Have you ever wondered why your homemade Indian food never quite achieves the rich, satisfying depth that even the cheapest restaurant delivers all the time? There are two reasons. The first is that if they’re any good, they grind their own spices fresh every day. The second is butter. Clarified, yes, but butter. And cream. In copious quantities.
I discovered this shocking- SHOCKING- fact the other night when I absently glugged the last of some heavy cream left from Thanksgiving into both the mixed hardy garden greens (mustard, chard, mizuna, etc. and the chick pea curry with sweet potatoes. I did this because we didn’t have any coconut milk and didn’t want it to spoil, and the cold weather encourages heartier fare, but when all was served, I couldn’t believe how “authentic” it tasted.
Who knew?
You’re welcome.
