I've pretty much eaten my way through the last of the CSA produce. I do, however, still have onions and potatoes. I've been saving these lovely fingering potatoes for various things, one of which was
another attempt to reproduce those Indian-style potatoes that I ate at a friend's house a couple of years ago. This time I followed a recipe from
Lord Krishna's Cuisine. Having learnt from my experience with her
palak paneer recipe, I added some garlic and increased the amount of spices a bit.
This time it seemed a little closer to the flavour I remember. I have one more recipe I'm going to try. It's from a south Indian cookbook (my friend is south Indian). Maybe some combination of these recipes will reproduce it. This was tonight's dinner, by the way. Spicy potatoes, chicken with whole spices in a yogurt sauce, and some saag paneer I had made for the biology graduate student Turk'y (not real turkey) party.
I've pretty much eaten my way through the last of the CSA produce. I do, however, still have onions and potatoes. I've been saving these lovely fingering potatoes for various things, one of which was another attempt to reproduce those Indian-style potatoes that I ate at a friend's house a couple of years ago. This time I followed a recipe from Lord Krishna's Cuisine. Having learnt from my experience with her palak paneer recipe, I added some garlic and increased the amount of spices a bit.
This time it seemed a little closer to the flavour I remember. I have one more recipe I'm going to try. It's from a south Indian cookbook (my friend is south Indian). Maybe some combination of these recipes will reproduce it. This was tonight's dinner, by the way. Spicy potatoes, chicken with whole spices in a yogurt sauce, and some saag paneer I had made for the biology graduate student Turk'y (not real turkey) party.
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