Indian

A garam masala spice blend from scratch...clockwise from the top: cumin seeds, black cardamom pods, green cardamom pods, cinnamon, bay leaf, corriander seeds, black peppercorns and whole cloves at the center.

My first foray into Indian cuisine has been a relative success. All from scratch...a garam masala blend, dry roasted and ground from a mixture of whole spices...naan dough left to rise for the afternoon to be baked and broiled upon our return that evening...basmati rice with a hint of lemon juice...and a slowly simmered murgh tariwala. Overall...the flavors were excellent. Perhaps not quite as potent as in the restuarants, but as I learn what each spice brings to the dish, I can up the anty a little bit. A few modifications...more rise time for the naan dough...or perhaps a little more yeast. It was naan alright...though a little dense and chewy. The curry could have been a wee bit thicker...a little less water or a little more yougart next time. And chicken breast just doesn't quite cut it. The meat was flavorfull and tender enough, but I believe a darker, fattier piece of meat would have added much, much more.

Now that I've the garam masala blend...which seems to be in every Indian curry I've come across...Ross and I will be keeping an eye out for chunks lamb in the grocery.

Now I have to find a recipe for next time...perhaps a paneer. Or a dal.