3-Minute Vs. 30-Minute Vs. 3-Hour Curry • Tasty

Kanchan teaches us how to make a 3-minute, 30-minute, and 3-hour curry. Which one will you try first?

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21 Replies to “3-Minute Vs. 30-Minute Vs. 3-Hour Curry • Tasty”

  1. That 3 minute thing, whatever she called it – is an abomination. Terrible. There is no Southern Indian "Nagan Kozhi curry" there is a "Nadan Kozhi Curry" from Kerala, but what she made isn't anywhere close to that, except for the colour. In Southern India, Poultry and Tamarind doesn't go in the same recipe. I didn't watch the 3 hour one, cuz I knew it wouldn't be any good.

    If you want to eat a curry in 3 minutes, get a takeaway.

  2. I really gotta make that Rogan Josh, as I have never had Indian curry but love cooking Japanese curry and Thai curry. No way I could make it without some nice sticky rice too though.

  3. first all of, kashmiris dont eat roti with their "curries". what did you do to organ josh it feels like an insult ;-; kashmiris are rice eaters make rice man. rogan josh in Kashmir is made with sheep meat or goat meat. why did you use beef ;-;

  4. Curry can definitely have variation, but I can't accept calling anything a roti that isn't phulka/puffed up 😛

  5. What on earth is Nagan Kozhi kurry. As a Malayali, I know about our Nadan Kozhi Curry. The use of Tandoori masala completely takes the South off this so called South Indian inspired curry, regardless the taste must be pretty good considering the other ingredients used. Also Thank you for "There's no such thing as Curry Powder" line.

  6. Bruh i bought green yogurt and it said “all taste no tang” as soon as I got home I saw that ????‍????

  7. Rogan josh is traditionally made from mutton and it is delicious , but I guess you could use any other red meat.

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