Ingredients

• 6 tablespoons dried split pigeon pea lentils
• 3 tablespoons uncooked basmati rice
• 2 garlic cloves, minced
• 1 piece fresh gingerroot (1 in.), peeled and minced
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons ghee
• 1 large onion, chopped
• 1 bay leaf
• 6 medium carrots, chopped
• 2 medium apples, peeled and chopped
• 2 celery ribs, chopped
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 cups reduced-sodium vegetable broth
• 3/4 cup coconut milk
• 1 teaspoon lemon juice
• 1/2 teaspoon garam masala
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup cooked basmati rice

Ingredients

• 2 medium zucchini
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

What Is Kheer?

Kheer is an Indian dessert typically made by boiling milk, sugar and nuts along with rice. Sound familiar? It’s one dessert that has many versions around the world. Every culture has its own take on this classic, and for good reason: It’s delicious.

This versatile dessert that can be served hot or cold. Although there are different types of kheer recipes in India—like payasam made with lentils, semolina kheer, vermicelli kheer, apple kheer, tapioca kheer, almond kheer and even carrot kheer—the most popular kheer is made with rice and milk.

What Is Kheer Made With?

You don’t need any fancy ingredients to make kheer. The basic recipe has just three ingredients: rice, milk and sugar.

However, to make a good kheer, it needs to have the perfect texture and aroma!

We use basmati rice for a creamy texture. To thicken the kheer, we like to use a combination of milk and condensed milk. Then, flavor the kheer with green cardamom powder, rose water or saffron. For a garnish, use nuts like almonds or pistachios, dried rose petals, more cardamom powder or even  saffron. (Pistachios also make a good topping for kulfi.)

Most of these ingredients are readily available at Indian grocery stores and specialty spice shops like The Spice House. You can also order them on sites like Amazon.

Kheer Recipe

Ingredients

• 1 cup basmati or long grain white rice, washed and rinsed
• 1/2 cup water
• 1 cup unsweetened condensed milk or evaporated milk
• 5 cups milk
• 3/4 cup slivered almonds
• 3/4 cup sugar
• 1 teaspoon cardamom powder

For the garnish, use a handful of sliced almonds and chopped pistachios, a pinch of cardamom powder and dried rose petals.

Tools You’ll Need

• This simple recipe needs an electric pressure cooker, like an Instant Pot.
• You’ll need a ladle to stir and serve the kheer, along with a ladle rest to keep the counter clean.
• To measure the milk and condensed milk, keep a 1-quart Pyrex measuring cup handy.

Directions

Step 1: Combine the ingredients

Heat the inner pot of an Instant Pot using the saute function. Add all the ingredients for kheer into the pot, starting with water, followed by unsweetened condensed or evaporated milk, milk, nuts, cardamom powder and sugar.

Step 2: Cook the kheer

Close the lid and seal the vent. Use the porridge mode for 20 minutes followed by a natural pressure release.

Once the kheer is cooked, open the lid and give the contents a stir.

You can adjust the consistency and sweetness of the kheer to your taste. If it’s too thick, gradually add milk to thin it out. If adding more milk, use the saute function again for about 5 minutes. If you like your kheer sweeter, add more sugar and mix well.

Step 3: Garnish

Serve the kheer warm or cold—whichever you prefer! Garnish with chopped or sliced nuts and cardamom powder or rose petals just before serving. It’s an excellent dessert after an Indian meal of dishes like red lentil dal, chicken tikka masala and homemade naan.

How to Store Kheer

Once the kheer has come to room temperature, store it in an airtight container. You can refrigerate it for up to 4 to 5 days.

How to Make This Recipe Your Own

• Instead of using cardamom powder and rose petals to flavor the kheer, try adding cinnamon powder, nutmeg, kewra essence or even rose water.
• You can soak about 5 to 6 strands of saffron in 1/4 cup of warm milk and add it to the kheer to give it a beautiful color and aroma.
• Add chopped nuts like almonds or pistachios to give the kheer a lovely texture. You could also add raisins to the kheer while pressure-cooking.

How to Make Kheer Vegan

To make this kheer vegan, skip the dairy milk and replace it with coconut or almond milk. However, this will affect the texture of the kheer and make it looser.

The Essential Indian Recipes You Need to Make

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Butter ChickenThis is my version of butter chicken, a classic curry dish beloved around the world. The yogurt marinade tenderizes the chicken and imparts flavor, but the star of the show is the aromatic, creamy tomato gravy. Dried fenugreek is optional, but if you can find it, it adds a special nuance to this famous dish. Warm naan bread on the side is perfect for mopping up all of the luxurious sauce. —April Preisler, Auburn, California

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Chicken tikka masala may get more attention, but I think butter chicken is the original classic. It has a similar yet distinct sauce that makes it shine. The chicken becomes ultra-tender after a brief rest in a garam masala-spiked yogurt marinade. Then, the sauce is made by sautéing thin slices of onions in a generous amount of ghee until they are caramelized, creating a deep, nutty flavor. It is the ultimate comfort food, especially when paired with garlic naan.

Chicken SamosasThis chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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The dough and filling for these crunchy, satisfying chicken samosas can be made ahead of time, so you can assemble them quickly before your guests arrive. We like to prepare a variety of dipping sauces, including mint chutney and a cilantro yogurt sauce.

Malai KoftaLearn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. —Soniya Saluja, The Belly Rules the Mind

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Malai kofta is like a dynamic duo, with tender paneer and potatoes teaming up to create dumplings cloaked in a tomato-based sauce. While you'd typically see kofta deep-fried in most Indian kitchens, I love how this recipe makes smart use of an air fryer and a pressure cooker. Our malai kofta's memorable, melt-in-your-mouth texture will surely have you coming back for seconds.

Chickpea and Potato CurryI make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

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This chickpea and potato curry is similar to chana masala, a classic Indian curry starring chickpeas in a rich tomato sauce. This version uses pantry staples and a slow cooker to develop an incredible depth of flavor.

Chicken TikkaChicken tikka skewers make easy and delectable party food. Though this recipe is mild, and you can dial up the spice by increasing the amount of chili powder in this recipe. —Aleni Salcedo, East Elmhurst, New York

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If you need a flavorful recipe that's also a breeze to make, these oven-baked chicken tikka skewers are it. They are great for dinner but also make an impressive hand-held appetizer for your next get-together. Don't have skewers? Cook the chicken on a sheet pan instead. Not a fan of chicken? No problem—swap in lamb, beef or paneer.

Garam MasalaIf you’re looking for an easy and authentic garam masala recipe, I’ve got you covered. This spice blend—typically made with about 10 different ingredients—comes together in just a few minutes, and will bring out the best aromas and flavors in your Indian-inspired dishes. —Anvita Mistry, Erlangen

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There's something magical about homemade spice blends, especially one as iconic as garam masala. India is home to countless spice combinations, but garam masala stands out as a staple. Made with warm, smoky spices like cumin, cardamom, cinnamon and peppercorns, this blend infuses Indian cooking with intense, unforgettable flavor. It's great for dishes like butter chicken, cauliflower tikka masala or biryani.

Golden MilkTurmeric doesn’t just provide a soothing, peppery flavor to a cup of tea. It also has many health benefits as an antioxidant and anti-inflammatory ingredient. —Taste Recipes Test Kitchen

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One of our favorite ways to enjoy turmeric—and its health benefits—is in a creamy, sweet, hot beverage. You can make this with dairy or nondairy milk and control the sweetness level by adding more or less honey.

Tandoori ChickenA hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so you can do other things while the spicy yogurt sauce works its magic. —Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida

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The spiced yogurt marinade in this recipe transforms chicken thighs into a restaurant-worthy entree. Serve the chicken with naan or chapati and plenty of basmati rice.

ChapatiMy daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. —Joyce McCarthy, Sussex, Wisconsin

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Mixing all-purpose and whole wheat flour helps chapati achieve a satisfying, chewy texture—making them the perfect accompaniment to dishes like dal or curry. Double the recipe so you can use the chapati for sandwich wraps the next day.

Chicken KormaChicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. —Jemima Madhavan, Lincoln, Nebraska

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We love any ideas that switch up typical chicken breast recipes. This rich, deeply flavorful curry transforms the basic white meat into a showstopping dinner that's perfect over rice. To up the heat, add a teaspoon of red pepper flakes or make your own curry powder using Kashmiri chili powder—it's typically hotter than the mild chili powders found in U.S. grocery stores.

Curry Lentil SoupThis curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California

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This lentil soup with coconut and curry powder is one of our favorite recipes to freeze and heat up on days when we don't feel like cooking. Make sure to have broth on hand to splash in if the stew becomes too thick.

Mughlai ChickenI enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. —Aruna Kancharla, Bentonville, Arkansas

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The food processor is your best friend when making this beautifully spiced dish. Blending cardamom with garlic, cloves, ginger, almonds, cashews and cinnamon makes the perfect sauce for chicken and serves as a wonderful introduction to Indian spices and herbs.

SamosasThis samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. They'd make a perfect starter, side dish or buffet food for your next party. —Soniya Saluja, The Belly Rules the Mind

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You can make these savory fried pastries ahead of time by assembling the samosas and freezing them (uncooked) in a freezer-safe bag. When you're ready to enjoy them, cook them from frozen in the air fryer, adjusting the cooking time as needed to ensure they heat through.

Mulligatawny SoupMulligatawny soup is a comforting dish that marries both Indian and British ingredients, and it's sure to tantalize your tastebuds. It's fragrant, creamy, mildly spicy and simply incredible. —Anvita Mistry, Erlangen, Germany

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We can't get enough of this hearty, healthy soup whenever there's a chill in the air. Some mulligatawny soups are made with meat, but we keep ours vegetarian with rice and lentils.

Slow-Cooker Butter ChickenI spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. —Shannon Copley, Upper Arlington, Ohio

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This no-fuss slow-cooker butter chicken is perfect for anyone who loves a creamy curry. This version of the classic gets most of its creaminess from coconut milk, and it's even better the next day. For those who like freezing food for meal prep, butter chicken lasts up to three months in the freezer.

Mango LassiLearn how to make mango lassi, the perfect summer drink any mango lover will love. Mango lassi is a sweet and refreshing treat only needs 6 ingredients! —Namrata Telugu, Terre Haute, Indiana

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Nothing is more refreshing than a sweet mango lassi—especially considering this popular beverage comes together in just 10 minutes. You can customize the yogurt drink by swapping in other fruit (like banana or pineapple) and upping the mint or cardamom.

Grilled Garlic NaanIndian food is my all-time favorite, and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter and garlic. I sometimes add a little chopped cilantro.—Jerry Gulley, Pleasant Prairie, Wisconsin

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Upgrade store-bought naan with garlic and butter to create the perfect savory bread for scooping up curry. Sprinkle the bread with chopped cilantro for a pop of color and brightness.

Madras Curried Eggs with RiceWhoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. —Judy Batson, Tampa, Florida

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You probably already have all the ingredients for this classic curried eggs dish, which is a protein-packed entree that you'll want to make on repeat. Even better, it comes together in about 30 minutes. To turn it into a complete meal, serve it with long-grain rice.

KulfiI grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. —Justine Kmiecik, Crestview, Florida

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One of our favorite Indian desserts is kulfi, a sweet frozen treat that's similar to ice cream but doesn't require an ice cream machine. Be generous with toppings like saffron, cardamom and pistachios.

Coconut Garlic NaanI love the airy, chewy inside and the crisp, salty exterior of this garlic naan recipe. Using ingredients like whole wheat flour and coconut oil creates a healthier (and even tastier) snack. You'll love this nutty bread smeared with garlic confit and sea salt. —Morgan Harrison, Astoria, New York

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Smeared with garlic confit and salt, this fluffy homemade naan will impress everyone at your dinner table. It's so good that you might want to double the recipe!

Chicken Tikka MasalaThis Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah

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Boneless skinless chicken breasts become incredibly tender and infused with bold flavors while slowly cooking in a blend of fresh ginger, garlic, tomato purée and an aromatic mix of spices. The slow-cooker method helps the chicken stay juicy while soaking up all the saucy goodness.

Tandoori-Style Chicken with Cucumber Melon RelishWe all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida

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The bright, sweet relish makes the perfect topping for these succulent chicken breasts, which get their flavor from a richly spiced yogurt marinade. For more great texture, sprinkle the dish with sliced almonds before serving.

Coconut-Ginger Chickpeas & TomatoesThis is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California

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This delicious skillet dinner comes together in just 30 minutes and is one of our favorite uses for canned chickpeas. We like to serve this over nutty, hearty brown rice.

Chai TeaPerfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. —Kelly Pacowta, Danbury, Connecticut

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Chai is traditionally made with Assam black tea, milk, sugar, and spices like cardamom, cinnamon and ginger. This recipe calls for 2% milk, but dairy-free alternatives (like coconut milk) can work well too. If you're expecting company, prep the chai ahead of time and store it in an airtight jar in the refrigerator until you're ready to heat and serve.

Cauliflower Tikka MasalaI'm a vegetarian, and it can be challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. —Garima Arora, Charlotte, North Carolina

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This vegetarian Indian recipe is packed with aromatic spices that transform cauliflower into the star of the show (and you won't miss the chicken, we promise). Don't forget to sprinkle the dish with chopped cilantro before serving.

Vegan Butter CauliflowerI created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York

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You would never know this hearty, creamy main dish was vegan. Layers of flavor from coconut milk, tomato, garam masala and an array of other spices pack so much richness into the humble cauliflower.

Sheet-Pan Tandoori ChickenThis tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn’t much to clean up when dinner is over! —Anwar Khan, Iriving, Texas

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Cleanup could not be easier for this special-occasion chicken dish—it all comes together on a single sheet pan. The key to this recipe is marinating the chicken in the spiced yogurt for six to eight hours for maximum flavor and tenderness.

Easy Chana MasalaI love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas

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This quick, nutritious chickpea dish comes together in 30 minutes. Make sure to simmer the tomato mixture covered so it stays saucy. Serve the easy chana masala with rice, and top with yogurt and cilantro.

Slow-Cooker Coconut Curry ChickenMy husband and I love this yummy dish! It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

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This rich, savory slow-cooker curry is easy to prepare and a fantastic use for the can of coconut milk in your pantry. Serve the chicken with rice and a side of garlicky naan to soak up all the flavorful sauce.

Indian Spiced Chickpea WrapsRaita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

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These crunchy, spicy wraps pack a fantastic nutritional punch with lots of protein, whole grains, fruits and veggies. Feel free to customize the raita with your favorite herbs and spices.

Indian Ginger PotatoesThis easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross, Georgia

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Potato lovers, this one's for you! Onion, ginger and a few pantry spices transform the humble potato into a main dish. For extra heat, add chili flakes.

Mango Chutney Chicken CurryMy father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington

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This easy-to-prepare chicken curry should be a staple in every kitchen. The sweet-savory sauce comes together by mixing half-and-half, mango chutney, garlic and curry powder. We recommend doubling the recipe because everyone will probably want seconds.

Vegetable SamosasMy family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. —Amy Siegel, Clifton, New Jersey

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These nontraditional samosas use packaged frozen phyllo dough to cut down on prep time and effort—but not on flavor. Baking these beauties instead of frying them also cuts down on oil.

Roasted Curried Chickpeas and CauliflowerWhen there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like. —Pam Correll, Brockport, Pennsylvania

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We love a good sheet-pan dinner, and this delicious, warming tray of curried chickpeas and cauliflower hits the spot. If you'd like extra protein, you can easily add chicken to the mix. Serve with your favorite rice and herbs.

Tandoori Chicken ThighsI spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington

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These crowd-pleasing grilled chicken thighs become juicy with flavor after marinating in a spiced yogurt sauce. A crunchy salad makes the perfect complement to this tender chicken dish.

Bread Machine NaanChewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. —Shannon Ventresca, Middleboro, Massachusetts

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Making naan is a breeze with your bread machine, which creates the perfect dough for a chewy, fluffy flatbread. These naan finish on a buttered skillet for maximum golden brown goodness.

Spiced Indian RusksIndian cake rusks, or delicious soft cakes, use traditional warm spices and can have add in's like fruit or nuts but they can also be dipped in chocolate. This plain version is a favorite of my friends and family. — Mary Lou Timpson, Centennial Park, Arizona

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These twice-baked treats are made with cozy, warm spices like cardamom and cinnamon. Though typically made plain, rusks have endless possibilities for customization. Make them your own by adding your favorite nuts, dried fruits or even a few dark chocolate chips for a decadent twist. Their dry, crunchy texture makes them the perfect companion for dunking in a steamy cup of chai.

Pressure-Cooker Chicken Tikka MasalaThe flavors of this Indian-style entree keep me coming back for more. The dish isn’tfancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, Utah

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This satisfying and simple pressure-cooker dinner channels all the wonderful flavors of Indian recipes without the need of a tandoori oven. After a short time in the pressure cooker, the chicken comes out incredibly tender and flavorful.

Gulab JamunIf there is one dessert that you can find at all Indian weddings, parties and festivals, it’s gulab jamun. Patience is key when making these deep-fried dough balls. But it's worth it. —Srividhya Gopalakrishnan, Hayward, California

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Gulab jamun, which are golden-fried doughnut balls soaked in a fragrant sugar syrup infused with rose water and cardamom, are pure bliss in every bite. Made with a simple dough of milk powder, flour and ghee, this beloved dessert is enjoyable year-round. Whether served cold in summer or warm in winter, gulab jamun always shines bright, especially when topped with crushed pistachios and cheerful rose petals.

Beef Curry with RiceInstead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. —Nancy Heishman, Las Vegas, Nevada

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Who needs to order takeout when you can make this hearty beef curry and rice at home? Pressure-cooked or simmered low and slow, the beef turns tender and perfectly soaks in all the aromatic warmth of cardamom, ginger and cumin. Spoon it over a fragrant canvas of basmati rice so every grain picks up a perfect balance of incredible flavor.

Chicken Curry SoupMy German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan

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This chicken curry soup recipe offers warmth and comfort. Creamy coconut milk swirls into chicken broth, catching the flavor of each ingredient. I also love the adaptability of this recipe: You can use whatever root vegetables are in season, whether it's sweet potatoes, squash or turnips.Indian Recipes FAQWhat is the best Indian food for beginners to make?Indian food recipes may look as if they have a lot of ingredients, but the list is mainly packed with herbs and spices, so don't let the length fool you. If you're new to cooking Indian food, we recommend starting with easy recipes like chana masala and butter chicken (or kulfi, if you're making dessert).What are the most popular Indian recipes?Butter chicken, chana masala, naan and chicken tikka masala have become staples in American kitchens, thanks to the growing interest in Indian cuisine. These popular Indian recipes offer a distinct blend of aromatic flavors and offer versatility with protein choices like chicken, paneer or beef.How do you make paneer for homemade Indian recipes?Making paneer for homemade Indian recipes is easier than you might think. You need only milk and an acid like lemon juice or vinegar. Start by boiling the milk, then add the acid to curdle it. Once curds form, strain them in a cheesecloth and squeeze out the liquid. After hanging the curds in a bundled and knotted cheesecloth for about 30 minutes, you'll have chenna, or crumbly milk curds. Now press the chenna into a flat rectangle for a couple of hours, refrigerate and then cut into cubes.Homemade paneer will stay fresh in an airtight container in the fridge for up to four days or it can be frozen for up to three months.

The post How to Make Rice Kheer, the Indian Rice Pudding You Need in Your Life appeared first on Taste Recipes.

Making soft, restaurant-style naan at home is far easier than you think. It’s literally just four steps! You prepare the dough, let it proof, roll the naan and cook it. You don’t need any fancy equipment, either.

What Is Naan?

Naan is a leavened flatbread from India made using all-purpose flour, also known as maida. Traditionally, naan is cooked in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. This oven has an open flame with temperatures more than 500°F. The dough is rolled and hurled onto the sides of the oven where it sticks. The naan is cooked in the tandoor until it puffs up a little and is slightly charred. Then, it’s removed from the tandoor with a stake. Naan is often served with traditional Indian recipes.

Learn more about different types of Indian bread.

How to Make Naan—Step by Step

Ingredients

• 2 cups all-purpose flour or maida
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2-1/4 teaspoon instant yeast
• 3 tablespoons oil
• 3/4 cup warm milk
• Butter for basting
• 1 tablespoon nigella seeds or black sesame seeds
• 1/4 cup chopped cilantro

Tools You’ll Need

• Stand Mixer. This KitchenAid stand mixer earned top marks from our Test Kitchen. You’ll need the dough hook attachment to knead the dough, too.
• Belan. To roll out the naan bread, invest in a small rolling pin, like this belan.
• Basting Brush. Keep a silicone basting brush close by to brush the dough with butter.

See what other essential tools you need for Indian cooking.

Directions

Step 1: Knead the dough

In a stand mixer bowl, combine the flour, salt, sugar and yeast. Then, gently mix the dry ingredients together. Add the oil and milk.

It’s time to knead the dough! If using a stand mixer with dough hook attachment, this process will take about 6 minutes on low speed. If kneading with hands, knead for about 8 minutes until the dough becomes soft and smooth.

Step 2: Proof the dough

You can proof the dough in an oven or using the yogurt function of your Instant Pot. Here’s how:

• Proofing the dough in an oven: Grease the bowl and place the dough in the bowl. Cover the bowl with a kitchen towel and keep it on the middle rack with the oven light on for about 8 hours until the dough rises. Do not switch on the oven. The heat from the light is enough to cultivate yeast growth.
• Proofing the dough in an electric pressure cooker: I prefer using my Instant Pot to proof the dough, as the yogurt function creates a perfectly warm environment to cultivate rapid yeast growth. Grease the pot and place the dough in the pot. Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin. Place a lid on the pot. Set the Instant Pot to Yogurt mode on Normal Heat for an hour. When your dough has doubled in size, removed the dough and punch the dough slightly to release the air.

Step 3: Roll the dough

Divide the dough into 8 equal parts and roll them into balls. (It’s helpful to have a kitchen scale for this step.) Take a dough ball and roll it evenly into an oval shape that is 10 inches long and 6 inches wide. The idea is to streeeeetch the dough!

Using a basting brush, apply butter on the top surface of the rolled dough. Sprinkle cilantro and nigella seeds or black sesame seeds and lightly roll to press them in.

Step 4: Cook the naan

Heat a pan; once the pan is hot, place the rolled dough on the pan with the cilantro and seeds facing up. Cook on medium heat for a minute or two until you start seeing air bubbles. Flip the bread and cook for another minute until you start seeing bubbles again.

Brush the cooked naan with butter and set aside. Repeat with the remaining dough. Serve warm with a curry.

How to Make Garlic Naan

This recipe can be easily adapted to make garlic naan. Take 2 tablespoons of finely chopped garlic and sprinkle some on each naan along with the cilantro and nigella seeds. Roll to press the garlic into the dough and cook as described above.

What to Do with Naan Bread

Naan bread is very versatile. Pair it with Indian curries like dals, chicken tikka masala, cauliflower tikka masala or even dips. Naan bread can also be used as a sandwich bread or a pizza base. You can simply enjoy it with butter, too. You will not be disappointed either way!

The post How to Make Naan appeared first on Taste Recipes.