We’ve got beans and rice, those long purple noodle beans from the CSA in fermented black bean sauce, and chickpeas all cooked and ready for meals. Thought I would balance all those beans out with this scrumptious homemade version of aloo ghobi. Gonna up the spice quantities in the recipe next time and maybe throw in some greens. Recipe from Madhur Jaffrey’s World Vegetarian.
Now go vote, Texas!
aneelee 