  Naan Yields 14 servings. Prep Time: 30 Minutes Cook Time: 7 Minutes Ready In: 3 Hours Avg. 1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted      1 In a large bowl, dissolve yeast in warm water.
Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 2 Punch down dough, and knead in garlic.
Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 3 During the second rising, preheat grill to high heat. 4 At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.
Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Aloo Gobi * 1 large cauliflower - stripped of leaf, washed and broken into bite-sized florets * 2 large onions chopped into coarse chunks * 3 medium potatoes, peeled and chopped into bite-sized chunks * 3-4 pod of garlic grated * 1 inch ginger root grated * 1 jalapeno or green chile grated * Spices: Turmeric (halidi), Garam Masala, Ground Coriander, Salt, Dried methi (fenugreek) * Seeds: Onion seed, black mustard seeds and Cumin (Jeera) seeds. * Some splashes of lemon juice * A large karahi (large pot a bit like a wok) in which to pour 3 or 4 tablespoons of vegetable oil Heat the oil in the karahi until hot.
Add the onion, mustard and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the coarsely chopped onions and fry until they are translucent. Then add the garlic, ginger and jalapeno and stir fry until they are infused in the oil. Then add the powdered spices: 3 teaspons of garam masala, 2 teaspoons of ground coriander, 2 teaspoons of turmeric (haldi), 2 teaspoons fenugreek and 1 teaspoon of salt. Stir it all up until well mixed up. Add lemon juice. Then add the chunks of potato - stir until well coated in spices and then put the lid on the pot and let it simmer on a very low flame for around 15 mins. This will soften the potato a little. Then add the cauliflower florets and stir until fully coated and yellow looking. Again: put the lid back on and let heat on low simmer for around 20 minutes more. After that - stir gently but thoroughly and turn flame off - (if available sprinkle on a generous handful of fresh coriander leaf). Then put lid back on for around 10 minutes to rest. It’s then ready to serve 
