Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.
store-bought coconut butter or paste (available at natural food stores and Indian markets).vegetable oil or coconut oil.
1. medium yellow onion, finely chopped.2. small green Indian or Thai chiles, finely chopped.Lime wedges, for serving.
Finely chopped onion, for serving.In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes.
Add the onion and sauté until translucent, about 5 minutes.
Add the tomato, ginger-garlic paste, turmeric, and add chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer.. Stir in the coconut paste and garam masala and cook until everything is well incorporated, and the smell of coconut perfumes the air, about 5 more minutes.We included every home cook’s necessary cookware piece: the.
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(Editor: Heavy-Duty Monitors)