Chef Atul Kochhar's Chickpea and Kale Curry 

How much gram kale??

Lol. This is definitely not how Indians make their dish. This is some bastardized version of Indian cooking

Collard Greens, spinach, mustard greens (spicy), leafy kohl rabi, turnip greens, lettuce maybe, dandelion greens. any leafy vegetable is good. If u get kohl rabi this recipe is tasty ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_zdLp6eFu3U.html&ab_channel=PreserveOurHeritage

Haha that's true.He just cooks without any drama which is great!

You know, in the Hindu culture, we believe a good cook NEVER TASTES his food... he/she just knows, & those who taste ar not good cooks. I used to see the elders of our homes never tasted while cooking. Even today meny do not taste. It is considered rude & unhygeinic.

@Ronald S I dont see a point in tasting the food you prepare for the purpose of making a video, its just something viewers like to see. Seasoned or not, he can just go: "this is perfectly seasoned" and we would know fuck all about how it actually tastes. There is no point really. Just like there is no point in reviewing sound speakers when you cannot let your audience hear the sound they produce. The point of food recipes is in technique, its how you make the dish blend, whether you like it more salty, tangy, sweet or spicy is up to you. On another note, Im pretty sure if you prepare food for living you pretty much know what something tastes like just by experience.

Rita Wing you can just type indian recipes and they are all going to be nearly vegan. All you might have to do is replace Ghee or Paneer with suitable substitute if they were being used in the recipes.

@@suvigyagoel3496 yes, I've got booksful if them, I wanted the Michelin expertise!

Homemade dishes are more wholesome yes having Michelin word around the dish makes it more attractive. However I am glad you are enjoying Veg food. My comment was in general to help you with veg food.

@@suvigyagoel3496 thank you..it's good to see the wonderful heritage if Indian vegetable cookery being wider spread. Cheers!

@@ritawing1064 Try the books by Madhur Jaffrey. Hers are AUTHENTIC, EASY & DELISH. She has one for vegetarian foods too. I discovered her 34 years ago, & still follow her.

That's methi muttar malai :)

Vaibhav Shah - The malai twist is added for people who are not comfortable with the bitter fenugreek.

Who is this Priyanka?

Who is PriyanKEE? 😄

@@LaborInLove that's me 🙄

kirann wazir yea you can, his original recipe has spinach but he said he had kale on hand and works great with it

Spinach you can add right at the last second cause it only takes a minute to wilt :)

Many food channels dont.

You could just write it down yourself. Or memorize it. Simple dish! And so DELICIOUS.

A chef never reveals 🙈🙈🙈

He mentioned that there is a recipe online. I couldn't find it. Perhaps they removed it.

r p try evaporated milk. or just thickened cream. or some sort of vegan based yoghurt i suppose.

Andrew Murphy seeds, you could hear them pop in the oil :)

@@juliaraley9563 thanks!

he said or at least meant iron

The WHOLE POINT of COOKING YOURSELF is adding WHAT YOU LIKE... so just do it. HE IS MAKING WHAT & HOW HE LIKES.

I think it was Jacques Pépin who said something along the lines of ‘when making a recipe for the first time, make it the way it’s written so that you know how it’s supposed to taste ... .’ Since I’ve started doing that it’s amazing how many new flavor profiles I’ve discovered, often by using fewer herbs and spices than I was tempted to .

Why? Not a fan of the truth?

@@kaspermj Ya especially the Truth like islam is 2000 years old.

His chickpeas was canned. And no lid needed when cooking greens

Just buy the can