Name: Spiced potato naan bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: asian
Ingredients: 800g sebago potatoes, peeled; 18.40 gm vegetable oil; 1 large brown onion, chopped; 5.00 gm ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 82.50 ml chopped fresh coriander; olive oil cooking spray; 2 x 200g packets mini plain naan bread

Spiced potato naan bread

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Try these delicious Indian-spiced potato and naan bread pockets for a simple and tasty vegetarian meal option.

Ingredients:

800g sebago potatoes, peeled
18.40 gm vegetable oil
1 large brown onion, chopped
5.00 gm ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
82.50 ml chopped fresh coriander
2 x 200g packets mini plain naan bread

Instructions:

Place the potatoes in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then boil uncovered for 15 minutes until tender. Drain the potatoes and let them cool slightly before roughly chopping them.
In a large non-stick frying pan over medium-high heat, heat oil. Add onion and cook for 5 to 7 minutes until softened. Stir in cumin, ground coriander, and turmeric; cook for 1 minute until aromatic. Add potatoes and cook for 10 minutes until browned. Remove from heat, stir in chopped coriander, and let it cool slightly.
Preheat your oven to 200°C. Lightly coat a large baking tray with oil. Carefully slice a pocket into each bread. Fill each bread with 1/4 cup of the potato mixture. Arrange the breads on the tray and lightly spray with oil. Bake for 5 to 7 minutes until they turn light golden. Serve and enjoy!

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