Noticed the growing trend of copy and pasting Indian recipes to that guy always going on about his ex and I love it.

Mods will never stop incel vitriole, but the fun of dropping down a first reply of:



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Garam Masala
SUVIR SARANNOVEMBER 2007
AMERICAN MASALA
Image may contain: Powder, and Plant
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim. Here, rosebuds (found in Indian or Middle Eastern markets) add an exciting floral note, but you can substitute black cardamom, fennel seeds (in the style of Kashmir), or a teaspoon of royal cumin (shahi or kala zeera, also found in Indian markets)—or just eliminate the roses altogether. Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space. As a rule (one that certainly gets broken at times), Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
SEE FULL RECIPE
4/4REVIEWS (7)
86%
WILL MAKE AGAIN
YIELDMakes about 3/4 cup

INGREDIENTS
1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace
PREPARATION
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
From American Masala: 125 New Classics from My Home Kitchen by Suvir Saran with Raquel Pelzel. Published by Clarkson Potter/Publishers, a division of Random House.





Its just to satisfying. PLEASE JOIN ME MISC in the battle of INCELS VS INDIAN RECIPES!!

you lost me at the first ingredient, *******

who the fukk has that

i would rather read about how much you miss your ex

Chicken korma recipe

A really rich and creamy chicken korma recipe with tender chicken breast pieces in a mildly spiced curry sauce. You could use chicken thigh fillets as an alternative if you prefer. See method

Serves 4
10 mins to prepare and 25 mins to cook
454 calories / serving
Ingredients
4 British chicken breast fillets (around 600g)
2 tbsp sunflower or vegetable oil
40g butter
2 brown onions, coarsely grated or very finely chopped
4 tsp ginger and garlic paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp mild chilli powder
2 tbsp mango chutney or 2 tsp caster sugar
300ml hot chicken stock
100ml double cream
1-2 tbsp toasted flaked almonds, to garnish (optional)
fresh coriander leaves, to garnish (optional)
basmati rice, cooked to pack instructions, to serve

Method
Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken over a medium-high heat for 5-6 mins, turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary.
Garnish the curry with toasted flaked almonds and scatter with fresh coriander, if you like. Serve with freshly cooked rice.
Cook's Tips:

If you have an extensive spice cupboard, you could add 6-8 lightly crushed cardamom pods, ¼ tsp ground fenugreek, and a good pinch of ground cinnamon and ground cloves to the onions at the same time as the other spices.

For a lighter flavour, swap half the cream for natural yogurt.

For a vegetarian alternative, fry a mixture of small chestnut and thickly sliced portobello mushrooms instead of the chicken – 400g should be enough to serve four. Chunks of cooked butternut squash can be used too; instead of frying, simply add to the sauce at the same time as the cream.

Lamb Curry Recipe
Prep time: 1 hourCook time: 2 hoursYield: Serves 6
Have an Instant Pot or pressure cooker? You can brown the lamb and cook the onions on the sear function. Add the meat and cook at pressure for 50 minutes. Then release the pressure, add the potatoes and cook 10 minutes more.
INGREDIENTS
2 pounds boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 onions, chopped (about 3 - 4 cups)
3-5 cloves of garlic, crushed
2-3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
2-3 tablespoons curry powder (to taste)
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon thyme, dried
2 slices of lemon, with rind (use 3 slices if using Meyer lemons)
2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
1/4 cup (40 g) of golden raisins
1 1/2 cups (350 ml) chicken stock
1 1/2 pounds (680 g) small potatoes, quartered
2 cups basmati rice
Chutney and/or yogurt to serve

METHOD
1 Brown the lamb pieces on all sides: Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.
Working in batches if necessary, brown the meat well on all sides and remove it from pan.


2 Make the curry base: Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.
Add onions and garlic and cook 5 minutes.
Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.




6 Cook the curry: Bring to a simmer, lower the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).
Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.


7 Add the potatoes and cook for another 45 minutes.


8 Cook the rice: While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).
Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.
9 Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier.
Serve over rice with chutney and/or yogurt for drizzling over