Or, How To Cook While Missing R
So for dinner today, I opted towards a more Indian-style approach at my simple ingredients.
Cook white beans (3/4 c. uncooked) until fork tender. Take off heat and drain.
Slice potatoes (three) and fry them in a little bit of oil in a wok. If you were being smart, you'd have also remembered to rub them in turmeric as well as thrown in the garlic.
When potatoes have lovely brown color all around, dump water from the kettle in the wok and watch it hiss and spit. Add tomato paste, chili powder, paprika, pepper, salt, cumin, coriander, cinnamon, and whatever else I can't remember.
Remember the garlic scapes halfway through cooking the potatoes. Chop them (about six) into 1" pieces and toss in the mix.
Put rice (1 c. uncooked) on to cook.
When the potatoes are nearly done, toss in the beans and the little tiny bit of pulled pork leftover from lunch at Redbones.
When the rice has 5 mins to go, roughly chop rainbow chard (five pieces) and toss in the curry to cook until thoroughly wilted.
Serve curry over rice.
This was a tasty meal, has been packaged up into three lunches worth, and Mister really liked it, but I feel like it was lacking. Whenever I make a spice-heavy sauce, I always just taste "spice". A bit of graininess, a bit of bleh, I dunno how to describe it. R, how do I get rid of this?
First of all, let me just fall flat on my back reeling. THAT, Madam, is TRUE WANNABE Bengali dinner. XD
ReplyDeleteOn the other hand, you can just make a spice mixture, add water to it to make a paste and then STRAIN out whatever you dont need? That makes for a milder and less powdery tasting thing any day.
That is an excellent idea! The next time I poke at Rimi's foodblog for ideas, I might have to try doing the spices like that. Thank you!
ReplyDelete