Lady Akin’s Kitchen: “Paneer” Curry with Peas

My beautiful, brilliant wife, who we will definitely NOT call “the other Emily,” is a thoughtful, talented cook. She’s great at selecting and executing recipes, and thus bombs with far less frequency than I do. (My most recent whiff: Improvised Swiss Chard Soup that looked like bile and tasted half as good). She’s also pretty good at improvising.

This week she pulled this Bon App├ętit recipe for Paneer Curry with Peas. She couldn’t find paneer at Whole Foods — though they normally have it — so she used extra firm tofu. It doesn’t bring much to the flavor party but offers the needed textural contrast when tossed in corn meal and pan-fried in olive oil (in lieu of ghee). And because she knows how to balance a dish, she topped it all with a refreshing cucumber-mint sauce that tempered the spiciness of the curry. ‘Twas delicious, made even better by a bottle of dry Riesling.

Because my wife is in many ways a better true cook than I am (I’m self-sabotaged by my chefly delusions of grandeur), I’m going to periodically feature her meals in a section called “Lady Akin’s Kitchen.” But please, whatever you do, don’t refer to her as “the other Emily.”

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4 Responses to “Lady Akin’s Kitchen: “Paneer” Curry with Peas”

  1. May 22, 2012 at 10:39 am #

    Emily #2′s kitchen skills are fresh!

  2. Julia
    May 22, 2012 at 12:28 pm #

    I agree. Old Emily is indeed a wonderful chef.

  3. Jeff Akin
    May 22, 2012 at 12:41 pm #

    Emily 32 is not going to be happy about this.

  4. May 22, 2012 at 3:45 pm #

    Yay Emily! The Rees one. :) Jeff, if you want to be included in a local blogging group I’m in, feel free to PM me on FB.

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