Quarantining with the local library's Dishoom cookbook has been a true joy. This is now a must-purchase cookbook as I can't imagine not having it in our kitchen, as confirmed by another recent new recipe attempt.
The Dishoom Aloo Sabzi is deeply flavorful with earthy, spicy, and slight sour notes, and more substantive than most aloo sabzi preparations with chickpeas and paneer included.
I did make some modifications to the dish to conform to my tastes, including halving the dried coriander and only using enough lime juice to taste. Next time, I may also reduce the water to 2 cups instead of 3 for a thicker broth but the extra liquid didn't detract from the flavors at all.
While this is a multi-step cooking process with boiling the potatoes first, it does come together fairly quickly and the "off time" while letting the potatoes boil and then simmering the final easily allows for preparing other dishes.
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