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Ultimate Vegetable Curry | Chetna Makan | #MyFoodMemories | AD

Ultimate Vegetable Curry | Chetna Makan | #MyFoodMemories | AD

Hi I’m Chetna, I love making Indian
food and today with Hotpoint I’m going to show you the ultimate Veg Curry
this is inspired by chole which comes from Punjab the north of India and it’s
packed full of spices, ginger, garlic coriander, chili with lots of fresh
vegetables. My mum who still lives in India makes this very often she is an
amazing cook and it reminds me of cooking with her and sitting down to
have this meal together with my family it brings back so many memories. I’m
using Hotpoint gas hob which gives me great control on the temperature. Add 2
tablespoons of oil keep the temperature medium-high heat, add 1 teaspoon of cumin
seeds. The whole chili and I’m keeping the seeds in because I want it nice and
spicy now onions. That chili is hot I can’t feel it. Cook this for 10 to 15 minutes until I get golden brown color and they are the
perfect colors we’ve cooked it slowly grate ginger and garlic into the onions
now beautiful. One thing my mum always says is do not rush because this is
going to give you that ultimate flavor in the curry Add 2 tomatoes to this. Turn
up the heat to medium now and cook this for 10 minutes. Add 2 tbsp of tomato
puree to this and we’ll cook it for another 8 to 10 minutes slow cooking it
so that all the flavors come together it’s all going to be worth it in the end
and you’re going to be thanking me later now add all the spices 1 teaspoon of turmeric
powder half a teaspoon of chili 1 tablespoon of coriander powder and 1
teaspoon of garam masala. My mum always has this spice box and these are the
basic spices in her box that are always ready for whenever she needs to
cook. 1 teaspoon of salt, add 100 ml of boiling water 1 tin of chickpeas we’ll add all
the liquid as well so I’m going to now add all the vegetables to this I’ve got
a medium-sized cauliflower a handful of green beans, 1 medium
size carrot, look at all those lovely colors now add frozen peas give it a
good mix. oh this smells takes me back home when I was studying away from home
and I would call my mum you know when I was about to visit and she said well
what would you like to eat when you get home and I would very often say can you
just make me some chole absolutely delicious I will throw in another
hundred ml of boiling water good mix lid on temperature medium and low and leave
it for 20 minutes until the vegetables are cooked properly. I’m going to finish
this curry with a tablespoon of double cream and fresh coriander quick mix and
we are ready to plate up with some steaming hot rice. I’ve also got some
naan. I cannot wait to taste this time Now its time to eat! So so good my mum would be proud of
it. you can tell the base of the curry has
been cooked nice and slowly hope you’ve liked my food memory. Me, Jamie and Hotpoint would like to know yours too so please share it with us using the
hashtag #myfoodmemories and tell us about that special food that takes you
back in time and if you’d like to see more food memories including Jamie’s for
Katya then click on the link up here and go to food memories hub

100 thoughts on “Ultimate Vegetable Curry | Chetna Makan | #MyFoodMemories | AD

  1. Lovely to hear about your food memory and your family. I love the recipe and look forward to trying it out. It looks like a beautiful dish. I'm going to swap the cream for yoghurt I think. Also, love your hair. cheers.

  2. this is rubbish!! No choley masala is cooked with all these vegetables!! You have mixed Aloo gobi with choley bhatura.
    Disappointing !! And the indult to it that you call it "ultimate"…

  3. Vven though the ad is very obvious, I don't mind it. Very fun presenter and a deliciously looking dish. Definite try (y)

  4. Why don't you guys write down the ingredients in de info box below! That would really help out! Thanks!

  5. Mean no offense, but why can't we just stick to the recipe instead of flaunting our Indian-ness all the time ? So irritating.

  6. Nice good for you. cause in india those Hindus would kill you and rape you for making a cheese burger or a steak. keep up the good work cheers

  7. Made this curry this past week. It was great but I felt like it was missing something. Couldn't quite put my finger on it.

  8. I'm struggling to find the recipe. Like one I can look at. Is there one available? Like how much onion was that. Sorry I'm terrible at this cooking stuff.

  9. I made it today ,but it didn't taste good.I did evryting as in the recepy step by step everyting except the chilly at the beggining,probably that was my mistake ,but I did't want the curry to be very spicy.Probably I am just not used to this spices, I don't know ….So now I have a large pan full of untasty curry .WHAT DID I DO WRONG ?.At least my dad like it (I am not sure that he says the truth )so I hope that mum will like it as well .It looks exactly the same ,so beautiful ,I gues that I have a lot to learn about cooking .But i will not give up I AM GOING TO COOK AGAIN TOMOROW ,but different recepy and this time only for me so that I don't waste food if it doesn't taste good.Btw I am 16.

  10. Hi, the garam masala you use here, what is it's composition ? I usually prepare it instead of buying it mixed, so, I'm just curious about yours. Thanks!

  11. Thank you so much for this recipe. I have just prepared this dish and it is amazing! Full of falvour and delicious 🙂

  12. Double cream in a curry? Dairy hush money in action. Shame on that lady participating in it and telling us that her mother would be proud of her. Jamie is desperate to include as much dairy as possible in his recipes to help declining dairy sales.

  13. I just made this and am eating it right now. It's so hearty, flavourful and warm. It's like a delicious hug. I just love it. Thanks Chetna!

  14. Stop making curry we voted for no more immigrants! From the EU or elsewhere! We want mushy peas and mash!

  15. Dear Chetna, I absolutly enjoy your recipes, the way you present them in your channel and also I love your books. Though I have one question: the amount of green chilis seems much too huge in most of the recipes. I love spicy food a lot, but it´s even far (far far) to hot for me. My question: Is there a special kind of green chili you use or which is common in India?

  16. Dear Chetna – I did not have all ingredients and used butternut squash instead of cauliflower as well as coconut milk instead of double cream. It was very delicious!

  17. Really good. I just wish the chickpeas used weren't from a can(so much sodium an starch) and were fresh ones boiled in a cooker!

  18. Thanks for sharing this receipe – I tried it with various vegetables and it was always delicious!

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