I have a confession to make.
I had never had Indian food before a few months ago.
You say, “But Cassie, you live in a town with one of the most culturally diverse collections of restaurants known to man, including FOUR Indian restaurants.”
I know, I know. I have no idea how I miss this part of life, but I was fortunate enough to go to lunch with a group of co-workers at one of the closest Indian restaurants a few months ago and it was incredible! And a few of my Indian-loving colleagues told me that this wasn’t even the best Indian food in town.
Knowing how buttery and terrible for you it must all be, I’ve been itching to make some homemade healthy Indian cuisine.
Considering the 50,000 eggplants we got in this week’s CSA, Baingan Bharta (Eggplant Curry). Served over brown rice.
I wanted this to be incredible. It looked and smelled incredible.
But it was pretty bland. Which was hard to believe considering there is 2 tablespoons of curry, 2 tablespoons of cumin, 3 cloves of garlic and a jalepeno in it. The only thing I can think of is that my curry powder is old and, well, no good.
Once it was in the bowl, I sprinkled some more cumin, curry and salt on it and it was much improved. I could see a twinge of greatness in this one. Definitely savable. I’ll post the recipe after I fix this next time.
But what WAS incredible was my whole wheat naan.
Boo yah! Chewy, soft, and decidedly whole grain. Now THIS is how you do healthy international food.
Whole Wheat Naan
(Adapted from Monsoon Spice)
1/4 cup warm skim milk
2 1/4 t. yeast (or one packet)
2 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 cup plain, low fat yogurt
1/2 T. sugar
1/4 t. baking powder
1 t. salt
2 T. Olive Oil
Seasoning for top (we used garlic salt)
Remove yogurt from refrigerator to warm up. Dissolve yeast in warm milk and set aside for 10 minutes to proof. In the meantime, sift together the flours, sugar, baking powder and salt into the bowl of a stand mixer affixed with the dough hook. Add milk/yeast mixture, yogurt and olive oil and mix on low until dough is soft and pliable. Form dough into a ball and drizzle with olive oil to cover. Put back in bowl and cover with towel. Let rise in a warm place for an hour or until doubled.
Punch dough down to release air. Divide into 6, tennis sized balls. Preheat a griddle over high heat. Roll out dough balls to 1/4″ thick. Sprinkle dough with water and then top with seasonings. Place each piece of dough, water side down, on the griddle. When bubbles start to appear (under a minute) flip and cook until other side is browned. Serve warm with butter.
I had 3 of these. I wish I was kidding because I currently have a naan baby. SO GOOD.
Overall, not a bad dinner, but definitely room for improvement.