Friday, May 11, 2007

When I was at the store and flipping through Cook’s Illustrated I almost bought the magazine for this dish: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas. I’ve never cooked Indian food before and figured this would be a good starting point. The dish took less than an hour to make, including prep, which is good for me. It’s probably because I used the food processor to chop the onions. Unfortunately, this recipe was missing something. I give it 2.5 out of 5 stock pots.

Now, what to do with a whole jar of garam masala?

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