Last week I decided to take my first shot at making Indian food. Well, it’s possible I’ve bought a jar of something at TJ’s before and poured it over some meat and/or vegetables. This time, I went from scratch. I was encouraged by an article in Food and Wine about Sanjeev Kapoor and his new book, How to Cook Indian
to give it a shot. Because of what we had in the refrigerator and pantry, I didn’t end up going with any of those recipes, but instead I used Aarti Sequeira’s cauliflower and potatoes (aloo gobi) and this spinach with chickpeas (chana saag) recipe. Something I learned: other than whole cumin seeds, I generally have all the makings for some Indian food in my house. Isn’t that weird? If you mix ginger and garlic and turmeric and ground corriander in different proportions, suddenly it’s Indian food.
