Spinach – 1 bunch
Carrots – 2 - chopped
Beans – 50 gms - chopped
Peas – 50 gms
Garlic – 2 pods
Tomato – 1 large
Onion – 1
Cumin seeds – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Chilie powder – to taste ( or you can grind green chillies with the spinach)
Butter – 10 g
Salt – to taste
Wash spinach. Boil and cool. Blend to fine paste
Boil chopped carrots, beans, peas.
Finely chop garlic, onions, tomatoes
Heat oil. Add cumin seeds.
Add the chopped onions and garlic.
Sauté. Add the tomatoes. Stir till it thickens.
Add the spinach paste. Sauté
Add the boiled vegetables.
Cook for a few minutes.
Add salt, cumin, coriander and chilie powder.
Add butter. Stir
Serve hot with rotis.
No measures given here.
Refined Flour ( Maida)
Curd – 4-5 tbsp
Milk – ¼ cup
Garlic – finely chopped – 4 nos ( optional)
Mint – few leaves – finely chopped ( optional)
Coriander leaves – finely chopped (optional)
Salt to taste.
Sprinkle yeast in warm water. Add a little sugar ( ½ tsp). Keep for about 10-15 mins. You should see some bubbly activity here.
Take flour, add curd, milk, salt and make a soft dough with the yeast mixture.
Cover and keep ( if required in a damp cloth) in a warm place for an hour.
The dough will double.
Punch down the dough.
Make small balls. Dip in flour and roll into naan like shapes
Heat a tava ( griddle) and roast the naan.
Add a little fat if you wish.
I even rolled out a small ball rolled it out and filled it with some potato curry and folded it and rolled it out again. So there is a stuffed naan - the one on the right in the picture above.