I'd roll my eyes when approached in the streets
Tonight's report from the kitchen involves combining recipes for dal palak and palak paneer and about the only thing we could have done to complicate the cooking process was make the paneer from scratch, because otherwise I mean I ended up making my own garam masala (I am so glad the mortar and pestle is no longer in storage) while ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
spatch chopped ginger and garlic and kept an eye on the lentils boiling and the spinach cooking down and I pan-fried cubes of paneer until they were lightly, crisply brown on the sides and I regret nothing. Autolycus regrets intensely that we did not let him stick his face in the cast-iron skillet full of lentils and spinach and butter and cheese, or at least lick out the rice pot by way of compensation, but we are pretty sure he would have regretted it a lot more eventually had he succeeded.
spatch chopped ginger and garlic and kept an eye on the lentils boiling and the spinach cooking down and I pan-fried cubes of paneer until they were lightly, crisply brown on the sides and I regret nothing. Autolycus regrets intensely that we did not let him stick his face in the cast-iron skillet full of lentils and spinach and butter and cheese, or at least lick out the rice pot by way of compensation, but we are pretty sure he would have regretted it a lot more eventually had he succeeded.
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He is a cat of good taste! Just, unfortunately, also of sensitive stomach.
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(The dumpling is the closest I have to an OM NOM NOM icon.)
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I can certainly oblige. I find cooking to be a de-stressing activity most of the time.
(The dumpling is the closest I have to an OM NOM NOM icon.)
It's a good icon! I like dumplings.
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What do you put in your Garam Masala? I have a hazy recollection that each cook has their own approach. I'm just thrilled that my local Penzey's has a mix without turmeric.
(Did you flour the paneer before frying?)
Damn, now I'm hungry
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It was delicious. There were very few survivors.
What do you put in your Garam Masala?
Cinnamon, cumin, cardamom, fenugreek, charnushka, nutmeg, clove, black pepper, white pepper, not coriander because we mysteriously couldn't find ours, and I eyeball the proportions so I couldn't tell you precisely what any of them were. I made enough for a small spice jar, after which I will eyeball the proportions again.
(Did you flour the paneer before frying?)
No—I didn't think of it. Recommended?
Damn, now I'm hungry
I hope there is curry in your future (or past, considering how late I am to answer these comments).
More education!
One of our local Indian restaurants serves pakora paneer, which is makes sense since fried cheese curds are A Thing here in Wisconsin.
There is always curry in my life: Indian cuisines are havens for the gluten intolerant. When I need to really wake up of a morning, I stir ~1/2 tsp of my (store bought) Garam Masala into my Greek yogurt.
Re: More education!
You're welcome! Highly recommended and also delicious. You may recognize it by taste if not by name; it's used in a lot of Indian and Middle Eastern cooking. Its English names appear to be "black cumin," "black caraway," and "black onion seed" despite the fact that it tastes like none of these things. I'd say it tastes warmly smoky. It sometimes turns up as a topper on breads.
There is always curry in my life: Indian cuisines are havens for the gluten intolerant.
That makes a lot of sense. I just really like them.
When I need to really wake up of a morning, I stir ~1/2 tsp of my (store bought) Garam Masala into my Greek yogurt.
Mmmm.