So after making Yellow Dal, we had coconut milk leftover and we wanted to try making Garlic Naan. So what did I do? I went online searched through some menus of Indian restaurants as well as recipe site to get inspiration of the next Indian dish. Here is what I came up with:
Ingredients (Makes 3-4 servings):
2 potatoes, peeled and cubed
2 tablespoons vegetable oil (we used Safflower oil)
1 small yellow onion from our garden (or ½ store-bought onion)
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon salt
3 tomatoes, seeded and chopped
¾ cup frozen peas
½ can coconut milk, depending desired consistency
1. Place potatoes into a large pot that contains salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to steam dry for a minute or two.
2. If serving with rice, start the preparation of the rice. Also, if you are planning on making home-made Naan make sure to start proofing the yeast.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 2 more minutes. Add the tomatoes, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
4. Serve with Basmati rice and home-made Naan. Enjoy =)
Note: Regular home-made Naan recipe https://ourfunstuff.wordpress.com/2015/06/04/supereasy-homemade-naan-indian-flatbread/ and home-made Garlic Naan recipehttps://ourfunstuff.wordpress.com/2015/06/04/supereasy-naan-bread-with-garlic/.
The dish stores well in airtight container and heats well in microwave. Be aware though, that it may even be more delicious the second day.