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Home cook with an affinity for local produce, vegetarian options, grass-fed meats, and sustainable living choices.
They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan. Sure it uses a couple handfuls of spice jars every time, but if you’re like me you have a hundred spice jars and can pretty much make anything without a long list of spice jars for that one-off recipe. 1/2 head or 2 cups chopped cauliflower 4 medium potatoes, large dice 1 onion, diced 4 garlic cloves, diced 1 tsp ginger, diced 1/2 tsp tumeric 1/2-3/4 tsp red chili powder, adj for taste 1/2 tsp cumin 1/2 tsp garma masala 1 tablespoon concentrated tomato paste 1/2 cup chopped cilantro 3 tablespoons olive oil salt to taste Heat pan with 1 tablespoon of olive oil on medium heat and place onions, garlic and ginger in pan and cook for about 3 minutes.