I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage. If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

By preparing the dough balls a day or so ahead of time, you will get even better results. Letting the dough rest, covered with plastic wrap will improve the flavour and also make it easier for you to work with the dough. How to cook Instant naans Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly.No yeast is required to make this instant naan recipe and you can make your naans in about 30 minutes. At busy curry houses, it is nearly impossible to know just how many naans they might need every evening. There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic? Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well. Note, however, not all onion bhajis are created equal. You will get excellent results following my recipes or purchasing them from an Indian grocer.

This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry. No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’.

Are these instant naans better than authentic?

Many of these classic recipe from the Indian Subcontinent and the wider world featured in my best-selling cookbook ‘The Curry Guy Bible’ or in one of my other seven best-selling cookbooks. This blog, which I started in 2010 is the place where I test all of my recipes before they go to print. I’d love your input… Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately. Here you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field.