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Venkatesh Rao ☀️
@vgr
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…
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Venkatesh Rao ☀️
@vgr
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)
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Venkatesh Rao ☀️
@vgr
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 🤣)
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Venkatesh Rao ☀️
@vgr
I also had half a sad looking boiled potato. Chop, discard suspicious brown bits, add to the mix, simmer, and voila! Degen chana masala/chole is ready. 🫡 Tastes pretty good. A $14 value at your local mediocre Indian restaurant. And took 15 minutes instead of the 45 mins of from scratch. And more creamy-decadent.
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Venkatesh Rao ☀️
@vgr
Pro-tip: If gravy is too creamy, as restaurant gravy usually is, a bit of good pasta sauce (esp arrabiata) will liven it up. Also shakshuka sauce. You can also throw the gravy into a from-scratch dish to make it richer (my normal chole has no cream, just a blended onion-tomato gravy)
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