*_Dear foreigners, I'm an Indian 9 year old, and I just wanted to say, this chef is the greatest Indian chef. He's basically the Indian Gordon Ramsay, but with a little bit more lamb sauce and a lot less screaming and beef._*
@@DebzLife :) Btw I have always wanted to travel to India, I think you have a very beautiful country and people!! My husband and I are making arrangements to come visit there and Brasil!! 🇮🇳 🇮🇳
Curry Ingredients: Place oil in pan. Add cinnamon stick to oil in pan. Cloves (garlic) Cardamom (A spice made from seeds in ginger family) (Add cardamoms whole for intense flavor) Add finely chopped onions (red onions maybe) Stir a lot to reduce moisture from onions (caramelize) Add some water to ensure onions don't burn Add ginger paste and garlic paste (continue mixing) Adding spices: Spices: (Ground) Turmeric, Coriander, cumin, red chilies, (Kashmiri Chilli - not very hot, holds red color) Add fresh tomatoes pureed (continue cooking for 7 to 8 minutes) If you want thick curry, add less water. More water = thin curry When the oil bubbles, separates fresh tomatoes - its done. Northeastern Indian Spices: 5 Unique Spices Used in Northeast India Food Bhut Jolokia (Raja Mircha) Also known as the Naga Chili Winged Prickly Ash (Jaiur) This is one taste that you might never forget. ... Ing Makhir Ginger. ... Nei Lieh (Perilla Seed) ... Lakadong Turmeric.
His name isn't khazana lmaoooo his show's name is khana khazana. which literally translates to "food treasure" khazana means treasure, it's not a name. His name is Sanjeev Kapoor.
I think this is the simplest video that I saw about Indian curries. He shows really well how to cook damn sure, and shows ways to apply the 'principles' to other curries. Thank you!
I just wanna say to all the Indian people out there, your food is a god sent, lol ever since I tired Tika masala and butter chicken curry I feel in love and I’m now 💯 addicted lol I eat at Indian restaurants near me in Michigan like one every two weeks and I make it at home like crazy, but again I thank you for making the best food on the planet 🌎 ❤️❤️
I totally get it. I'm mexican. I love mexican and all types of food... but if Indian or Thai food are on the table, i'll reach for those first instead of hamburgers or pizza or other european dishes.
@@shwetajune82 If you're stirring constantly, onions take a long time to burn unless you have the heat too high. They'll just brown more and more and more until you hit that point, which would be a little ridiculous if you did.
I don't know if you know that, but he got his own private show on Indian TV. He has millions of viewer :) In fact he is one of the richest cooking show host in India.
I've only watched one of Sanjeevs videos although as a practicing culinary student I can tell he is a genius at his practice. The very first thing I noticed was he was wearing his chef jacket, perception is everything and you must be professional at all times. He also was very clean and tidy while cooking. Although the most impressive attribute about him is that he explains in great detail why he does what he does and shares different cooking directional methods ex. when he was talking about how to know when the tomatoes are ready. Usually the host would say 2-3 minutes or when the dish starts bubbling. Although he didn't, he shared a visual culinary technique to answer the question. He shared many culinary techniques that use the 5 senses; sight, smell, hear, taste, touch. I am looking forward to watching more of his videos and discovering who he is.
It definitely looks as though he added water before the tomato, because prior to that, the contents we a paste, and before he added the tomatoes the contents were simmering
This looks amazing! I never cooked food from India because I was always afraid to mess it up, but this recipe is so simple and looks so good that I feel brave enough to cook it. India has awesome food! 💚
As someone who somehow worked as cook for majority India people, I appreciate this soooo much. I never really cooking indian food but when I make curry with this recipe my chef (which is indian) give me an ok!! Thanks!!!!
Thanks a lot Sanjeev for your guidance. Because of you, I was able to make the indian curry and chicken with an awesome taste !! Kudos to you for such a detailed description of things. . .Thanks once again.
vikas saxena Great, you liked the recipe. Keep trying more and more from our video library and keep us updated with the valuable feedback. Stay connected!
***** I will try this tomorrow. I only have whole coriander and cumin seeds. I know this is a silly question, but it's ok to grind my own powder from seeds that have been baked in a frying pan for a little while, right?
This is the first proper curry I have ever made and it was amazing. I took some to my granddaughter and she and her husband loved it, she asked me for the recipe and I guided her to your you tube, so I thank you so much for sharing your recipe.
finally someone that doesn't tell you to go and buy some pre made chemical bullshit the call curry and put some water on and call themselves chef thanks men
I lived in a shared dorm with some Indian guys staying there, and oh my god the food was amazing. So naturally when I return home I want to cook something authentic, Sanjeev Kapoor makes everything so simple and easy to follow and it always tastes homemade, nothing like the take-out currys which to me seem very very oily. This recipe is perfect as a basis to add anything and you can add and change the spices depending on your preference.
Made my very first curry tonight thanks to guidance from this video and from father in law. It was very morish. I added salt, butter and a little sugar to your mix and it sounds stange but was beautiful
Just watched your video such a change to see someone not using a base gravy for every dish tasting all the same your gravy looked very natural well done hope to watch more of your cooking
I loooove this recipe. Tomatoes are widely available in Mexico year round; not so much so with the spices, but hey, once you find them, you can make yourself a big batch of curry that will last you several meals. I love this with chicken and lots of vegetables (by the way, I have been making this for years, since I found this delicious recipe). It is wonderful with some home made flat bread or with basmati rice. Mmmmh...delicious. Thank you, chef Khazana, for sharing your wisdom with the world. Greetings from Mexico.
I made this curry and served it to my granddaughter and family and they absolutely loved it. They said it was the best curry ever and insisted that I gave them the recipe. I want to thank you for sharing your amazing recipe.
Wow... I love the way you explain every details of the curry itself. Very helpful video! I would give this one a try when I have guests coming. Thanks Sanjeev!
I have made this curry over and over. It just gets better. If its too hot, use coconut milk or yogurt to calm it down. I put in all kinds of proteins. Sometime chicken, cashews, tofu(rarely), fish. Great with brocoli, eggplan, butternut squash platano, sweet peppers, many combinations. Great base to vary! Tnx Chef!
made this tonight over basmati rice and it was AWESOME. My husband had the idea to mix in a tad of Greek yogurt and it really set off the flavors!!I also added caraway seeds, bay leaf and whole dried safflower to my hot oil. The safflower added some visual appeal after cooked and was very mild in flavor. Best curry tutorial on youtube!!!! thank you so much!
Thank you youtube algorithm, the man's voice, mannerisms and that damned smile gives me a nostalgic dopamine rush i have not felt in sooo long. now I crave my next fix.
Hi Chef. Really good base recipe. Re tomatoes, I find better results in 1/4 each tomato, add sea salt and a little water if needed. Adds a great texture than liquidised tomatoes. Just my view 😀
Thank you very much sir. I'm from Trinidad where we only know curry as a greenish powdered mixture in a packet. Don't get me wrong. I love our version of curry but I know there is much more to curries than that. I will be following your channel eagerly.
Excellent video. After years of overly seasoned and way too spicy creations I took a deep dive into curries. This video summarises exactly how to make a proper base for a curry. I'm solely using Kashmiri chili now as my girlfriend isn't too fond of the spiciness and I personally love the sweetness. I tend to stir in some yogurt because I love the creaminess. Biggest lesson learnt: don't just add everything to the pot in one go but take your time: onions first, then garlic and ginger, and finally add the spices. I usually leave out the whole spices unless I'm going for lamb, and mostly put my cardamom and staranise in the rice to compensate.
If you are cooking for 2 people 1 medium sized onion and 1 large tomato should suffice, since you will be adding other ingredients to this as well like chicken, mutton / beef, veggies etc. Other ingredients; 6-8 garlic cloves, half inch or less- ginger finely chopped, or 1 tablespoon ginger garlic paste. Spices: Turmeric- 1/2 (half teaspoon); Cumin seeds 1/4 teaspoon; Coriander powder 1 teaspoon, garam masala-1/2 - 1 teaspoon. Salt as per taste.
If you want your onions to caramelize a lot better than this simply never use a non stick pan. By the way, did you notice how the contents of the pan at 06:00 had miraculously grown in size. This guy should have told you that he added a load more fried onions. I'm surprised that such a famous chef didn't just simply tell you that you need lots more onions than he used in the beginning instead of trying to fool people and hoping no one notices. One minute he had like a cup of onions fried, then at 6 minutes in, the whole pan was filled with fried onions just before he adds the tomatoes. How does he expect anyone to be able to replicate this sauce adequately being dishonest.
Well spotted,I suppose you'd have to make 2 or 3 batches to copy him. I was marvelling how well he caramelised the onions,I imagine he was on a med/low heat. You have curry vids too don't you?
If you are cooking for 2 people 1 medium sized onion and 1 large tomato should suffice, since you will be adding other ingredients to this as well like chicken, mutton / beef, veggies etc. Other ingredients; 6-8 garlic cloves, half inch or less- ginger finely chopped, or 1 tablespoon ginger garlic paste. Spices: Turmeric- 1/2 (half teaspoon); Cumin seeds 1/4 teaspoon; Coriander powder 1 teaspoon, garam masala-1/2 - 1 teaspoon. Salt as per taste.
*_Dear foreigners, I'm an Indian 9 year old, and I just wanted to say, this chef is the greatest Indian chef. He's basically the Indian Gordon Ramsay, but with a little bit more lamb sauce and a lot less screaming and beef._*
Haha you are funny! Hello from America
@@niandraladie2953 thanks.. 😂
@@DebzLife :) Btw I have always wanted to travel to India, I think you have a very beautiful country and people!! My husband and I are making arrangements to come visit there and Brasil!! 🇮🇳 🇮🇳
@@niandraladie2953 aww! Nice! We thank you.
Ah I see you’re in the 9 year old army of Felix
He knew foreigners are gonna search for this 9 yrs later. He made it in English
🤣
Foreigner here literally 10 years later
And I’m thankfully that he did that.
B coz curry police 😂😂
And I’m glad because this foreigner just found this video and I’m so excited to make this !
Curry Ingredients:
Place oil in pan.
Add cinnamon stick to oil in pan.
Cloves (garlic)
Cardamom (A spice made from seeds in ginger family)
(Add cardamoms whole for intense flavor)
Add finely chopped onions (red onions maybe)
Stir a lot to reduce moisture from onions (caramelize)
Add some water to ensure onions don't burn
Add ginger paste and garlic paste (continue mixing)
Adding spices:
Spices: (Ground) Turmeric, Coriander, cumin, red chilies, (Kashmiri Chilli - not very hot, holds red color)
Add fresh tomatoes pureed (continue cooking for 7 to 8 minutes)
If you want thick curry, add less water. More water = thin curry
When the oil bubbles, separates fresh tomatoes - its done.
Northeastern Indian Spices:
5 Unique Spices Used in Northeast India Food
Bhut Jolokia (Raja Mircha) Also known as the Naga Chili
Winged Prickly Ash (Jaiur) This is one taste that you might never forget. ...
Ing Makhir Ginger. ...
Nei Lieh (Perilla Seed) ...
Lakadong Turmeric.
I am not gonna cook this but thanks anyways (lol)
thank you 😊
I don't have red chillies but I have cayenne and paprika,can they a substitute?
Thank you ! UK 🇬🇧
If cloves= garlic
Then Dolphin= Lawnmower
What a lovely guy. Tried this simple recipe today and it's great - tastes 100% authentic, full of flavour. Thanks very much.
R U indian ???
Yes he’s great Haha. Very simple
What did you put in this after gravy
@@reb_9919 chicken thigh deboned is best. So soft and tasty
10 years later and I still think this is the best curry recipe I've ever made for myself, thanks Chef Khazana!
His name isn't khazana lmaoooo his show's name is khana khazana. which literally translates to "food treasure" khazana means treasure, it's not a name. His name is Sanjeev Kapoor.
I think this is the simplest video that I saw about Indian curries.
He shows really well how to cook damn sure, and shows ways to apply the 'principles' to other curries. Thank you!
ua-cam.com/video/DhuyMknsths/v-deo.html
I've always cooked a terrible curry when not using store bought pastes but following this method tonight it came out perfect! Cheers.
I've tried using store bought paste a couple times but I find it has quite a bad taste
@@Yotubeuncaballo it's all those added chemicals and preservatives! Nothing like fresh stuff - even though it means twice the effort!
What a pleasant comments section.
Take note, other comments sections.
Other comment sections: derogatory messages
You: derogatory message
Yeah, People like you are what ruin comment sections. The people that feel the need to shame others
*Indonesian here, I'm following this recipes just now and this is super super delly I love it. Thankyou chef.*
This chef seems to be a really kind guy, thanks for tips
Actually he is the best Chef of India.
I just wanna say to all the Indian people out there, your food is a god sent, lol ever since I tired Tika masala and butter chicken curry I feel in love and I’m now 💯 addicted lol I eat at Indian restaurants near me in Michigan like one every two weeks and I make it at home like crazy, but again I thank you for making the best food on the planet 🌎 ❤️❤️
ua-cam.com/video/DhuyMknsths/v-deo.html
I totally get it. I'm mexican. I love mexican and all types of food... but if Indian or Thai food are on the table, i'll reach for those first instead of hamburgers or pizza or other european dishes.
@@akshatupadhyay3292 almost every foreigner is racist? That is a rediculously massive statement
@@akshatupadhyay3292 I believe you Akshat
This man is so wholesome. I love him.
@Ken Penalosa Always.
Ikrrr he's so sweet
@Ken Penalosa why do you asked that huh
Another tip: the darker the onions, the deeper the flavour! Don't be afraid to really darken them to a deep chocolate brown colour.
What?? No. That would burn them.
@@shwetajune82 depends. May just be a nice caramelisation
@@shwetajune82 If you're stirring constantly, onions take a long time to burn unless you have the heat too high. They'll just brown more and more and more until you hit that point, which would be a little ridiculous if you did.
I'm so glad I found your channel! Indian cuisine is one of my favorites!
Greetings from Philippines 🇵🇭 This is now my new favorite dish! If it wasn't for this guy I will never know that cumin is so damn good
It's phenomenal but not as good as adobo
ua-cam.com/video/DhuyMknsths/v-deo.html
"Cumin"?
he not only gave me instructions to make a great curry, he did it in simples terms and included EXTRA tips. wholesome. love it
I am non-Indian but love their food. Thank you for teaching us how to cook Indian food.
I don't know if you know that, but he got his own private show on Indian TV. He has millions of viewer :) In fact he is one of the richest cooking show host in India.
does he have more videos on youtube?
Just tried this recipe last night and i have to say its one of the best curries I've had in months. Thanks for the great recipe.
ua-cam.com/video/DhuyMknsths/v-deo.html
Did you use equal amounts of the powdered spices? I loved this video but I'm very unsure about measurements.
I've only watched one of Sanjeevs videos although as a practicing culinary student I can tell he is a genius at his practice. The very first thing I noticed was he was wearing his chef jacket, perception is everything and you must be professional at all times. He also was very clean and tidy while cooking. Although the most impressive attribute about him is that he explains in great detail why he does what he does and shares different cooking directional methods ex. when he was talking about how to know when the tomatoes are ready. Usually the host would say 2-3 minutes or when the dish starts bubbling. Although he didn't, he shared a visual culinary technique to answer the question. He shared many culinary techniques that use the 5 senses; sight, smell, hear, taste, touch. I am looking forward to watching more of his videos and discovering who he is.
Nice
Wut
As if the fact that he's wearing a chef jacket makes a bloody difference
It definitely looks as though he added water before the tomato, because prior to that, the contents we a paste, and before he added the tomatoes the contents were simmering
@@AlexanderGonzalez-hl8kx Defiantly or definitely?
I've made curry, of many sorts, for over 20 years. This video revolutionized how I make it, and it comes out beautiful every time!
Greetings from Kurdistan, love spices but I need to learn more from the masters.... Indian.
Thank you India to flavoring our lives.
So kind of you to acknowledge where your inspiration comes from. I am from USA and we owe so much to many but forget to recognize it.
Open your own restaurant in Hawler
No salt?
This looks amazing! I never cooked food from India because I was always afraid to mess it up, but this recipe is so simple and looks so good that I feel brave enough to cook it. India has awesome food! 💚
Happy to hear !
As someone who somehow worked as cook for majority India people, I appreciate this soooo much. I never really cooking indian food but when I make curry with this recipe my chef (which is indian) give me an ok!! Thanks!!!!
This man is doing his part teaching the 9 year olds to feed themselves while in the great t series war
You mean the battle for of Absolute PewDiePie Victory?
Exactly
Luke Bowering yes comrades and we’re winning again
Lol
@@lucasbowering has pewdiepie reached 100 mil yet or is he still cooking lasagna instead of curry?
This video literally saved my cooking course end year practical exams. Bless.
This man makes me feel like I wish I had a loving desi family instead of the desi family I actually have.
FrnchFriez same dude 😢
Sorry to hear that guys
@@fahrbloosky no they shouldn’t. If they say aren’t happy there is obviously a problem.
@@chrisvelazquez822 A lot of people are ungrateful.
Feels bad man
Thanks a lot Sanjeev for your guidance. Because of you, I was able to make the indian curry and chicken with an awesome taste !! Kudos to you for such a detailed description of things. . .Thanks once again.
vikas saxena Great, you liked the recipe. Keep trying more and more from our video library and keep us updated with the valuable feedback.
Stay connected!
***** I will try this tomorrow. I only have whole coriander and cumin seeds. I know this is a silly question, but it's ok to grind my own powder from seeds that have been baked in a frying pan for a little while, right?
+sugelanren Yes it is OK, it's better ground in a pestle and mortar, but can be ground in a coffee grinder.
Sir how to do red chicken gravy
This is the first proper curry I have ever made and it was amazing. I took some to my granddaughter and she and her husband loved it, she asked me for the recipe and I guided her to your you tube, so I thank you so much for sharing your recipe.
finally someone that doesn't tell you to go and buy some pre made chemical bullshit the call curry and put some water on and call themselves chef thanks men
Who the fuck told you to do that?
Willem van Oranje
greedy companies, probably
wkwkwk chemical
@@kickfloeb i told him that.
cHeMiCaL. this dude cant even define the word chemical i guarantee it
I am Brazilian and I was looking for videos like "How to make Indian food?", those guy's videos are perfeeeect! 😍😍😍🥺❤ Thanks!
This is very amazing. Thank you Chef for this!! I want to be a cook someday using Southeast Asian and Indian cooking techniques.
Thank you, Sanjeev very much! I am very appreciative of this wonderful recipe for my family gatherings! 😃
this guy is super charming
Tyler Steinis
Indeed
BUDDY BUD BUD DING DING DING
I love how you describe everything in details. Thank you very much. I will definitely try to make this sause.
Thank you so much. This is the best and simple way I have ever seen.
Indian cuisine is really good at making vegetables taste really good.
When we make curry there’s yelling when this master makes it hes calm. He is chef yoda.
I lived in a shared dorm with some Indian guys staying there, and oh my god the food was amazing. So naturally when I return home I want to cook something authentic, Sanjeev Kapoor makes everything so simple and easy to follow and it always tastes homemade, nothing like the take-out currys which to me seem very very oily. This recipe is perfect as a basis to add anything and you can add and change the spices depending on your preference.
Made my very first curry tonight thanks to guidance from this video and from father in law. It was very morish.
I added salt, butter and a little sugar to your mix and it sounds stange but was beautiful
Just watched your video such a change to see someone not using a base gravy for every dish tasting all the same your gravy looked very natural well done hope to watch more of your cooking
Love how he explains everything I loved this video
This video will last forever im going to try this 10 years after it was posted good job my friend thanks 👍🏽
I loooove this recipe. Tomatoes are widely available in Mexico year round; not so much so with the spices, but hey, once you find them, you can make yourself a big batch of curry that will last you several meals. I love this with chicken and lots of vegetables (by the way, I have been making this for years, since I found this delicious recipe). It is wonderful with some home made flat bread or with basmati rice. Mmmmh...delicious. Thank you, chef Khazana, for sharing your wisdom with the world. Greetings from Mexico.
i like how he’s smiling as he sprinkles the spices in. he definitely enjoys cooking which makes this video even better!
Thank you for that...best curry recipe I've seen yet on UA-cam - simple, and informative. Just what i needed!
I made this curry and served it to my granddaughter and family and they absolutely loved it. They said it was the best curry ever and insisted that I gave them the recipe. I want to thank you for sharing your amazing recipe.
This looks so easy, I’ll have to try it out!
It seems a nice guy sharing secrets. The teacher everyone wants to have. Thank you!
So delicious! Thank you for sharing! I am definitely going to try this!
My mouth is salivating. Indian food is unmatched
this man's adorable and i learned something!
Thank you,, you gave a pleasant inspiration from a Master teaching the curious the art of crafting food ..
That was the BEST tutorial I've ever seen. Keep up the good work.
Tried this recipe today,fabulous you are a genius,restaurant standard,the family loved this curry,keep up the good work thank you.
Wow... I love the way you explain every details of the curry itself. Very helpful video! I would give this one a try when I have guests coming. Thanks Sanjeev!
ua-cam.com/video/DhuyMknsths/v-deo.html
How much of each ingredients? It looks lovely and I am excited to see this recipe!
My t-shirt is ruined but it was worth it.
My first Indian meal, absolutely delicious👍
I have made this curry over and over. It just gets better. If its too hot, use coconut milk or yogurt to calm it down. I put in all kinds of proteins. Sometime chicken, cashews, tofu(rarely), fish. Great with brocoli, eggplan, butternut squash platano, sweet peppers, many combinations. Great base to vary! Tnx Chef!
Tried this today and my family loved it thanks so much Sanjeev
Ilike the way you made it, so simple. Thank you. I love everything about curry.
I love Indian curries! YUM YUM!
made this tonight over basmati rice and it was AWESOME. My husband had the idea to mix in a tad of Greek yogurt and it really set off the flavors!!I also added caraway seeds, bay leaf and whole dried safflower to my hot oil. The safflower added some visual appeal after cooked and was very mild in flavor. Best curry tutorial on youtube!!!! thank you so much!
ua-cam.com/video/DhuyMknsths/v-deo.html
I am from North India and never ever seen this curry before
Am impressed with this chef. He knows what he is doing and pours out his knowledge in a friendly and pedagogical way. Listen to him
Thank you! Easy to understand and learned a good bit!
Excellent curry base 👍👍👍
Thank you youtube algorithm, the man's voice, mannerisms and that damned smile gives me a nostalgic dopamine rush i have not felt in sooo long. now I crave my next fix.
An amazing video I can say. An instructional Indian video without selling anything wow very good.
I feel like Michael Bay directed this video. All the unnecessary cuts.
Love the recipe and the host :D
UCKABAH
Indeed, indeed!!
UCKABAH No explosions though
AIDS Empire Oh I bet!
I didn’t direct this though but thanks
Wow you explain it so well! Amazing thanks
Hi Chef. Really good base recipe. Re tomatoes, I find better results in 1/4 each tomato, add sea salt and a little water if needed. Adds a great texture than liquidised tomatoes. Just my view 😀
Biggest fan of him from childhood... Now am 34 yrs old.
Is there a quick way to remove the cloves and cardomon or do you have to painstakingly search for them before serving?
You can remove then before onions changing their colour from golden to brown, that's what i usually do.
Thank you very much sir. I'm from Trinidad where we only know curry as a greenish powdered mixture in a packet. Don't get me wrong. I love our version of curry but I know there is much more to curries than that. I will be following your channel eagerly.
what a great explenation.... (Y)
Sharmane Dylan explanation.
This is very basic, yet very insightful and important. Thank you for sharing this great step-by-step video, Chef!
I just made it and I loved it!
gissy4life
Good for you!!😁
Excellent video. After years of overly seasoned and way too spicy creations I took a deep dive into curries. This video summarises exactly how to make a proper base for a curry. I'm solely using Kashmiri chili now as my girlfriend isn't too fond of the spiciness and I personally love the sweetness. I tend to stir in some yogurt because I love the creaminess. Biggest lesson learnt: don't just add everything to the pot in one go but take your time: onions first, then garlic and ginger, and finally add the spices. I usually leave out the whole spices unless I'm going for lamb, and mostly put my cardamom and staranise in the rice to compensate.
Oh... I forgot to add.... You're truly a master! :D
This Chef has such a calming energy
It burns, burns, burns.
Indian Curry is so hot.
It burns, burns, burns.
It is fire. oh my gosh.
LMAOOO
Hey 5 years ago person please delete ur coment
I love you, grateful for this knowledge
Seen the clip, where do I find the Full Recipe for the above
Chef makes it seem really simple. I will try this!
Where can I find the measurements of the ingredients of the recipe? Can someone help please. Thanks
actually, we don't measure anything everything depends upon your taste.
If you are cooking for 2 people 1 medium sized onion and 1 large tomato should suffice, since you will be adding other ingredients to this as well like chicken, mutton / beef, veggies etc. Other ingredients; 6-8 garlic cloves, half inch or less- ginger finely chopped, or 1 tablespoon ginger garlic paste. Spices: Turmeric- 1/2 (half teaspoon); Cumin seeds 1/4 teaspoon; Coriander powder 1 teaspoon, garam masala-1/2 - 1 teaspoon. Salt as per taste.
Really good presentation in being both insightful and enjoyable to watch. ... Thanks ... ☺
If you want your onions to caramelize a lot better than this simply never use a non stick pan. By the way, did you notice how the contents of the pan at 06:00 had miraculously grown in size. This guy should have told you that he added a load more fried onions. I'm surprised that such a famous chef didn't just simply tell you that you need lots more onions than he used in the beginning instead of trying to fool people and hoping no one notices. One minute he had like a cup of onions fried, then at 6 minutes in, the whole pan was filled with fried onions just before he adds the tomatoes. How does he expect anyone to be able to replicate this sauce adequately being dishonest.
Well spotted,I suppose you'd have to make 2 or 3 batches to copy him. I was marvelling how well he caramelised the onions,I imagine he was on a med/low heat. You have curry vids too don't you?
66Pipes66 sure he does! Steven heap recipes is the name of the channel :)
So how much onions shall I use
Well aren't you the clever one Steven? Award yourself a poppadum.
pappadum preach....
Nicely done.
Informative .looks amazing.
Many thanks for posting.
what did he added after the cloves at :50?
thenatnatboy whole cinnamon, whole cloves and whole cardoman
@@kangakid5984 thanks for the clarification
What are the cloves? Cloves of what?
Thank you for sharing this method Sanjeev.
I'm getting concerned by the color of those onions.
Razamadaz Why? Looks perfectly okay for a beautiful curry!
@@JG-lv1wq I don't trust any of those curry dishes you don't know what's in them better off with plain food .Spuds bacon and cabbage a knob of butter
Maurice Marian after 6 pints I don’t care what’s in it. Cabbage and shit just don’t hit the spot like a curry does
I am from Thailand and am interested in Indian traditional food. I subscribed your channel already.
Anyone after curry police controversy
👇
I was to comment the same thing 🤣🤣🤣
@@ElytraYT 😂
looks like a beautiful curry and for some reason i feel like this chef is a kind person.
What happens at 5:53? There's an edit and it's a completely different pan with more in it.
Be water my friend
Excellent video. Concise, clear, informative. I bet my next curry is a big step up.
is it just me or did he just sesh a huge bowl of hash?
Great instructional video. Thanks Chef 👍
Is there a recipe some where. He doesn't say how much of things. 😭
How much is usually instinctive in Indian cooking😅 different amounts will give different taste.
If you are cooking for 2 people 1 medium sized onion and 1 large tomato should suffice, since you will be adding other ingredients to this as well like chicken, mutton / beef, veggies etc. Other ingredients; 6-8 garlic cloves, half inch or less- ginger finely chopped, or 1 tablespoon ginger garlic paste. Spices: Turmeric- 1/2 (half teaspoon); Cumin seeds 1/4 teaspoon; Coriander powder 1 teaspoon, garam masala-1/2 - 1 teaspoon. Salt as per taste.
gonna try a indian curry soon. greetings from Philippines