Dahi Qeema and Naan

Conversations & Creations · From my kitchen

A homestyle yoghurt-spiced mutton qeema served with homemade naan.

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Dahi Qeema

Spice level · Mild–medium

Ingredients

• 1 kg mutton mince
• 2 medium onions, chopped
• 1 full tablespoon ginger-garlic paste
• 1 level teaspoon each of salt, cumin (zeera) and coriander (dhania) powder
• ½ teaspoon each of curry powder and garam masala
• 2 bay leaves
• 1 teaspoon black cumin (kala zeera)
• 4 green chillies: chop 2 small ones and add them to the mince; keep the other 2 for garnish
• A bunch of fresh coriander
• 3 cloves of garlic and a small piece of ginger, julienned
• 1 bowl of yoghurt
• Oil, for cooking

Method

1. Heat oil and let the bay leaves and black cumin splutter.
2. Add the chopped onions and fry until golden.
3. Add the mince and sauté well, until all the water evaporates.
4. Add the ginger-garlic paste and sauté a little longer.
5. Mix the dry spices into the yoghurt and pour it over the mince. Stir, cover and cook on low heat.
6. Cook it to your preference: leave some gravy or let it dry out.
7. Garnish with fresh coriander, julienned ginger and garlic, and the remaining green chillies cut on the slant.

Naan

Ingredients

• 3 mugs flour (my mug holds 205 g)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 2 tablespoons each of yoghurt and oil
• 1 egg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• About 1 cup warm milk, for kneading
• For coating: 2 tablespoons yoghurt mixed with 2 tablespoons ghee
• ¼ cup warm water, for activating the yeast

Method

1. Mix the yeast with the sugar in ¼ cup warm water. Cover.
2. Meanwhile, sieve the flour, baking soda, baking powder and salt together.
3. Add the frothy yeast mixture, egg, yoghurt and oil. Knead, adding the warm milk bit by bit, to make a soft, sticky dough.
4. Leave to rise for 2 hours or until doubled in size, whichever happens first.
5. Press the dough down and let it rise again.
6. Shape the dough into a log and cut it into 6 pieces with a knife.
7. Flatten each piece by hand on a greased tray. Pinch the sides and brush with the yoghurt and ghee mixture.
8. Bake in a hot oven under the grill. Turn the naan over once the top is nicely golden.
9. Place the naan in a tray, cover it with another tray, and put the whole set in a plastic bag. Keep covered until ready to serve.