The options for dining out in Paso have come so far in the 18 years that I have lived here. There are, however, a few “holes” in the offerings and a big one is an Indian resturant.
With this chilly, cloudy weather I found myself craving curry-based Indian dishes. With the lack of options for dining out, it was time to start cooking.
Ingredients are Key
Having the right, high-quality ingredients is key to making any meal. While Paso lacks a good Indian restaurant, it does supply all the ingredients to make a perfect meal at home.
I love knowing that my ingredients were raised in my area by people who follow sustainable growing practices. With cauliflower, peas and cilantro in my recent produce box, I knew “ALOO GOBI” was on the menu today.
Tip: chop up the cilantro stems and saute with the onions to add additional flavor to Aloo Gobi. Add the chopped cliantro leaves just prior to serving.
Spices (and herbs) can make or break a good curry dish. We are lucky here in Paso Robles to have the Spice of Life. After rummaging through my cupboard, I found everything I needed to spice up a delicious Indian meal. The menu included Aloo Gobi, chicken curry and basmati rice. I like things on the spicy side and since I wasn’t having guests over for this meal, I cranked up the heat (I confess to breaking out in a little sweat devouring this meal).
Eat this with Ranchero Cellars Galaxie
Many people say that the best pairing with Indian food is beer. They may be right …but …well …I’m a wine girl! I hadn’t planned on making Indian food today, and I certainly didn’t think through the pairing. This was impromptu on all fronts.
I feel there are several white wines that tend to complement spicy dishes. Viognier, full-bodied white blends, Gewurztraminer, etc. are all good candidates. Sparkling wine and rosé tend to pair with most things and are a safe bet if you just don’t have a specific pairing in mind. Even a fruit forward, light-bodied red could work.
I happened to have a Ranchero Cellars Galaxie open and was sipping on a glass of that while I cooked. I decided to just stick with it for the meal and have to say it worked quite well.
The wine is 100% carignan, has a lovely combination of lush fruit in the mid-plate and balanced acidity on the finish.
Give it a try. I had the 2017 vintage on-hand; however, the 2018 will be released later this month (I’ve sampled it as well and give it a thumbs up). Amy Butler makes great wine, vintage after vintage.