New Delhi Belly
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil (p/30 ml)160 g
Onion (finely chopped)1 tbsps
Curry Powder (p/6.3 g)3 tbsps
Ginger (p/24 g grated)3 cloves
Garlic (finely chopped)1
Salt1 tsps
Ground CuminDirections:
1
Boil the potatoes in salted water until soft, about 7 minutes
2
Drain
3
Heat a large sauté pan over high heat
4
Add the oil and onion to the pan and lightly brown, about 5 minutes
5
Add the curry powder, jalapeño, ginger and garlic
6
Cook until aromatic, about 30 seconds
7
Add the spinach and cover the pan to wilt the spinach, about 3 minutes
8
Lower heat and stir in potatoes
9
Season with salt
10
In a small bowl, combine the yogurt, cucumber, cumin and cilantro
11
Season with salt and pepper
12
To assemble, place one-fourth of the spinach mixture in each naan
13
Drizzle with 3 tablespoons/45 milliliters of the yogurt sauce
14
Wrap the naan around the spinach and enjoy! Boil the potatoes in salted water until soft, about 7 minutes
15
Drain
16
Heat a large sauté pan over high heat
17
Add the oil and onion to the pan and lightly brown, about 5 minutes
18
Add the curry powder, jalapeño, ginger and garlic
19
Cook until aromatic, about 30 seconds
20
Add the spinach and cover the pan to wilt the spinach, about 3 minutes
21
Lower heat and stir in potatoes
22
Season with salt
23
In a small bowl, combine the yogurt, cucumber, cumin and cilantro
24
Season with salt and pepper
25
To assemble, place one-fourth of the spinach mixture in each naan
26
Drizzle with 3 tablespoons/45 milliliters of the yogurt sauce
27
Wrap the naan around the spinach and enjoy!