Me too, rice was just easier in reality. I’m not sure if the recipe is tongue in cheek or not but it made me laugh. “You think I forgot turmeric? You IDIOT! It’s supposed to be red! Red is in the fucking name. Why the fuck would I add something that would make it ORANGE!!??”
Also, when it comes to cooking techniques, authentic can often be just wrong because it applied to equipment or ingredients hundreds of years ago.
I would say though, the paneer curry was quite different to other things I’ve made and the other recipes that i came across for this dish would have been less so.
Yup. I cooked the whole batch and we ate most of it between the two of us. The combination with the chole was fantastic but I would have happily just eaten the bread on it’s own.
Working my way through indian comfort food classics this week. Made khichdi for lunch during the week.
Biryani (cooked to a recipe given to me in Dhaka, by our office managers mother - although very similar to Pat Chapmans recipe) - I use more meat than they ever would in Bangladesh. Cumcumber, Onion salad and some spiced baby gems (as we needed to use them up)
Actually it might be good making it with fresh paneer without pressing. Might make the dumplings easier to fill as well.
The grated paneer, red onion and green chilli worked well. Some toasted almonds would be good too. Unpressed paneer curds would make a good topping.
It was very tasty, something a bit special. Although the dumplings were fiddly to stuff, and it took time to do the various steps, the sauce was pretty simple and it didn’t require much attention. It didn’t need a side dish either, so I would definitely do it again.
I made a few small changes based on other recipes. Fried the cashews and raisins in a small bit of ghee before chopping for the filling. Added black pepper and fresh coriander to the filling. Also added an onion to the garlic/ginger puree.
It was really good. I used beef because that’s what we had to hand. I reckon you could just use chickpea flour in place of grinding the roasted chana dal.
