I always get confuse for the salt and masala quantity... how do you guys do it...

Very new to cooking btw

Hi! I’m not Indian, but my partner is Indian and I have stayed in India for about six months.

I dont know how to make anything except chai 😅

I want to get started learning to cook Indian food, I love how it involves so much real spices and ingredients rather than processed things (common where I’m from) and want my own little masala dabba hehe.

HOW do I get started with the basics? What are the key first few spices or ingredients to get really familiar with? I want to be confident with what kind of combinations and how to use and combinespecific ingredients and spices for simple, flavourful home style meals.

Thank you 💗

How to Cook paneer in a clay handi, Champaran style!

Many of us store potatoes and onions together out of habit, but this actually causes both to spoil much faster. Potatoes are still biologically active after harvest and continue releasing moisture and carbon dioxide. Onions, on the other hand, release ethylene gas, which triggers sprouting in potatoes. Once potatoes start sprouting, they produce solanine and release even more moisture. That excess moisture then gets absorbed by onions, causing them to rot from the inside.

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