Master curry 10 mins

[@sukumvit]

I thought I was getting pretty good with my curries, but watching this made me realize I was being too complex, throwing too many different spices and ingredients at it and generally simmering everything too long into a same-ey stew. Your videos really did lift the lid, as you say. Tonight I made two different vegetable curries following these principles, and they came out absolutely amazing. My wife even said that my curry had "gone up a level". AND it was quicker and simpler. Thank you so much!

[@emmysnowwhite3775]

What a wonderful teacher you are iam so happy to learn indian food basics,thank you so much!

[@gaiacalls3593]

Indian nigella Lawson but your very fit ... Kitchen goddess ...

[@williamdevine2858]

I think Nisha katona is one of the best teachers on indian cooking on you tube , she makes every thing simple to understand

[@nishakatona]

William-thank you so very much for this! I really appreciate your kind comments. Simple is how it really is- Im glad you didn't find it mind numbingly so!

[@richardmullins1883]

I second that.

[@FrankMike2012]

I absolutely have to agree with you William. For literally years now, I have been trying to get my head around making the type of curry taste which I come across in good indian restaurants. Thanks Nisha, you have given me a good UNDERSTANDING of the world of curry making and this has freed me from following contradicting recipes to the letter with unsatisfying results. Thank you so much. You're the best curry educator that I have EVER come across. Mike.

[@Donegaldan]

Energetic, multi-faceted Indian cooking lesson. Thank you for sharing and showing your skills.

[@nishakatona]

thanks for your kind comment!

[@johnpaulsecond4626]

one of the best ten minutes i have spent watching a chef because the whole of spice cooking is summed up right there. Brilliant job. With that i can adapt my own kitchen exactly the way i want it to go albeit adjusting for my own style (which is a little bit strict but v v flexible): no salt, sugar or oil, no animal. But the plan Nisha has given is easily adaptable to any style. Great lesson indeed.

[@IronEarthDesigns]

Thank you. This really helped me learn how to think about this.

[@dennismyles8450]

I have over complicated my curries, I will try it your way. Looks smart.

[@woz1511]

It's amazing how we take things for granted especially food, if you asked me what flavours/spice's go into these dishes I would be clueless even though I grew up eating them lol. This video is still being viewed 10 year's on is a credit to you and genuine education for us. Well done Nisha x

[@vijayalaxmisabban7403]

Curry making presented in a simplified way. Very well explained recipe. Thank you for sharing recipe.

[@matthewanderson9352]

I was always to scared to cook Indian food before. BUT now after Nisha's dishes theres no stoping me. Brilliant and so simple once you try them and taste GREAT.(Saved me a fortune on take aways to) Would love to see you do a Chicken Hairiyali please Nisha?

[@colinmiles1052]

Definitely give these a go! Wish me luck!

[@charyllruggeroli9207]

Thank you so much. I have been wanting to learn more about Indian cooking You are a very good teacher.

[@mark_osborne]

You've taught me so much !

[@thuymobbs6513]

Thank you so much❤

[@eliy5550]

amazing video

[@sugartearsxm]

Fantastic! This is amazing!!

[@michaelladd226]

Very tasty, can i use tomato puree instead of fresh tomato.

[@lamontjoao1277]

Tried it, Loved it, Many thanks...

[@thebes56]

Gerimmasda?

[@rc2011ish]

thx! will have to try those dishes...

[@Ana_crusis]

I presume the potatoes were already boiled?

[@yusufalef92]

You can add water after adding the spices too

[@thebes56]

So do you ever use herbs like cilantro and culantro....rosemary etc?

[@mohitoness]

you can always use to your taste in the end after the finishing flavor... sometimes if it's gonna be a gravy kind of masala/curry or if I'm gonna water it down I like to fry the corriander leaves in the oil after the headnote! it's actually really great a real kinda trade secret to have the shiny corriander floating on top the curry

[@thebes56]

mohitoness I am growing my own fenugreek, I use it in soups. I can't really taste much of a unique flavor. Is it better for frying?

[@nishakatona]

Love Cilantro. Use it at the end as a garnish.With fenugreek-3 different forms-look at my fenugreek video for how to weild it. Best to kick any dish off by frying it slightly at first

[@likeriver]

Tried the potato idea and although I don't think it came out perfect like yours, overall it was very yummy. What kind of potatoes did you use? And is the finishing flavor just diced tomatoes with some water added? I just used watered down tomato paste because I wasn't sure.

[@nishakatona]

Hi-I use tinned tomatoes-your paste watered down is good too but careful of its overpowering intensity

[@elizabethshaw734]

That's actually a render not a curry. It's a dry fry with no sauce.

[@uberduke]

there are dozens, maybe hundreds or thousands of types of curry - they can be dry or wet :) you can start off the way she did with the chicken curry, and make it into a sauce and stew it, so you're not restricted to the exact recipe