"I know this method has become an internet controversy of late" hey is Adam making fried rice anytime soon?

@vespasiancloscan7077

3 жыл бұрын

uncle Roger don't know squat

@vaibhavkhinvasara9926

3 жыл бұрын

Uncle roger guy is cringey asf

@Amr_D

3 жыл бұрын

@@vaibhavkhinvasara9926 finally a lot in the Internet who agrees with me

@fortune6858

3 жыл бұрын

@@vaibhavkhinvasara9926 wow. it's almost like that is supposed to be the character. right? Nah he's clearly supposed to be taken seriously

@TheRedKnight101

3 жыл бұрын

Great Idea 0:41 This gonna be fun

I am an Indian Working Mom, and lived in the US for 5 years. And I approve of your easy version- because a working mom has no time to be a cuisine snob ! Inhave made these shortcuts myself while in America !

@amitsharda8198

3 жыл бұрын

Job?

@ellianagrant6294

3 жыл бұрын

@@amitsharda8198 yes?

@vtyt9685

3 жыл бұрын

@@amitsharda8198 what?

@fsmith45

3 жыл бұрын

@@amitsharda8198 OK

@asimrankohli

3 жыл бұрын

This is such a pleasantly refreshing comment

I'm Indian and I've seen such creativity of freezing the chana masala for the first time in my life 😂. But the fact that you made it so wonderfully is very appreciable 👏🏻

@haileys5224

3 жыл бұрын

That ice cube method blew my mind

@1019jatin

3 жыл бұрын

I didn't you could do that.

@nataliajimenez1870

Жыл бұрын

@@haileys5224 The ice cube method is really good for freezing concentrated stock. You just add a cube or 2 when sauteeing and they bring great richness to a dish without the sodium of MSG-ladden stock cubes

@rutvikrs

Жыл бұрын

My mom has been doing this since the 90's. Is it that rare? 😂

@ishaanrtiwari5663

Жыл бұрын

@@rutvikrs Depends on where you are. Overseas, may be common. But here in India I’ve never seen or heard someone freeze home cooked food.

Adam eats elaichi whole. I'm pretty sure death-row inmates shiver just from his imposing presence.

@varunrmallya5369

3 жыл бұрын

I eat Elaichi with the green pods everyday. They taste super nice to me and I like to chew on them

@yogi.g

3 жыл бұрын

@@varunrmallya5369 you are a monster, elaichi makes me puke, I can't even handle sweets that have elaichi

@thesunisawfullysunny

2 жыл бұрын

@@varunrmallya5369 are you sure?

@thutrangvu3778

2 жыл бұрын

@@yogi.g say that to soan papdi

@princemishra7032

2 жыл бұрын

@@thutrangvu3778 lol

Indian Mom Tip: If you're making this at home, soak the chana overnight. Baking soda is usually used in restaurants. If you want to, then try, but most suck at making masalas, so just buy a chana masala and garam masala . Make the veg gravy exactly as he made it, but in an open-lid non-electric pressure cooker (if you don't have one, you should probably get one, a lot of indian cooking happens in that. It's cheap.)because the pressure cooker helps disintegrate the veg pieces better. Put in the required amount of water along with chana, close the lid and voila. This makes the chana softer and no extra vessels to wash. Making rice that way is perfectly fine. Ancestors didn't have cookers. Even encouraged to throw a cardamom in there for smell and taste. You may dare to use any canned or tubed or any store bought stuff that can be made at home, but your local Indian mom may launch slippers against you. Btw, loved this video, there are so many more Indian foods that people should try out like dosas, idli and puri. Adam, point to be noted!

@eight92ful

3 жыл бұрын

thx indian mom

@vanillagorillaog

3 жыл бұрын

Thank u mom x

@frgwyn3760

3 жыл бұрын

Ty Indian step mom

@sminstudios

3 жыл бұрын

How about a tiny pinch of Hing? In early, or later with the masala?

@TheHeadincharge

3 жыл бұрын

Ferd Dorst Yes. He’s saying make the veg in that pot and then seal it once you add the chickpeas. I think you commented before finishing the post mate.

"And don't forget the b a y l e a f... or maybe two!" - life of boris, in literally every cooking video he does.

@Banditxam4

3 жыл бұрын

Damn as from my profile picture you can see it's comrade cat 😄

@Banditxam4

3 жыл бұрын

Yes even the first cooking video he made

@Abbeel

3 жыл бұрын

@@Banditxam4 artyom pspspsp

@nn-kg2wh

3 жыл бұрын

The b a y l e a f

@ajaymurali97

3 жыл бұрын

All hail...... The B A Y L E A F

To your point of onions being smaller in India - that is absolutely true. When I moved to the US, I was amazed at the size of onions here. Plus the variety - there's white, yellow, and red. Most Indian cooking just assumes red onion because it's the most common in India. Same with tomatoes - Indian recipes are better with regular tomatoes and NOT roma. Indian tomatoes are a little tangier than the ones available in the US. So I make up for it by adding a bit of tamarind.

@Junkinsally

Жыл бұрын

I found that so weird, using red onion in cooked dishes, as it’s meant to be consumed raw. Doesn’t really have a good flavor when cooked. Yellow or white onions, not sweet onions are best for cooking. They hold their texture and have a good flavor.

@farahanshaik8860

Жыл бұрын

@@Junkinsally well I am pretty sure red onion is just grown more so is sued more

@mangoshake2692

Жыл бұрын

@@Junkinsally exactly, other onion other than red onion might not give that flavor. It might reduces the Indianess of the dish. As red onion and green onion are mostly what we find here. And of course we do eat them raw as well.

@nikhilkay1

Жыл бұрын

@@Junkinsallyyellow onions are better than red onions IMO for cooking, yellow is less sweet compared to red so gives it more flavor.

@vaibhav3946

Жыл бұрын

Bro in Maharashtra people prefer white onions and it's must in restaurants because white one has better shelf life. I was not happy to get only red onions in Bangalore so I ask my friend to send 10kg batches once in a while from Nagpur.

The act of frying the spices and vegetables together, in a relatively dry mixture is called 'Bhunna'. It is what helps bring the flavour together in most indian dishes. If you just toss the spices in to boiling water or just at the end, they still taste 'raw' and you don't get that flavour. The longer you can get away with sauteing the spices without burning them, the better the taste will be.

@karmelicanke

3 жыл бұрын

the quantum of action of frying spices to obtain the MAX flavour, is now known as Planck's constant.

@TomMathesonColes

3 жыл бұрын

You don't fry garam masala though it's already toasted as what Adam did.

@lifeofabronovich7792

3 жыл бұрын

@@TomMathesonColes yeah, my mom always told me that you want to add garam masala as close to the end of cooking a dish as you can. Basically avoid cooking it as much as possible

@mayankdewli1010

Жыл бұрын

It does not matter a lot. I cook this kind of food everyday

@MrGhostTheBigRoast

Жыл бұрын

@@mayankdewli1010 it matters. i cook this kind of food everyday too.

White Wine Report! It’s been 4 months since Adam used white wine in one of his recipe videos

@hassangroof

3 жыл бұрын

K skillz2 that’s so cool of him! So many more possibilities for halal food!

@mrw6265

3 жыл бұрын

I'm Black the ingredients are shown at 35 seconds

@hassangroof

3 жыл бұрын

I'm Black he used to use it a lot

@SexyDalton

3 жыл бұрын

This is the only news source I trust. God bless you.

@sentientarugula2884

3 жыл бұрын

@@hassangroof other people like wine dawg

8:11 no adam those are a neccessity ive been fishing out various types of curry leaves, bay leaves, pieces of cardomom and other inedible ingredients out of nearly every bite of my mothers cooking for years. these are very important to a south indian dining experience.

@anirudhviswanathan3986

3 жыл бұрын

Can attest that's a pretty typical South Indian way of eating north Indian style dishes lulz!!!!!

@chinmaymathur7000

3 жыл бұрын

@@halker3395 Definitely agree, I have done that many times not just with biryani 😭

@DanaBonn

3 жыл бұрын

Halker339 Oh my gosh, I’m glad I’m not the only one! I have no idea how Adam manages to eat those whole!

@kokobrain1

3 жыл бұрын

truee

@darcybhaiwala7057

3 жыл бұрын

To quote Hasan Minhaj: "aromatic landmines". Bite on a clove, cinnamon stick or elaichi pod and you die for a second

I took the idea of "chickpeas in spicy tomato sauce" and applied it to what I have available to me as a college student in a dorm. Never thought a can of chickpeas and some Pace salsa straight out of the jar with some extra spices would feel so luxurious.

@calebashby2968

9 ай бұрын

Improvise. Adapt. Overcome.

Wow! The easy version was SOOO good. I recommend this recipe to anyone looking for a quick, easy weeknight meal. It’s been added to my normal rotation. It made 4 portions for my family when served over rice. I made it exactly as presented, and it needed no adjustments. Thank you for sharing!

Much better eaten with puri imo! Great recipe

@unitedninetails440

3 жыл бұрын

Yes

@jinx8724

3 жыл бұрын

Yessir

@thelordandsaviorgigachadrr888

3 жыл бұрын

True

@UmarKhan-su1vv

3 жыл бұрын

Factss tho

@nko8369

3 жыл бұрын

Did not expect seeing you here. Epic tho.( your ice climbers is epic)

Accidentally getting a bite of the green cardamom pods was the most traumatic recurring event in my Indian childhood, you’re brave if you eat them

@HelloHiHelloHiHello

3 жыл бұрын

Instead of adding 10 cardamom pods, just open a single pod, crush with seeds with anything and add. All the flavors infused, without the unpleasant feeling of whole masala under teeth

@mihiyoon4274

3 жыл бұрын

@@HelloHiHelloHiHello indeed, my eyes went wide when I saw him pour in so many cardamom pods WITHOUT having crushed them. Two or three have enough flavour, the fact that this man knowingly ate those cardamom pods is just unfathomable to me, lmao.

@lachiquita9

3 жыл бұрын

I’ve never had cardamom, what happens if you do bite them? Too spicy??

@grimmnight

3 жыл бұрын

It's not really that spicy per say, it's more the fact that biting into one feels someone like having an explosion occur in your mouth. There's a very good reason why my entire extended family refers to the things as land mines. They may make food taste better but by God, they will make you regret biting into them.

@mihiyoon4274

3 жыл бұрын

@@lachiquita9 it's like- cardamom gives a really fresh and sweet subtle flavour to foods. You are eating a well balanced gravy and then all of a sudden you bite into this pod (or even the seed that lies within) which is not only a completely different texture, but also a drastically different flavour. All that subtle flavour compressed in one little seed which may taste bitter and now your taste is ruined.

hmm, I have always caramelized the onions in the oil, then added tomatoes and spices and cooked until the tomatoes and oil separate.

@jw126

3 жыл бұрын

That is how you're supposed to cook a curry. The way he pronounced Chana really gets on my nerves (!@#*!), but altho' there is little about his recipe that is all that authentic, I do give him 8/10 for originality 😏. It can be difficult to replicate a curry from food you've eaten in a restaurant, but it is good to experiment and make food your own way too ! 👍

@TheSilverwing999

3 жыл бұрын

Same. Seems like this is the way to do it, but Adam has always insisted on not doing it right for some reason.

@ILoveDawko

3 жыл бұрын

This. This is one of the most important things about any curry.

@sonali2118

3 жыл бұрын

That's what you do

@TeckTrek3055

3 жыл бұрын

You are on right path first cumin 1/2 teaspoon till crackle in oil [no blackening if it get black you f'ded up] >> golden brown chopped onion in same pan >>grinded tomato for 3-5mins>> turmeric >>roasted and grounded chana masala (black pepper,star anice,cumin,clove,bayleaf, big cardomon,cinnanon stick{!!! small!!!} >>when oil separates out of gravy put boiled chickpeas with water that you boiled it in (if you have excess water like more than 1 glass water then you can make dough for chapatti). Let it to a boil and cover with lid 80% & simmer for about 10mins. It is finally ready

I nearly died when you put 10, I repeat 10 cardamom pods! 😂😅

@Realatmx

3 жыл бұрын

Was thinking same we don't even put that much in sweets..but anyways he is non asian so spices are complicated for him

@Idk-do1ui

2 жыл бұрын

@@Realatmx Bro do you have a superiority complex with spices or something?

@chiefdvm1671

2 жыл бұрын

@@Idk-do1ui lmao

@mrnorthz9373

2 жыл бұрын

@@Idk-do1ui yes, their whole life they eat complicated Spicy foods more than adam does. They simply have more experience Also their parente beat them if they make a mistake

@bhavankarnani4740

2 жыл бұрын

​@@mrnorthz9373 I think Adam just really really likes cardamom. He mentions that he eats the pods. I have never heard of such a thing.

"i eat the green pods, are you supposed to eat them? i eat them" adam, you have officially ascended above any human barriers one could ever possibly think of

@captainpancake8177

2 жыл бұрын

Are they strong?

@jasonmanan3754

2 жыл бұрын

@@captainpancake8177 very.

@DoctorCyan

2 жыл бұрын

@@captainpancake8177 12 Gauge

@captainpancake8177

2 жыл бұрын

@@DoctorCyan 💀

@antonioscendrategattico2302

2 жыл бұрын

I mean, he probably eats them from the chana masala. Cooked, they're WAY less strong than they are raw.

*He eats the green cardamom!* I have seen legends squirm to the tales of this feat.

@rebekahmikaelson1198

3 жыл бұрын

@@justpotatoes411 .

@iamsogreat2951

3 жыл бұрын

@@justpotatoes411 I'm deeeeeaaaaad!

@everynameimakeiscringe8641

3 жыл бұрын

@@justpotatoes411 umm

@settonsai5570

3 жыл бұрын

@@justpotatoes411 I'm gobsmacked.

@MrRoyalChicken

3 жыл бұрын

I even eat the bay leaf

Adam: "Strain your rice" Uncle Roger: So you have chosen death

@user-rg3cc1jm5w

3 жыл бұрын

South Asians strain their Rice, whereas East Asians leave the water for they prefer sticky Rice.

@xperfangel5655

3 жыл бұрын

Yes! I am indian and growing up we didn't have a rice cooker. Everyone in my family strained their rice.

@TheSteam02

3 жыл бұрын

@@user-rg3cc1jm5w You do know Uncle Roger literally thinks that some cultures do rice incorrectly, right?

@x3musa195

3 жыл бұрын

I am from Kashmir, we dont strain our rice

@skiran6316

3 жыл бұрын

Straining rice also makes less starchy making it more fluffy.

Instead of the dried mango (amchur), try dried pomegranate seed powder (anaardana). That's what's usually used in Chana Masala Also, try some peppercorns and less cardamom, and maybe a few cloves as your dry whole spices.

I never thought I would see an American home cook use amchoor. 😂

@loponolocozo

3 жыл бұрын

Ikrr

@fruityautism

3 жыл бұрын

Ikr

@JosiahBradley

3 жыл бұрын

It's great stuff. I took a class from a very good Indian chef and now have a big bottle of the powdered stuff. I use it in place of citrus now. I love the variety of flavors I'm finding out about.

@nightmaresandbutterflies1058

3 жыл бұрын

Ikr!!!!

@jugularvein9064

3 жыл бұрын

It's a key ingredient in chana masala

"It has become an internet controversy as of late-" Millions of Subcontinentals boiling their rice: It has?

@Will_JJHP

3 жыл бұрын

It's Uncle Roger's fault 😂

@Grymyrk

3 жыл бұрын

After watching Uncle Roger I only use the evaporation method.

@shableep

3 жыл бұрын

Honestly, the reason I boil rice is because of Adam's other video that explained how boiling rice actually removes some of the arsenic that is in almost all rice. And a non-healthy amount, too. After boiling my rice, I found it was the most perfect fluffy rice I had ever made. It's fool proof, like Adam said. It's kind of funny that it's "controversial". As far as I can tell, there's no reason to not boil the rice except for adhering to tradition.

@rioplats

3 жыл бұрын

@@shableep Best results really depends on the grain of rice and the desired texture, imo. Long-grain and basmati? I say go for it - as the video says, you get the nice individual grains which is perfect for these dishes. In East Asian cuisine, we tend to use short-grain and want a good clumpy, solid yet fluffy bite. For that you will want to use absorption, no doubt. Not nearly about "adhering to tradition" - nothing traditional about using a rice cooker to get perfect rice every time ;)

@stuntmonkey00

3 жыл бұрын

@@shableep You actually just described why not to boil rice. Not every rice dish should be "fluffy" and for most East Asian style a really well done evap method leaves the outter shell of the rice just slightly on the al dente side with just a bit of bite and texture. Really good evap rice is soft in the center and firm on the outside. This is also why premium rice is aged, it cultivates the outer firmness.

Hey Adam, I tried the "fancy" recipe you suggested (though I still used a storebought garam masala mix because I don't have a mortar and pestle here) and I finally get your comment about texture. Using the dried chickpeas soaked in water (I kept them there for two days lmao) really did make them delicious, almost melt-in-your-mouth soft. It was absolutely great.

@mvalthegamer2450

Жыл бұрын

Generally in India, the chickpeas are left soaking overnight

Swear I have yet to come across a KZreadr that's smoother with the segway into a promotion than Adam.

@giornoisclutchking5632

3 жыл бұрын

l i n u s t e c h t i p s

@siddharthdash8946

3 жыл бұрын

Legaleagle

@DeltaAssaultGaming

2 жыл бұрын

Segue

I like how Adam tries to flex his tomatoes when ever he can.

@cookiecutter3758

3 жыл бұрын

Who would not

You are the chosen one to finally sort out what bay leaves add to cooking and potentially disrupt Big Bay's conspiracy.

@eyegrinder94

3 жыл бұрын

I second this, please investigatively report to us what they actually do, at this point I'm starting to think it's all an elaborate placebo.

@angryfan370

3 жыл бұрын

@@eyegrinder94 If you want to know what bay leave tastes like just add a leaf or 2 to a cup of hot water and drink it like tea.

@No-yb2kn

3 жыл бұрын

It adds THE B O R I S

@AbhishekPatelab9

3 жыл бұрын

Coming from India, almost all the dishes here have bay leaf in them. It does a lot and everything is incomplete without them. Don't know what Big Bay is but I'd say 90% of Indian households have a bay plant in the house for fresh leaves everyday.

@8BitBrody

3 жыл бұрын

Don’t you have a cool old tool to work on? ;)

Just as he said "this hard recipe is still not the hardest" I laughed in my head because damn he's soo right!🤣

I made this today, and it turned out absolutely amazing.

Don't worry Adam, that's exactly how most households in India cook rice at home. Folks with less time cook rice the lazy way by not removing the starch. The way I was thought was to cook the rice with excess water, drain the excess starch water from the pot by tilting it letting the water pour out, using the lid as a stopper to ensure the rice doesnt fall off. there might be 10~15 ml left, just cook that off for a minute or 2 to make it is a 1 pot process. I use a strainer while working with Basmati rice though. that stuff is too soft. In terms of the Channa masala, adding toasted spices to the oil will burn if left there for more than 10 seconds. I would brown the Onions first, and then add the toasted spices in later. If you want to try another ingredient, Try adding dried grounded pomegranate seeds instead of the dried mango slices for a more authentic taste

@tejassrinivasan24

3 жыл бұрын

@Vishwas Singh cooking with excess water and draining starch is what most households do. That's what all members of my family, friends and community members do. I'm from the south, we don't eat biryani all the time, but we cook rice 2 meals a day for 7 days a week.

@AP-ok5ht

3 жыл бұрын

I'm west indian (meaning my great great grandparents were indentured servants in the caribbean) and cooking rice by boiling it in excess water like that is how we've been doing it for generations. I cannot speak for all of the unique indian demographics, clearly, but i can say that there is a significant population that does it just like this.

@tejassrinivasan24

3 жыл бұрын

@Vishwas Singh I'm talking about rice here. I'm not saying Channa masala is south. I'm not saying rice is south. I'm saying you won't see rice cooked with starch in many places in India. Many households + restaurants + caterers + books cook normal raw rice with excess water and drain starch .

@anmolmadan24

3 жыл бұрын

@Vishwas Singh arre he meant his sorroundings india is very diverse, my household does rice differently and i am sure there would be more areas in india who cook it differently

@sachindalal6394

3 жыл бұрын

@Vishwas Singh it varies by the region in north India we cook in different water after washing the rice with enough water(for 1 cup rice, 2 cups for water), so that we don't have to drain it. But in South, they generally do it the way that he showed. That way the excess starch does get removed and this method of cooking rice is also used in various other dishes as well such as japanese onigiri (rice balls). Both ways of doing it is fine.

As an indian, i can say it's a pretty good video. To answer some of your questions and theories: • No, i don't like eating cardamom. The seeds are quite bitter, aren't they? • When you put the onions and tomatoes together, you mentioned that it shouldn't matter. Well, if you put the onions first and let it turn golden and then add tomatoes then you will have two naturally sweet ingredients in your dish and you wouldn't need to add sugar at end 😀 • That basmati rice thing was atrocious. I will try it and see if i can trigger my mom 😂 • Instead of using ghee, if you use mustard oil then it would give you that sharp throat burning flavour which some people like (i personally like the mellow ghee flavour tho) • i never in my entire life imagined some non-indian using an ingredient like aam-chur. This was heart warming to watch

@aragusea

3 жыл бұрын

As I understand it, cooking basmati in a large excess of water and then draining it is actually quite popular in parts of south Asia. I did a TikTok on the technique and lots of Pakistanis, Bengalis and south Indians are saying that's how they've cooked rice their whole life. I was skeptical about the technique too, but once I tried it, I was shocked. It's actually too effective for my taste - I prefer my rice clumpy.

@TDREXrx9

3 жыл бұрын

Mustard oil contains some glycosides and Erucic acid so it can be pretty hard to find in Canada and the US. We are still unsure of its longtime health effects. NOTE It is non-toxic but not known safe like other oils. I use mustard oil that I get family to bring me back when they go to India I like it but I also like to stay informed

@dingding0220

3 жыл бұрын

@@aragusea Thanks for the clarification! As a Taiwanese I've NEVER seen rice cooked in excess water, so it's actually eye-widening to learn that it's done in some parts of the world!

@CommandantNOVA

3 жыл бұрын

@@aragusea Most of the techniques you used here I also used for a hack version of Pav Bhaji in college.

@criswilson1140

3 жыл бұрын

So mustard oil is the burning flavor that I have been trying to find. Thank you.

My mother’s been making this since before I was born and she absolutely loved your video. Good stuff Adam

I’m half Indian and my grandma used to make this at least weekly with dinner growing up, it’s so nostalgic, my cousin is coming to visit next week (it’s his fav food bc of the same reason) and I’m ab to make it for us! I just got into cooking, thanks so much for this!

Who else keeps getting better at noticing the patterns for when the sponsors come? 😂

@AxxLAfriku

3 жыл бұрын

Hello, my name is AxxL. Here's my opinion: I don't like your girlfriend; I think you need a new one. I could be your girlfriend; I know that you like me! GAGAGAGAGA! PRAAAAAANK! I am not a girl! I am a KZreadr! Thanks for falling for my prank, dear to

@Rogue.29

3 жыл бұрын

It's like a game at this point 😂 but I do admire how smooth he is. I also try to guess what the sponsor will be.

@HGAMES69

3 жыл бұрын

Just use the sponsorblock plugin if you're on PC.

@simonalaimo8791

3 жыл бұрын

E

@batz102

3 жыл бұрын

@@AxxLAfriku stop asking your sister to act like your gfs

Fun fact : The rice in Indian event and big gatherings is cooked exactly like you showed except in a large scale

@ndgaming4219

3 жыл бұрын

Really??? Wtf 😂

@yogi.g

3 жыл бұрын

@@ndgaming4219 yup in weddings the put the rice in muslin and just plop the whole think into a vat of boiling water and just pull out the bag once it's cooked.

@kaizerkoala

3 жыл бұрын

Before the popularize of the rice cooker, that's how we cook rice in Thailand too. The kick is that with this method, some vitamins and minerals are lost along the water. But then again most of the rice is carb anyway.... so whatever.

@ThreadBomb

Жыл бұрын

@@kaizerkoala White rice has lost most of its nutrient content anyway due to milling and polishing.

@nataliajimenez1870

Жыл бұрын

@@ThreadBomb A lot of the rice in the US is enriched with vitamins and minerals. That's why you are not supposed to wash it or cook it using this pasta method

Made the fast version one day while binging this channel on an empty stomach - literally ran to the store for a can of chickpeas. Now that tomatoes and chiles are ripening in the garden, made the "hard" version. I will make both many many more times - so good!

U made it insanely great , love from India, good to know that people in western world are fond of Indian dishes. Wish I could meet in person and tell some more about Indian dishes..

My heart skipped a beat when he told that he eats the whole cardamom.

@iamisaid2295

3 жыл бұрын

i swear it's the equivalent of "vampire repelling garlic". I eat it too, but when i make curry it's minimum 6hrs, usually an overnight thing. Day 2 curry is easily superior and the pods are more mellow (ha!) by that time.

@harishkiran3663

3 жыл бұрын

It can induce vomiting!

@rutvikrs

3 жыл бұрын

I love them

@asit6947

3 жыл бұрын

@@harishkiran3663 what... my mom used to give me cardamom seeds whenever I was travelling and got carsick. To stop the nauseating feeling..

@deepsenpai6871

3 жыл бұрын

True

I'm Indian, and I have to say, the second version you made looks pretty similar to what my mom makes. Here's just a few things I've learned from watching her make it: -No need to chop up fresh ginger and garlic. My mom uses ginger garlic paste to make this herself, and I believe it's actually the traditional way to do it, so technically not cheating :) Though if you don't eat Indian food often like I do, it might indeed be better to just use fresh ginger and garlic so you don't have a huge bottle taking up room in your fridge for no reason. -My mom's always told me that garam masala should always be the very last thing you add in Indian cooking. It supposedly preserves the fresher taste. -My mom doesn't blend the tomatoes, but if you prefer the smoother texture, you absolutely can. -No need to make it with ghee, we use oil all the same. Overall though, I approve. I'll definitely be trying this out myself :)

@prabhadhawale1008

3 жыл бұрын

Yes my Grandma always uses ginger garlic paste for literally eveerything having ginger garlic.But she blends tomatoes and again strains it because my family likes smooth Chana masala

@satvikshri

3 жыл бұрын

+1

@MetaDude

3 жыл бұрын

Correct me If I'm wrong but elaichi(cardamom) isn't supposed to be in chana, Right?

@akshayvinodnair

3 жыл бұрын

@@MetaDude not everyone adds them since in my family we rarely use whole pods but sometimes we do use cardamom powder instead

@prabhadhawale1008

3 жыл бұрын

@@MetaDude Yes i think so coz my grandma or my mother never put Elaichi in chana

I am Indian living in The Netherlands and learning how to make Chana Masala from a American :). Will try the easy version over the weekend :).

A few variations to consider -- Punjabi Chole : This one has to start from your "complicated" version at least because its big difference is just how you boil the chickpeas. The big secret? Black Tea. Just boil those soaked chana with a few tea bags, and yes, you will use that cooking water when you assemble everything in the skillet. Other than that, I've seen a few people add dried fenugreek leaves (kasuri methi), but I don't think it's an absolute. This is pretty much the version you'll find at almost all "chaat" places served with bhatura. There's also a variant called Paharganj Chole from Delhi, which is pretty similar to this one, but it's cooked down a lot more until it's nearly dry, and it is a much more concentrated flavor -- much spicier, much more acidic, stronger ginger aroma as well. South Indian Chole : This one you could start from the "simple" version, but it adds a complication. One is that there is at least one additional aromatic included in that mix along with the garam masala, chilli powder, etc., and that is anise... typically star anise. In addition, there's a puree added near the end that is used to enrich that gravy. Basically, it's a puree of coconut, cashew, fennel seeds, and optionally some poppyseeds. Adds a different character, but it's something you find in small dosa places, usually served with a paratha or puri.

@xp_studios7804

3 жыл бұрын

yo, I'm definitely gonna try the Punjabi Chole, that sounds super cool

I remember my mum making it ( she was irish ) when i was a kid along with fried fermented bread called bhature. I would always get so excited it was undoubtedly my favorite dish. Miss you mum

@Listenimtooshyalright

3 жыл бұрын

Hey maaan I watch your videos!!! How are you

@QuackingEldrich_101

3 жыл бұрын

do u miss ur mom bc u don't live with her or did she die?

@sanmitgaikwad

3 жыл бұрын

Bhature is really really good especially when you stuff little bits of paneer inside you might want to try that

@CKzoidYT

3 жыл бұрын

@Whata Py Ya who said they died they might just not be able to see her becuase of lockdown

@vidheyeshprabhu1174

3 жыл бұрын

@@sanmitgaikwad bruh..thats the best

As an Indian - trust me the hard version is like a thousand times easier than the thing my mom does. I helped her make this during quarantine, I know...

@User9681e

3 жыл бұрын

My mom doesn't let me near the kitchen 😂

You have made Indian Cuisine proud with the recipe. A rather accurate version of Chana masala. I am glad I stumbled upon it!!! :)

made this tonight, with the addition of whatever we had on hand. definitely getting added to my list of core recipes. went over really well with everybody and we managed to feed five! I love that I can make it entirely out of what's in the pantry if I need to, but that if I have almost any vege I need to use I can throw it in.

@riverw4721

Жыл бұрын

A year later, this remains a staple dish. I always have onions and garlic in my pantry, but not whole spices. My leafy green of choice is spinach, but I was recently given some kale so we'll see how that goes. However I don't blend my veges. I like the texture of cooked onions in my food. Heterogeneity!

Indian home cook this side. Here are a few tips, just for that last punch of flavours: 1. If you have a pressure cooker, please use it. It's gonna reduce your cooking time, make your kabuli chana, more fluffier and allow the flavours to develop way more than cooking on a open pot. Incase a pressure cooker is unavailable try a wok, cover it with a lid. It's all about pressure. That's when baking powder is recommended. To make the chickpeas fluffier. 2. Cook your veggies in the oil before putting in the masala powder ( yes, homemade masala made from roasted spices is infinitely better than prepackaged one). Masala has a nasty habit of getting burned. Also once you're veggies turn a little tender from cooking they absorb the masala much better. 3. I don't think you need to throw out the soaked water. It doesn't hurt, and adds a bit of flavour. 4. I don't know if people blend their gravy. I think it should tenderise in the untensil itself. But if you want a creamier gravy, go ahead. 5. Bay leaves absolutely help. Please don't omit it. Break it into a few pieces and then put in your oil. 6. Open the pods of cardmom, or better yet pulverise the green cardamom, using pestle or just the back of your rolling pin. 7. It's a humble request, please don't boil basmati like pasta. I don't know why people are doing this. There should be about half a cup of water left to drain after its boiled. Always cook basmati in room temperature water, and don't add it to boiling water. The reason why basmati is so famous and expensive, is because of its long grain and aroma. When you add it directly to boiling water, it agitates the raw rice grains, and increases the chance of it breaking and that defeats the whole purpose of basmati. 8. Soak the chickpeas at least overnight. It is going to help you reduce your cooking time a lot and help save on energy. Enjoy the dish. Look for bhatura or Puri. They are Indian fried breads, famous for eating with chana.

@JTST1234

3 жыл бұрын

Good compilation

@shotglass80

3 жыл бұрын

Good tips. Is Chana masala same as chole? If not, can you tell me the differences? Thanks in advance.

@LarrysJournal

3 жыл бұрын

@@shotglass80 yeah they're the same. In northern India, it's known as chole famously and otherwise called as chana masala

@LarrysJournal

3 жыл бұрын

@@JTST1234 Thanks:)

@a.h.tvideomapping4293

3 жыл бұрын

Unfortunately he mentioned in two videos that he doesn’t have a pressure cooker or a wok. Definitely gonna use these tips though. Thanks

Adam always remember. Whole spices go in the oil initially. The ground spices are always added when the bulk of your ingredients are already in. Otherwise the spices burn up and lose their flavour.

@skiran6316

3 жыл бұрын

Not really south Indian Cuisines like Tulu and Chettinads dry roast the spices. But I agree with you on the point of not burning your spices rather lightly toasting them.

@notsoaverageraj7917

3 жыл бұрын

Exactly

@mikeyaustin7526

3 жыл бұрын

@@skiran6316 no he is talking about a process called tempering. Frying your spices in ghee and adding it at the end. Doubt all Indians do that for all food, but I do believe everyone is miscommunicating here

@skiran6316

3 жыл бұрын

@@mikeyaustin7526 I do know about tempering we dont usually use it for masala. Comment clearly mentions spices going in initially which is not always the case.

@sumiyasimi165

3 жыл бұрын

Putting powdered masalas in oil is a different method of cooking. My mother does it to make dishes with more complex tastes - things that I think western world would call curries. There are higher risk of burning but it tastes better. In simpler dishes, powdered spices do go first.

I just ate the easy version for dinner and it was absolutely delicious 😋

Thanks Adam, made the easy one this evening and enjoyed. Can’t get tinned green chilli in my country and substituting for 4 fresh ones overwhelmed the taste, I’ll correct for this next time. Always keen for simple, cheap meals. Really enjoyed my time in the kitchen.

7:02 Tips - never fry onion and tomato together First fry onions and then add tomato Because if you add both together Tomato will not let onion to cook nicely Its true #AnandKawaldar

@Galvix

3 жыл бұрын

True. I learnt that after many cooking attempts. I like to coop without recipes. Here are some added tips. Dont fry the ginger or cook it. It's taste will be best if ginger is added raw after the cooking is done.

@Kanblu

3 жыл бұрын

Very true. So says every indian cookery book I've ever read.

@anandkawaldar

3 жыл бұрын

@@Kanblu yes 👍👍

@RB-kc5te

3 жыл бұрын

Yes, onions will have a hard time caramelizing if tomatoes are put with them

@Mmaulin12

3 жыл бұрын

Also, add a pinch of salt when you put the onions in. The onions will cook faster.

Not saying you were going for traditional recipe but - 1. Fenugreek seeds does not go well with channa masala. As you said you experiment with spices. I do too and without it is better. 2. Use oil in starting instead of ghee and just pour ghee in the end after recipe is fully made. Ghee warmed in green chilli and ginger. This is called tadka as in dal tadka. Instead of olive oil go for "no flavor" oils like vegetable or sunflower oil. 3. I know you said you cooked tomato and onion awhile but not that much. Believe me you think you did but instead just try one time cook till you think its burning. Like dark brown color. Traditionally onion amd whole spices (not grinded) are cooked first in oil bcz it takes more time and when onion is full dark brown (add water if sticks) and then add fresh tomato puree and salt + spices at this time only before chana and tea water + baking soda. Then add chana as last step before ghee tadka. 4. And as the other guy said use pemogrenate seed powder instead of anchur. A lot better final taste. 5. Before ghee at the end you can add one bowl of tea water and little baking soda to get that "restaurant" taste. 6. Some spices are better off not grinded like laung, bada elaicha and tez pata. Throw them in pan in very starting with onion. Way better flavor. Grinding them takes the smell away. PS: Your recipe is pretty good I am just telling improvement points if you wanna try more traditional chana masala. You can watch this video for reference. Its in hindi but this guy made me cook one of the best chana masala ever. kzread.info/dash/bejne/rHudusyRfZfLhZM.html

@tugger

3 жыл бұрын

Real cook in the house ⤴️

@wrb5682

3 жыл бұрын

Not baking powder its baking soda .They Both are different buddy.

@aarvpatel9333

3 жыл бұрын

Daymmmmmnnnnnnnnnnn

@komal146

3 жыл бұрын

Wow. Even my mum didn't know about some of these tips.

@user-qe4jn1me3e

3 жыл бұрын

Very informative! 👍🏻

i love your style of cooking man, improvise and just make it work, think your chana video is most enjoyable to watch and also most inspiring, great job!

So great!! You make it fun to watch and I appreciate both versions. Way to go!!! I also like how you mentioned to buy the full dried spice and then grind it because that will be fresher.

Fun fact: the "starchy, gluey" liquid from the canned chickpeas is also known as "aquafaba" and can be used as a vegan egg white substitute.

@Scurvebeard

3 жыл бұрын

There's a lot of sodium in most aquafaba already, so when using it, add salt at your peril.

@idkutellme-rp9qe

3 жыл бұрын

he knows that lmao

@Scurvebeard

3 жыл бұрын

@@idkutellme-rp9qe idk u tell me

@idkutellme-rp9qe

3 жыл бұрын

edeltwice that doesn’t fit for this situation sorry lmao

@aahillakhani399

3 жыл бұрын

til you can even make macarons with chickpea water

OH MY GOD THIS IS WHAT I ATE AT MY FRIENDS HOUSE, I HAVE BEEN SEARCHING FOR THIS FOR SO LONGG

@wngdhssr

3 жыл бұрын

Xu

@monsieur_piyushsingh

3 жыл бұрын

@Serving It Cold yeah, maybe they were friends only until he asked the name of the dish

@squatchjosh1131

3 жыл бұрын

@@monsieur_piyushsingh "How DARE you show interest in the cuisine of my heritage?! I BANISH THEE!"

@renon4491

3 жыл бұрын

@@squatchjosh1131 man that was so funny 😂😂

Made this tonight. Great recipe. Simple but with added onion and mushroom. Even forgot the vinegar but was awesome. 👍🏾

Hey! I googled Chana masala and your video came up. I watched it and was like, “hmmm I think I’ll search this guys name once I’m signed in my KZread so I can subscribe.” Long story short I saw your face and realised I already follow you on TikTok. You do a great job. You remind me of Alton Brown!!!!

@peyton713

3 жыл бұрын

He has said Alton's Good Eats was an inspiration for him :)

Hi Adam, I am Punjabi Indian and have just tried your dish. My mum and I loved it. We will make your bolognese/lasagna next. Your videos are easy to follow and encourage people to get in the kitchen. Thanks!

when adam said "I'm going to do what all the restaurants do" I thought he was going to use MSG

@rileym7650

3 жыл бұрын

fr though buy some Accent

@nicoruppert4207

3 жыл бұрын

@@justpotatoes411 I'm not capable of understanding these words you spoke. The concepts you express, still after tedious ours of study, remain unfathomable to my fickle mind.

@hugosetiawan8928

3 жыл бұрын

@@justpotatoes411 yeas you are a very funny hooman

@aneethasalim5814

3 жыл бұрын

@@hugosetiawan8928 what'd did jay piklz say

@TheSteam02

3 жыл бұрын

@@hugosetiawan8928 what the hell happened here?

Let me tell you, the sheer horror I felt when he said that he eats the cardamom pods whole...

@ndgaming4219

3 жыл бұрын

Elaichi tastes good as is

@ndgaming4219

2 жыл бұрын

@OneFortyFour yee shit throws off the flavour in food but I like to eat it as is

2:50 A cup and a half of dried chick peas is equal to about 2 cans but it's more like 200g dry not 500. 500g might be close after soaking though.

I saw a stew ish thing and immediately knew he was going to freeze it

“Channa Masala is soo sophisticated” *Meanwhile* “Mummy channa masala bana do” xD edit: 500 ❤️ thanks 😂

@satvikshri

3 жыл бұрын

Chhole here xD

@fuccboii007

3 жыл бұрын

@@satvikshri they are called chana masala regardless of the fact

@bluuforyuu8488

3 жыл бұрын

@@fuccboii007 Chana i think is the brown ones the white ones are Chole

@priyanshuG-5

3 жыл бұрын

@@bluuforyuu8488 yeah

@1_glucose_biscuit_lifetime564

3 жыл бұрын

For others who may not understand what is this.... "channa" is the common name in indian subcontinent name for Brown Chickpeas - Kala Chana or Bengal Gram . What's Adam uses here are the big White variety of Chickpeas we call that as "Chole" here... Still good effort by him !

In Trinidad we eat Chana with something called doubles. Y’all should come here and try it some time

@karlyn8585

3 жыл бұрын

I've seen them and they do look so yummy. 😋 can't wait to try them

@w.lester255

3 жыл бұрын

Oof, I’ve had doubles...DELISH

@ShwetaGupta-hd6yk

3 жыл бұрын

A double is basically just a smaller bhatura. Bhatura is the bread that normally goes with Chana masala or chholey.

@MichaelRamseyMoketronics

3 жыл бұрын

Love doubles. There's a Trini roti place near me that makes them. A roti is a huge lunch already but I always make room for an order of doubles!

@isha.aderao

3 жыл бұрын

I have been to Trinidad, and when my friends took me to taste doubles at a local fair, I instantly said, hey that looks like chhole-bhature from India! I like the fact they also had tangy raw mango bits in it unlike chhole though.

if there was any doubt that this is one of the best videos around, then the sheer quality of the Comments it has attracted, would dispel that doubt. For example, scroll and read what Brainiac 1595 has written. More such uploads, please Sir. Frankie

Either way they are delicious..I love Indian food

@abhisheksathe123

3 жыл бұрын

bro wtf i literally see your comment on every KZread video

@whitewine4410

3 жыл бұрын

Even white whine is not surprised that Ray Mak has appeared yet again

@ubz05

3 жыл бұрын

You comment everywhere bro

@imagothrashthatbih

3 жыл бұрын

ayy whats up

@RayMak

3 жыл бұрын

@@imagothrashthatbih Good bro. What about you?

I would suggest washing the canned chickpeas before using them. For chilies, I would suggest the thai green chillies, as they are the best alternative to Indian green chillies.

@heidih3048

3 жыл бұрын

Yes, less gas after eating when you rinse them.

@arpitsingh6335

3 жыл бұрын

Putting fresh chillies is better than putting canned ones.

@abiromu

3 жыл бұрын

@@arpitsingh6335 Thai chillies are fresh, not canned.

@bigdaddynasty69

3 жыл бұрын

Dried Kashmiri chilis work well too

@gamertag8721

3 жыл бұрын

@@bigdaddynasty69 Dried Chilies do not give the same flavor profile as fresh green chilies they are both more than just the heat of capsaicin, they provide subtle notes that are different. but in a pinch (yes pun intended), you could replace them

Thank you so much for the easy version of this. I think I already have literally all the ingredients in my pantry, and it'll feed a single person at least 3-4 days (with rice and other meals). You're the best.

Props to you man. Your love for good food is immense.

As a Bangladeshi, thank you for giving this recipe the justice it deserves!!

Greetings Adam. The recipe seems wonderful. However, i would suggest you to try and semi fry the onions in oil and then add the masala and cook little before adding the tomatoes and chick peas. The difference will be quite notice able. Anyways, I love all your videos. Thanks.

@Jtngetabettername

3 жыл бұрын

Does he need to cook the Masala separately if he already roasted some spices whole?

@debrucey

3 жыл бұрын

Frying the onions separately first is the one step I will never simplify when I cook Indian dishes, it makes a huge difference

@alwaysbored47

3 жыл бұрын

@@Jtngetabettername a little bit of cooking the spices with ghee goes a long way in flavour absorption..

@henrysimmons1630

3 жыл бұрын

Gave the game away when he said he only uses one instead of three onions... Three onions cooked down until golden brown will be "smaller" than one onion barely cooked.

This is one of my new favorites. I picked up a frozen one from Trader Joes and I love it. I have all of the ingredients in my pantry to make this.

I saw this video this morning, tried it this evening. One of the cheapest, most delicious, easiest recipes ever - Adam you are incredible!

Adam must have quite a lot of points if he's giving everyone 2000 of them.

@hiimemily

3 жыл бұрын

It's like Whose Line, the points don't matter.

@Szanth

3 жыл бұрын

@Matej Hvalec Or you could download Honey and have them just know everything you do.

"Disses bayleafs and cooks rice like pasta." **BORIS AND UNCLE ROGER HAVE ENTERED THE CHANNEL**

@mihiyoon4274

3 жыл бұрын

Lol, those are the exact two people which appeared in my head

@drkphinx

3 жыл бұрын

He drained the rice. 😕

@YN-ld3mh

3 жыл бұрын

That's how we cook rice in a lot of Indian households 😹 but we wash and soak it beforehand and wash it after cooking, LMFAO.

@idkutellme-rp9qe

3 жыл бұрын

😭😭😭

@idkutellme-rp9qe

3 жыл бұрын

UwU senpai yeah smh

It's so wonderful to see canned tomatoes being used here because the concept of canned vegetables (or chickpeas or anything) is so alien to us in India! Because we almost always buy our vegetables relatively fresh, I'm always curious as to what difference that makes, since I have no idea what pantry ingredients that aren't ground spices taste like. P.S. the water you soak the chickpeas in for the second non-pantry recipe is supposed to exponentially increase your muscle mass when you drink it. At least that's what my aunt told me.

@techmage89

2 жыл бұрын

It can be somewhat hard to find good, fresh vegetables in many parts of the US most times of the year. Fresh tomatoes especially tend to be poor quality unless you grow your own or know someone who does, and even then the ripeness window is often only a few weeks a year! So sometimes, canned is a fairly cheap way to get better quality ingredients when they're out of season or not available locally.

I just tried this the easy way, simply fantastic, thank you!

Damn, Adam, that's some really insane research. You made your garam masala from scratch. Added the whole spices to toast again after. You used aamchur - I don't think I've ever seen anyone use that outside India. You actually did the rice the way that South Indians do it - in Tamil (a South Indian language), we call it "vadicha" rice. Most Indians really like that method because, like you said, you get those separate grains! More than anything, you actually captured that this is a North Indian dish! I've been watching your videos for ages and I really shouldn't be surprised - when you do something, you do it so thoroughly! P.S. I'm an Indian who's immigrating to the West in a few months, so seeing a packet with 'Kabuli chana' (the Hindi name) written on it it more heartwarming than I can say!

You eat the cardamom pods??? I literally fish those out of my food before my meal no matter how long it takes along with the bay leaves and cloves to avoid them at all costs.

@twinbruisesonmyshins

3 жыл бұрын

i eat the cloves, theyre small and idm them

Thanks for this recipe. My brother has made it twice and it's so good

Great Color and Texture. You got that right so the taste will be great. This recipe is wholesome and good to eat.

I am an Indian I live in India Channa with a Plate of Rice is like a Dollar at an average place and half a Dollar at a vendor (Which actually tastes better) These ingredients cost more than what I can get at the vendors I am gonna try this because he made it look soooo GOOD...... ❤️

Forget about boiling the rice, the real controversy is how he's holding that plastic spatula at 9:45

@saandy4787

3 жыл бұрын

The spatula looks like it still has the sauce on it, and I guess he didn't want to mix that in with the rice.

@SuzanneBaruch

3 жыл бұрын

@@saandy4787 true, but when you think about it, that makes no sense since he's just going to dump the chana masala onto the rice anyway.

@saandy4787

3 жыл бұрын

@@SuzanneBaruch If there is a flavor or color in the water the rice might absorb it, or the rice may comes out discolored and he does not want to have that on camera. Especially with him knowing people are probably gonna get angry with him cooking his rice a certain way.

@SuzanneBaruch

3 жыл бұрын

@@saandy4787 this is the same man who didn't want to wash his cutting board in one of his videos, so ....... And besides, Adam is not pretentious. He doesn't care about things like that, usually. It's kind of odd that he cared about this little detail. It's flavor, so why wash it away?

@SerHoratio

3 жыл бұрын

Waiting for 13 paragraph reply from Adam explaining why this was nescesary

Really enjoyed doing my own basic version. Thanks for the the push and demystifying how difficult it needs to be. I’ll work up to my own advanced version now.

Great recipe! One secret ingredient that my mum swears by is tamarind paste! Adds a real nice tangy vibe

I want to make a mystery bag of Adam's frozen ice cube foods. Pull some out and heat them up. You'd get his beans, tomato sauce, and chana masala potentially all in one bite!

@andrew4363

3 жыл бұрын

Jacob has eyes - POV Cooking don’t forget the Demi-glacé!

@Smacsak

3 жыл бұрын

There are some white wine cubes as well, add those to your wine for deeper flavour notes

It's easy, it's vegetarian, it's cheap, it's quick. Thank you so much, this is what I need

For whole cardamom pods you dont want to eat the skins, you can fish them out, open and add the seeds after cooking. Or even better is ground cardammom which also works great in desserts or on cereal.

i love your quick and familiar style - your teaching people that already know how to cook a new easy dish. love it

Ah, there it is, the highlight of my day. That smooth transition into the sponsor advertisements.

"Don't eat bay leaves, they can poke your insides." Thank you for introducing me to a new fear. :''')

@dineshjanapati6511

3 жыл бұрын

they don't lmao

@kiranvenugopalan4372

3 жыл бұрын

@@dineshjanapati6511 they kind of do..I have had one pointy bit poke against my throat after accidentally swallowing it..a world of pain really lol

@dineshjanapati6511

3 жыл бұрын

@@kiranvenugopalan4372 lmao you have to chew

@aravpyati6344

3 жыл бұрын

Kiran Venugopalan do u know how to chew mate

@a.h.tvideomapping4293

3 жыл бұрын

Arav Pyati do you know he said the word *accidentally*

Ye, basically my recipe only I use a lot more tomatoes and stick a fair bit of coconut milk in there too. Very nice basic recipes! Also, I like my rice with a bit of vegetable broth in the water. No need to add salt, the color is nice and tastes mild. I normally let the rice absorb the water, and not drain. IDK maybe the broth is a faux pas, but I like it...

I am an Indian learning Indian dishes for an American. Life has come full circle... :)

@abhinavram7920

3 жыл бұрын

lol

Great video Adam, especially the format. A simple version for a quick rushed weeknight meal, and a more complex one when we have more time. Would love to see more videos following this format! Thank you for your great work 🙂

@iamisaid2295

3 жыл бұрын

dunno if i'd use garam masala though, that's usually what you add in right at the end. Use a paste instead, there are so many options. but honestly, like bolognaise a good curry takes a day. better to take your time and let it sit in a pot overnight, even the paste versions will be 200x better on Day2. always make double and freeze the excess.

I watched the "adam breathing for 30s" and i cant unhear it.

@arulwalde4110

3 жыл бұрын

Lol same

@matheusxavier405

3 жыл бұрын

same

@linz7683

3 жыл бұрын

Am I the only one confused?

@thebirbthatsmiles3180

3 жыл бұрын

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@dusansubotic6502

3 жыл бұрын

kzread.info/dash/bejne/aq6mw8Gffc3eqto.html

The tip about tasting the chickpeas as well as the sauce is a great point. I have made many under-seasoned dishes by only tasting the sauce.

The segue of these videos into advertisements is amazingly smooth and natural. Shows how much effort has been put in these videos to make ads acceptable for viewers. I still fast forward them tho

2:07 the fog on Adam's glasses makes him look like an anime protagonist.

My man Adam eating our traditional Chhole chawal!

Great looking chana masala! The green cardamom pods are fine to go into the grinder also, and toasting the whole spices for a bit before grinding is also a good step.

I made this using a bit of a hybrid method. Tinned tomatoes and chick peas, fresh onion, garlic and chillis. I also added a couple of carrots and an apple. My som loved it and ate th whole lot! Here in the UK we can buy what is known as curry powder in a variety of different blends. I believe you use that early in the cooking process and then add garam masala just before serving.