The Curry Bible

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You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy. As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead…

Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months. I have accumulated over 1500 tried and tested curry, tandoori and other recipes for you to try since starting my blog in 2010.As well as including stunning recipes like fish seasoned with tamarind and coconut and lamb braised with oranges, Madhur also shares her tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry.. That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better. To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three. The most comprehensive book ever published on curries, written by Madhur Jaffrey - the Queen of Curry. W ith 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook's library. Do you have any you’d like to try that you don’t see in this section? If so, let me know. I’m always on the look out for more delicious recipes to add to my blog and books.

Infuse these spices into the oil until they become fragrant – 30 seconds should do the job. Be careful not to burn the spices or they will become bitter. Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes. By preparing the dough balls a day or so ahead of time, you will get even better results. Letting the dough rest, covered with plastic wrap will improve the flavour and also make it easier for you to work with the dough. How to cook Instant naansBe sure to taste the curry before serving. You can adjust the sourness and sweetness to your own preference. Why not have a play with the ingredients? Now start pouring in the flour, whisking as you do. Once you’ve added all the flour, it will still look very soupy and far too wet to work into dough balls. When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers. There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic? Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly.

If you have a tandoor oven, use it. That’s how I usually cook this instant naan recipe. That said, they are also very good cooked in a frying pan! Yes, it makes it faster to light up your barbecue at times but your food won’t be nearly as good. Another tip is to use Make this recipe your own…remaining marinade. Whisk the mustard oil, yoghurt and ground spices together until smooth. The yoghurt might look like it has curdled a bit but it will all be fine in the end. Wipe the pan clean with a paper towel. No need to make it sparkly clean. Pour in the oil and place over a medium high heat. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Here you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field.