Recipe

Suegra’s Indian Curry

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Suegra’s Indian Curry
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I’m kinda digging that the pandemic replaced restaurant dinner dates with cooking at home dates! And well, if a boy wants to impress me all he has to do is uncover some secret suegra recipes. My Indian babe accepted the challenge and as we cooked together I got to learn about the magic of masala spices aphrodisiac powers. Here’s to more spicy dates!
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Ingredients:
1/2 can Coconut milk
2 tomatoes
1/2 onion
3 garlic cloves
1 spoon minced ginger
1/2 yellow bell pepper
1/2 green bell pepper
1 Tbsp Masala
1 tsp Curry powder
1 tsp Turmeric
1 tsp Cumin
Paneer
1/2 lime
Cilantro
Cashews
1/2 Serrano or chili pepper
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How to make it:
1. Season paneer with oil and turmeric and fry. Set aside.
2. Sauté onions, garlic, ginger, pepper, cashews and spices with oil for 10 min. If the oil dries up, add water. Don’t skip! This part unlocks all the flavors in the spices!
3. Add tomatoes and cook until they break apart
4. Add paneer and bell peppers until cooked
5. Lastly add the coconut milk and cook for another 5-10 minutes
6. Finish with squeezed lime and cilantro
7. Serve with basmati rice
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