Idly browsing Food52, I alit upon this recipe for Punjabi Buttermilk Stew with Spinach Dumplings and was drawn in. The dish sounded so utterly delicious. (Which it was, and is why I wish to share it.) Preparing it became a kind of odyssey of ingredients, questions and realisations, about which I’ve written what I hope is not too laborious a blog post. Please disregard if it is! These are the issues that came to the fore for me as I prepared the dish:
- Culturing Buttermilk
- How to substitute local winter kale for frozen spinach
- Sour substitutions for citrus in your cooking
- Peasemeal as a UK substitute for Gram Flour.
- Cooking oil conundrums. British Rapeseed Oil as a solution?