If you'd like to check out more Barry tries videos, have a look at this playlist ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5 Here's the recipe steps with my own personal notes / tips if you want to try the paneer pasanda barrylewis.net/recipe/paneer-pasanda-most-googled-recipe-of-2022/
The cardamom pods do indeed go in whole, and you pick them out when you eat the dish 😀 That's why the recipe doesn't state to pick them out after it's cooked. If you've ever ordered a curry you've probably seen the pods in the dish, or you've done what so many people have done and discovered them the hard way - by biting into them 😫 They have a very different flavour profile than the seeds contained therein, and if you ever make this again it's worth using the whole pods to see if there's a difference in final flavour
Thanks for the heads up! I just read a few posts in the past about fishing them out - that and the cinnamon sticks I just would rather wanted out. More of a texture thing for the pods
I dunno how you did it but when you said "Bless you" I had actually just finished sneezing a couple times! It was actually like you were here and heard me sneezing!! That was so freaking neat! 😂 thank you! Much love from Canada ❤ I just have to say....I love your videos and everything you do! You & the family are awesome! Keep on keeping on!
Hi Barry, many thanks for ya video. I have some suggestions, maybe if you had cooked the onions until golden brown, you would have gotten a delicious flavour and sweetness from them, then blend them. Just a suggestion, that is what I do in some Indian recipes. Maybe do some more curry recipes? Cheers again.
Great idea! Yep like I’ve said to a few folks the recipe was very bad that I followed for steps (but I sort of liked that I could muddle my way through) love to do more for sure!
So.. The outtro and credits at the end are gone? 😮 I missed it at the last one as well, but didn't think to comment on it then. Im really gonna miss the little secret/extra take-outs at the very end. Just loved the feeling of still having that extra scene, even though the video was technically done 🙈 just like at the movies where theres sometimes an extra few minutes after the credits 🎥 Just goes to say; can never get enough of your videos 😁 This recipe was another true roller-coaster 😂
According to Wikipedia, pepper spray was originally called TGASI (Tear Gas Aerosol Spray Instrument) but was changed to Mace as an easier brand name that referenced the medieval weapon for bludgeoning people. There is no relation to the plant at all. Things I learned!
Thanks, I was pleasantly surprised! Part of me really thought it was going to be triple layer chocolate devil cake or some monstrosity lol but I really liked the challenge here
Bazza, if you go to any Indian food store, you'll get Kasoori Methi, usually comes in a green box. I use it for my Indian curries, it makes a whole lot of difference. You take a bit out of the packet and roll it in your hand to break it into smaller pieces
Mmmm Paneer! Love it. Imagine using some coconut in there too, extra yum. I can't help but feel this was filmed/edited a little strangely, it was almost like made to feel like you were in a rush (even though I bet it took aaaaages haha)
Kasturi methi and curry leavea are def not the same kasturi methi taste so good in indian gravy dishes it gives it a warm almost umami flavour get it and try it youll love it!!❤
I’m doing an Indian cooking course and I’ve seen similar but not done this way! I’m emailing it to my fabulous tutor… will let you know what they say! Thanks for sharing. 🍛
Oh lol I have sat and watched while going I want that many issues allergic to Cashew Nuts but even worse recently allergic to Chilli.... however providing some one in house to deal with Chillies and Nuts it looks a fun make
Another thing you can do with whole spices if you don't want to fish them out is to make a small tea using them and just add that drained tea to the recipe, works great when making BIR style curries.
0:11 Brits are generally a bit better at pronouncing foreign names than Americans; that being said, _Pasanda_ rhymes with 'Pus-under'... or try saying 'pus-under' in an Aussie accent ('pus' as in the fluid that leaks out from an infected part of your skin, not as in the feline) 1:13 you can eat cardamom pods whole, they're harmless; chew on them as a natural mouth freshener; after you swallow, the outer pods will just come out the other end as fiber (do Brits say 'fiber/fibre' or 'roughage'?) 8:16 next time you make Indian food, try waiting for the oil/butter to come up to temp before adding the cumin (or mustard) seeds; they will start popping, and i believe they release more flavor that way (but don't allow them to burn) 8:47 _Kasoori methi_ ("May-T(h)ee") has a very different flavor profile to Curry leaves and cannot be substituted for one another 2:38 if you cook the onions _before_ blending them, you will: _a)_ know for sure they are cooked; _b)_ get a creamier/smoother gravy with less of the that raw onion stink
Barry, mate... there is a reason they say use the whole pod. It gives a different, more subtle flavor compared to just using the seeds. If they say use whole pods... use whole pods.
They do sell little fabric bags that you can stick the spices that need to be fished out into, and then you just fish out the bag instead of all the little pieces
A lot of Indian recipies assume you know what you're doing in Indian cusine. - e.g. for french cooking, you'd be hard pressed to find someone who doesn't know what mire-poix is or a roux. Brown onion gravy is when you dice onions and then cook the bejesus out of them at a relatively low heat till they turn into a brown paste (which I never knew they could do). It's fascinating how much assumption causes miscommunication....
True. I make Indian dishes and know brown onion paste is a base item for many dishes. I grew up using slurry to thicken dishes. But, when giving people recipes often have to tell them how a slurry is made.
That’s awesome info thanks! I’ve not done many curries at all, the recipe I followed listed actual brown onions 😂 so at the end of the day I was glad it worked out as there was some guesswork
Love some Indian foods! If you haven't checked them out, Get Curried is a wonderful RUclips channel with amazing Indian recipes and all the techniques. They are almost as high on my RUclips fan list as you!
Hi Barry! Love your videos, and this video is great as always! I have to wonder if this recipe was written by AI… Ann Reardon on How To Cook That did an Oreo cake recipe that she had an AI program write for her, and it would have her add in ingredients that weren’t listed in the original ingredient list, and had random amounts to use at varying times. This recipe sounds so similar that it makes me suspicious of that! Might be worth checking to find out, and could make a funny video series too!
Oy! Barry! I don't make many comments if at all, but I watch all of your stuff I love it! Anyways, I work at a window factory and in Ontario, Canada, and whenever someone says something about seals I do the thing lmao
Yeah more of a personal thing that, texture just puts me right off, looking back though I probably still could have fished them out or bashed them a bit. All about learning though, don't use them that often so excited to maybe try some more things.
@@mrbarrylewis It may just be how they're cooked but whenever I have them in takeaway or similar they just pop right open and they're fairly well softened usually!
Love Mace goes well with chicken and potatoes. It's a key flavour for Biryani. You have to be careful with it as it is a powerful flavoured spice and easily dominate a whole dish. With Cardamom I make Cardamom coffee - absolutely delicious 👍
Hmm, I've only had paneer a couple of times myself, but when I did, I swear it was much more solid, not all crumbly like the stuff you've got there. That reminds me of Wensleydale or Cheshire.
Fenugreek is an absolute must if you like the Indian restaurant/takeaway flavour, you get the leaves in the usual supermarket spice aisle, you just break them up between your fingers as you add them to the pan. It should be called Fenu-REEK though, it absolutely stinks.
Mace is the web-like outer coating of Nutmeg. Mace can be ground, or if just removed from the nutmeg, it is known as 'Blade' Mace, as it resembles blades of reddish grass. Sadly, all I would taste (and I have eaten it) is the chilli (if any recipe has it, no matter how small the amount, it will override everything else) and the soapy tinfoil flavour of the coriander. It's a genetic thing.
@@davegoes I hear you, I’m not on a mission to single-handedly change the meaning of that (or any of the other words I use sometimes that also may mean the opposite) it is not meant in that way sorry
Well that looks interesting- a lot of work in that Just a quick personal opinion here, you do you, but I miss your old editing with the little bonus scene- it made things feel more special somehow. Won’t stop me from watching either way, I always enjoy your videos
You should try Khao Soi. It is the worlds best soup. My buddy and I went to Thailand and had it every day some times multiple times a day. I took a cooking class while I was there so I could learn how to make it and I have it a couple of times a month. It is sooo goood.
That’s very kind. Jamie is nice I’ve met him a couple of times. I’m just having fun & (trying!) to laugh and learn about food really. Just being me so thanks for joining in appreciate that
@@mrbarrylewis I can imagine he is very nice but the man ruined my school dinners and for that I can't forgive him. Being forced to eat mash potato without salt and butter throughout my childhood was a Terrible experience 😂 Your videos are honestly amazing and jamie oliver aside for the moment. I wish you all the success you deserve it and keep up the content the giant custard cream looked incredible. 😁
You will lose out on a lot of flavour not using the whole pod. You should it use cardamom pods like bay leaves, cloves or star anise and take them out after cooking. If you have even half decent pilau rice from a takeaway it should have whole cardamom pods in it
@@mrbarrylewis oh haha. I keep falling in love with my induction stove again and again because the heat is just instant and put out as much if not more than most gas or electric stoves
@@mrbarrylewis I had to get one because I wanted to teach my son to cook and he used to have hundreds of seizures a day - which would make him going near a hob that is actually hot really dangerous. He’s been seizure free for 5 years now and I would never go back to any other type, it’s amazing. That said, I’ve seen some really bad ones and I don’t doubt some induction hobs can be bad enough that they put you off for life!!
Your onion paste didn't look quite right. Of course, maybe Indian onion paste is different? I think you can buy onion paste which is very pasty looking with more seasoning. You can make it yourself but there's more to it then just blending and straining it.
Ive seen it in round form not triangles looks good! Usually when indians say to grind its in a morter and pestle. You made a masala gravy or a creamy gravy! It uses alot of spices but its so good. Good job!
That's not brown onion paste. Chop them roughly and gently fry in oil or ghee for at least twenty minutes and until they are a decent deep brown colour, then whizz it up. Raw blended onion has too much of the raw taste from the pulverised membranes between the layers.
If you'd like to check out more Barry tries videos, have a look at this playlist ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
Here's the recipe steps with my own personal notes / tips if you want to try the paneer pasanda barrylewis.net/recipe/paneer-pasanda-most-googled-recipe-of-2022/
Love your channel so much Barry!
@@danielsantiagourtado3430 Thankyou my friend appreciate your comments
@@mrbarrylewis always mate!😊😊😊
The cardamom pods do indeed go in whole, and you pick them out when you eat the dish 😀 That's why the recipe doesn't state to pick them out after it's cooked.
If you've ever ordered a curry you've probably seen the pods in the dish, or you've done what so many people have done and discovered them the hard way - by biting into them 😫
They have a very different flavour profile than the seeds contained therein, and if you ever make this again it's worth using the whole pods to see if there's a difference in final flavour
You should crush them slightly as well to release the flavour.
@@hannahk1306 Good shout, yeah :D Thern you get the pods themselves and the seeds :)
Thanks for the heads up! I just read a few posts in the past about fishing them out - that and the cinnamon sticks I just would rather wanted out. More of a texture thing for the pods
@@mrbarrylewismaybe wrap them in a fine mesh cloth like a teabag so it can steep and then pull it out at the end
Can you really not eat the pods? I always do 😂
I dunno how you did it but when you said "Bless you" I had actually just finished sneezing a couple times! It was actually like you were here and heard me sneezing!! That was so freaking neat! 😂 thank you! Much love from Canada ❤
I just have to say....I love your videos and everything you do! You & the family are awesome! Keep on keeping on!
Amazing
Hi Barry, many thanks for ya video. I have some suggestions, maybe if you had cooked the onions until golden brown, you would have gotten a delicious flavour and sweetness from them, then blend them. Just a suggestion, that is what I do in some Indian recipes. Maybe do some more curry recipes? Cheers again.
Great idea! Yep like I’ve said to a few folks the recipe was very bad that I followed for steps (but I sort of liked that I could muddle my way through) love to do more for sure!
Making the paneer sandwich, that’s the first time I heard you say “seal” without the Baiyahhh!
5:57 for those curious 😆😆 I know I was!
He paused so we can do it ourselfs 😅
So.. The outtro and credits at the end are gone? 😮 I missed it at the last one as well, but didn't think to comment on it then. Im really gonna miss the little secret/extra take-outs at the very end. Just loved the feeling of still having that extra scene, even though the video was technically done 🙈 just like at the movies where theres sometimes an extra few minutes after the credits 🎥
Just goes to say; can never get enough of your videos 😁
This recipe was another true roller-coaster 😂
Make this a series
Most popular recipe in each country
Not a bad shout
Oh my gosh that looks fanTASTIC.
Cheers was interesting for sure
Hey barry! How about doing a proper afternoon tea with all the pomp and care such a meal deserves?😊😊😊❤❤❤❤
Not a bad idea that!
@@mrbarrylewis Awesome 💯💯💯
good idea, i’d like to get into tea but dunno where to start
@@laurag2325 English afternoon tea is more the name for a few things really rather than just tea per say
@@mrbarrylewis sounds great, interested to learn
Mace shares a name with pepper spray but isn't actually related to it. It's the fruit/flesh on the outside of a nutmeg, dried and ground!
Cheers!
According to Wikipedia, pepper spray was originally called TGASI (Tear Gas Aerosol Spray Instrument) but was changed to Mace as an easier brand name that referenced the medieval weapon for bludgeoning people. There is no relation to the plant at all. Things I learned!
@@jasmeralia love that! That’s why I say stuff like this in videos sometimes, creates a bit of conversation - from curry to branded pepper spray 😂
@mrbarrylewis and I love our community for exactly these kind of tangential and positive conversations 😊
@@mrbarrylewis and I'm sure the pepper spray would be plenty spicy to eat (though obviously it would probably be immediately regretted)!
Excellent! 🎉
Great to be here for a this! Never miss a notification from here!
Besides adding the extra cream at the end. It all looks good.
"Stench" and "slurry" were two words I didn't expect to hear in a cooking video.
I mentioned that in another video, I thought that I must be the only one that knows the definition of those words.
That looks delicious & thanks Barry 🍛😋👍
You need to saute your onions for a good while to get brown onion paste.
See it called for brown onions in the recipe I used so it didn’t make sense to me lol never made one before but fun times!
Fascinating result, makes sense I guess that the recipe is Indian!! Looks amazing
Thanks, I was pleasantly surprised! Part of me really thought it was going to be triple layer chocolate devil cake or some monstrosity lol but I really liked the challenge here
brown onion paste perhaps you needed to sautée until caramelized and then puree them?
I reckon so based on some of the comments :)
To make brown oinion paste you slice onions deep fry them until they are brown and then blitz it up into a paste.
That looks incredible 😍 👌
Bazza, if you go to any Indian food store, you'll get Kasoori Methi, usually comes in a green box. I use it for my Indian curries, it makes a whole lot of difference. You take a bit out of the packet and roll it in your hand to break it into smaller pieces
Mmmm Paneer! Love it. Imagine using some coconut in there too, extra yum.
I can't help but feel this was filmed/edited a little strangely, it was almost like made to feel like you were in a rush (even though I bet it took aaaaages haha)
Kasturi methi and curry leavea are def not the same kasturi methi taste so good in indian gravy dishes it gives it a warm almost umami flavour get it and try it youll love it!!❤
Your dog is amazing!
I’m doing an Indian cooking course and I’ve seen similar but not done this way! I’m emailing it to my fabulous tutor… will let you know what they say! Thanks for sharing. 🍛
Did you hear back from your tutor? 😊
Can you try making queso-Birria tacos?
Guess I’m part of the world that likes hearing you say tomato because man when you said it like an American I laughed so hard
Fenugreek is usually easy to find. I think you may have been looking for leaves rather than powder in the spice rack section in the supermarket.
Oh lol I have sat and watched while going I want that many issues allergic to Cashew Nuts but even worse recently allergic to Chilli.... however providing some one in house to deal with Chillies and Nuts it looks a fun make
i like how you intertwined the patereons into the main part of the video however I do miss the outro remix.
Another thing you can do with whole spices if you don't want to fish them out is to make a small tea using them and just add that drained tea to the recipe, works great when making BIR style curries.
Mace is actually the outer husk off a Nutmeg. 😁
Hey Barry I think you'd love lángos, you could add some paneer or mozzarella instead of the normal grated cheese! It's delish!
0:11 Brits are generally a bit better at pronouncing foreign names than Americans; that being said, _Pasanda_ rhymes with 'Pus-under'... or try saying 'pus-under' in an Aussie accent ('pus' as in the fluid that leaks out from an infected part of your skin, not as in the feline)
1:13 you can eat cardamom pods whole, they're harmless; chew on them as a natural mouth freshener; after you swallow, the outer pods will just come out the other end as fiber (do Brits say 'fiber/fibre' or 'roughage'?)
8:16 next time you make Indian food, try waiting for the oil/butter to come up to temp before adding the cumin (or mustard) seeds; they will start popping, and i believe they release more flavor that way (but don't allow them to burn)
8:47 _Kasoori methi_ ("May-T(h)ee") has a very different flavor profile to Curry leaves and cannot be substituted for one another
2:38 if you cook the onions _before_ blending them, you will: _a)_ know for sure they are cooked; _b)_ get a creamier/smoother gravy with less of the that raw onion stink
The feline would be spelt "puss".
We say "fibre", but "roughage" is also used sometimes as well.
Barry: "But we'll just get by?"
Me: "Baiiiiaiaiaiiiii"
What gives Barry? You said seal, but just looked at the camera as if we know the drill. You must do the drill for us!😂
I couldnt find this recipe even in the top 20 let alone the top recipe google in the world. And i tried to find it.
Barry, mate... there is a reason they say use the whole pod. It gives a different, more subtle flavor compared to just using the seeds. If they say use whole pods... use whole pods.
They do sell little fabric bags that you can stick the spices that need to be fished out into, and then you just fish out the bag instead of all the little pieces
did anyone else hear a "Hello" when Barry put the bay leaves into the pan??
A lot of Indian recipies assume you know what you're doing in Indian cusine. - e.g. for french cooking, you'd be hard pressed to find someone who doesn't know what mire-poix is or a roux. Brown onion gravy is when you dice onions and then cook the bejesus out of them at a relatively low heat till they turn into a brown paste (which I never knew they could do). It's fascinating how much assumption causes miscommunication....
Another way to describe it for western cooks is 'caramelized onion paste'
True. I make Indian dishes and know brown onion paste is a base item for many dishes. I grew up using slurry to thicken dishes. But, when giving people recipes often have to tell them how a slurry is made.
@@melissalambert7615 Not a lot of people make homemade sauces these days, most make them out of packets or use premade.
That’s awesome info thanks! I’ve not done many curries at all, the recipe I followed listed actual brown onions 😂 so at the end of the day I was glad it worked out as there was some guesswork
kasoori methi has a really beautiful aroma & taste which you can't have it with curry leaves which you used in here
That was some cooking.
Love some Indian foods! If you haven't checked them out, Get Curried is a wonderful RUclips channel with amazing Indian recipes and all the techniques. They are almost as high on my RUclips fan list as you!
Awesome appreciate the info 👍
Hi Barry! Love your videos, and this video is great as always! I have to wonder if this recipe was written by AI… Ann Reardon on How To Cook That did an Oreo cake recipe that she had an AI program write for her, and it would have her add in ingredients that weren’t listed in the original ingredient list, and had random amounts to use at varying times. This recipe sounds so similar that it makes me suspicious of that! Might be worth checking to find out, and could make a funny video series too!
I thought the exact same thing!
Oy! Barry! I don't make many comments if at all, but I watch all of your stuff I love it! Anyways, I work at a window factory and in Ontario, Canada, and whenever someone says something about seals I do the thing lmao
What are you talking about "can't eat cardamom pods"? They're fine to eat!
Yeah more of a personal thing that, texture just puts me right off, looking back though I probably still could have fished them out or bashed them a bit. All about learning though, don't use them that often so excited to maybe try some more things.
@@mrbarrylewis It may just be how they're cooked but whenever I have them in takeaway or similar they just pop right open and they're fairly well softened usually!
Love Mace goes well with chicken and potatoes. It's a key flavour for Biryani. You have to be careful with it as it is a powerful flavoured spice and easily dominate a whole dish. With Cardamom I make Cardamom coffee - absolutely delicious 👍
Sounds like grilled cheese and tomato soup fancified lol
It felt like that would have been a good place to stop! But it was alright in the end!
8:11 ah Ashens 🤣🤣
Why worried about fishing out the pods but not the cloves and peppercorns... Mace is from the outer skin of the Nutmeg nut.
Yeah I just kinda have heard things about the pods being not great
Hmm, I've only had paneer a couple of times myself, but when I did, I swear it was much more solid, not all crumbly like the stuff you've got there. That reminds me of Wensleydale or Cheshire.
Fenugreek is an absolute must if you like the Indian restaurant/takeaway flavour, you get the leaves in the usual supermarket spice aisle, you just break them up between your fingers as you add them to the pan.
It should be called Fenu-REEK though, it absolutely stinks.
Worth getting actual Kasoori Methi tbh, flavour is unmatched.
So a new series? Most popular recipe in [insert location]. Could go normal like Australia or norway or rougue like 'Food wars'. lol
Mace is the outer shell of the nutmeg
Mace is the web-like outer coating of Nutmeg. Mace can be ground, or if just removed from the nutmeg, it is known as 'Blade' Mace, as it resembles blades of reddish grass.
Sadly, all I would taste (and I have eaten it) is the chilli (if any recipe has it, no matter how small the amount, it will override everything else) and the soapy tinfoil flavour of the coriander. It's a genetic thing.
Yeah agree on the coriander taste!
Oh they've essentially made a bit a base gravy with all paste of onions and tomatoes.
Yep yep
'Stench' is the word used to describe an unpleasant odour. 1:23
Yep, I just use it sometimes
@@mrbarrylewis I've noticed. Doesn't sound very appetizing even though your foods look good. Know what I mean?
@@davegoes I hear you, I’m not on a mission to single-handedly change the meaning of that (or any of the other words I use sometimes that also may mean the opposite) it is not meant in that way sorry
@@davegoesit's a bit of a British thing, using inappropriate descriptive words xD
Well that looks interesting- a lot of work in that
Just a quick personal opinion here, you do you, but I miss your old editing with the little bonus scene- it made things feel more special somehow. Won’t stop me from watching either way, I always enjoy your videos
Sometimes he does, sometimes he doesn't, it's not really an "old vs new" thing?
The end credits? Just playing around with that at the moment it’s all good. May stick some bloopers in or something
😂 I sang the baaaiah!!!
Brown onions sounds like it means browned and caramelized onions
how do you say Cardamon! lol, also yeah, you leave the pod whole.
I heard that Ashens HELLO! Sad that ya'll had to stop doing Barshens.
How crazy that is most googled, I wouldn't even know how to spell it lol
Yeah was expecting it to be some sort of pizza / cake etc but India is pretty darn big! This was 2022 so will be other Years to look at
You should try Khao Soi. It is the worlds best soup. My buddy and I went to Thailand and had it every day some times multiple times a day. I took a cooking class while I was there so I could learn how to make it and I have it a couple of times a month. It is sooo goood.
Sounds great
Honestly. You remind me of a more likable Jamie Oliver.
you are actually fun and you also don't want to ruin pizza. I subscribed
Now I wanna see Barry make a better-that-Jamie-Oliveoil egg fried rice, and then I wanna see Uncle Roger react to it :D :D
@@azyfloof That's an amazing idea.
That’s very kind. Jamie is nice I’ve met him a couple of times. I’m just having fun & (trying!) to laugh and learn about food really. Just being me so thanks for joining in appreciate that
@@mrbarrylewis I can imagine he is very nice but the man ruined my school dinners and for that I can't forgive him.
Being forced to eat mash potato without salt and butter throughout my childhood was a Terrible experience 😂
Your videos are honestly amazing and jamie oliver aside for the moment.
I wish you all the success you deserve it and keep up the content the giant custard cream looked incredible. 😁
5:58. BayYaaa
Does “stench” mean something different in the UK than in the US?
Noooooo the cardamom podsssss 😢
What can be used instead of the cashews? Allergic to nuts lol
Possibly white beans, which can be mashed and give some of the same mild taste, protein, and thickening you would get from cashews.
Yep that’s a great shout on the beans
Barry channeling Gordon Ramsay saying “beautiful” but instead is saying “gorgeous” 😂🤣
It was dubbed honest lol
I don't think mace is the same stuff they use in pepper spray. But I think they do use peppers as in chilli peppers? I'm not sure.
Bay leaves never look like they are in date 😂😂❤
haha true! I know they do a lot to dishes but i've often joked I don't see the point of them that much lol
Deli or Delhi counter? keep the dad jokes coming!
Delhi
Can't say I've ever heard of it, never mind googled it, but then, I've also never seen a fox in person in my life either, so, random facts there... :P
Wow we get a fox a few times a week in the street looking in the bins
Alittle kafir lime vinegar would really make his POP. It reminds me of Matar Panir...💖
You definitely should have cooked the onions before blending them...but it sounds like the instructions you were using weren't very good 😬
Exactly that!
Honestly, I have never heard of that recipe.
Me neither! I think that's what made me want to try it more!
You will lose out on a lot of flavour not using the whole pod. You should it use cardamom pods like bay leaves, cloves or star anise and take them out after cooking. If you have even half decent pilau rice from a takeaway it should have whole cardamom pods in it
Mace is the outer shell of Nutmeg, just in case you are racking your brains wonder.
Looked so good until that final pour of cream lol
I actually preferred it looking like that, brought it to life a bit for me but each to their own
If you need a spices and herbs clearance in your pantry, make this dish.
you miss the point, the cardenmon shell gives it flavour
I can't imagine how much this cost to make
Surely either Pizza, fried rice or Spag Bol is the world's most made dish....
There are more India people then all the rest of the world except for China. So that makes sense that an India dish would be the most Googled.
You say tomato and I say (pause) tomato
You say potato and I say (pause) potato
Tomato tomato, potato, potato
Let’s call the whole thing off
The sauce is butter chicken sauce
I hope you'll get an induction stove soon
I had one once and couldn't get on with it, could say I failed my induction lol
@@mrbarrylewis oh haha. I keep falling in love with my induction stove again and again because the heat is just instant and put out as much if not more than most gas or electric stoves
@@mrbarrylewis I had to get one because I wanted to teach my son to cook and he used to have hundreds of seizures a day - which would make him going near a hob that is actually hot really dangerous. He’s been seizure free for 5 years now and I would never go back to any other type, it’s amazing. That said, I’ve seen some really bad ones and I don’t doubt some induction hobs can be bad enough that they put you off for life!!
@@damiaanwolters4739 It was the noise of the one I had, it made a vibration noise when the pan was on it and the microphones hated it
Just because it's the most googled, doesn't necessarily mean it's the most popular. 😁
Being the recipe most "googled" does not mean that sh*t was cooked, nor is it the most poular receipe in the world.
Your onion paste didn't look quite right. Of course, maybe Indian onion paste is different? I think you can buy onion paste which is very pasty looking with more seasoning. You can make it yourself but there's more to it then just blending and straining it.
First time doing it! Just followed a pretty poorly typed up recipe to be fair!
Ive seen it in round form not triangles looks good! Usually when indians say to grind its in a morter and pestle. You made a masala gravy or a creamy gravy! It uses alot of spices but its so good. Good job!
6th minute - mising one Ba-ya-ya 🙂
haha I need a #sealcounter
That's not brown onion paste. Chop them roughly and gently fry in oil or ghee for at least twenty minutes and until they are a decent deep brown colour, then whizz it up. Raw blended onion has too much of the raw taste from the pulverised membranes between the layers.
Appreciate that, but just followed the recipe I had!
I cannot believe that this is the the most popular recipe on Google ,of course it had to come from India. Nice one Barry!
Cheers yeah, I guess it has quite a good chance, but surprised it wasn't something i'd heard of. Wonder what the 2023 one will be!?
Mace is a spice its not the same as pepperspray
The king of bad dad jokes
I think that you mean great dad jokes. 👍🏻👍🏻
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