I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
Sunday, April 18, 2010
Saag Paneer and Aloo Matar
Use lots of sour cream and lots of curry powder. If you cannot find Paneer, the Greek cheese Haloumi handles heat very well. But it is expensive, and kind of too yummy to coat with so much spice. In any case, the dinner was great.