tend to be rich and sticks well to the bread. The South Indian curries tend to be quite thin and soupy and is better served with rice, but IMHO a well made garlic or butternaan always suits an Indian meal.

A few of my personal favourites with naan are

Butterchicken (Murgh Makhani),
Black lentils (Daal Makhani),
Spinach and "Cottage Cheese" (Palak Paneer)

Skål,
Mads

Originally posted by joet
Here are a couple quick, accessible (using canned ingredients) and super easy recipes

1 cup canned chickpeas, rinsed and gently smashed
1 onion minced
1 Tbsp minced fresh or pickled ginger (less if dried and powderized)
2 cloves garlic
4 Tbsp butter or ghee
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/3 c water w/ 2 tsp corn starch dissolved in it

Cook the onion in the butter until past translucent and the onion begins to caramelize, turn brown. Add the spices and reduce heat to simmer.

Add chickpeas and starchy water. Cook over medium heat to thicken. Done.

2 cups of stewed pork or beef
2 Tbsp fresh ginger
4 cloves garlic
2 tsp coriander
2 tsp cumin
2 tsp dried fenugreek leaves
1 can stewed tomatoes
A dash of nutmeg and clove
1 12 oz(?) can of coconut milk
1 Tbsp corn starch dissolved in 2 Tbsp cold water
4 Tbsp corn oil

Heat the spices gently in oil for a couple minutes to open up the dried spices and express the garlic and ginger. Add the tomatoes, meat and coconut milk. Make sure any oil is incorporated by stirring. Add the water and corn starch to thicken. Done.