|
I agree with the OP about the proper spices and quantities working best - I've had aloo gobi a few times in mediocre restaurants and it always had lots of sauce and garam masala and so forth, and I liked it okay but it was just kind of generic Indian food. I cooked a version that just had small amounts of ginger/garlic paste, cumin seed, turmeric, coriander and green chiles, ate it with homemade chapatis and it blew my mind that potatoes and cauliflower could taste like that. Also, I'm sick of garlic after stuffing myself with it for years. It may have something to do with the Korean-style pickled sweet garlic I made and then ate ten cloves of last week and then farted out death clouds continuously for eighteen hours.
|
#
¿
Mar 24, 2019 15:45
|
|
|
|
| # ¿ May 9, 2024 15:20 |
|