1. For the naan, bloom the yeast in 1 cup of warm water for 10 minutes, then combine with all the remaining ingredients except the butter and knead to a smooth dough. Transfer to an oiled bowl and cover with a tea towel. Proof in a warm place for 1 hour until doubled in size. Divide into 6 equal portions. 

2. Place the onion, garlic and ginger in a blender and blend to a purée, adding a little water if needed. Set aside.

3. Wash the spinach well, discard the root portion and place leaves and stems in a heatproof bowl. Pour boiling water on top and leave for 1 minute. Drain, then purée in a blender with the coriander (roots and all) and chillies. 

4. Bring a large saucepan of water to a simmer and add the eggs. Boil for 9 minutes, then remove from the pan and shock in iced water for 5 minutes. Peel the eggs and set aside. 

5. Heat a deep frying pan over medium heat and add the oil. Fry the onion purée for about 3 minutes, until it starts to brown, then add coriander, cumin and turmeric and stir well. Add the spinach purée and about half a cup of water and bring to a simmer, then add salt, sugar and garam masala. Stir through the boiled eggs and yoghurt and cook, uncovered, for 2 minutes. Adjust seasoning. 

6. To cook the naan, heat a large frying pan over medium heat. Roll each piece of dough into a thin circle, then stretch one side to a point and place on the hot pan. Cook for 2-3 minutes on each side until puffed and brown in spots, remove from the pan and brush with melted butter. Serve with the curry. 

Also try: Adam Liaw's Indian bread and butter pudding

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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