Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Curry paste
Cauliflower
How it's done
Dough
Place the flour, yeast, baking powder and salt in a bowl, mix. Add the milk and yoghurt, knead for approx. 5 mins. using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 hr.
Preheat the oven to 60°C, warm the platter and plates. Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. 2 mm thick.
Naan bread
Cover and cook the flatbreads in a non-stick frying pan over a medium heat for approx. 3 mins. each until bubbles form on the surface. Turn the flatbreads, cover and cook for a further 2 mins. Remove, keep warm.
Curry paste
Peel and roughly chop the onion, ginger and garlic, place in a blender along with all the other ingredients up to and including the salt, puree until smooth.
Cauliflower
Separate the cauliflower into florets, peel and slice the stalks. Heat the clarified butter in a wok or a large non-stick frying pan. Add the curry paste and cauliflower, season with salt, stir fry for approx. 5 mins.
Add the tomatoes, water and butter, cover and simmer over a medium heat for approx. 25 mins. Mix in the yoghurt, plate up, serve with the naan bread.
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