I’ve had saag paneer as well, also looks horrific but goes beautifully with coconut rice.

Palak paneer was spicier, but largely similar taste profile, yeah. I’m not super into really hot food all the time, I like it sometimes, but typically I’d like to get through more than a couple bites before I have to stop, and I’m a bit of a wuss unless I’m in the mood for it, so the paneers and stuff have been good. I’m also a fan of a good goat vindaloo, and really I’ll try just about anything.

I just learned the other day that masalas are spice blends that form the backbone of a dish’s flavor profile. I was under the impression that it was a preparation or something, what with it being in the name of so many dishes, but no. And there are many many many kinds of masala, grouped by region, sort of a family recipe sort of thing, which is really neat.