Thank you for your very kind invitation to the world of indian kitchen ! However I tried to cook a chickpeas masala at home yesterday, ( before that I 've watched your guide) and I got a tasty result of it. We have some good shops in Budapest (Hungary) so I can reach everything (MDH, TRS, etc spices ) I send my best wishes from Budapest !
Mayne a good video on curry but a terrible video to actually cook the recipe too. Monolog on curry another time and just give us a fluent video on the recipe. cheers
Hello. Wrong. I would agree usually on just getting right to the steps- but this [Indian cuisine] is totally foreign to me. 👉 And, I so appreciated hearing what others have done wrong 😮
As someone who has continually struggled to understand how to cook spiced food, this is the clearest and most helpful curry instructional I have ever seen. Thank you, you have significantly enhanced my quality of life by explaining not just how but why to use spices.
What a wonderful 'gentle' presentation style - full of facts and "do's and don'ts" AND the WHY. I've made much more complex curry pastes (roasting spices, grinding, adding dried spice powders, pickling and frying etc) which are really time consuming so I'll definitely give this a go! New subscriber,
This is seriously one of the best videos I have ever seen on UA-cam. Clear, thorough and presented in a friendly and pleasant manner. Thank you so much for inspiring me to cook again!
Not only are you very knowledgeable, but your presentation and willingness to pass those finer details, which make the distinction between a good and the best curry, is very much appreciated
When I started cooking curries by mother (Bangadeshi and fantastic cook) said I only needed the following spices and to use them in these proportions 1 tea spoon (tsp) Coriander 1 tsp Turneric 1/2 tsp Chilli 1/2 tsp Paprika powder 1/4 tsp Cumin I only use fresh Chillies when cooking my husband Fish curry I also freeze my cooked spices Loved this video
This is AWESOME! Your way of walking the audience through it, step by step, is extremely helpful and professional! - You're not "only" a chef, you're a teacher too!! Thank you so much, Good Sir! 🙏🤓❤️
Let's all appreciate how natural all of this is. Everytime I find anything about curry there are tons of processed foods that frequently have a lot of nasty chemicals, but not this one. Thanks for that
I just did this last week and cooked with the frozen paste tonight. Excellent results! I did chick peas and made sure to add methi leaves and garam masala and sugar for balance and it just couldn't have been better. I also used asafetida in the oil. That's for the recipe and excellent descriptions of why all of the steps are required.
I love this paste. It has helped me on my weight loss journey. From 105Kg to 85Kg in half a year (I'm 190cm tall). I make big batches without tomatoes (I replace them with water in the recipe) and freeze it in an ice cube tray, as I do with other ingredients. Then I just unfreeze it in a pan with other frozen cubes of stuff, which can already have random cooked vegetables in it or just ghee/oil My favorites have been: 2 cubes paste, 3 cubes tomato, 2 cubes yogurt, 1 cube butter 2 cubes paste, 2 cubes tomato, 2 cubes mango puree, 1 cube yogurt, lemon juice 2 cubes paste, 2 cubes mango puree, 3 cubes coconut milk After it unfreezes, I add either sous-vide chicken breast cubes (which I also make in batches and freeze), shredded chicken thighs/leg made in airfryer or just soaked chickpeas. So convenient.
I have prescribed and will be forwarding to my colleagues and friends. ** You seem the most honest and genuine I have landed onto so far🙏🏼. Thank you. You also seem a nice person, polite…I don’t know what it is but you have that connection with people. Allow me please🙏🏼to be your #1 fan. I am watching from Merseyside in Liverpool🇬🇧. GodBless.
I have often looked for a curry recipe and there are just so many with so many different ingredients and spices that aren’t in everyone’s kitchen, but this I can do! So clearly explained. Thank you.
Absolutely loved your simple and easy to understand explanations. And your passion for cooking and teaching others to do the same really shines through. Keep rocking Srikant ! 😊
You are a very good teacher and so humble. I will make this tomorrow and I know it will turn out great. I have been cooking this genre of food for 3 years now and the flavours are beyond words. Namaste.
Thank you very much , a wonderful presentation , I love curry & everything spicy ...so well explained , best video ever .....I'm definitely making this delicious curry paste .....🇨🇦
Your presentation is great for a novice like me to pick up and have a go at making a curry from scratch, with some important tips to help along the way . Thank you.
I've been making curries for 35 years and this is pretty much what I do. I do add some garam masala, as mentioned you don't need to add a lot. When the oil starts to separate you know its done. Paste freezes really well.
I love Kashmiri chili powder. Also, have dried Kashmiri peppers. You mentioned freezing pastes. I freeze all sorts of homemade sauces/pastes; sofrito, recaito, harissa, mole, salsa verde, romesco, Thai red curry paste, etc., in 1-cup canning jars. I grow & cut cilantro, Italian parsley, basil, Holy basil, Thai basil, dill, etc.; process them separately then spoon into ice cube trays & freeze. This works well with the herbs but can be done with the pastes/sauces as well.
Wow! I love your presence, and the calm way you talk. Great qualities in a teacher. I love curry and am excited to start making it from scratch. Thank you .
Thank you so much I really really enjoyed watching you show us all how to create a proper Indian curry paste. I’m so impressed I have subscribed and given you a thumbs up too. I definitely going to try this recipe out, and I’ll definitely let you know.
Excellent video, I Made the paste last night. Then I made this chicken and chickpeas in pressure cooker, 2 tbls paste into pressure cooker, 4 chicken thighs, start frying add 1 tin chickpeas drained, 1 potato chopped up small squares, 1/4 tin tomato puree. Put lid on pressure cooker for 30 min on pot roast, and the verdict was it is really yum its got a spice bite, like burns then lets go at same time weird and nice flovours
What an incredible video, thank you! I made the base curry and added chicken thighs, a can of chickpeas (with the liquid) and some frozen peas. I feel like I’m eating RESTAURANT QUALITY curry right now 🤯
As already others have said: The best video on how to make a curry (I found so far, although after this you can only adjust the minor details). Thank you a lot! I will cook curry more often from now on :)
Feel like a fly on the wall of top chef. This is hands down one the Best on the YT . Most people don’t know that taking the time to caramelize and open certain ingredients can completely change a dish. Would be an honor to taste his cooking! Feck I’m hungry
This is the best curry recipe, thank you, I plan to make my own curry paste from now on, and use less of the store brought curry powder and garam masala.
Such a great explainer video! Thank you so much for breaking it all down. I can't wait to implement this in my cooking to make more authentic Indian food
I don't like hot food, so when the family has a curry, I usually pass and have something else instead. I really wanted to try to make this curry paste for my grandson, because it's Sunday I added chicken, cauliflower and potatoes. Oh my gosh, it's one of the best things I've ever tasted.
Very helpfull ! All my curry's taste mainly of tomatoes ... I keep offsetting the tomatoes by adding more spice .. never works , now I know why. Thank you 🙏
This curry paste video was amazing! Your information is very detailed which I appreciate immensely, and your voice is so therapeutic !! I very recently got into experimenting with Indian cuisine and I’m in love! The use of fresh spices is second to none! Cooking with cinnamon, clove and bay leaves (other whole spices are much harder to come by where I live) has changed my life in the kitchen so I will be referring to your channel going forward! Thank you for all of the wonderful posts!
I'm so glad I found this. I tried to make curry just days ago, and it was gritty. I never even thought of grinding up the onion, ginger, and garlic first. But most of all, thank you for saying how much onion and tomatoe to actually use. Everyone else just said "meduim". But that really doesn't help eith something as varied as onion and tomatoe size. Wish me luck!
I’m happy to have found your channel today and have subscribed. My mother was born in 1910 in Mumbai to English parents. Her father was a police inspector in the Bombay City Police. When she was growing up people did not travel as often or as far as they did in coming years. The spices used in making curry was quite specific within India’s many regions. She said you could tell where a person was from by the colour of their curry. I would appreciate it if you could tell us how the spices used in making curry differed by regions. I love your presentation and intend to catch up on your older videos as well as follow your new shows. Thank you.
I love reading stories people share in the comments, and your's is such a beautiful story, it does bring back many memories even to me. I will definitely decode the curries by region soon, thank you again for your comment.🙂
It was intriguing that you use chilli powder and Kashmiri chilli powder as substitutes, but you are right. I'm shifting wholly to Kashmiri chilli powder henceforth.
Great presentation. I have been a devotee of food from the Indian sub continent for more than 50 years and have learned that there is always more to learn. Many thanks and I look forward to seeing more of your postings.
Absolutely the BEST Video on how and why to blend and cook Indian Spices to create the best flavors. I'm glad I found this guy. Liked, Saved and Subbed!
I found this video in my suggested and decided to make this curry. This is the best curry I've had, and way cheaper than what I could get at local Indian restaurants (we're talking a 1/3 of the cost). Thanks for sharing your knowledge!
This really is one of the best cooking instruction videos I've ever seen - I wanted to get a better idea of how to cook a good curry from scratch and this answered all my questions and then some, thanks!
Great concise video. Lots of interesting information, a versatile curry paste recipe and NO repetitive, annoying background music. Well done. New subscriber 👏👏👏👏
I watched this 3 months ago and I've been making curry so many times since then that I'm so used to it now! I recently decided to eat less meat as its expensive so I bought a bag of chickpeas (I've never actually cooked them before because its not a food I care for), and I have pinto beans and yellow split peas. Going to buy some lentils as well and practice making more curries. Today, I made chicken tikka masala for the first time (I also don't think I'd ever had it before) and it was delicious! I added extra coriander powder as I love it! I'd never cooked with coriander before learning how to make curries, I'd only ever used the leaves, which we call cilantro but now I love it!
Yes, true this is a simple method, and a very welcome addition to the range especially as it just works; For variations bhuna Jalfrezi etc., you just tweak this with additional items. This is a great lesson!
What an absolutely brilliant explanation and tips. The "what not to do" with explanations was particularly helpful: I have made all those mistakes but crucially never really understood what I had done wrong, so was muddling my way through. Thank you !! 🙏
I really feel like he is telling the truth. I have read so many and watched so many instructional videos about to how cook a curry. It seems like it’s always a secret until now. This guy seems so genuinely honest 😂
Hi great video.my dad was Punjabi and I could never understand the method of his cooking. Too young to understand but his food was amazing I can smell his food to this day.thanks for sharing the base of the recipe I will definitely try this thanks
My struggle to find the curry flavor from someone who understands the lack of time but wanting to eat well. Great video, can’t wait to try. I greatly appreciate the substitutes because fresh tomatoes is something I never have as I never know when I will cook. Indian cooking is so flavorful but complicated. Thanks for making jt simple Thank you!
Idk how this popped up. I’ve been cooking on and off since I got married. No one really teaches in our homes. They just expected you to have watched growing up and have the “feeling”. It comes with trial and error but goddamn did I have anxiety and panic attacks during those periods lol. This video is extremely useful and perfectly descriptive.
I did it! My curry came out GREAT! Nice and spicy with good depth of flavor. ❤ It did take me rather a long time to chop the root vegetables, but I am hoping that part will get faster and easier. I’ve never worked with fresh ginger before and peeling it was difficult, plus I was surprised at how fibrous it is.
I am 64 year old woman from Bangalore and I appreciate how you have so nicely explained the basics of some masalas. This paste is very convenient and can be made in larger quantities and stored in the freezer for months. I have been making two kinds of masala curry pastes and sending to my children abroad for the last nearly 10 years. One is tomato based, red gravy paste like how you show here and the other is more South Indian dhania powder based yellow / brown masala paste. In both I already add the Garam masala ingredients too so they just have to heat some oil and add the paste. And use for veg or non veg dishes. My children store them well upto about 6 months or more. They make smaller batches and store so they take out only what is required. As long as masala is fried well while making, and moisture doesn’t come into contact these pastes don’t get spoils. Of course curries are varied across India and in South we also make different varieties of Sambar and dry dishes, for which we make ready powders and store. I felt so nice to see how you have made this very useful video which I am sure is a must tutorial for anyone interested in Indian cooking. Thank you for this.
Thank you so much for your encouraging words and for sharing your story and experience. That curry paste you are maknig for your children must be the most precious thing ever . A lot of love and care bonded together with spices. I can sense the magic in its aroma. This is truly inspirational🙂🙏
I just made this, with fine curry powder and Pomi tomato puree. It's the first authentic curry coming from my kitchen. Wonderful. I would marinate the chicken, mix in a bit of oil, and then broil it before adding it along with the pan drippings. 100g onion 200g tomato 1 tsp ginger garlic puree 1 tbs coriander 1.5 tsp cumin .5 tsp turmeric 1 tsp red kashmiri chil powder Atomatic Oil - Tadka Neutral or Mustard Oil 2 Indian Bay Leaf 1 inch of cinnamon 4 green cardamon, bruised 5 cloves
More: Borrowing from another recipe, I soaked the aromatics for the Tadka in water for about 20 minutes, drained them carefully and put them in cold mustard oil. Then, microwaved it for at level 5 of my powerful microwave for a minute. Then, again for a minute, then again, then again, until the the moisture in the spices was gently bubbling and the aroma growing. This way, no danger of burning the spices. The flavor is heavenly.
wonderful guide. Especially the common misstakes helped me out a lot, since I'm always in a hurry and tend to use a bit too much spice. Curry has become one of my favorite dishes, and this video is great for a base curry.
Great video. I have no ability to cook but I love curry. This paste/gravy looks easy, I could do that. I really like the way you explain the ratio between coriander powder and cumin 👍😊👍😊👍
This looks delicious! I have used cumin seeds, mustard seeds, and turmeric as the base spices (along with Asafoetida) in my dal recipes. But I want to try this chick pea curry with your base spices and maybe add some ground cashews too! I think I'll make this for dinner this weekend! Thanks!
Intresting video and your passion and knowledge is awesome - I temper in hot oil first with mustard, cumin, fenugreek, seeds and let it pop, i then add asofotedia, then fresh chilli, ginger, onions.. I am Gujerati in origin ,, so this is how I make my curry gravy.
Thank you for this curry paste recipe, and furthermore to add the additional spices to make the chickpea curry. I found the curry paste was sour, maybe because of either using tinned tomatoes and/or the skin made it sour. I added one level teaspoon of sugar to get it right.
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Thank you for your very kind invitation to the world of indian kitchen ! However I tried to cook a chickpeas masala at home yesterday, ( before that I 've watched your guide) and I got a tasty result of it. We have some good shops in Budapest (Hungary) so I can reach everything (MDH, TRS, etc spices )
I send my best wishes from Budapest !
I am unable to download your recipies from the site.
Thanks for your recipe 👍👍🙏
Enjoyed your video. Im interested in learning how to cook Indian food. Thank you.
Clearly, Srikant loves what he does. His face lights up with smiles as he clearly explains the process.
The best video about curry i have seen. Finally someone who explains all the steps and gives a explanation why to do certain things. Thank you!
Good video I’m going to try this!
Also will subscribe
Mayne a good video on curry but a terrible video to actually cook the recipe too.
Monolog on curry another time and just give us a fluent video on the recipe.
cheers
Hello. Wrong. I would agree usually on just getting right to the steps- but this [Indian cuisine] is totally foreign to me.
👉 And, I so appreciated hearing what others have done wrong 😮
Great video but I was hoping to see the written quantities.
@@seananderson5450u(((((=i>>iiii>>i>>>ii>>
I'm a chemist and most cook videos are not videos I can endure. YOU SIR...are a genius and food chemist. Thank you.
Is it the 'leaving out the salt' until you're ready to eat?
As someone who has continually struggled to understand how to cook spiced food, this is the clearest and most helpful curry instructional I have ever seen. Thank you, you have significantly enhanced my quality of life by explaining not just how but why to use spices.
What a wonderful 'gentle' presentation style - full of facts and "do's and don'ts" AND the WHY. I've made much more complex curry pastes (roasting spices, grinding, adding dried spice powders, pickling and frying etc) which are really time consuming so I'll definitely give this a go! New subscriber,
This is seriously one of the best videos I have ever seen on UA-cam. Clear, thorough and presented in a friendly and pleasant manner. Thank you so much for inspiring me to cook again!
Not only are you very knowledgeable, but your presentation and willingness to pass those finer details, which make the distinction between a good and the best curry, is very much appreciated
You, sir, are a natural teacher. What a brilliant video.
When I started cooking curries by mother (Bangadeshi and fantastic cook) said I only needed the following spices and to use them in these proportions
1 tea spoon (tsp) Coriander
1 tsp Turneric
1/2 tsp Chilli
1/2 tsp Paprika powder
1/4 tsp Cumin
I only use fresh Chillies when cooking my husband Fish curry
I also freeze my cooked spices
Loved this video
This is AWESOME! Your way of walking the audience through it, step by step, is extremely helpful and professional! - You're not "only" a chef, you're a teacher too!! Thank you so much, Good Sir! 🙏🤓❤️
Unlearning do and don'ts were the best part❤.
Finally learning something not just as demo video but actual guided class.
Tysm
Wow. Learned more in 5 min than in hours of “pro” Indian Chefs. I’m listening
Let's all appreciate how natural all of this is. Everytime I find anything about curry there are tons of processed foods that frequently have a lot of nasty chemicals, but not this one. Thanks for that
you must be american
I just did this last week and cooked with the frozen paste tonight. Excellent results! I did chick peas and made sure to add methi leaves and garam masala and sugar for balance and it just couldn't have been better. I also used asafetida in the oil. That's for the recipe and excellent descriptions of why all of the steps are required.
You did really good with the variations. Fantastic :)
I love these demos, where cooking is brought back to simplicity. Thank you Srikant for this wonderful no-nonsense lesson.
I love this paste. It has helped me on my weight loss journey. From 105Kg to 85Kg in half a year (I'm 190cm tall). I make big batches without tomatoes (I replace them with water in the recipe) and freeze it in an ice cube tray, as I do with other ingredients.
Then I just unfreeze it in a pan with other frozen cubes of stuff, which can already have random cooked vegetables in it or just ghee/oil My favorites have been:
2 cubes paste, 3 cubes tomato, 2 cubes yogurt, 1 cube butter
2 cubes paste, 2 cubes tomato, 2 cubes mango puree, 1 cube yogurt, lemon juice
2 cubes paste, 2 cubes mango puree, 3 cubes coconut milk
After it unfreezes, I add either sous-vide chicken breast cubes (which I also make in batches and freeze), shredded chicken thighs/leg made in airfryer or just soaked chickpeas. So convenient.
well done that a good weight loss , how much excercise did you have to do to lose that weight?
I have prescribed and will be forwarding to my colleagues and friends.
** You seem the most honest and genuine I have landed onto so far🙏🏼. Thank you.
You also seem a nice person, polite…I don’t know what it is but you have that connection with people.
Allow me please🙏🏼to be your #1 fan.
I am watching from Merseyside in Liverpool🇬🇧.
GodBless.
I have often looked for a curry recipe and there are just so many with so many different ingredients and spices that aren’t in everyone’s kitchen, but this I can do! So clearly explained. Thank you.
Absolutely loved your simple and easy to understand explanations. And your passion for cooking and teaching others to do the same really shines through. Keep rocking Srikant ! 😊
Yummm I’ve been looking for a better curry base in this sounds so good I can already smell it and I haven’t even started cooking it yet. Thank you.🎉
Great instructor! You start with something simplistic (base gravy) and add variations. Something everyone can do! Thank you!
You are a very good teacher and so humble. I will make this tomorrow and I know it will turn out great. I have been cooking this genre of food for 3 years now and the flavours are beyond words. Namaste.
Thank you very much , a wonderful presentation , I love curry & everything spicy ...so well explained , best video ever .....I'm definitely making this delicious curry paste .....🇨🇦
Your presentation is great for a novice like me to pick up and have a go at making a curry from scratch, with some important tips to help along the way . Thank you.
I've been making curries for 35 years and this is pretty much what I do. I do add some garam masala, as mentioned you don't need to add a lot. When the oil starts to separate you know its done. Paste freezes really well.
This is one of the best videos on the basics of Indian spices and making a base. Thank you so much, Srikanth for putting this together.
I love Kashmiri chili powder. Also, have dried Kashmiri peppers. You mentioned freezing pastes. I freeze all sorts of homemade sauces/pastes; sofrito, recaito, harissa, mole, salsa verde, romesco, Thai red curry paste, etc., in 1-cup canning jars. I grow & cut cilantro, Italian parsley, basil, Holy basil, Thai basil, dill, etc.; process them separately then spoon into ice cube trays & freeze. This works well with the herbs but can be done with the pastes/sauces as well.
Wow! I love your presence, and the calm way you talk. Great qualities in a teacher. I love curry and am excited to start making it from scratch. Thank you .
Another great recommendation from UA-cam algorithm, im already cooking a big batch of the paste to have it ready for cooking!
Thank you so much I really really enjoyed watching you show us all how to create a proper Indian curry paste. I’m so impressed I have subscribed and given you a thumbs up too. I definitely going to try this recipe out, and I’ll definitely let you know.
Excellent presentation !!! Easy on the ear, will explore your recipes...Thank you from Ireland.
I am belly happy to chance upon your video, Srikant. You explain very clearly without any preamble. Thank you for your video.
Excellent video, I Made the paste last night. Then I made this chicken and chickpeas in pressure cooker, 2 tbls paste into pressure cooker, 4 chicken thighs, start frying add 1 tin chickpeas drained, 1 potato chopped up small squares, 1/4 tin tomato puree. Put lid on pressure cooker for 30 min on pot roast, and the verdict was it is really yum its got a spice bite, like burns then lets go at same time weird and nice flovours
What an incredible video, thank you! I made the base curry and added chicken thighs, a can of chickpeas (with the liquid) and some frozen peas. I feel like I’m eating RESTAURANT QUALITY curry right now 🤯
As already others have said: The best video on how to make a curry (I found so far, although after this you can only adjust the minor details). Thank you a lot! I will cook curry more often from now on :)
Feel like a fly on the wall of top chef. This is hands down one the Best on the YT . Most people don’t know that taking the time to caramelize and open certain ingredients can completely change a dish. Would be an honor to taste his cooking! Feck I’m hungry
I really appreciate the clear way you explained this.
This is the best curry recipe, thank you, I plan to make my own curry paste from now on, and use less of the store brought curry powder and garam masala.
Such a great explainer video! Thank you so much for breaking it all down. I can't wait to implement this in my cooking to make more authentic Indian food
I don't like hot food, so when the family has a curry, I usually pass and have something else instead.
I really wanted to try to make this curry paste for my grandson, because it's Sunday I added chicken, cauliflower and potatoes.
Oh my gosh, it's one of the best things I've ever tasted.
Lovely video. As soon as you said about frozen stuff tasting like it was made an ice age ago, i was sold. Just great. Thank you 😊
So glad I stumbled upon your videos! Will definitely be returning time and time to learn as much as possible. Thank you!
Very helpfull !
All my curry's taste mainly of tomatoes ... I keep offsetting the tomatoes by adding more spice .. never works , now I know why.
Thank you 🙏
This curry paste video was amazing! Your information is very detailed which I appreciate immensely, and your voice is so therapeutic !!
I very recently got into experimenting with Indian cuisine and I’m in love! The use of fresh spices is second to none! Cooking with cinnamon, clove and bay leaves (other whole spices are much harder to come by where I live) has changed my life in the kitchen so I will be referring to your channel going forward!
Thank you for all of the wonderful posts!
I'm so glad I found this. I tried to make curry just days ago, and it was gritty. I never even thought of grinding up the onion, ginger, and garlic first. But most of all, thank you for saying how much onion and tomatoe to actually use. Everyone else just said "meduim". But that really doesn't help eith something as varied as onion and tomatoe size. Wish me luck!
This looks delicious. Thank you for explaining the uniqueness of garam masala compared to each individual spice.
i keep coming back to this video as I practice what I learned from it, its v good thankyou
I’m happy to have found your channel today and have subscribed. My mother was born in 1910 in Mumbai to English parents. Her father was a police inspector in the Bombay City Police. When she was growing up people did not travel as often or as far as they did in coming years. The spices used in making curry was quite specific within India’s many regions. She said you could tell where a person was from by the colour of their curry. I would appreciate it if you could tell us how the spices used in making curry differed by regions. I love your presentation and intend to catch up on your older videos as well as follow your new shows. Thank you.
I love reading stories people share in the comments, and your's is such a beautiful story, it does bring back many memories even to me. I will definitely decode the curries by region soon, thank you again for your comment.🙂
Thank you so much
Sounds so simple
Took down a lot of notes
Very informative 🤓
It was intriguing that you use chilli powder and Kashmiri chilli powder as substitutes, but you are right. I'm shifting wholly to Kashmiri chilli powder henceforth.
I love how clearly you describe how to do everything.
Great presentation. I have been a devotee of food from the Indian sub continent for more than 50 years and have learned that there is always more to learn. Many thanks and I look forward to seeing more of your postings.
Excellent chef! This is exactly what I use for my curries often.
Absolutely the BEST Video on how and why to blend and cook Indian Spices to create the best flavors. I'm glad I found this guy. Liked, Saved and Subbed!
I found this video in my suggested and decided to make this curry. This is the best curry I've had, and way cheaper than what I could get at local Indian restaurants (we're talking a 1/3 of the cost). Thanks for sharing your knowledge!
This really is one of the best cooking instruction videos I've ever seen - I wanted to get a better idea of how to cook a good curry from scratch and this answered all my questions and then some, thanks!
This should have more likes. Really thorough video with clear explanations thank you Very helpful!
Great concise video. Lots of interesting information, a versatile curry paste recipe and NO repetitive, annoying background music. Well done. New subscriber 👏👏👏👏
Thank you. Listened to every word. Very helpful.
I watched this 3 months ago and I've been making curry so many times since then that I'm so used to it now! I recently decided to eat less meat as its expensive so I bought a bag of chickpeas (I've never actually cooked them before because its not a food I care for), and I have pinto beans and yellow split peas. Going to buy some lentils as well and practice making more curries. Today, I made chicken tikka masala for the first time (I also don't think I'd ever had it before) and it was delicious! I added extra coriander powder as I love it! I'd never cooked with coriander before learning how to make curries, I'd only ever used the leaves, which we call cilantro but now I love it!
Yes, true this is a simple method, and a very welcome addition to the range especially as it just works; For variations bhuna Jalfrezi etc., you just tweak this with additional items. This is a great lesson!
What an absolutely brilliant explanation and tips. The "what not to do" with explanations was particularly helpful: I have made all those mistakes but crucially never really understood what I had done wrong, so was muddling my way through. Thank you !! 🙏
Just a perfect, gentle walk-through.
And a great result!
Thank You so much for sharing, God bless you a lot!!! That was the best curry I ever made. The only thing I did differently was adding coconut milk.
I really feel like he is telling the truth.
I have read so many and watched so many instructional videos about to how cook a curry. It seems like it’s always a secret until now. This guy seems so genuinely honest 😂
thank you for the lovely recipes brilliantly explained wll try
You have very calm element, very pleasant❤ and thank you for the recipe
Hi great video.my dad was Punjabi and I could never understand the method of his cooking. Too young to understand but his food was amazing I can smell his food to this day.thanks for sharing the base of the recipe I will definitely try this thanks
My struggle to find the curry flavor from someone who understands the lack of time but wanting to eat well. Great video, can’t wait to try. I greatly appreciate the substitutes because fresh tomatoes is something I never have as I never know when I will cook. Indian cooking is so flavorful but complicated. Thanks for making jt simple
Thank you!
not at all complicated
Can we add more onions and saute it and then add chicken?
Thanks for sharing the nuances of basic Indian cooking.
😲 Am I the only one watching this video way longer than needed with no intention of making a curry paste ... 😆 Wow... ❤
Idk how this popped up. I’ve been cooking on and off since I got married. No one really teaches in our homes. They just expected you to have watched growing up and have the “feeling”. It comes with trial and error but goddamn did I have anxiety and panic attacks during those periods lol.
This video is extremely useful and perfectly descriptive.
I have made this several times now...love it ❤ Thank you 😊
Thank You for sharing & explaining all about the mixture of curry paste, appreciate it.
I did it! My curry came out GREAT! Nice and spicy with good depth of flavor. ❤ It did take me rather a long time to chop the root vegetables, but I am hoping that part will get faster and easier.
I’ve never worked with fresh ginger before and peeling it was difficult, plus I was surprised at how fibrous it is.
I am 64 year old woman from Bangalore and I appreciate how you have so nicely explained the basics of some masalas.
This paste is very convenient and can be made in larger quantities and stored in the freezer for months.
I have been making two kinds of masala curry pastes and sending to my children abroad for the last nearly 10 years. One is tomato based, red gravy paste like how you show here and the other is more South Indian dhania powder based yellow / brown masala paste.
In both I already add the Garam masala ingredients too so they just have to heat some oil and add the paste. And use for veg or non veg dishes. My children store them well upto about 6 months or more. They make smaller batches and store so they take out only what is required. As long as masala is fried well while making, and moisture doesn’t come into contact these pastes don’t get spoils.
Of course curries are varied across India and in South we also make different varieties of Sambar and dry dishes, for which we make ready powders and store.
I felt so nice to see how you have made this very useful video which I am sure is a must tutorial for anyone interested in Indian cooking. Thank you for this.
Thank you so much for your encouraging words and for sharing your story and experience. That curry paste you are maknig for your children must be the most precious thing ever . A lot of love and care bonded together with spices. I can sense the magic in its aroma. This is truly inspirational🙂🙏
@@HappyBellyfish looks like your video has gone global and rightly appreciated by different national people. 👍
Great content! I made this today with cauliflower, spinach and mushrooms. Really easy and delicious 😋❤
Excellent, straight forward to the point easy to understand. Thank you so much. I'm definitely going to try it.
Applause for your honest content.keep going
I just discovered you. This is awesome. I wanted to really dive deep into kitchen n learn about flavours. Wow. ❤
I just made this, with fine curry powder and Pomi tomato puree. It's the first authentic curry coming from my kitchen. Wonderful.
I would marinate the chicken, mix in a bit of oil, and then broil it before adding it along with the pan drippings.
100g onion
200g tomato
1 tsp ginger garlic puree
1 tbs coriander
1.5 tsp cumin
.5 tsp turmeric
1 tsp red kashmiri chil powder
Atomatic Oil - Tadka
Neutral or Mustard Oil
2 Indian Bay Leaf
1 inch of cinnamon
4 green cardamon, bruised
5 cloves
More:
Borrowing from another recipe, I soaked the aromatics for the Tadka in water for about 20 minutes, drained them carefully and put them in cold mustard oil. Then, microwaved it for at level 5
of my powerful microwave for a minute. Then, again for a minute, then again, then again, until the the moisture in the spices was gently bubbling and the aroma growing. This way, no danger of burning the spices. The flavor is heavenly.
Thanks mate. Peas curry turned out great.
wonderful guide. Especially the common misstakes helped me out a lot, since I'm always in a hurry and tend to use a bit too much spice. Curry has become one of my favorite dishes, and this video is great for a base curry.
Love this guy
And his recipes are easy to follow and explains everything
I love your personality, your videos are so wholesome
Great video. I have no ability to cook but I love curry. This paste/gravy looks easy, I could do that.
I really like the way you explain the ratio between coriander powder and cumin 👍😊👍😊👍
This looks delicious! I have used cumin seeds, mustard seeds, and turmeric as the base spices (along with Asafoetida) in my dal recipes. But I want to try this chick pea curry with your base spices and maybe add some ground cashews too! I think I'll make this for dinner this weekend! Thanks!
I do so appreciate this video. I love curry and have been clueless until now. Thank you.
Thank you very much. Although I cook curry all the time. I really enjoyed watching your video.🙏🏻🙏🏻
Thank you!🙏🏽I’m trying to learn how to cook Indian food.😊Happy cooking
thanks for sharing small details which makes a big difference in final taste 🙏
This is exactly what I was looking for, thank you so much for taking the time to make this video, it is greatly appreciated.
New subscriber, wonderful presentation. Thank you.
Intresting video and your passion and knowledge is awesome - I temper in hot oil first with mustard, cumin, fenugreek, seeds and let it pop, i then add asofotedia, then fresh chilli, ginger, onions.. I am Gujerati in origin ,, so this is how I make my curry gravy.
Thank you for this very lovley explanation.
I love Indian food, I like mostly vegitarian.
Thank you for this curry paste recipe, and furthermore to add the additional spices to make the chickpea curry. I found the curry paste was sour, maybe because of either using tinned tomatoes and/or the skin made it sour. I added one level teaspoon of sugar to get it right.
The BEST food tutorial video ever... Thnx Bhai
Your channel is awesome, you are the only one that shows us how to make curry paste. Well done .
Culinary heaven on a plate! Each bite is a ticket to gastronomic paradise.A taste of happiness!
So well youv explained the cooking process.