I want to start cooking Indian food

[Anonymous No.16696066]

what are some essential ingredients and cookware

[Anonymous No.16696071]

>>16696066
Curry powder and lots of mystery vegetables that were washed in a gutter.

[Anonymous No.16696096]

kashmiri chili powder

[Anonymous No.16696116]

>>16696066
What painting is this?

[Anonymous No.16696213]

>>16696066
Regular cookware, garam masala, long grain rice (they sell it in 50lb bags at Indian grocers where I live), milk, yogurt, proteins, turmeric, hing aka asafoetida, coriander. There's a lot of elements, but start with some simple or simplified recipes before you try some authentic shit. Remember there are different regional cuisines with different standards and nothing you make will ever be 100% authentic.

[Anonymous No.16696216]

>>16696066
Brother, may I please have some of your oats?

[Anonymous No.16696219]

>>16696116
https://www.youtube.com/watch?v=1ooE5KUhJ5E

[Anonymous No.16696232]

Garam masala and ghee is all you need. Kashmiri chili powder helps but you can sub some smoked paprika in a pinch.

[Anonymous No.16696251]

>>16696066
Lots of beef and pork

[Anonymous No.16696261]

>>16696116
https://www.youtube.com/watch?v=B6CuuldooFQ

[Anonymous No.16696263]

remember, never wash your hands again and stop using toilets. It's the terroir of Indian cuisine.

[Anonymous No.16696271]

Every meal requires a minimum of fifty ingredients

[Anonymous No.16696401]

DESIGNATED

[Anonymous No.16696409]

>>16696261
https://youtu.be/zqwpZCluyLA

[Anonymous No.16696416]

>>16696066
Curry powder, chili powder, and make sure you take a big shit before preparing it, wipe using your hands, no paper or water allowed, and don't wash your hands after.

[Anonymous No.16696421]

>>16696066
ghee whiz

[Anonymous No.16696425]

The most important tip for cooking Indian food I was ever given was to brown the onions much more thoroughly than you do for Western recipes. They should be almost caramelized. This makes all the difference in the taste of your curry.

[Anonymous No.16696443]

>>16696213
Fully agree with this post, (although I think the idea of an "authentic" Indian cuisine, or any country's cuisine, is a little lame, cooking is more concept and making do with what you have).
I think the hardest part about dealing with new cooking is when you have to buy a lot of perishable goods for it, it's easy to keep a big bag of rice, lentils and other things in a cupboard but it's annoying if you have to buy things like fresh coriander or fennel roots which you might not normally buy, and will lead to a lot of leftovers that will spoil quickly. Personally I just substitute parsley for coriander since I use it a lot in other recipes and always have some on hand. It's a good idea to substitute or even not use certain things in recipes if it's not something you normally use and don't have a plan to use all of it

[Anonymous No.16696626]

>>16696066
You got hands?

[Anonymous No.16696650]

>>16696066
Poo in street

[Anonymous No.16696696]

Most indian dishes involve
1. fry mustard seeds until they pop and then cumin (optional step)
2. add chopped onions and fry for a long time
3. add ginger-garlic paste and cook until 'it doesn't smell raw'
4. add chopped tomatoes and cook until the tomatoes have broken down
5. add dry spices such as your home made spice mix or garam masala or turmeric or chilli powder
6. cook mixture until oil starts separating from the mixture
7. add water and then pour cooked lentils or idk, blended spinach

[Anonymous No.16696943]

that was a good meme

[Anonymous No.16696955]

All spice, turmeric, cardamom, coriander, cumin, anise, clove, and get a mortar and pestle

[Anonymous No.16696961]

>>16696066
>>16696066
Why do you plan to smell like a pajeet?

[Anonymous No.16696969]

>>16696251
>indian
>beef

[Anonymous No.16697100]

>>16696421
>mfw making curry with ghee and amphetamines

[Anonymous No.16697116]

>>16696961
actually, and i know this to be true, what gives you b.o. is eating a lot of raw onion. that's the secret to indian stinkery.

[Anonymous No.16697121]

>>16696066
what are the top 5 indian dishes to aim to make for a beginner

[Anonymous No.16697221]

>>16697121
Chicken tikka masala
naan bread
yellow chicken pineapple curry
vindaloo
josh curry

[Anonymous No.16697227]

>>16697121
A Flatbread such as roti or naan, some kind of biryani, chana masala, butter chicken, any potato based dish

[Anonymous No.16697380]

>>16697221
I hope you're memeing

[Anonymous No.16697390]

>>16696066
concentrated BO.

[Anonymous No.16698113]

OATS

[Anonymous No.16698118]

Fecal bacteria is a must-have in every Indian dish

[Anonymous No.16698275]

I wanna cook this:
https://www.bbc.co.uk/food/recipes/whole_eggs_in_coconut_23624
But with scrambled eggs instead of boiled eggs. When should I add in the scrambled eggs?

[Anonymous No.16698281]

>>16698118
where do I get it? im a girl so I dont poop

[Anonymous No.16698296]

Use fresh ginger and coriander instead of dried ground bullshit, other spices are ok dried but try using whole instead of ground. Keep them in the freezer

Cook everything in butter instead of oil.

Make mad sides for the curry. Daal, naan, bhajis and chutneys are essential. Bhajis are worth deep frying for.

This is my advice as a white britbong, we eat more curry than anyone outside India.

[Anonymous No.16698304]

>>16696066
Ganges water and some poo (not from loo)

[Anonymous No.16698318]

>>16696969
it's only hindus that don't eat beef

[Anonymous No.16698331]

>>16696066
>essential ingredients
just go to an indian cooking blog: cook with manali, indian healthy recipes, and veg recipes of india are all good from my experience. off the top of my head, you should get cumin seeds, coriander seeds, mustard seeds, dried chilis, powdered forms of some of these spices (at least for chilis, preferably kashmiri chili powder for that beautiful color), turmeric, amchur, fenugreek leaves/methi (dried), asafoetida powder, green cardamom pods, cinnamon sticks, cloves, fennel, various dried pulses, meats, eggs, cashews, mustard oil (this is pricy and technically not allowed for cooking in the us, so feel free to use another oil), ghee, ginger, garlic, tomatoes, onions, fresh chilies, curry leaves, coriander (the plant this time). there are some other ingredients that are nice but optional or infrequently used (indian bay leaves, black cardamom, fenugreek seeds, etc.). again, just check some cooking blogs and you'll get a sense of what you need. there are also grains (basmati rice, poha, ajwain, etc.), flours (atta/wheat, chickpea, semolina, etc.), and dairy ingredients (paneer, yogurts and other curds). then you have ingredients like tamarind, coconut. i'm still leaving out a bunch of stuff, but this should get you started.
>cookware
some pots, some pans, a spice grinder, and (if you really want it) a. tadka pan.

[Anonymous No.16698341]

>>16698331
meant to list ajwain under "optional spices," my bad.

[Anonymous No.16698345]

>>16698281
>im a girl
You know the rules