no need to go to restaurents, if we follow as it is, many thanks chef you are wonderful, if i have to cook , i just type in recipe name followed by vahchef
Like your videos...but it would be nice if you would be more detailed about the amounts of ingredients you are using. or please list your ingredients with the amounts at the end.
dear chef ...i love all your recipe videos just because you taste them at the end of each cooking session and the expressions you have are all natural... makes me think of the taste ...and how it tingles on taste buds...
u r the most intelligent chef n truly intrsted in making people learn cook. God bless you. You not only teach how to cook but all the tricks of cooking. That makes you the bestest best. Sanjay could u plz upload Malvani cuisine. Plzzzzzzzzzz
vah re chef vah, the way you explained is like tasting it, keep it up always....u r doing great.im a Pastry Chef, any time you need any thing pl ping me scottsdalekish@gmail.com
in other recipes,stop explaining bull shit and just get straight to the point,what did u do in that hotel,in that city..people are not interested in ur crap.wanna be famous?then follow my advice buddy...p.s this dish tasted OK
One thing though, if you cannot find dried red chili like the ones shown in this video, the consistency of the "marinade" will be more watery so adjust appropriately. Also the green papaya paste works VERY well!
Also if you want more heat mix habanero or some scotch bonnet in the marinade(not for the weak or those who can't handle their spice!).
This is a poor imitation of the original dish, The name vindaloo derives from the Portuguese term "vin d'alho," or garlic wine (roughly pronounced "veen dalyoo"). "Vin d'alho" (or, alternately, "vinha d'alho") originally referred to a stew of (or a marinade for) meat, usually pork, and was made with red wine. Usually Port. Vin is Wine in Portuguese and Aloo is Patato in the Indian dialect. In time the Port was replaced by vinegar.
@Suganth100 You're getting offended for absolutely no reason. I respectfully asked and got an answer from gemphu1234 about why diffwerent Hindu communities have different tolerances for non-veg. He answered very respectfully too. You could learn a thing or two.
So can someone answer a cultural question of mine? I know Gujratis, Bihari, and Hyderabadi, Punjabi Hindus tend to be veggie only. Bengalie, Marathi and Goan tend to eat a lot of meat, what does this cultural different come from?
Gradually taking meat became considered as an uncivilized activity and most of the people left eating nonveg.Due to spread of Budhisim,Jainism in Gujurat,Rajastan,Bihar most of the people became veggie .Bengal,Orissa,Goa and others are coastal region ,so they take a lot of sea food.
All hindus were never completely veggie but yes taking nonveg is considered as an uncivilized activity according to religious belief. .
@jaguarandi2 a standard blender works fine :), depending on how well it blends, blend time should be ajusted accordingly as there are some small whole spices, but to be honest it doesn't make too much of a difference as long as you have a nice paste
Dish making is Fine ..Let me correct ehat you said was wrong!! as you said that Goan Indianize this Dish..It is a Authenthic Goan Dish as Vindaloo in the first place and we are proud of it...Now sir..Please you may correct your thinking by the real fact that beef was preserved by Portuguese on ships in Wine for storage and cooked .When they got invloved with Goa got cooked with onion/garlic and specially chillies gave birth to Vin d 'alos now called Goan Vindaloo....Dont Indianize Goan ok
I love Vindaloo, any kind of meat, ive been eating so long that I can actually taste the flavour now rather than the chilli hitting the back of my throat and burning it! I do think this video is good but mine has not turned out at all like vahchefs. I used exactly paste ingredients include whole red chillis but colour doesnt turn out like his and neither does the actual curry itself when put into the pan! The redish colour that he gets, again doesnt rise to the surface in mine :-(
Nice to know from your kachori video that you worked in Baroda for four years as I am a Barodian. The fun part is when you add a pinch of Humor in your videos. For instance @ 3:13 seconds in this video you said "I've got some of this aaaa... sauce left in my ball and I am going to add it too " hahaha! Was that intentionally done?
i totally love ur dishes chef...i was wondering ..when u said you cud use wine..what kind of wine also can i use dark vinegar instead of light...thanks a lot.
looks good, I like spicy food, but does this sauce dominate the natural flavor of lamb? I have made it mexican style and it is so delicious, check out LAMB BARBACOA, with RICK BAYLESS, his recipe is from south of mexico. but I will try your recipe also. thank you.
You can deff tell this guys really gets into what he does ..look at 4:35 to about 4:42 again.. looks like its more than just taste for him to me lol.. even a bit sexual for him maybe lol either way looks delish
hello im a waiter in costa mesa california i work for the best indian restaurant called royal khyber, i use your web to learn more about my menu lol thank you you are fantastic
After adding the finely chopped onions the sauce he added was the marande left in the bowl after the meat was removed. Looks like he might have added a bit of water.
I'm waiting for my meat to marinate, I've been meaning to try this for about a month. I tasted the marinade, and I think this dish is going to put me in the hospital due to all the chilis. But it's going to be worth it. Vah Reh Vah!
You tube wont let me input in a url search for a username on you tube CURRYHOLIC1 & make the madras from him i have made it many times & its just like the restaurants. i don't buy curries anymore i just make my own now thanks to this chap.
I added cayenne pepper and turmeric and that spiced it up nicely. I basically ignored his 2 sauces and made one in the beginning by mixing spices and half of the liquids. I soaked the pork in this. Then when it was cooking I added the rest of the liquids. (Note: I only used half the vinegar he did) Turned out really well and everyone loved it.
Well, I'm confused because chili powder isn't hot and that's supposedly made from red chilis. Cayenne peppers are a type of red chili, but it doesn't look like he's adding cayenne peppers. I made this dish last night and added cayenne pepper and turmeric to make it hotter.
yeah, i was thinking of the same. also, when did he add the first lot of spice mix ?? i.e. the red chillies, cumin seeds etc mix ? and did he actually blend this mix into a suace , which he added towards the end ?? does anyone know.
@razzendahcuben What I believe he's done is to extract the soaked spices and grind them in the processor. That is the first thing added, then as he needs more moisture, he returns and uses the soaking liquid for the spices? Notice how much looser the second infusion seems.
this is NOT the real vindaloo you eat in indian restaurant, but rather a mild version of a creamy curry. i guess thats what a goan vindaloo is supposed to be like. i used pepper paste, but wasn't hot at all.
I made this...really good!, better than most curry houses, it would have to be a special curry house to beat this one (and I have been to numorous ones).
This guy knows his stuff...might pep mine up a bit though with more heat...I don't want to feel my arse for at least 48 hours after eating one of these bad boys.
Hi Vah chef I tried your recipe but i replaced the lamb with paneer as I am a Brahmian . Would just like to let u know that it turned just awesome thanks a lot for the recipe. .. And all people there who dnt eat nonveg can try this with paneer.. All the best..
Yeah, I know what you mean.. it's typical of Jamaican cooking too, from what I gather.. It even almost seems like you're "laughed at" for wanting to follow a recipe..
I'm like you.. I want exact measurements! ..However, that only goes for recipes that are new to me and I'm trying to learn. With other recipes that I've learned in the past and know what I want them to taste like I don't need exact measurements.. I just cook and add this and that as I go along, to get the taste that I like...
"especially salt, vahchef says "toss in a little bit salt" and then throws in large amounts of salt to make any high blood pressure patient be sent to intensive care" LOL!! classic!
But yeah, vahchef is great! I love his videos! I've learned alot from him and will continue to look forward to and enjoy the recipes he posts!
yeah I agree vahchef is great and even I've learnt alot from him and it was just a request when I said he should give the precise quantities of the ingredients so that we who are not professionals or not even used to cooking success in whatever we learn from vahchef and make it.
at the end he made it like in Bollywood style movies: with the camera zooming his eyes, so funny
but i have to say I also find it slightly off puting :( ;
Also, I have been seing these videos for a while, and they are usually the same ingredients mixed in different ways; need some innovation, some surprising recipes...dishes, shapes, flavours...
"but i have to say I also find it slightly off puting :( " ?? I don't think so. ..
"..and they are usually the same ingredients.." maybe that's because the recipes he posts REQUIRE the same base ingredients.. but they surely don't taste the same.
please please please next time you make food do tell us the exact amount of the ingredients. you never say how much water how much oil or how much other ingredients. be more precise next time with the amount of everything you use in your recipes. thanks
Now when it comes to oil and water in some recipes, it's really up to the individual cook and the specific preference.. even with other ingredients like salt, pepper, chili, whatever.. recipes give a basic outline. one can follow a recipe to the letter and it can turn out fine. However, each cook/chef/homechef can tweak each recipe to fit the individual taste/style.. in other words one can make any dish their own.. to their own individual style..
I've tried and searched for the recipes in the website but there I noticed that it's not the same recipe..the recipes are different from the ones he makes in his videos :)
LOL!! I had to laugh at that!! Cause, you know, i have thought the same thing too sometimes; that it looks like more than half a teaspoon etc.. I just use a full teaspoon instead of half if it looks like more on the vids.. and it turns out fine
Fenni is a alcoholic drink made from Coconut or Cashew. Here Coconut fenni is advisable as Sanjay has used Coconut milk. I must say, Sanjay is improving day by day with the video direction by adding closeups of him enjoying the dish....Cool dish....fantastic....!!!!
Hey guys did you observe vahchefs body language when he cooks his favourite meat dishes...look at his face it glows and he is somehow more happy when cooking meat dishes....he is really a chef who inspires us to cook....hatsoff to this GREAT chef. Thankyou for alll your awesome videos.
Thank you Thank you Thank you Thank you. I have been waiting for this recipe for a long long time from you my friend. I am going to the store today and am going to make this now that I have seen how. Thank you again Sanjay
usually from indian stores they r simply chillies left to dry out - but do remove the seeds if you dont want that peppery sensation- happy cooking lol xx
The dish looks really really good, chef! Usually I don't like Vindaloo due to the intensity of the heat. But I will give this a try since you mentioned that the big chillies add color rather than hotness.
Hi chef, I was watching andrew zimmern on the travel channel. He went to Kashmir and I saw a dish that contained spinach and cheese. I forgot what it was called but it looked delicious. Mind filling me in?
Hi ....... the dish Andrew made himself is called "PALAK PANNER", Palak means spinach and panner is indian cheese which u will find in indian grocessary stores....
This dish looks a little too hard. With the price of lamb I would be afraid that I would ruin it and waste too much money. I have to wait until I am a little more of an expert with the spices. When I went to the Indian store to buy all these spices that chef uses I had to spend $300... ouch!
Wow! $300 on spices, that sounds painifully unbelievable, because I've never spent more than $30 in an indian grocery. I'll presume you shopped in a regular supermarket for your bill to be so ridiculously high, because usually spices in Indian stores are priced reasonably( well in Canada it is) and you get a lot for your dollar.
no need to go to restaurents, if we follow as it is, many thanks chef you are wonderful, if i have to cook , i just type in recipe name followed by vahchef
tata522 4 days ago
Like your videos...but it would be nice if you would be more detailed about the amounts of ingredients you are using. or please list your ingredients with the amounts at the end.
tweetlebugzz 2 weeks ago
dear chef ...i love all your recipe videos just because you taste them at the end of each cooking session and the expressions you have are all natural... makes me think of the taste ...and how it tingles on taste buds...
devabrata22 3 weeks ago
I eat curry every day. Derka derka
987jof 3 weeks ago
Chef enjoy trying your recipes. why dont you answer peoples coments?
joethepro2 2 months ago
How come you have so much sauce when I followed ingredients had a quarter of what you had?
harteless 2 months ago
hehehehe..love the way u praise you recipes. learning a lot from you. cheerss...
julie87ish 2 months ago
He had a foodgasm... me too..
UndercoverCracker 2 months ago 2
2:47 = interesting.
sopider 2 months ago
thanks chef... love the vindaloo. i also saw some recipes with tomato sauce, do you think vindaloo is better without it?
bernaberlini 2 months ago
4:37 to 4:42 lollll
amazing recipe thanks chef
savsavjee 2 months ago in playlist More videos from vahchef 4
u r the most intelligent chef n truly intrsted in making people learn cook. God bless you. You not only teach how to cook but all the tricks of cooking. That makes you the bestest best. Sanjay could u plz upload Malvani cuisine. Plzzzzzzzzzz
nbktsle 3 months ago
4:44 lol, great job, I gotta try this.
bbaaaalll 3 months ago
snow storm outside = Lamb vindaloo in the house !
SilkRouteTrader 4 months ago
Oh my God you got to look at this sauce ..... so cute
metubedeb1 4 months ago
Vindaloo is my fav dish and i love it very very spicy
freedomtodowhatuwant 4 months ago
This has been flagged as spam show
vah re chef vah, the way you explained is like tasting it, keep it up always....u r doing great.im a Pastry Chef, any time you need any thing pl ping me scottsdalekish@gmail.com
hydhitch 4 months ago in playlist indian food
great recipe, thank you so much
KarlUSA1 5 months ago
i just love this guy, go son go you the man!
papasniff1andonly 5 months ago
Tried this at the bombay house but I like yours better vah thanks for your inspiration. thank you come again :)
1FASOD 5 months ago
MY FAVOURRRITE!! :o) Love you WahRehWah Chef...G-d bless you. Shalom from Israel.
danny21uk 5 months ago
Thanks! That looks delicious!
knopfler720 5 months ago
man you are crazy...
KENNEDYMENEZES 5 months ago
Give it to me now!!!
UndercoverCracker 6 months ago
in other recipes,stop explaining bull shit and just get straight to the point,what did u do in that hotel,in that city..people are not interested in ur crap.wanna be famous?then follow my advice buddy...p.s this dish tasted OK
thebackpacker9 6 months ago
shit recipe mate you have to go to goa to learn
alvinlobo69 6 months ago
@vahchef can you please put the step by step recipes in the description, it would help me a lot as it is easier to take notes of the recipes
iHumaira 6 months ago
LOL it sounds like he's saying "whatever.com"
voneal627 6 months ago 11
One of my favorite meals of all time!!! EVER!
UndercoverCracker 6 months ago
what is that chillie called that makes the dish red??
dmariathas 6 months ago
@dmariathas
Kashmiri Chilli
KENNEDYMENEZES 5 months ago
6 hours to cook yourself a dinner/lunch ??..lol !
Apvatar3000 6 months ago
i love vindaloo curry and various other spicy foods, sometimes even at breakfast.
timthemagicbus666 6 months ago
I tried this recipe and give it a 10/10.
One thing though, if you cannot find dried red chili like the ones shown in this video, the consistency of the "marinade" will be more watery so adjust appropriately. Also the green papaya paste works VERY well!
Also if you want more heat mix habanero or some scotch bonnet in the marinade(not for the weak or those who can't handle their spice!).
- Rev
TeHGoodReverend 6 months ago
Thank you sanjiv ji
MrBillu1954 8 months ago
This is a poor imitation of the original dish, The name vindaloo derives from the Portuguese term "vin d'alho," or garlic wine (roughly pronounced "veen dalyoo"). "Vin d'alho" (or, alternately, "vinha d'alho") originally referred to a stew of (or a marinade for) meat, usually pork, and was made with red wine. Usually Port. Vin is Wine in Portuguese and Aloo is Patato in the Indian dialect. In time the Port was replaced by vinegar.
blackhand1818 8 months ago
@blackhand1818 do you have a recipe for the original?
Karmara7 8 months ago
Very good, this is the first you tube vid iv liked on vindaloo, top job
steveoplacebo 8 months ago in playlist cooking
@Suganth100 You're getting offended for absolutely no reason. I respectfully asked and got an answer from gemphu1234 about why diffwerent Hindu communities have different tolerances for non-veg. He answered very respectfully too. You could learn a thing or two.
manimgoindowndown 9 months ago
i also want to have vindaloo :(
desaidesigns 9 months ago
I vont to eat zees curry.
iEpiiCx 9 months ago
whats feni ?
GTWHITEFEVER 9 months ago
@GTWHITEFEVER wine from the cashew nut
blackhand1818 8 months ago
Its like... Why the fuck did i discover this video on youtube... when im on a fuckin diet... fuck this ill go eat indian food tomorrow!
SDKsa1 9 months ago
not good
mkhulu65 9 months ago
Gotta stop watching these videos. ALWAYS walk away hungry
manimgoindowndown 9 months ago
So can someone answer a cultural question of mine? I know Gujratis, Bihari, and Hyderabadi, Punjabi Hindus tend to be veggie only. Bengalie, Marathi and Goan tend to eat a lot of meat, what does this cultural different come from?
manimgoindowndown 9 months ago
@manimgoindowndown
Hindus first used to take nonveg.
Gradually taking meat became considered as an uncivilized activity and most of the people left eating nonveg.Due to spread of Budhisim,Jainism in Gujurat,Rajastan,Bihar most of the people became veggie .Bengal,Orissa,Goa and others are coastal region ,so they take a lot of sea food.
All hindus were never completely veggie but yes taking nonveg is considered as an uncivilized activity according to religious belief. .
gemphu1234 9 months ago
what machine did he(or you, the reader) use to make a paste out of the spices?
jaguarandi2 10 months ago
Comment removed
remuscariasonant 8 months ago
@jaguarandi2 a standard blender works fine :), depending on how well it blends, blend time should be ajusted accordingly as there are some small whole spices, but to be honest it doesn't make too much of a difference as long as you have a nice paste
remuscariasonant 8 months ago
OH MY GAWD OH MY GAWD, bless ur heart. xD
HendrixGirl4270 10 months ago
Dish making is Fine ..Let me correct ehat you said was wrong!! as you said that Goan Indianize this Dish..It is a Authenthic Goan Dish as Vindaloo in the first place and we are proud of it...Now sir..Please you may correct your thinking by the real fact that beef was preserved by Portuguese on ships in Wine for storage and cooked .When they got invloved with Goa got cooked with onion/garlic and specially chillies gave birth to Vin d 'alos now called Goan Vindaloo....Dont Indianize Goan ok
Mrkdz1 11 months ago
my paste is not coming as thick....any tips Sanjay!!
asikopa 11 months ago
@asikopa Adding yoghurt or extra coconut may do the trick. Don't take my word for it though :P
yours3lF1987 11 months ago
what else i can use to replace cooking wine? any subtitute?
elawlmi 11 months ago
there's a hair in the meat!!!!!
Quentin02143 11 months ago
Awesome video! Off to buy some pork and get some sublime vindaloo on the way!
MrDFC1111 1 year ago
MrHotpantsImComin 1 year ago
One of my favorite dishes EVER.
UndercoverCracker 1 year ago
Balvir.bhachu@live.co.uk
MrBillu1954 1 year ago
Hi Sanjay ?
How are you? Can you take my order from England ?
1 lamb vindallo,pilau rice,mix salad,ice cream,
Please make a delivery by air to my house.
I will pay the total bill by gold card.on the counter,
Balvir Singh bhachu
Wolverhampton
MrBillu1954 1 year ago
Great! Love Vindaloo but my try outs (4 of in total) have not turned out anything like his! :-(
DrDarkdemon28 1 year ago
I love Vindaloo, any kind of meat, ive been eating so long that I can actually taste the flavour now rather than the chilli hitting the back of my throat and burning it! I do think this video is good but mine has not turned out at all like vahchefs. I used exactly paste ingredients include whole red chillis but colour doesnt turn out like his and neither does the actual curry itself when put into the pan! The redish colour that he gets, again doesnt rise to the surface in mine :-(
DrDarkdemon28 1 year ago
Lamb Vindaloo is my favourite meal!
Awesome Recipe
MrDarkTides 1 year ago
happy vindaloo day haha from outsourced
iPodHacks1 1 year ago
SANJAY ROCKS!
futuristfood 1 year ago
Sanjaybhai you are awesome!
Nice to know from your kachori video that you worked in Baroda for four years as I am a Barodian. The fun part is when you add a pinch of Humor in your videos. For instance @ 3:13 seconds in this video you said "I've got some of this aaaa... sauce left in my ball and I am going to add it too " hahaha! Was that intentionally done?
dharmvishal 1 year ago
i totally love ur dishes chef...i was wondering ..when u said you cud use wine..what kind of wine also can i use dark vinegar instead of light...thanks a lot.
Sanjay
sanj2611 1 year ago
looks good, I like spicy food, but does this sauce dominate the natural flavor of lamb? I have made it mexican style and it is so delicious, check out LAMB BARBACOA, with RICK BAYLESS, his recipe is from south of mexico. but I will try your recipe also. thank you.
elimonjal 1 year ago
thank you so much. I love lamb vindaloo
loudog53165 1 year ago
I love your style the way you cook food.
MrBillu1954 1 year ago
This dish is awesome, we have it every week.
dnwndls 1 year ago
I think 4 people forgot to put the toilet paper in the fridge...
:D
Atsaki13 1 year ago
what kind of peppers are those he put in there?
Moo206 1 year ago
If I had to choose another food besides Vietnamese to eat for the rest of my life, it would definitely be Indian food!
matreyia 1 year ago
where does the balance of sauce come from when all the paste was added to the lamb earlier?... do you make it twice?
sallumusa 1 year ago
Can someone please list all the ingredients he was saying.... i dont know what some of them are.. thanks for ur help..
crazycopz 1 year ago
Thank you for this recipe, it was delicious...
....one tiny problem, I keep going for a piss after I have eaten it - only out of my f**king arse!!!!
vargyna 1 year ago
@vargyna keep eating this shit and your guts will get use to it eventually and you will not piss from your ass anymore! just keep eating
stdavross666 1 year ago
You can deff tell this guys really gets into what he does ..look at 4:35 to about 4:42 again.. looks like its more than just taste for him to me lol.. even a bit sexual for him maybe lol either way looks delish
MarsManJR15 1 year ago
thanks mate..... top stuff...im on it
dinocork 1 year ago
Lamb vindaloo is the best!
Adamillionair 1 year ago
good job mister :D
vrinrinxD 1 year ago
Juice da you're awesome! :)
mnag62 1 year ago
Can you add some potatoes in that too?
tokyo12a 1 year ago
@tokyo12a HELL NO!!! no potatoes!!
evanarke 1 year ago
You taste and mesmerizing.............mmmmmmmmmm .....nice video....
pulamasu 1 year ago
hello im a waiter in costa mesa california i work for the best indian restaurant called royal khyber, i use your web to learn more about my menu lol thank you you are fantastic
budddhas 1 year ago
vah re vah safe is as gr8 as sanjeev kapoor if not more than him....u r too good sanjav but i dont know why this world recognizes only saanjeev...
101praveen 1 year ago
why does he call garlic clove?
TwoDogsX2 1 year ago
i am hungry! give me curry!!
agnoticism 1 year ago
After adding the finely chopped onions the sauce he added was the marande left in the bowl after the meat was removed. Looks like he might have added a bit of water.
ohdrdr 1 year ago
This comment has received too many negative votes show
horrible pronunciation....lolz
rony2002bd 2 years ago
What a charming fella...
TheLoveDoc2008 2 years ago 18
@TheLoveDoc2008 Youtube -
They Sold Their Souls For Rock And Roll
HumilityInfinity 6 months ago
I'm waiting for my meat to marinate, I've been meaning to try this for about a month. I tasted the marinade, and I think this dish is going to put me in the hospital due to all the chilis. But it's going to be worth it. Vah Reh Vah!
Bambiezbotron 2 years ago
yeah, every time he gives a measurement it like like he puts in 3 times as much
steelsdigital 2 years ago 7
@steelsdigital - yes true. his "eyeballing" capacity isnt that of rachael ray. he puts in more than what he says
userss00 1 year ago
When he says 1/2 teaspoon, it seems to be a bigger amount than that. Almost a table spoon?
sinnae404 2 years ago
just very authentic,i use to hv it while staying in mangalore with a konkani family
aabbccdd96 2 years ago
from 4:15 to 4:55 i think thats the part... hes so hilarious enjoying his food, with the camera close ups.
steflondon88 2 years ago
@cormack007 and you talk like a redneck - can we move on to some good food and good cooking now?
skdnow 2 years ago
Some of the best food EVERRRRRR.
UndercoverCracker 2 years ago
I made this today with pork tenderloin. Absolutely delicious.
gojuryukarateka 2 years ago
God he makes food sexy!
dazigg 2 years ago
You tube wont let me input in a url search for a username on you tube CURRYHOLIC1 & make the madras from him i have made it many times & its just like the restaurants. i don't buy curries anymore i just make my own now thanks to this chap.
iguanna41 2 years ago
I added cayenne pepper and turmeric and that spiced it up nicely. I basically ignored his 2 sauces and made one in the beginning by mixing spices and half of the liquids. I soaked the pork in this. Then when it was cooking I added the rest of the liquids. (Note: I only used half the vinegar he did) Turned out really well and everyone loved it.
razzendahcuben 2 years ago
2 questions:
1. What is this "extra sauce" he adds in later in the video? At 2:06 he adds the chili paste but then later he adds a much less thick sauce at 3:17.
2. This doesn't seem very spicy. What is the best way to make it spicier?
razzendahcuben 2 years ago
add more red chillies n it will be spicy
resharbun 2 years ago
Well, I'm confused because chili powder isn't hot and that's supposedly made from red chilis. Cayenne peppers are a type of red chili, but it doesn't look like he's adding cayenne peppers. I made this dish last night and added cayenne pepper and turmeric to make it hotter.
razzendahcuben 2 years ago
yea i also used fresh chilis with the seeds
dayamsta 2 years ago
@razzendahcuben
yeah, i was thinking of the same. also, when did he add the first lot of spice mix ?? i.e. the red chillies, cumin seeds etc mix ? and did he actually blend this mix into a suace , which he added towards the end ?? does anyone know.
vahchef, can you please reply to above.
fonzi0was0cool 2 years ago
@razzendahcuben What I believe he's done is to extract the soaked spices and grind them in the processor. That is the first thing added, then as he needs more moisture, he returns and uses the soaking liquid for the spices? Notice how much looser the second infusion seems.
cobaltcanarycherry 2 years ago
Sounds probable. Thanks!
razzendahcuben 2 years ago
isnt it the same sauce he made at the begining?im confused now also!!! also for spicier i used chilli oil or more chilllies with the seeds :)
dayamsta 2 years ago
ahh i think what he did was blend the sauce at the start then mix that in x
dayamsta 2 years ago
use extract or grounds/seed of hotter peppers like habanero
shinim3gami 2 years ago
this is NOT the real vindaloo you eat in indian restaurant, but rather a mild version of a creamy curry. i guess thats what a goan vindaloo is supposed to be like. i used pepper paste, but wasn't hot at all.
fonzi0was0cool 2 years ago
I made this...really good!, better than most curry houses, it would have to be a special curry house to beat this one (and I have been to numorous ones).
engjds 2 years ago
HI ALL
does anyone know when the chef added the first lot of spice mix to the cooking ?
fonzi0was0cool 2 years ago
Looks awesome.I'm gonnae try it
laddieecosse 2 years ago
Awesome recipe! Just made and had with naan!!! :D Thanks a lot for this recipe!!!
singharunima 2 years ago
This guy knows his stuff...might pep mine up a bit though with more heat...I don't want to feel my arse for at least 48 hours after eating one of these bad boys.
billiepipersteeth 2 years ago
u r awesome chef.....u r very funny as well
rocksin2 2 years ago
This comment has received too many negative votes show
love your videos but ur saying "clove" like "glove" it should be said like say 'clove' like 'cove' with a long 'O' sound.. cloooooooooooooooooove
LovingBundleOfHate 2 years ago
Hi Vah chef I tried your recipe but i replaced the lamb with paneer as I am a Brahmian . Would just like to let u know that it turned just awesome thanks a lot for the recipe. .. And all people there who dnt eat nonveg can try this with paneer.. All the best..
talamudupula 2 years ago 2
: D
You know he's a chef, chefs sense food unlike like how you and I sense it. Vah Chef is great. Besides, look at that food, my mouth is watering.
India has one of the richest cuisine in the world. Bravo
MUZIKfactory 2 years ago 29
wow!! have to tell u guys..tried this dish...was sooooo hot!! needed nexium at night!...........but SUPERB taste..thanks chef!
masala2510 2 years ago
Yeah, I know what you mean.. it's typical of Jamaican cooking too, from what I gather.. It even almost seems like you're "laughed at" for wanting to follow a recipe..
I'm like you.. I want exact measurements! ..However, that only goes for recipes that are new to me and I'm trying to learn. With other recipes that I've learned in the past and know what I want them to taste like I don't need exact measurements.. I just cook and add this and that as I go along, to get the taste that I like...
1mulatto 2 years ago
And you are too funy LOL!!
"especially salt, vahchef says "toss in a little bit salt" and then throws in large amounts of salt to make any high blood pressure patient be sent to intensive care" LOL!! classic!
But yeah, vahchef is great! I love his videos! I've learned alot from him and will continue to look forward to and enjoy the recipes he posts!
1mulatto 2 years ago
yeah I agree vahchef is great and even I've learnt alot from him and it was just a request when I said he should give the precise quantities of the ingredients so that we who are not professionals or not even used to cooking success in whatever we learn from vahchef and make it.
mahwishsaleem 2 years ago
i understand
1mulatto 2 years ago
at the end he made it like in Bollywood style movies: with the camera zooming his eyes, so funny
but i have to say I also find it slightly off puting :( ;
Also, I have been seing these videos for a while, and they are usually the same ingredients mixed in different ways; need some innovation, some surprising recipes...dishes, shapes, flavours...
sweetsymphony83 2 years ago
"but i have to say I also find it slightly off puting :( " ?? I don't think so. ..
"..and they are usually the same ingredients.." maybe that's because the recipes he posts REQUIRE the same base ingredients.. but they surely don't taste the same.
1mulatto 2 years ago 2
please please please next time you make food do tell us the exact amount of the ingredients. you never say how much water how much oil or how much other ingredients. be more precise next time with the amount of everything you use in your recipes. thanks
mahwishsaleem 2 years ago
The website tells exact amounts of ingredients.
Now when it comes to oil and water in some recipes, it's really up to the individual cook and the specific preference.. even with other ingredients like salt, pepper, chili, whatever.. recipes give a basic outline. one can follow a recipe to the letter and it can turn out fine. However, each cook/chef/homechef can tweak each recipe to fit the individual taste/style.. in other words one can make any dish their own.. to their own individual style..
1mulatto 2 years ago
Hi 1mulatto..
I've tried and searched for the recipes in the website but there I noticed that it's not the same recipe..the recipes are different from the ones he makes in his videos :)
mahwishsaleem 2 years ago
Hi.
Yes, I've noticed that in the past too. But the one for this Vindaloo is almost exactly like on the video here.
1mulatto 2 years ago
hi
thank you so much for the vindaloo recipe. would you please make lime-gosht? pleaseeeee
thanks in advance.
mahwishsaleem 2 years ago
interesting...no tomatoes and other powdered spices...will have to try this for real!
masala2510 2 years ago
"..is teaspoon large in india or am i crazy?"
LOL!! I had to laugh at that!! Cause, you know, i have thought the same thing too sometimes; that it looks like more than half a teaspoon etc.. I just use a full teaspoon instead of half if it looks like more on the vids.. and it turns out fine
1mulatto 2 years ago
Dam he got excited. This is an awesome dish.
dondonmofo99 2 years ago
Fenni is a alcoholic drink made from Coconut or Cashew. Here Coconut fenni is advisable as Sanjay has used Coconut milk. I must say, Sanjay is improving day by day with the video direction by adding closeups of him enjoying the dish....Cool dish....fantastic....!!!!
AvishCar18 2 years ago
what is fenni? and what can we use instead of red chilli? can we use gram masalah powder instead of the whole ?
y3ll0wRose 2 years ago
Looks Great.
jinkjack 2 years ago
That looks sooooooooooo good even though I don't eat lamb.
fatraise 2 years ago
WoW!!! GREAT dish
Hey guys did you observe vahchefs body language when he cooks his favourite meat dishes...look at his face it glows and he is somehow more happy when cooking meat dishes....he is really a chef who inspires us to cook....hatsoff to this GREAT chef. Thankyou for alll your awesome videos.
histamine28 2 years ago 13
YESSSS!!!! I've been waiting for some good close-ups of his moments of food ecstasy!!! Nicccceee.
dazigg 2 years ago
the spices in vahchef's kitchen are magical.... just amazing!!!!!
bekibooo 2 years ago
What can u use instead of the red chillies?
babygyalk 2 years ago
Thank you Thank you Thank you Thank you. I have been waiting for this recipe for a long long time from you my friend. I am going to the store today and am going to make this now that I have seen how. Thank you again Sanjay
Exportlover 2 years ago
Does anybody know the name of those big red Chillies?
81Skippy 2 years ago
usually from indian stores they r simply chillies left to dry out - but do remove the seeds if you dont want that peppery sensation- happy cooking lol xx
babygyalk 2 years ago
The dish looks really really good, chef! Usually I don't like Vindaloo due to the intensity of the heat. But I will give this a try since you mentioned that the big chillies add color rather than hotness.
81Skippy 2 years ago
Similar to Texan Chile con Carne. Thanks for the wonderful videos.
brettsomers 2 years ago
what u mean by vindalo and whats the real meaning of vindalo,
alihassan2011 2 years ago
vindaloo is a portugese word, which means garlic with vinegar.
razsharfu 2 years ago
Hi chef, I was watching andrew zimmern on the travel channel. He went to Kashmir and I saw a dish that contained spinach and cheese. I forgot what it was called but it looked delicious. Mind filling me in?
oekakinin 2 years ago
Hi ....... the dish Andrew made himself is called "PALAK PANNER", Palak means spinach and panner is indian cheese which u will find in indian grocessary stores....
chinnimetla 2 years ago
Thanks for the enlightenment : )
oekakinin 2 years ago
This is interesting, in the UK we have been led to believe that vindaloo is just a generic curry with LOTS of heat (normally too much)
I guess that is totally wrong!
Will have to try this one at some point
naraithsil 2 years ago
qorma or karahi gosht is abtter name, is vindalo a curry haha, no one will buy this because of its worst name
alihassan2011 2 years ago
O_O
looks like a dish I eat at a malay restaurant but with beef
It tastes great!
good job chef =)
watermel0n123 2 years ago
Its really nice to see him mix with his hands really stays true to his culture
GoatseObama 2 years ago
But does he wash them in between? We may never know
suroj 2 years ago
Of course he does
GoatseObama 2 years ago
This dish looks a little too hard. With the price of lamb I would be afraid that I would ruin it and waste too much money. I have to wait until I am a little more of an expert with the spices. When I went to the Indian store to buy all these spices that chef uses I had to spend $300... ouch!
prisha91755 2 years ago
300$ you must have gotton at least a few tones of each!!
GoatseObama 2 years ago
I wish... One tiny bottle of cloves with 35 cloves in it (I counted) cost $6. The economy is killing us.
prisha91755 2 years ago
Spices are really expensive in the UK too. But I go to Indian groceries where I can get very nice produce for very nice prices.
suroj 2 years ago
Wow! $300 on spices, that sounds painifully unbelievable, because I've never spent more than $30 in an indian grocery. I'll presume you shopped in a regular supermarket for your bill to be so ridiculously high, because usually spices in Indian stores are priced reasonably( well in Canada it is) and you get a lot for your dollar.
81Skippy 2 years ago
$300 spices hahahahah, ur krazy . may be spices r for 1$ and u r saying 300$
alihassan2011 2 years ago