My favorite thing that you do is showing the clean up. It's so dumb but no one else does it. It is very realistic compared to a cooking show where they just leave that for someone else.

@deadfr0g

3 жыл бұрын

People in 2001: “Don’t air your dirty laundry in public.” People in 2021: “Heyyy, show us your dirty dishes!”

@00237455

3 жыл бұрын

@@deadfr0g lol they are not dirty anymore

@dryzd

3 жыл бұрын

In my opinion washing dishes is part of the cooking. It has to be clean before and after food making.

@EthanChlebowski

3 жыл бұрын

It's definitely something I overlooked myself in my early cooking days, but as I've grown as a cook I realize just how integral it is to the cooking process.

@deadfr0g

3 жыл бұрын

@@EthanChlebowski Honestly my favourite part about cleaning the kitchen is thinking about how much fun it will be to start cooking again in a clean kitchen. Hahaha.

I love how Ethan covers underdog Indian dishes like roti and veg korma that we eat in our day to day life

@asterx_obelix653

Жыл бұрын

Who eats veg korma on a daily basis?! Literally no-one I know even comes across this nonsense other than at restaurants. I grew up across Calcutta, Dehradun, and Bombay, and vegetable korma isn't something an average Indian household makes. This is just false.

@nithya7352

Жыл бұрын

​@@asterx_obelix653 i'm south indian, it was quite a common childhood dish for me which non-indians don't know much about. day to day food doesn't mean daily

@bobpope3656

Жыл бұрын

Korma is my favorite, I am white American

@JiminyHCriquet

Жыл бұрын

@@bobpope3656 hello white American, I am dad

@peroxisome1

4 ай бұрын

@@asterx_obelix653 I am a north Indian who lived across many states due to my dad's job. My mom had korma in rotation, I would say once a month on average. I liked the version with gobi matar. I prefer white gravy over any other, so it makes sense I like korma over other north indian curries. But I remember many other families never ate Korma at home.

I read "vegetable coma" and I was ready to eat a shit ton of vegetables and nearly die to please the onion guy

@Baltimore_Hood_Vines_2014

3 жыл бұрын

And go to vegetable heaven

@elevensnotebook

3 жыл бұрын

that's very disrespectful to ethan, stop calling him the onion guy... he's the onion (and mayo) king.

@TheSlavChef

3 жыл бұрын

I hope for world peas I need some peas and quiet

@Baltimore_Hood_Vines_2014

3 жыл бұрын

@@TheSlavChef Vegan Dave Mustaine: can you put a price on peas

@deadfr0g

3 жыл бұрын

Local Man Dies of Vegetable Overdose “He was too healthy to live,” says coroner.

This is another great use for chickpeas!! Just swap like half the vegetables out for chickpeas and boom you got a good bit of protein in there.

@christophergenther3517

3 жыл бұрын

great minds think alike 😉 that was my immediate thought Edit: fuckin cashews

@TheSlavChef

3 жыл бұрын

Chickpeas would kick ass in this dish.

@deadfr0g

3 жыл бұрын

My man!! I’ve bean doing this for years.

@iooooooo1

3 жыл бұрын

Would this still be called korma?

@matheusbatista603

3 жыл бұрын

If you swap for chickpeas doesn't it become Chana Masala?

Hey! Indian here. Would suggest that you cut the onions finely and take it till golden brown. Would definitely increase the flavour manifold.

@charlottekey8856

3 жыл бұрын

Not Indian here, but thoroughly agree. Caramelized onions make all the difference.

@chaelisa2763

3 жыл бұрын

@@charlottekey8856 ya

@crystalllllll

3 жыл бұрын

What about roasting the veggies rather that oar boil? Would it still work and have more flavor?

@apaarkhare

3 жыл бұрын

@@crystalllllll Yeah roasting may add more flavor but traditionally in vegetable korma, fast cooking vegetables are used which are cut more finely. These veggies are then cooked in the gravy itself for 10-15 minutes. This helps in adding more flavor to the veggies as they take up the flavor of spices used in the sauce. Roasting may also work, I personally haven't tried it but you can give it a go.

@angiedoe597

3 жыл бұрын

@@crystalllllll yes some recipe versions do call for shallow frying the veggies instead of boiling them, this makes the dish more rich.

Adding 1/4 cup soaked ground cashews with the yogurt adds a huge flavor and texture difference. It doesn't seem like it will but it absolutely does.

@semtas848

3 жыл бұрын

I wonder what tahini would do to the dish

@KatarinaS.

3 жыл бұрын

Thanks for this tip, I love cashews. How long do you soak? Do you dry then grind or grind them wet right out of the soaking water? How finely do you grind them - to a paste or allow some chunks? Do you discard the soaking water?

@0anant0

3 жыл бұрын

@@KatarinaS. Plz check Rajashri Foods 'Vegetable Korma' video for the info u need. Someone else mentioned boiling cashews in water for 10 min and then blending them in, along with that water.

@0anant0

3 жыл бұрын

Regarding cashews -- he added peanut butter (YES, PB) to butter chicken instead of cashews. He also substituted heavy cream with evaporated milk! I tried that recipe and could feel a hint of peanut butter -- it was good!

@oreganoh4094

3 жыл бұрын

The cashew trick also works if you can't have dairy.

Great video! Pro tip from South Asian: blend garlic and ginger and place them in the freezer in an ice cube tray. Makes it very easy and quick to add to marinades and other dishes!

@MrtheChief1

3 жыл бұрын

Exactly my method.

@timthedean

3 жыл бұрын

Genius.

@radiationshepherd

3 жыл бұрын

Woah great idea.

@thomassowinski6765

2 жыл бұрын

Base for almost every South Asian dish out there, so yeah makes perfect sense! Great tip

@Dr.S3psis

2 жыл бұрын

@@thomassowinski6765 yes! also north indian dishes. goes to show this mixture is extremely versatile and can be used in many variety of dishes.

I was just talking to one of the physicians I work with about this very thing. Indian/Thai spices can make ANYTHING taste good. A real easy way to put down a TON of veggies.

@sandwich7457

3 жыл бұрын

Ethiopian spices too! So good

The thing I love about watching Ethan's indian food videos, being an Indian myself, is he captures nuances that have escaped me even after years of daily cooking. The gluten window test on the Roti dough has changed by Roti game! :)

Hey, ethan loving your videos, specially on Indian food, really glad you like our dishes 😊.

@irreversiblyhuman

3 жыл бұрын

Only fools don't like Indian food! 🇮🇳💪♥️

@TheSlavChef

3 жыл бұрын

Sometimes is a little bith tough on the spicy stuff, but overall love it!

@EthanChlebowski

3 жыл бұрын

One of my favorite cuisines for sure!

@jason47hitmanforhire

3 жыл бұрын

@@TheSlavChef Don't hesitate to reduce on the spices if the original amount doesn't agree with you. Although you can start by reducing the amount of red chilli powder/Kashmiri chilli powder before reducing other milder spices such as Turmeric or garam masala.

@TheSlavChef

3 жыл бұрын

@@jason47hitmanforhire Yup, doing exactly that and works perfectly most of the time!

A bag of “California blend” frozen veggies (broccoli, cauliflower, and carrots) is perfect for korma. I add a can of chickpeas, diced tomatoes, onions, frozen peas and corn, and cashews as well. Packed full of veggies and so comforting.

@ungamertipico7656

3 жыл бұрын

Sounds yummy as HELL. but it's not a korma anymore lol, if u remove the cashews n corn it could be considered as Indian cuisine

@dbrank3923

3 жыл бұрын

@@ungamertipico7656 cashews are one of the basic ingredients for korma paste...

@thecook8964

3 жыл бұрын

Cashews are sometimes used in the base in Indian korma

@prakashp2450

3 жыл бұрын

@@ungamertipico7656 well it’s indian soooo

@otomackena7610

3 жыл бұрын

@@ungamertipico7656 Korma is basically the base, the same Korma is used for many other Indian dishes. We make Chickpeas with same base. sometimes people add cashew powder to thicken the Korma. there are different variation of korma.

The beauty of Indian and other Eastern vegetarian dishes compared to American vegetarian/vegan dishes are that our dishes aren't trying to be imposters of Non Vegetarian dishes. It's the uniqueness of the dishes that really means everything. When you eat something like an aloo pakoda, a vegetable stew and appam, rice and ghongura chutney (I'm sorry if you people have never heard of these dishes you guys are missing out really) and etc. You don't think about the meat at all but still enjoy all those flavours, tastes and textures. Another reason why I think our vegetarian dishes are so much better is because of the spices we use that really make these dishes shine. And this is a non vegetarian who is saying this.

Starting out with a shoutout to the OG cookbook = extra advice + honoring the dish's cultural heritage. Thanks for quality content Ethan, keep up the good work!

Tip from an Indian: Sautee the spices(cumin and mustard) first till all the raw aroma disappears and then add onion and chillies. Once the onion browns, add the garlic and ginger and sautee until the raw aroma disappears. Be careful not to burn the garlic ginger paste. Oh, and you'll get different tastes if you add ginger first and garlic second and vice versa. Now add the tomatoes and cook them till they're mushed. Now add the turmeric, coriander powder and chilli powder and saute until the raw smell disappears. Add the vegetables "along with the stock" after this and simmer for 10-15 mins. Enjoy the korma. Indian cooking is all about the sequence and the time it takes to sautee the spices and other ingredients. Oh, always use salt.

@SingingSuperstar28

3 жыл бұрын

His "thardka" did look pretty good but you're right about the sequence. I normally add the garlic and the ginger at the same time. So I'm really curious about the difference in taste it would make depending on what I put in first. Could you elaborate on that a bit more? Or maybe for which dishes would it be recommened to first sautée the garlic and for which ones the ginger?

@Sriram-ve4ge

3 жыл бұрын

@@SingingSuperstar28 Adding ginger after the garlic will give the dish a more earthy flavour. A South Indian version named Ambur briyani is made in that sequence. It's a really simple briyani to make. You should try it. It uses kali jeera rice. I've never added garlic after ginger, but presume the garlic's flavour will predominate.

@SingingSuperstar28

3 жыл бұрын

@@Sriram-ve4ge I've never heard of that dish before so I'll definitely check it out. Sounds interesting thanks 😊

@8654ZuluFoxtrot

3 жыл бұрын

I'm new to cooking Indian food and was wondering about the paste he made. It sounds like your advice is to NOT make a paste, but add the ingredients sequentially, is that correct? I'm also confused as you say to not burn the garlic ginger paste but also say to add the ginger first and the garlic second, can you please clarify this? Thanks!

@SingingSuperstar28

3 жыл бұрын

@@8654ZuluFoxtrot You can do both. It will end up giving you a slightly different taste depending on if you use the ginger-garlic-paste or if you chop it and saute it. It sounds pretty complicated but the great thing about Indian cooking is that it's pretty forgiving. Just do whatever is easiest for you. The most important thing is to not burn anything but not to keep anything too raw either

Yo, this man’s understanding of international food is amazingly diverse. This is what I’d eat for dinner on weekdays, so this is amazing to see. Edit: It's lovely to see that this many people liked my comment. If you guys want a less rich and creamy mouth-feel and want a spicier kurma, try adding less cream. Sometimes, I just skip the cream and it's so ridiculously tasty and pretty spicy too. I'd definitely recommend giving it a try if you like the version that Ethan has made here.

@luci0818

3 жыл бұрын

Hi, how long does this last in the fridge, stored airtight? I wish videos stated that bc it's just a nice thing to know when you're trying to meal prep.

@aravindkrishna2043

3 жыл бұрын

@@luci0818 I haven't put this in the fridge for more than a day, but I'd suggest trying the freezer. Adam Ragusea's method has you freeze the sauce or korma or any liquid into cubes in ice cube trays that can be dosed out into portions as needed. Usually, I do this with my arrabiatta sauce, but I'm sure that this would work for stews, pastes and kormas. After 24 hours of freezing, you can release the cubes and place them into a bag so that the ice cube trays are left open for more sauces, stews and kormas!

@gulmeenay

2 жыл бұрын

This is in no way a qourma. Mahdhur Jaffrey should be ashamed of herself.

@aravindkrishna2043

2 жыл бұрын

@@gulmeenay Nah, you're tripping.

@gulmeenay

2 жыл бұрын

@@aravindkrishna2043 Umm no just shocked at the crap that passes for Indian/Pakistani/Bangladeshi food these days.

I just made this (it is indeed really good) and as a note, if you used coconut milk instead of coconut cream like I did, you probably will not need much, if any additional water. The coconut milk itself will provide enough moisture.

Made it! Used canned tomatoes instead, fresh tumeric and powdered ginger ,and 2 thai chili peppers and air fried the veggies dry @ 400 for 10min instead of boiling. Very yummy and healthy! Thanks!

Sir.....you done it well...a suggestion that don't waste the veg boiled water..it contains all the goodness of veg..so use it for kurma

@a2ndopynyn

3 жыл бұрын

I was just about to post the same thing. flavor and nutrients get boiled out in that water; why throw it away?

I really appreciate the home-specific approach, including process sequencing (hey, now's a good time to knock the dishes out while that simmers) rather than just throwing a recipe at us, you're motivating me to cook more.

As a vegetarian, i love finding new ways to eat vegetables. Def gonna try this!!

Instead of making the masala in a mortar and pestle I like to use an immersion blender. I also like to fry my cumin and mustard seed before starting the sauce. Great video!

@edwardkantowicz4707

3 жыл бұрын

Pavan Go, YES of course, and ALWAYS as per the "blooming" of the spices in the oil or ghee first; thankfully my Indian friends have shared with me this secret.

@MercSambo

3 жыл бұрын

Instead of making the masala, I like to buy a packet mix

@pavango3812

3 жыл бұрын

@@MercSambo Packet mixes work great, but fresh ginger garlic paste is needed. The beauty of Indian food is that you can pretty much take the same blend of spices and throw it on anything.

@KM-pm6qe

3 жыл бұрын

I have an immersion blender but not a mortar and pestle, nor a spice/coffee grinder. I can’t picture how you use the immersion blender. Do you need to grind a lot at one time?

@pavango3812

3 жыл бұрын

@@KM-pm6qe Nope. I fry cumin and mustard seeds until fragrant then add ginger-garlic paste with the onion and pepper and cook it down for a while then add the tomatoes and fry. Once you get everything in the pan cooked a little you can add the water and coconut cream/milk just until you cover everything then blitz it with the immersion blender. I like to do this with chickpeas since you can blend some of those up in the sauce to thicken it. It ends up a lot saucier than in the video, but I like it that way. Hope that clears thinks up for you

I really appreciate you showing healthy yet still really delicious recipes. I absolutely love indian food, but also really need to eat more Vegetables, this is absolutely perfect

*We're not adding salt to make it salty, were adding salt to enhance what's already there.* That's a brilliant way to explain it, thanks!

Ive grown so much confidence seeing your realistic times and clean up and also more efficient, THANK YOU ethan

I keep coming back here for the video where you finally say "and this dish is the secret to my legendary mustache". Still waiting...

@shmoolicious

3 жыл бұрын

I thought I was the only one... :-))

@TheSlavChef

3 жыл бұрын

someday....

@EthanChlebowski

3 жыл бұрын

Maybe 1 video from now, or maybe 500 from now...but I'll work it in eventually.

@appalachianexploration5714

3 жыл бұрын

You literally just stole my comment xD

@CallanElliott

3 жыл бұрын

I'm still waiting on the origin story of how Olgierd von Everec went from a robber baron to an American food tuber. Hearts of Stone only covered a tenth of that arc.

Indian food is my all time favorite. It's so comforting, warm, delicious, and amazing.

I love that include you pouring too much water or other simple oversights that plenty of us home cooks make, it's something that some of us might panic on, but knowing that it's a natural component to the recipe is really important

I veganized this just by replacing the yogurt with vegan yogurt and added hemp seeds at the end for protein, and it is SO GOOD!!! what a delicious way to get in so many veggies 😍😃 thanks so much!

I highly recommend using curry leaves here. They add such a great, super unique flavour.

@alMeraki

3 жыл бұрын

Maybe it's not available in his place.. I think 🤔

@NigelGrab

2 жыл бұрын

@@alMeraki all Indian grocers sell dried curry leaves which certainly work well!

Quickly becoming one of my favorite cooking channels on YT. Lots of other good ones with high production and very elaborate and in depth cooking (baking our own bread and the like) but this is quick, healthy, delicious and relatively easy recipes and ideas for people to learn to cook well. Love it.

This recipe, except you pour in a freshly-prepared bowl of lentils, and you get my favorite thing I learned to make when learning to cook Indian food. So I suppose it would be called Dal Korma. Simply amazing.

Dude, this stuff is awesome! Made according to your directions and the only thing I would change is the amount of everything!! I was expecting a bowl or two of leftovers and we had nuthin! Thanks.

I love a guy who cleans while he is cooking.

Made this tonight with pumpkin and cardamom in place of coconut cream. It was amazing. I threw in some shredded coconut and butternut squash and I probably ate a full cup and a half with dinner.

Indian food is one of the most underrated kinds of food IMO. Love recipes like this!

@19peter96

3 жыл бұрын

Depends where you are in the world to be honest. Indian food is huge in the UK and has influenced our diet to a similar level as Italian cuisine in America.

@jdalbiac

3 жыл бұрын

@@19peter96 yeah indian food to the UK is like what italian or mexican food is to the US. But yeah, it's also impossible to overrate indian food, it's just the absolute shit and also generally quite healthy(ish)

@sparklemotion8377

3 жыл бұрын

Underrated by whom?!

@livingminimumwage6359

3 жыл бұрын

Indian cuisine is the best in the world! I don't know many people who disagree and those that do, just love their South East Asian neighbor's food a bit more.

You've gotta be the best underrated home chef out there on youtube. The science bits, the subtle music(not overpowering n cheesy) & the diverse knowledge about global cusines is impeccable!

This video is the last straw-I’m getting a mortar and pestle

@EthanChlebowski

3 жыл бұрын

Very underrated utensil IMO.

@TheSlavChef

3 жыл бұрын

i use it all the time for garlic and herbs, you should get one!

@juleswinnfield9931

3 жыл бұрын

mortar ;)

@etownsend9116

3 жыл бұрын

You definitely need a motor or you wont be going anywhere, but yeah mortar and pestle is the OG food processor.

@FredericaFazbear

3 жыл бұрын

@@etownsend9116 rofl haha

Let's all be honest, Ethans immaculately groomed facial hair is the star of show.

@usmaniqbal9207

3 жыл бұрын

true

@TheSlavChef

3 жыл бұрын

comment is spot on :D

@deadfr0g

3 жыл бұрын

Imagine scrolling through your video’s comments only to learn that you’ve been upstaged by your own hair: “Oh no... It’s just as I beard.”

@milkteawithoutbubbles

3 жыл бұрын

Friend just shared this channel to me a few days ago, the facial hair was the first thing I noticed and why I keep coming back

@xTechnoWOW

3 жыл бұрын

agreed!

I love how you also give tips to optimize the cooking process.... cleaning dishes, cutting veggies etc. Amazing!!

Two things: 1) A non Indian guy cooking Indian food, with lots of Indian people in the comments - not ripping him to shreds. You come off really well here, India. 2) Could you oven roast the vegetables before adding them? I'm thinking you might lose some of the taste by boiling and throwing away the water, and I thought that some caramellization might be nice. Or am I off base here?

@aravindkm2012

2 жыл бұрын

You could roast it but its more of a personal preference. The boiled veggies make it soft and easy to consume. It is usually cooked with drumstick (which is a bit fibrous and tough to chew on).

@daanishdan318

Жыл бұрын

Depends on how you like your vegetables. Traditionally, for casual home cooking, people do not consider the texture variety - trying to roast some vegetables. Also, the water used for boiling is often reused in thinning the gravy. Much like pasta water.

Dude that's exactly how my mom makes it, awesome dude Hats off 💜Frm Chennai india

@TheShows247

3 жыл бұрын

Haha I'm not indian or pakistani so I don't know how to spell but my pakistani in laws say chennai for chickpeas haha. Then again they are Punjabi so their Karahi sounds like "krai"

@miltonm1491

3 жыл бұрын

@@TheShows247it's spelt chana (chickpeas)

And that's what I'm making for dinner tonight.

@charltonchiggls4468

3 жыл бұрын

How was it

@thomasgarcia8118

3 жыл бұрын

How was it

@nefariousyawn

3 жыл бұрын

@@charltonchiggls4468 Pretty awesome!

@nefariousyawn

3 жыл бұрын

@@thomasgarcia8118 Pretty awesome!

@Solbashio

3 жыл бұрын

@@charltonchiggls4468 doesn't even taste like coconut. I hate coconut and this is good af

Thank you for showing both the Nutritional Intake as also the clean up. Not enough videos do this in a way that doesn't inturpt the flow of the video yet still acknowledge it

You've been killing it with your videos. My wife and I look forward to them every week. 💯 We're trying the pablano tacos on Monday.

@deannecostello8670

3 жыл бұрын

I made the pablano tacos a few days ago for me and my husband. He never wants regular tacos again. I did add shredded cabbage for a nice crunch. These were to die for.

looks great, a suggestion would be to roast or light fry the vegetables instead of parboiling, IMO the texture is more pleasing and could help especially with children around the diner tabler

@salempasangasp

3 жыл бұрын

In some regional version we saute the vegetables with spices before adding sauce, which gives them a crunchy texture

Tip: frozen peas usually don't need to be cooked for more than a minute so add them at the very end to keep them bright green

I made this and it was so delicious and easy. It's going into my weeknight meal rotation! I added a can of chickpeas and ate it with rice so even a single scoop was so filling and satisfying.

This looks tasty and we have a lot of choices for seasonings and vegetables on hand. Definitely going to show this to my partner to try.

Cashew paste or Poppy seed paste are also good replacements for coconut cream. Anything works equally good. The point of these is to bring creamy balance to the spices used.

@mvikasine3474

3 жыл бұрын

This is a south indian based one, different from the north Indian ones that use cream, you can replace the yogurt tho, but it might be spicy, bt the coconut makes the korma really good

Saag paneer is my favourite way to eat heaps of veggies. It's the best :")

I love how this dude shows the *clean up*! It serious makes this so much better than other channels. Also, this dude looks like El Cirujano from the 1993 action flick, Sniper, starring Tom Berenger and Billy Zane.

Making this for lunch as my first foray into Indian food. Super pumped!!

@JorgeRTrevino

3 жыл бұрын

UPDATE: I think I may have gone overboard on the turmeric and cooked the veggies just a little too much, but this is amazing! Thanks, man. 😁

Pro-tip: some rice flour, corn flour or gram (chick pea) flour mixed into the yoghurt really helps in preventing the it from curdling!

TIP: Since you added too much water and let it evaporate, seasoning it with salt/additional spices would go better after the extra liquid is gone. Otherwise it might be too salty at the end.

Recently discovered your channel and tried this recipe. It turned out well, I just need to tweak the seasonings for my taste. Took the suggestion from several comments and reserved some of the water in which I parboiled the veggies, to thin the sauce. For anyone wondering about non dairy yogurt, I used coconut milk yogurt in place of the dairy based yogurt. It seemed to work out well. I could not find coconut cream in my grocery so I hoped this could stand in for both the dairy based yogurt and coconut cream.

We made this today, tastes great! Not sure if we made it correctly since we never had a dish like this to compare with. We'd make it again. Thanks for showing and sharing this.

I would really love to see you try Pav bhaji! It is an extremely delicious and extremely popular Indian street food, and just another great way to use up whatever leftover vegetables you have in the fridge.

OMG Ethan!!! Ur back with a dish that one of my housemates always made, she's from India and it's delicious.

New intro is fantastic. Channel keeps getting better. Also enjoy how you've been including nutrition facts and focusing on healthier things that don't feel "Light"

Just made this. I let it sit on the burner on low for 30 min and it came out perfectly.

Love the video, tho I would be cautious about using steel or cast iron pans/skillets with this kind of dish. Depending on how much yogurt,tomato or other foods with high acidity you use, you could easily nuke the seasoning off your cooking ware. Would recommend using stainless pot or skillet instead.

@batmanoflohja5320

3 жыл бұрын

oh yes, exactly, learned the hard way, few tomatos too much and you get a naked pan that looks like new lmao

@thisuniquechica

3 жыл бұрын

So many people worried about this with one tomato and a few tablespoons of yogurt! I wonder if everything combined is still acidic.

@ltsJustNick

3 жыл бұрын

@@thisuniquechica You missed the whole point of my comment. Ethan is just giving an example what you can use for your recipe. Indian cuisine never has actual recipes, they just use whatevery they feel like. And I specificly said depending on how much acidic ingredients you use.

@edwardkantowicz4707

3 жыл бұрын

It looked like Ethan was using Anodized Aluminium, so no worries here in this vid.

@abansalify

3 жыл бұрын

You can use cast iron pan if it is seasoned. I have used it many times with tomato. Traditional (old times) Indian cooking was done in Clay pots and bronze (kansa) or bell metal pots.

There wouldn't be any problems "par-roasting" the veggies would there? Seems like the roasted flavors might be a nice touch.

@shanaligovender151

3 жыл бұрын

From experience, totally works

@MercSambo

3 жыл бұрын

That was literally my first thought too! Doing this tonight

@EMpowered06

3 жыл бұрын

Yes or steam to keep those precious vitamins in.

@arunseigell7361

3 жыл бұрын

Agree.we never parboil veggies-they cook in minutes in the pan

@salempasangasp

3 жыл бұрын

Could totally do that many regional indian recipes fry the vegetables before adding the sauces

And now this will be on this week's menu at our household, thanks!

Rather than that spice mix, I think using roasted Garam Masala(which should be readily available) along with one or two tablespoons of chilli powder will make it taste much better! Also I use vegetable stock rather than just water, and coconut milk(because cream isn't really available here). Another way to mix it up would be to crush all the parboiled vegetables and make balls with them(kinda like meatballs) and then shallow fry them and then soak in the korma curry, its hella amazing and I cannot recommend it enough.

You gotta make kalam polo!

@SNIPER-pb4xs

3 жыл бұрын

Uu no replay for verified channel's comment 🤔

@snoozegrunthypna

3 жыл бұрын

Might I ask what that is?

YaY finally MY FAVOURITE FOOD AS AN INDIAN

Hey Ethan...Really love your videos just a tip here, if you are planning to cook a lot of indian food you should keep these spices handy Cloves black peppercorns cinnamon (whole ) Cardamom Fennel Star anise These are the most common ones and are added in almost all of the indian currys. I think you should have added these in this Vegetable korma as well. Love your videos

You should try Chef John's chicken tikka. He uses coconut milk as a base instead of heavy cream. It's a dish I have made DOZENS of times, and am absolutely in love with.

My mum would throw a fit seeing somebody adding tomatoes and onions together as opposed to adding the tomatoes after the onions get translucent!

@miltonm1491

3 жыл бұрын

Ikr.. My mom would never do it either

@charlottekey8856

3 жыл бұрын

Actually the onions should be browned.

@chaelisa2763

3 жыл бұрын

Yep

@subhadramahanta452

3 жыл бұрын

Same XD

I love indian vegetarian ! was your heat low when you added the yogurt ? it has a tendency to split apart.

@deadfr0g

3 жыл бұрын

Drop it down low Bring it up real slow I’m not writing the next lyric In case children are reading

@teejayyyyy

3 жыл бұрын

I found tempering the yoghurt in a separate bowl with a tiny bit of the hot (whatever’s in the pan) stops it from curdling. Add a bit at a time til the yoghurts warm and then add the whole thing to the pan.

This sheeeeit right here is straight fire. Well done and thank you for sharing. Can’t get enough of this. The family loves it as well.

Being an Indian I can tell this recipe is one of the most authentic 🔥🔥🔥🔥

When he bangs the table 3 times, you know it's bangin.

Hey Ethan, love your Show! Could you do some simple meals with no/very few saturated fats? I have a health condition where i have to avoid them as much as i can. Thanks alot!!

@alecm4295

3 жыл бұрын

Use a 0% fat Greek yogurt (I use Fage) and unsweetened almond milk :) The almond milk has a little bit of fat but barely any

@deadfr0g

3 жыл бұрын

@@alecm4295 Hmm. It’s been my experience that almond milk tends to scald on direct heat (and acquire a bit of an off-taste) much more easily than dairy milk. Specifically, I feel like the mouthfeel is relatively thin-more like a skim milk-but, in trying to mitigate this, it will essentially burn on me before I can get it to reduce significantly. Is this something you’re somehow accounting for when you cook with it?? Genuinely curious, because this is a nut I failed to crack. No pun intended.

I like that his kitchen is a home. Definitely more relatable. Not fancy KZreadr studio which ends up looking cold.

The way my family makes it, they use crushed cashews in the sauce base. use an immersion blender or regular blender to make it super smooth if you like. Or keep it chunky. And we always add some form of protein in there. Red lentil or chickpeas. In India gourds are used very frequently in dishes like this. Coyote squash or any other squash goes pretty well in a Korma. it's supposed to be nice on the stomach. It's why it's usually a milder dish.

I love how he says "taste test" and continues to devour half of the dish. 😂😂😂

Ethan, how much of the cumin and mustard seed do you add? I'm guessing maybe a couple teaspoons of each?

@333chocogurl

3 жыл бұрын

Hi, not Ethan but I hope I can help. When making it at home we usually add 1/2tsp to 1tsp each of cumin and mustard. :)

There is a little Indian food lunch diner in Honolulu that I used to get Korma at all the time. I've not had it in years and your video has inspired me to make it tomorrow. I can't wait. What a fantastic meal it is (on rice), and I'm not even a fan of vegetables. Thanks!

I clean and prepare carrots, broccoli, green beans, sweet peppers, squash, celery, and baby bella shrooms; then I add about 2 tbsp olive oil to my pan and heat up with some crushed red pepper, then add it all to the pan. I add fresh or dried ginger and garlic. I use about 2-4 Tbsp mirin and about the same amount of lower sodium soy sauce. I also use salt substitute potassium to add additional desired saltiness. Super delicious. Basically just stir fry, just not super high heat in a wok.

Onions, then brussel sprouts, this guy is really tryna get us all to eat our greens 😅

@alecm4295

3 жыл бұрын

Don't underestimate Brussel sprouts. Cooked correctly they can be incredibly tasty imo. Though poorly cooked, they are indeed nasty

@VolvoCommand

3 жыл бұрын

If you haven't fallen in love with brussel sprouts, I recommend at least trying to cut them in half, oil/salt/pepper and roast cut side down at 425-450 for 15-20 mins. I like mine super well done. Try them like this and then judge if you like them. Boomers boiled them, and that's how they got their stereotypical "gross" veggie reputation.

@toddosty

3 жыл бұрын

@@VolvoCommand Boomers boiled everything. I prefer the pan sear-and-steam method (hot pan, sear cut side down, lid on to steam while you sear). They come out with a gorgeous cut side and a creamy green side, rather than the full-burn you get with a roast (I'm looking at you, 2019 BA Thanksgiving recipe video ... sprouts should still be green, not brown or black). Hit with some lemon, bacon bits, and you're good. Or thin-sliced in a salad like Ethan did. That was pretty good, too.

@VolvoCommand

3 жыл бұрын

@@toddosty I love them that way too. I use the america's test kitchen method. I was suggesting roasting to Kevin because it is the easiest. I know I didn't have the best handle on heat control of a frying pan when I started out. Roasting is almost impossible to mess up unless you don't use a timer.

@cornrichard

3 жыл бұрын

@@alecm4295 I like my brussel sprouts to be cooked outside.

More simplified Indian food please!

Thanks a million for this vegetarian dish, I made this and it came out delicious and will now be a regular dish for meals. I used Jamaican Curry as one of the spices and and it rocks.

I make this every other week. Learned about it here. Great stuff

Shoutout to the potato that successfully escaped at 3:12

@runningamok

3 жыл бұрын

LOL Thanks for the unexpected! Next comes "The Great Potato Rebellion," followed by an onion blitz and total potato anarchy. :-)

How did you know we're trying to eat more vegetables?! hahha Now I have something else to do with my mortar pestle too!

At the grocery store right now shopping for the ingredients to make this food and looking through the video a little bit. I really appreciate all the ingredients and time stamps in the description

I love your recipes! They are delicious, easy to put together and what I call "functional" - I always try to eat healthy and don't have too much time for cooking and your recipes seem perfect. Thanks!

Anyone know what mortar & pestle he’s using? Would love a link if it’s on Amazon or something :)

@thisuniquechica

3 жыл бұрын

It looks almost effortless, right?

looks so good, almost like a vegetarian chicken pot-pie filling. (:

I’m brown & made this & it was amazing. Don’t skip the coconut milk, it does add a unique flavor. I had it with chapati & it was veggie heaven

hello ethan. this was a great recipe and i like the way you alwyas clean up the dishes as a part of the video. but there are a few things i need to add to the kurma; so essentially the thing is kurma is made with coconut spice paste. this is very important. essentially kurma spice paste can be broken down into 3 componenets: -fillers -thickeners -aromatics for fillers there is only one option for kurma and that is coconut thickeners have a few choices here. you can ofc use a spoonful of poppyseeds as is trafitional or use roasted bengal gram. but the most decadant version is going to be to use soaked cashewnuts(apprx. 7-8) aromatics: this is where it gets interesting. yes ginger and garlic go in first. i highly suggest one clove of garlic per person. 2 cardomom pods, 2 whole cloves, a small bit of cinnamon stick, cumin, black pepper and something called stone flower. if you want to taste authentic tamil kurma this is the way to go. some people add fennel seeds here but i usually skip them or add one pod of star anise instead. and if you prefer, you can skip the cumin in the spice paste and fry the cumina long with the onions. just add the oil and the cumin ad fry it until it turns fragrant before you add the onions and tomato. if you want to keep it white ofc you can skip the turmeric. in contradiction with ethan i sueggest you dont add kashmiri red chilli powder and instead add more green chillies or pepper. take all of these spices ginger, garlic, coconut and thickeners and put in a blender with jsut enough water to make a smooth paste, not liquid by any means just smooth thick paste similar to the texture of maybe indonesian curry paste. then follow the recipe as normal and after youre done frying the tomatoes, add the spice paste and mix everything wellto get it even ly dispersed cook the paste for 2-3mins on low and then add water. at the end you can add coconut cream or yoghurt per your choosing and the vegetables are ofc your choice but the ones ethan chose are ver traditional, french beans are also very traditional as is cabbage but if youre going to add cabbage add it seperately after boiling it to remove the sulphur flavour. also i strongly reccomend not grinding mustard seeds for kurma as it is very pungent. but that's about it. you can probably skip the garlic if you want to as my grandmother usually does. Im so happy you decided to cover south indian food ethan l love your channel eventhough i am vegetarian. PS this is this one out of the three main kinds of kurma that exist and is called white kurma and is typically the richest in flavour. there is ofc green and red kurma known by different names in different places. EDIT: i consulted my uncle and i have his approval to say that you can splatter some mustard seeds in the hot oil along with the cumin before you saute the onions and tomatoes and you can also add a small spoonful of tamarind paste when you are cooking the stew for some tang as well.

my Maa makes it exactly like this and I too learned to make it this way. Easy, simple and fkin tasty

Ingredient report: Mayo and pickled onions were not seen in this video. This has been your ingredient report.

@Leqi

3 жыл бұрын

D: How can this even be a real video without these?!?!?!

There is this great video with Ivan Orkin on japanese curry where he will throw the veggies in a microwave instead of boiling them. Saves a little on time and dishes. Great video Ethan!

I love this and make mine very close to this recipe. I find that if I use unrefined coconut oil instead of a neutral oil it really enhances the flavor. Good stuff!

That butcher’s knife made my anxiety go 📈📈📈📈

@jacobdebernardi4385

3 жыл бұрын

Heeeeeeere's Ethan!

@iyslaalicecastelo5359

3 жыл бұрын

I'm vegetarian but i use a butcher's knife to cut all my veggies! i would recommend trying it out (keeping safety in mind of course), the heavier weight makes it easier to use imo and the large surface area of the blade makes it easy to slide/move/transfer large quantities of chopped stuff into a separate bowl/pot etc.

@0anant0

3 жыл бұрын

Too bad, he didn't provide a link to purchase that knife

@noxus7462

3 жыл бұрын

I think it’s a Chinese knife rather than a butcher’s knife, J Kenji Lopez-Alt also uses one for general purposes

@googleit4606

3 жыл бұрын

Yeah it is a general-purpose Chinese chef knife, but a pretty useful one!

Add quail eggs and it looks the same as one we have here in philippines

@naveengokarla9518

3 жыл бұрын

Do u guys have a korma variant too?

Looks so yummy. I think I'll add in some chickpeas - it's definitely a make it your own type of recipe.

This is a wonderful recipe. i made it tonight and it is delicious. i also added at the end a squeeze of line along with the chopped cilantro as curry loves lime!