N Cooks Indian Food

Descriptive title, no? I had a not-so-great day at work, and was super-excited to be greeted by Saag Mushroom with rice and homemade naan.

For the naan:

2 1/4 tsp dry yeast
1 C warm water
1/4 C white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4.5 C bread flour
1/4 C butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Preheat oven and pans to 450F.
Divide dough into 10 pieces and roll out on floured surface into circles. Place rolled out dough on cookie sheet and brush with melted butter.
Cook for 8 minutes or until lightly browned and puffed up.

And the saag mushroom:

6 cloves garlic, minced
1.5 C onions, raw
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp fresh ginger root, shredded
10 oz. spinach, fresh
18 mushrooms, cleaned and sliced (or substitute 2 portobello caps)
2 oz Philadelphia cream cheese
1/4 tsp kosher salt

Directions

Brown garlic in olive oil, add chopped onion and fry 'till brown.
Add coriander, cumin, chili powder, and ginger root. Stir.
Add cream cheese. Stir well and cook for two minutes
Add salt, sliced mushrooms, and spinach, cook for 10-15 minutes until spinach is tender and excess water has boiled away.

Definitely worth making, or even better, having someone make it for you!