Curry Hearts with Jalapeno Dip Recipe
Crispy curry hearts made from naan, topped with curry powder and garlic chutney and served with jalapeno dip. I made this dish for Crave Cook Click’s Valentines Meetup over the weekend. I was looking for something crispy, savory, quick and which can be made in advance. The naan can be ready made or homemade. I used readymade naan as it was quicker
Crave Cook Click’s Valentines Meetup
Here is the recipe
For curried hearts
2 tbsp curry powder or garam masala
2 tbsp garlic and red chilli chutney (you can make this by grinding garlic, salt and red chilli powder)
1 tbsp butter
salt as per taste
For Jalapeno Dip
4 cups plain nonfat yogurt
2 cloves garlic
1 large tomato
1/2 large bell pepper
2 jalapeno peppers, seeds removed if desired
1/4 cup cilantro
juice of 1 lime
1 tbsp chili powder
1 tbsp cumin
1 tsp paprika
salt to taste
Preheat the oven at 350 degrees.
Cut out heart shaped pieces from the naan.
In a bowl mix butter, salt, curry powder and garlic chutney. Microwave for a minutes.
Brush the above mixture over the hearts.
Bake the hearts for 10 to 13 minutes.
Remove from oven and let them kool.
Now prepare the dip. Strain the yogurt to remove extra moisture. Use a colander lined with a cheese cloth, or paper towel. Place yogurt into lined colander and allow to drain for 30 minutes.
In a food processor, combine garlic, tomato, pepper, jalapenos, cilantro, and lime juice. Process until almost a paste. Add spices and salt to taste.
Pour the dip in the piping bag and make a border on the baked heart shaped naan.
Serve it crispy
You can store the curry hearts in an air tight container and eat later too. Make sure that you add the dip only when you are about to eat. Or else they can become soggy.
You can add the brushing of your choice on the naan.
If you want to know more about Crave Cook Click meetups. Please click here.