the others said that it was different than expected, due to the way it was described on the menu personally, my preference for saag/palak is paneer (cheese) - saag paneer is pretty durned tasty.
How often is turmeric used? fairly regularly, but often in combination with other things so that the yellow only becomes apparent as a stain after the fact. i tend to think of turmeric especially when working with cabbage or potatoes, for some reason. the other yellow-izer is saffron, but that doesn't come up near as often.
(Now it's fenugreek, but that's an in-joke.) care to share? or didja have to been there? [i often call it fenugeek, but that's just me ;-]
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personally, my preference for saag/palak is paneer (cheese) - saag paneer is pretty durned tasty.
How often is turmeric used?
fairly regularly, but often in combination with other things so that the yellow only becomes apparent as a stain after the fact. i tend to think of turmeric especially when working with cabbage or potatoes, for some reason.
the other yellow-izer is saffron, but that doesn't come up near as often.
(Now it's fenugreek, but that's an in-joke.)
care to share? or didja have to been there?
[i often call it fenugeek, but that's just me ;-]