She is simple, doesn’t like lots of spices and will choose the quicker and easier option where possible. Me, though. Oh… me. I thrive on complicated extravagance in the kitchen. I’m a very happy girl spending hours lovingly cooking up a jammy masala for the base of a curry and grinding a concoction of freshly roasted whole spices to make a spice mix my Mother claims I could buy from the shops in a packet. I just don’t do simple. But sometimes, the truth is, you have to do simple. This is something I’ve been learning now as I’m new on the work field. Between hours in front of the whiteboard, days spent lesson planning and evenings spent marking English homework, I don’t quite have the time or energy to spend cooking a lavish dinner and washing up the aftermath. Truth is, nowadays I’d much rather snuggle up in bed with a never-ending mug of tea and a buttery fruit tart and relish in the silence of not having 17 students trying to talk over me relax in peace. I’ve now found myself turning to my Mother’s simple style of cooking to get me through my work evenings. I used her technique to cook today’s recipe, Phali Gosht. It came together with virtually no effort and I couldn’t believe how easy it was! I cut up the onions thick and big and didn’t even bother to mince the garlic. When the ingredients are cooking covered for an hour they soften up nicely, so when at the end you add oil and sauté them, they break down very easily and quickly. Yay for easy and low effort dinners! I’ll be using this cooking technique a lot more now! Enjoy, with love x
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