Bombay Naan Oamc
Discover the bold, vibrant flavors of Bombay Naan OAMC, a mouthwatering fusion of Indian-inspired spices and comfort food convenience! This recipe transforms soft, pillowy naan bread into irresistible pockets filled with a savory mashed potato mixture enhanced with aromatic cumin, garam masala, turmeric, and warming cayenne pepper. Paired with tender peas, fresh cilantro, zesty ginger, and gooey melted cheese, each bite bursts with taste and texture. Perfect for make-ahead meal prep, these golden-browned naan pockets can be prepared in advance, frozen, and reheated for quick weeknight dinners or snack cravings. Serve them with tangy chutney or creamy yogurt for a delightful, complete meal that combines tradition with practicality.
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Recipe Information
Ingredients
- 6 pieces naan bread
- 2 medium potatoes
- 1 cup frozen peas
- 1 medium onion
- 4 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 0.5 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro
- 1 cup shredded cheese (mozzarella or a similar cheese)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Boil potatoes in a pot of salted water until tender, about 10-12 minutes. Drain, peel, and mash the potatoes in a large bowl.
Heat olive oil in a skillet over medium heat. Add cumin seeds and cook until they sizzle and become fragrant, about 30 seconds.
Add diced onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is softened and translucent, about 5 minutes.
Stir in garam masala, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 more minute to toast the spices.
Add frozen peas and cook until they are heated through, about 2-3 minutes. Remove the skillet from the heat and stir the mixture into the mashed potatoes.
Mix in chopped cilantro and shredded cheese until well combined. This is your filling for the naan.
Preheat a griddle or large skillet over medium-high heat.
Take one piece of naan bread and place a generous spoonful of the filling on one side. Fold the naan in half to enclose the filling and press the edges gently to seal.
Cook the filled naan on the hot griddle for 2-3 minutes per side, or until golden brown and slightly crispy. Repeat with the remaining naan and filling.
Let the naan cool completely if preparing for freezing. Wrap each naan individually in plastic wrap or foil and place them in a freezer-safe bag.
To reheat, thaw the filled naan if frozen, and warm in a skillet, oven, or microwave until heated through. Serve hot with chutney or yogurt for dipping.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 9.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
