Tonight I tried my mother-in-law’s Aloo Gobi recipe. We had a lot of potatoes in our chicken curry (which yielded leftovers for many days and meals), so I decided to just make Gobi Mattar without the potatoes this time. I was worried for a while that it wasn’t going to come out right, but it did. (Should I not be jinxing this lucky streak? Well, I guess I can’t call it luck so much as really good recipes.)
Recipes from the web:
I’m starting to see that the key to Indian cooking is not only the spices – though they are key – but also the ginger and garlic. I use a ginger garlic paste so I don’t have to do all of the chopping. All of the vegetables keep me really busy chopping already.
I also made Channa Masala, though I just used a can of chickpeas, a fresh onion and a masala mix from the store. I get less props for that, I know. But still… a good dinner overall!
- Smitten Kitchen: Chana Masala
- Serious Eats: Channa Masala
- Khana Khazana: Punjabi Chole (Chana Masala)