Every good Indian curry dish deserves some nice naan bread for dipping and mopping. Garlic and Coriander is seriously good, but if I have to choose between the two then Peshwari has to be my favourite.
Peshwari has a lovely sweet taste to it from the coconut and sultanas. If you want to you add a few flaked almonds to the top. So very easy to make and far better than shop bought naan.
Don't forget you can freeze them once cooked if you have too many. Just be sure to defrosted them thoroughly before reheating. Place the naans on kitchen foil and sprinkle with a little water. I've done it and they turn out fine.