Indian take-out at-home night!

This dinner is not for the weak. It took me several hours. I’m sure when I repeat it, it will be in bits and pieces. But it was so nice to have our own little Indian buffet.

Naan

1 cup hot water
1 tbsp sugar
1 (7oz) pkg dry active yeast
4 tbsp milk
1 egg
4 ½ cup bread flour
¼ cup sugar
2 tsp salt

Combine hot water, sugar, and yeast in the bowl of your mixer. Allow to bloom, 5-10 minutes

In a separate bowl, mix milk and egg. Set aside.

In another bowl, mix flour, sugar and salt.

To the mixing bowl, add half of the dry ingredients and mix for 30 seconds. Add egg mixture and the remaining dry ingredients. Mix until it becomes a stiff, shredded dough and then change to the bread hook attachment. Allow machine to knead mixture for 5 additional minutes.

Place in an oiled bowl in a warm spot, cover with a dish towel, and allow to rise for 1 hour.

When it has risen, separate into 24 golf-sized balls. Cover with plastic wrap and allow to rise an additional 30-60 minutes.

Place pizza stone in your oven and preheat to 450.

Flatten each ball into a thin disc. Bake on pizza stone for 4-5 minutes or until it gets crispy. Keep finished rounds in foil to keep warm while the others bake.

Makes 24 small rounds.

Nutritional info (per round): 101 calories; 0g fat; 20g carb; 1g fiber; 4g protein.

Matar Paneer

1 onion, chopped
1 inch ginger, peeled and chopped
1 tsp olive oil
1 tbsp ground coriander
1 tsp ground tumeric
1 tsp smoked paprika
1 tsp garam masala
1 28 oz. can crushed tomatoes
3 cup frozen peas, thawed
1 recipe paneer, cubed

Combine onion and ginger in a food processor. Process until it forms a paste.

Heat olive oil in a large skillet. Add onion mixture and spices. Cook 3-4 minutes, allowing the fragrance to mellow. Add tomatoes and let simmer 15-20 minutes. Add peas and simmer 5 minutes. Add paneer and simmer just until cheese is heated through.

Serve with brown rice and naan.

Serves 6.

Nutritional info (without rice): 162 calories; 1g fat; 27g carb; 9g fiber; 7g protein.

Rajmah Kindey Beans

½ onion, chopped
2 inches ginger, chopped
4 garlic cloves
1 tsp olive oil
2 tsp cumin
2 tsp coriander
2 tsp red curry powder
1 tsp chili powder
1 tsp tumeric
1 tsp smoked paprika
½ tsp garam masala
salt and pepper
1 can (28 oz) diced tomatoes
2 cans dark red kidney beans, rinsed and drained

In a food processor, combine onion, ginger, and garlic. Pulse until it forms a paste.

Heat olive oil in a sauce pan. Add onion paste and spices. Cook 5 minutes. Add tomatoes and beans. Allow to simmer at least 20 minutes for all flavors to combine.

Serve with rice and naan.

Serves 8.

Nutritional info (without rice): 149 calories; 1g fat; 66g carb; 7g fiber; 9g protein.

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5 Comments

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5 responses to “Indian take-out at-home night!

  1. Wow, look at you making naan and pita bread from scratch! I always buy those at the grocery store and never even thought about making them on my own. Do they freeze well?

  2. I havent tried indian food before but I really want to, everything looks great!

  3. I love Indian food, and ditto on making your own pita and naan bread, I’ve often thought about this but haven’t got around to it.

    Thanks for your comment on my blog re: sweet potato loaf – in answer to your question, I wouldn’t change anything if I made muffins instead, but I would use muffin liners to keep them moist.

    You have lovely recipes here – I’m already inspired by your sweet potato and black bean enchiladas 🙂

  4. Dang it!!! Now I am totally craving Indian food. I’ve never tried to make it myself. I usually just go to the food cart near my office. Indian food is something I would love to learn how to make, though.

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