1 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
6 tablespoons minced scallion
3 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil, plus more for serving
1 ½ cup coarsely grated cheese (1½ ounces), preferably a young sheep’s milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving
Combine together the water, sugar, and yeast. Let sit for 5 - 10 minute or until mixture begins to bubble on top
Step 2 of 23
3m
Add in the milk, yogurt, oil, flour, baking powder, and salt. Mix with your hands until the dough comes together
Step 3 of 23
5m
Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes
Step 4 of 23
1h
Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size
Step 5 of 23
10m
When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6 inches long and 1/8 Inch thick. Repeat with remaining dough
Step 6 of 23
1m
Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil
Step 7 of 23
15m
Place one piece the naan on the oiled, hot skillet and cook until bubbles form on top, about 1 - 2 minutes. While cooking, brush the top with a little oil
Step 8 of 23
10m
Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
Step 9 of 23
15m
Flip and cook for another 1 - 2 minutes, until large golden spots appear on the bottom
Step 10 of 23
10m
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
Step 11 of 23
3m
Finely chop 6 tablespoons mixed soft herbs. In a medium bowl, combine scallions, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
Step 12 of 23
2m
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining cup of herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
Step 13 of 23
1m
Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work)
Step 14 of 23
1m
For optional garlic butter topping: combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing
Step 15 of 23
50m
Turn off heat, garnish with fresh cilantro and serve hot with rice and/or naan
Step 16 of 23
Add 1/2 cup water. Reduce the heat and cook, covered, on medium-low heat until the chicken is tender and cooked through - about 15 minutes. Stir occasionally
Step 17 of 23
Add the chicken and mix well. Saute on medium heat for 3 - 4 minutes
Step 18 of 23
Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5 - 6 minutes
Step 19 of 23
Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices
Step 20 of 23
Add the minced garlic and grated ginger and saute for one more minute
Step 21 of 23
Add the chopped onions and sauté until they turn golden brown
Step 22 of 23
Heat oil in large, heavy-bottomed pan or dutch oven over medium heat. Add the cumin seeds and fry until they begin to sizzle
Step 23 of 23
Once the chicken is cooked, add the whisked yogurt and garam masala. (Make sure the yogurt is whisked thoroughly and no lumps are present.) Mix well and simmer for 4 - 5 minutes
DISH INFO
Cost: -
Nutrition Facts
Calories
251
Total Fat
18g
Total Carbohydrate
7g
Protein
15g
COMMENTS
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1 cup of rice
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Step lorem ipsom salt blah blah blah. Then put the lime in the coconut and stir it all around. That's what it's all about.
