Indian food, who knew?

[treiza]

Made chana masala last night, and it came out beautifully. I highly recommend the recipe, though I didn't use chili pepper or the amchoor powder. Cooking Indian food seemed a little intimidating but so far the two dishes I've made have been among the most successful of my recent cooking adventures. Granted, I'm using recipes that have already

Comments

[firstfrost]

Very simple thoughts: if it's not browning, use more heat. If it's too stuck, use more oil (or a non-stickier pan).

On the other hand, "tastes good but looks horrible" is fine for most of my purposes. :)

Edited to add: also, you can get not-browning due to too much water, so it doesn't get hot enough - is the not-browning potato too wet? (Possibly "use dryer potatoes" is another thing).