naan bread recipe | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Tue, 27 Feb 2018 18:58:17 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 naan bread recipe | James & Everett https://jamesandeverett.com 32 32 35272068 The saga of Saag https://jamesandeverett.com/2012/02/28/the-saga-of-saag/?utm_source=rss&utm_medium=rss&utm_campaign=the-saga-of-saag https://jamesandeverett.com/2012/02/28/the-saga-of-saag/#respond Tue, 28 Feb 2012 15:30:02 +0000 https://jamesandeverett.com/?p=530 I consider myself to be a very fortunate person, not because I am wealthy, or possess the chiseled features of a G.Q. cover model, but due in part to the fact that I have been lucky enough to have experienced travel all over the world.  I …

The post The saga of Saag first appeared on James & Everett.]]> I consider myself to be a very fortunate person, not because I am wealthy, or possess the chiseled features of a G.Q. cover model, but due in part to the fact that I have been lucky enough to have experienced travel all over the world.  I was first introduced to saag paneer while spending time in Pakistan, where this creamy concoction is present at many meals.  To escape the heat of the day, we would commonly dine outside late at night.  It was there, under strings of lights at an outdoor Bar-B-Q in Lahore where I first fell in love with the sumptuous green mistress named Saag.

Saag is common to the Punjab region of India and Pakistan.  Primarily prepared as a spinach based dish, it can also be made with mustard greens or broccoli. Paneer is a curd cheese formed by heating milk with an acid such as lemon or vinegar, and dates back to 3500 BCE.  Of Indian origin, paneer is referred to in the Vedas, the oldest books in the library of man. Naan is a flat bread which is baked by sticking flat ovals of dough to the inside walls of a clay oven. Naan is found in the same regions where saag is present, as well as across the Arab states of the Persian Gulf.  Saag Paneer or Saagwala, is often served with naan rushed directly to the table from the tandoor.  Today these dishes are widely popular all over the western world. This simple dish is one of my favorite memories of my excursions in South East Asia.

Saag paneer recipe
Print

Saag Paneer

A delicious creamy spinach dish with bits of paneer commonly served with naan bread as a dip.
Course Appetizer, Main Course
Cuisine Indian, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 1 large onion
  • 6 cloves garlic
  • 1 oz fresh ginger
  • 1 lb frozen spinach, thawed and drained
  • 1 cup plain yogurt
  • 4 oz buttermilk
  • 2 teaspoon red chili powder
  • 2 teaspoon garam masala
  • 1 cup half and half
  • 6 oz paneer or firm tofu, cubed
  • 1 salt to taste

Instructions

  • Grind the onion, garlic, and ginger into a fine paste.
  • In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
  • Simmer over medium heat for 20 to 30 minutes. Mash with a potato masher or blend with an immersion blender.
  • Add the half and half and simmer until mixture has a creamy consistency, 10 – 15 minutes.
  • Dust cubes of paneer or tofu in flour and lightly brown in skillet. Add the cubes to the spinach mixture and cook another 5 minutes.
  • Season with salt and serve while hot with fresh Naan Bread or over rice.

 

Naan Bread Recipe

The post The saga of Saag first appeared on James & Everett.]]> https://jamesandeverett.com/2012/02/28/the-saga-of-saag/feed/ 0 530 Naan Bread https://jamesandeverett.com/2011/01/31/naan-bread/?utm_source=rss&utm_medium=rss&utm_campaign=naan-bread https://jamesandeverett.com/2011/01/31/naan-bread/#comments Mon, 31 Jan 2011 14:59:33 +0000 https://jamesandeverett.com/?p=1638 Traditional Indian flat bread. Soft and tender bread using yogurt. Perfect for dipping.  

The post Naan Bread first appeared on James & Everett.]]> naan bread

Naan Bread
Print

Naan Bread

Traditional Indian flat bread. Soft and tender bread using yogurt. Perfect for dipping.
Course Appetizer, Breads
Cuisine Indian
Prep Time 4 hours 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings 6
Author Christoph

Ingredients

  • 2 cups flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • pinch of baking soda
  • 2 tablespoons vegetable oil
  • 2½ tablespoons plain yogurt
  • ¾ cup warm water

Instructions

  • Dissolve yeast in warm water, about 10 minutes.
  • Mix flour, sugar, salt, and baking soda.
  • Add oil and yogurt to flour mixture making a crumbly dough. Add water and yeast, mixing well.
  • Turn out on to a floured board and knead until smooth.
  • Place dough in lightly oiled bowl and cover with towel.
  • Allow dough to rise 3 – 4 hours or until doubled in size.
  • Place pizza stone in middle of oven and heat to 500° F, allowing extra time for stone to heat thoroughly.
  • Switch oven to full broil. Allow time for broiler to heat.
  • While oven is heating, divide dough into 6 equal parts.
  • Roll into 8″ oval shapes on lightly floured board.
  • Lightly wet hands and moistening both sides of the ovals as you place them on the pizza stone.
  • Bake 2 – 3 minutes or until lightly golden.
  • Remove from stone and brush with clear butter (add herbs or garlic to your butter if desired).
  • Allow oven 4 – 5 minutes to reheat before placing more Naan on the stone.

Notes

You can also prepare this bread by using your gas grill as the oven. Place a pizza stone on the grill over high heat, close lid and allow time for stone to heat completely. Follow same procedures for baking.

 

j

The post Naan Bread first appeared on James & Everett.]]> https://jamesandeverett.com/2011/01/31/naan-bread/feed/ 1 1638