Another Arianna endeavor, piling tots on cheese on meat (well, quorn…) on peas! A delicious little dinner, all the better because somebody else made it
After vowing to steer clear of indian dishes for a while… Well, there we were at Patel Bros. with papdi in our hands. So it goes, but rather simply this time, reverting to a favored few, and fortunately, fairly easy dishes.
Methi malai, finally done right — how does the mud adhere to the fenugreek so firmly? Other than the forty rinses, a fairly straightforward preparation.
Likewise palak paneer, though, blender failure continues to be an issue: What sort of blender is unable to blend tomatoes? Or, onion? Spinach? Future purchase should be considered.
Lastly, the papdi chaat. The only fussiness with this is making fresh chutneys. No black salt, so not quite right — but quite alright!
A terribly tasty trio.
There is no such thing as fresh fenugreek ’round here, and shipped they push thirty dollars for a reasonable bunch, so this tin seemed like a reasonable compromise, totalling just a shade under five.
You use what ya got — so it’s garishly green! No trite chili in these, but a petitely pungent poblano, therefore, used in entirety. This dish is a favorite, and while the fresh leaves are supremely superior, the dry are certainly sufficient, though a less pushy pepper, probably preferable.
Served with some supposed kachori, but with samosas on the mind, added potato — though, in retrospect, just the peas would have been nice, too.
None, particularly pretty, but decidedly delicious, and no tamarind sauce but well accompanied by assorted chutneys, compotes and especially hoisin.
A left over idea from about a week back when Jen asked what we had in the house: We had a can of tomato sauce, a lot of peas and couscous, served with a little seitan (from ppk):
Simple if lacking authenticity: Just a 15 oz can of tomato sauce, about 2 Tbs. dill, 1 tsp. allspice and a shake of salt and pinch of sugar, cooked until warm and served over couscous.