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ALLEN DIWAN: Hi. My name is Allen Diwan. I'm the owner and head chef of Kashmir Indian
Restaurant in Budapest. We are here on behalf of Expert Village. The dish now we're going
to be preparing is called paneer masala. Now, the onions as you can see have been browned
quite well. And we can add our tomatoes in now, and we'll saute that for a couple of
minutes. As soon as you add your tomatoes, the next procedure starts. The next phase
of the cooking starts because till now, we were sauteing the onions, the spices, and
the ginger garlic. And as soon as you add the prickles, the stir fry phase of the paneer
masala ceases, and you're slightly cooking the masala more now. It's going to get slightly
smokier. Mix in all the flavors, the onions, and the tomatoes, and get it back to the heat.
We'll heat it slightly more before adding the spices. We want to cook most of the ingredients
thoroughly, but keep in mind that we want to leave all the ingredients in a very rustic
way so that we can sort of feel the flavor. So, give it another stir. We'll put the heat
up slightly more, heat it up. Already, the flavors and the aromas are beautiful. I can
just smell that the spices, they have released their aromas, and everything is absorbing
the flavors and the aromas very well.