Naan is a little difficult to make ... you're going to have to repeatedly fold and knead a piece of bread then cook it in a tandoor (clay-pot). Just go buy it from an Indian store (Also try Vik's brand paratha). For other recipes, here is a good base for pretty much ANY type of vegetable.
Heat some oil in a pan, add garlic, ginger and onions. Sautee until the onions are clear. Add some tomatoes. Cook a little of the water out ... now throw in your vegetable. Add salt, turmeric, cumin, coriander, and chili-powder. Add a bit of water to make a gravy out of it. Cook until the vegetable is soft and has absorbed the gravy. If you're making saag or matter paneer add a little bit of cream to make it thick. Voila.
To make paneer (cheese)
Take a gallon or so of 2 percent milk and SLOWLY bring it to a boil. Lower then heat then add either a)Live Culture yogurt or b)lemon juice (or lemons if you have them). What should happen is that the milk will seperate into curds and whey (insert nursery rhyme joke here). You can throw away the whey, although some people say it makes a good base for soups. Frankly I think it stinks.
So now you have a big block of cheese ... if you have a cheesecloth use that to drain the cheese. Of course you don't because you're an ATOT geek and while you have 3 computers in various states of disrepair, you wouldn't be caught dead with a cheesecloth. Take 2-3 paper towels and lay them on a plate. Stick the cheese on the plate and try to make it somewhat flat. Put 2-3 more paper towels on top and on top of that add some weights (5-10 lbs). Let it sit for an hour or two. Then cut it into cubes. Usually before you add it to the food you pan-fry it (if you're on a diet, just bake it ... it should be brown.)
Here's my secret to good, firm paneer ... after you cut it ... freeze it overnight. All the excess water comes out and you can wipe it off, which is nice because when you fry damp items they pop.
BTW I am indian, and these are all my own techniques that I've learned over the years of cooking. Good luck.
shu
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