It’s funny how quickly a new dish can become a go-to.
Indian food has been a challenge for a long time…in restaurants, even when it’s mild it’s usually too spicy for me. But I’ve also had several recipes I was dying to try. The intense combination of spices, held together with creamy sauces, is just too much to resist.
I finally pulled myself together over winter break and gave this a try. Part of that was just making sure I had all the spices I needed. And I was shocked at how easy this dish was to make, how satisfying, and how great the leftovers were. So I made it a few days later. And the week after that.
It’s now in my regular rotation, because the lunch leftovers are unbeatable. Pair it with some of my delish and easy homemade naan, and you’ve got an exotic and yet comforting winner. Don’t be scared by the ingredient list, because you make the paste once and it will last you through several batches.READ THE POST