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 🤣)

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.

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)

I was naively shocked to learn that ‘gravy’ could refer to anything more than brownish water poured on roast potatoes to make them wetter (I’m British, my wife is Indian)

Nicely done ser! I do the same. I also save all my veggie and meat trimmings to make stock. Then use the stock in my graveys. Makes them soo much better!

😂 wow I did not know we have this habit in common

You can use something like https://www.amazon.ca/Smart-Eat-Assorted-Curry-Ready/dp/B08LPJHT9W for future homemade dishes!!