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Naan flatbreads with spinach & caramelised onion
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1½ tbsp vegetable oil
1 onion, halved and finely sliced
450g pack spinach
1 tsp cumin seeds
½ tsp black onion seeds
Pinch of dried chilli flakes
2 garlic cloves, finely sliced
2 The Spice Tailor Plain Naans
1 tsp Waitrose Cooks’ Ingredients Tamarind Paste
2 tbsp natural yogurt
Large handful pomegranate seeds
1. Preheat the oven to 180°C, gas mark 4. Put 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt, stirring regularly, for 10 minutes, until deep golden. Drain on kitchen paper.
2. Meanwhile, put the spinach in a large colander and pour over just-boiled water from the kettle to wilt (you may need to do this in 2 batches). Rinse under the cold tap, then squeeze out as much excess water as possible. Drain thoroughly on kitchen paper.
3. Add the remaining ½ tbsp oil to the frying pan and toss in the spices and garlic. Fry for 1 minute until fragrant, then add the spinach plus a pinch of salt. Cook, stirring, for 2-3 minutes until any excess water has evaporated.
4. Splash the naans with a little cold water and bake in the oven for 3-4 minutes. Remove and top each with the spinach, onion, tamarind paste, a drizzle of yogurt, and the pomegranate seeds.
If you fancy a more substantial meal, top the fl atbreads with some crumbled feta instead of yogurt.
This recipe appeared within the September 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in August 2018.