Naan Chaap

Credit Where it’s Due

This is a recipe from a sweet Indian woman (and Chef/Author) named Fateema Hooda. She opened a restaurant several years ago. It was and still is the best Indian restaurant I’ve ever been to. She cooked from the heart; I wish I could have spent more time learning from her.

Hardware

• At least one 4.5-6 qt saute pan
• Food processor or mortar/pestle
• Sieve
• A sharp knife 🙂

Ingredients

• 2 medium yellow onions, minced (I use a food processor for this)
• 0.5 kg ground protein
  • Beef
  • Lamb
  • Goat
  • Impossible Beef
• 2T ghee (butter is okay, too)
• 2T Hara Masala paste (recipe below)
• 0.5tsp turmeric powder
• 0.5c neutral oil (ex: veg or safflower)
• 2t red chili powder
• 1 green Thai pepper sliced lengthwise (stem and seeds removed)
• 0.5c minced coriander leaves (aka cilantro)
• 0.5c minced mint leaves
• 1 tsp garam masala powder
• Salt to taste
• Buttered and toasted Pav (buns) or Small naan rounds (see notes)

Directions

1. In a pan, heat the onions until translucent
2. Add the meat, salt, turmeric powder, hara masala and ghee
3. In another pan, heat the oil, add the chili powder
   • You can also empty the pan into a sieve, wipe it out and then add the oil, etc.
   • This is also a good opportunity to use a bit of Chinese chili oil
4. Transfer and fry the meat mix until crispy and then simmer on low heat for 5 minutes.
5. Turn off the heat and mix in the green sliced chili, garam masala, coriander and mint and let sit for another 5 minutes.
6. Serve on buttered & toasted bun

Hara Masala

Ingredients

• 50g garlic
• 50g ginger
• 25g green chilis (pick your heat/poison)
• .5c diced fresh coriander leaves
• 2T oil (or enough to make a smooth paste)

Directions

1. Clean and grind all ingredients into a paste.
   • Again, you can use a food processor for this
2. Store in a bottle and refrigerate up to 10 days
   • It would probably freeze up to a month or more in a vacuum sealed bag

This sandwich was shockingly good, like ‘how the hell is this not fast-food everywhere?’ kind of good. Resembles a crispy sloppy joe in appearance and texture.

Love & Chilis, Jimi

Notes

• Garnishes (and a route to Indian Tacos)
  • Bread: steamed small naan rounds
  • Greek yoghurt seasoned with chaat masala powder
  • Hot mixed veg pickle, minced (Rec Brand: Patak’s)
  • Curry lime pickle blitzed with avocado, lime, salt and oil
  • Minced Red Onion
  • Feta cheese (or goat?)
• In my opinion, Lamb is the best protein for this, the strong flavor holds up and compliments the strong seasoning.
• If you’re doing the vegetarian thing: swap the lamb for Impossible Beef, add some powdered cumin and a bit more salt.
• Could you do this with Ras El Hanout instead of Garam Masala for a more Moroccan flair? Good question anonymous internet person! Yes, and I would sub a spicy Harissa for the Hara Masala, too.