…and the crowd goes wild!!
Or maybe just asks what makhani is and why I needed a comeback.. 😀
The other night I had a delightful dish, Paneer Makhani, at the local Indian restaurant. It was a delightful blend of sweet, spicy, and savory all in one. The main ingredient was paneer, a hard pressed indian cheese. I decided that I needed more of that in my life.
I went to the market and bought the appropriate spices.. green cardamom, black cardamom, fenugreek seeds, etc.. I followed the instructions from a website that shall not be named.. and godt something that was.. let’s just say.. boring as shit?
I tend to put a lot of trust in other resources.. especially resources that are websites that have curry in the freaking name.. but I tell you, it had -0- flavor before I fixed it. I also feel like there should have been turmeric in there but the recipe called for none.
I proceeded to doctor it with garam masala and curry powder which turned it into something delightful that I would probably not be able to reproduce ever again. There was a lot of: ‘maybe a little more cream.. and some more salt…. what about more garam masala? that went on during the doctoring phase. Maybe one day I will actually measure things.
From the clutches of defeat, I came away with a victory!
Thanks! It was great after it simmered for a while.
Can I use tofu for this recipe? Please let me know. I have two blocks of Tofu in my house right now. Thanks for sharing!!!
You absolutely could. It should either be firm tofu (because I think the silky would have not enough texture) or maybe you could bake it crispy on the outside? You’re welcome. 🙂