This person's videos have been a revalation for me:https://www.youtube.com/watch?v=qV38aaJSlTE&t=222s
The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry. Ive tried it with toor dal, and as a base for saag, and it made such a freaking difference doing it properly.
Its a PITA having so many different packets of spices and seeds though. And they cook everything in pressure cookers so its hard to know how long to cook dal/lentils for.
― Stoop Crone (Trayce), Monday, 30 December 2019 05:55 (one month ago) link
Oh and watch the mustard seeds. One time I poured wayyyy too many in and also burnt them and the taste was bitter and horrid :(
― Stoop Crone (Trayce), Monday, 30 December 2019 05:56 (one month ago) link
trayce can you paste link to the video with a space in it to stop the autoembed? "an error occurred"
i am in the middle of rearranging/jarring all my various spices and seeds and it's a mess. i had too many bags in the cabinets.
― forensic plumber (harbl), Monday, 30 December 2019 13:49 (one month ago) link
The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.
Without being able to see the video I can at least agree with that statement! I did an Indian cuisine cooking class a couple of months ago and the one useful thing was the chef showing us 3 ways of bringing out spice flavors: bloom in ghee (for curry sauce), add to a liquid & simmer (dal), and...I forgot the third one but it must have involved the rice because that's the other thing we made.
Anyway the curry was boring as. She admitted it was just a "base" to be tailored by regional & family preferences.
― There's more Italy than necessary. (in orbit), Monday, 30 December 2019 20:59 (one month ago) link
can vouch for meera sodha's books as great curry recipe tomes; made in india is a bit better than her purely-veg fresh india, and has lots of great veg recipes too.
this is pretty much how every curry i make or attempt begins, cannot make any claims for their authenticity but they are often really nice! (Onion section is often a slurry of blitzed onions/garlic/ginger)
― Pinche Cumbion Bien Loco (stevie), Monday, 30 December 2019 21:30 (one month ago) link
Eep I never came back to see the link hadnt worked!
Or look up Swasthi's Recipes on YT.
― Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (one month ago) link