Prep
5 mins
Cook
10 mins
Serves
2
Difficulty
EasyRobust black tea simmered with ginger, cardamom, cinnamon, and cloves, sweetened and finished with whole milk.
Ingredients
- 500g large prawns
- 2 cups naan bread
- 1 tbsp crushed green cardamom pods
- 1 1/2 tsp ground coriander
- 3 tbsp ghee
- 200g potatoes
- a handful of fresh cilantro, chopped
- lemon wedges, for serving
- 500ml water
- 1 tsp garam masala
- 200g fresh spinach
- a generous spoonful of roasted cashews
Instructions
- 1
Combine the roti and whole milk in a saucepan, blender, or pitcher, stirring well.
- 2
Add the ground cumin and tamarind paste, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with plain yogurt, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with curry leaves just before serving.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Adjust the sweetness gradually, tasting as you go — you can always add more plain yogurt, but you cannot take it away.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.