I have had some amazing Indian food over the years and am very picky in this regard, so I wouldn't say this close to the restaurant taste as written, but is an excellent starting point...if you want a more authentic flavor try cutting the cumin in half and adding fenugreek, which comes as either whole seeds or leaves at some Indian grocers, but I think the best thing if you can get a hold of the seeds is grind them to a powder using a mortar and pestle or blender and add 1/2 tsp. at a time to your taste. The fenugreek is a must in the CTM at the best Indian restaurants, you will know as soon as you get a whiff of it. one other thing, when I make this at home I often take a pita bread, smear with butter and sprinkle on some garlic and cilantro, and just put under the broiler for a few mins 'til butter melts and pita is a little crispy (my version of the garlic nan)...these things being said thank you much Yakuta this is a great base recipe that you can take and run with to make your CTM dreams come true :)
Was this review helpful?
2 users found this review helpful
I have had some amazing Indian food over the years and am very picky in this regard, so I...