Food

A place to share what you're cooking and eating on Farcaster.

I often save excess gravy from Indian (esp Punjabi) restaurant outings to make my own semi-homemade dishes, which tend creamier than ones I make from scratch. Good restaurants use different gravies for different dishes but it’s forgiving so you can mix gravies to make mediocre semi-homemade dishes. Case study…

I had gravy from malai kofta and peshawari paneer left over after eating all the koftas and paneer chunks… let’s dump into a pan. Note different colors. Former is creamier so lighter. Add some water (it’s solidified in fridge due to the milkfat)

Blogger at ribbonfarm.com, running summerofprotocols.com, host of /gloom ☀️

Let’s throw in some frozen cooked chickpeas I usually have around. Plus some cilantro on last legs (took a while to separate and wash the good leaves from the rotting ones — won’t share pictures of that 🤣)