A delicious North Indian flatbread, soft and fluffy, stuffed with a savory, spiced minced lamb filling. Perfect for a hearty meal, this naan is best enjoyed hot with a side of raita or a simple curry.
Prep40 min
Cook35 min
Ferment90 min
Servings4
Serving size: 1 serving
644cal
20gprotein
58gcarbs
Ingredients
2 cup All-Purpose Flour (Sifted)
1 tsp Active Dry Yeast
1 tsp Sugar
1.25 tsp Salt (Divided: 0.5 tsp for dough, 0.75 tsp for filling)
0.25 cup Yogurt (Plain, at room temperature)
0.5 cup Milk (Warmed to 105-115°F (40-46°C))
4 tbsp Vegetable Oil (Divided: 2 tbsp for dough, 2 tbsp for filling)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Aromatic, protein-packed Keema Naan with cooling raita and tangy pickle. Pure comfort food!
This punjabi dish is perfect for lunch. With 814.2 calories and 25.3g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
1 tbsp Ginger-Garlic Paste
2 piece Green Chili (Finely chopped, adjust to taste)
1 medium Tomato (Finely chopped)
0.5 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Butter (Melted, for brushing)
1 tsp Nigella Seeds (For topping)
Instructions
1
Prepare the Naan Dough
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This process is called 'proofing' the yeast.
In a large mixing bowl, whisk together the all-purpose flour and 0.5 tsp of salt. Create a well in the center.
Pour the proofed yeast mixture, yogurt, and 2 tbsp of vegetable oil into the well.
Gradually mix the wet and dry ingredients to form a shaggy dough. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is soft, smooth, and elastic.
Lightly grease the dough with a few drops of oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for 90-120 minutes, or until it has doubled in size.
2
Cook the Keema Filling
While the dough is rising, heat 2 tbsp of vegetable oil in a pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw aroma disappears.
Add the lamb mince to the pan. Increase the heat to medium-high and cook, breaking up any lumps with a spatula, for 5-7 minutes until the mince is browned and all the moisture has evaporated.
Reduce the heat to medium. Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix well and cook for 5-6 minutes until the tomatoes break down and oil begins to separate from the masala.
Cover the pan, reduce the heat to low, and let the keema simmer for 10-12 minutes until it's fully cooked. If there's any remaining moisture, uncover and cook for a few more minutes until the filling is completely dry.
Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool completely.
3
Stuff and Roll the Naan
Once the dough has doubled, gently punch it down to release the air. Knead it lightly for 1 minute.
Divide the dough and the cooled keema filling into 4 equal portions.
Take one portion of dough and flatten it with your fingers into a 3-4 inch disc, making the edges slightly thinner than the center.
Place one portion of the keema filling in the center of the disc.
Carefully bring the edges of the dough up and together, pinching them to seal the filling inside completely. Form a smooth, sealed ball.
Lightly dust the stuffed ball with flour. Gently roll it out into a 6-7 inch round or oval shape, about 1/4 inch thick. Apply even pressure to avoid tearing. Sprinkle some nigella seeds on top and press them in lightly with the rolling pin.
4
Cook the Keema Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. The pan should be quite hot before you place the naan on it.
Carefully lift the rolled naan and place it on the hot skillet. Cook for 1-2 minutes, or until you see bubbles forming on the surface and the underside has golden-brown spots.
Flip the naan and cook the other side for another 1-2 minutes. You can gently press it with a spatula for even cooking.
For a tandoor-like char, you can use tongs to carefully lift the naan and cook it directly over an open flame for 15-20 seconds per side, until charred spots appear.
Remove the cooked naan from the heat and immediately brush it generously with melted butter. Repeat the process for the remaining naans.
5
Serve
Serve the hot Keema Naan immediately with a side of cooling mint raita, plain yogurt, or your favorite curry.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.