indian
Aloo Matar
Potatoes simmered in a tomato masala until the gravy clings, with peas thrown in late so they stay green and sweet.
- Time
- 45m
- Serves
- 4
- Effort
- Easy
14 entries filed under this tag.
indian
Potatoes simmered in a tomato masala until the gravy clings, with peas thrown in late so they stay green and sweet.
weeknight
Tinned chickpeas, one onion cooked far longer than feels reasonable, and whole spices bloomed in fat. Dinner in forty minutes, most of it unattended.
weeknight
Skin side down in a cold pan, weighted, and left alone for most of the cook. You turn them once, near the end.
weeknight
Cold day-old rice, a screaming pan, and everything prepped before you start. The whole cook is four minutes.
indian
Rice and moong dal cooked together to a soft, savoury porridge. The dish people make when they are ill, and eat when they are not.
weeknight
A thick cabbage pancake bound with grated yam batter, griddled slowly and finished with sauce, mayonnaise and a snow of aonori.
weeknight
A thin layer of rice, stock poured once, and then nothing touches it. The crust on the bottom is the whole reward.
technique
Dry surface, hot pan, butter only at the end. Temperature decides everything and a thermometer removes the argument.
indian
Vegetables cooked to collapse, mashed on the griddle with butter and spice, and served with soft rolls fried in the same pan.
braise
One large piece of beef, a covered pot and four hours. Vegetables added late so they are not baby food by the end.
breakfast
A thick pepper and tomato base with eggs poached in wells. The sauce has to be reduced before the eggs go in, or you end up with soup.
weeknight
One tray, one temperature, and a staggered start so nothing is either raw or leathery.
side
Ninety seconds of actual cooking. The trick is a dry pan, dry greens, and not stirring as much as you think.
weeknight
Salt it in the morning, roast it hot, and let it rest. Three decisions, one pan, and enough leftovers to make the next night easy.