I've added my spices.

- I love it.

- Frying these up.

I love the okra.

Oh, geez. And there it goes.

- It's amazing.

- This is what we got.

That's what I'm talking about.

You can't go wrong when you have heavy cream.

You add the saffron. Mmm!

Hi, I'm Hannah. I'm the world's okay-est mom.

I'm out with my chickens right now.

We have done a week of foods around the world,

but every time I'm kinda left wanting more

from each country.

So I wanna try something new.

So for one entire week,

I'm going to cook just foods from India. Wish me luck.

I chose India this time

because when I was sourcing recipes,

you guys came through with so many Indian recipes,

so many requests.

So really I didn't choose India, you did.

So the rules are, I'm gonna show one dish for each day

because I'm making these dishes in big quantities.

A lot of these recipes take a decent bit of time to cook.

So I'm gonna make big batches and utilize my leftovers.

And rule number two, go get yourself a snack,

because these videos all make everybody hungry.

You will be hungry.

I will link the recipes if I have them.

Some of them are family recipes that I can't share,

but if I got it off the internet,

you can find it in the description.

Now, I went with the most popularly requested recipes

on my Instagram,

but then I also tapped my friend Aniket for some help.

- [All] Hi!

- Oh, there's Henry.

- Hi, Henry!

- He works for Buzzfeed India,

and he knows so much about Indian food

because I wanted to make sure I wasn't just picking dishes

from a specific region in India.

- I think the biggest misconception the West has

about Indian food is that it's only butter chicken,

saag paneer, dahl, stuff like that,

which is extremely North Indian.

There is so much, you know, rich food and flavors

from the east, from the west, from the south of the country.

- So it's really comforting to talk

to someone who actually knows the food a lot better than me.

- That's such a cool experience to have.

To experience so many different cultures, right?

In your own kitchen. That's really good.

- Well, thank you so much.

Making something really different for me for dinner tonight.

- [Henry] Thank you, mama.

- You're welcome, sweetheart.

I'm making aloo bhindi tonight,

which is a potato, okra, tomato curry.

I started out cooking some potatoes.

This is what's out of my comfort zone.

I've never cooked or eaten okra.

Okra is a really slimy vegetable when it's raw,

and so you wanna make sure you're cooking it long enough

to get rid of all of that slime.

Now, this dish uses one of the most recurring seasonings

of the week, garam masala,

which is one of the most delicious flavors I've ever had

in my life.

I was nervous to serve this to the boys

'cause not only is it a new recipe,

but it's also their first time eating okra.

You excited to try?

- Yeah.

- [Hannah] It's really good.

- Mmm. I like it.

- It's a very different type of vegetable,

but honestly, it's really fun to eat.

Is it good?

- It's fantastic.

- [Hannah] Have you had okra?

- Yeah.

- Do you like it? - It's been a while,

but yeah, it's great.

- The kids loved it, which was such a relief

because I wanted to start this week off on a good note,

and this really was the right recipe to kick it off

because it was something unique, fun, and tasty.

Wow, it's a really mild, delicious curry.

I love the okra, and I love the potatoes with this.

Mmm. You want a bite?

You can't have it. It's mine.

And this, for me, was my favorite dish of the week.

As most of you know, I don't like to eat a lot of meat,

and so the beauty of Indian food

is there are so many tasty vegetarian recipes.

And this one was 10 out of 10.

Six cups of milk.

Next up, I tried my hand at making saag paneer.

Now, saag paneer...

(Henry crying)

Henry's fine. Okay.

Now, saag paneer is really common

on Indian restaurant menus out here in California.

I don't know if that's the same across the states,

but it's a Northern Indian dish

that is really popularized in the US.

Basically, I curdled some hot milk with vinegar,

and that turns the milk into curds and whey,

which I did not-

I've never made my own cheese.

I've heard curds and whey in songs,

and I thought they were fake.

Like, I didn't know this was a thing.

But basically, the curds are the white chunkies

and the whey is the clearish water.

Okay, you see how it's starting to turn clear here?

That's the whey.

So you want the curds and whey to separate,

but you want the whey to be clear, not milky like this.

And that's when you know it has finished.

After separating the curds from the whey,

I used a cheese cloth to strain everything out.

And then I had to hang it for several hours

to make sure all the whey dripped out of those curds.

All right, really doesn't seem like the most secure,

but this is what we got.

Once all the whey was out,

it was time for me to form this cheese

into the flat shape of paneer.

Paneer is usually sliced into chunks, like, cubes.

So I needed to flatten it out so it wasn't in a ball.

And so I weighted the cheese down and hoped for the best.

Oh, there we go.

And put something heavy. Oh my goodness.

We do what we can here. We make it work. We improvise.

Okay, this has been pressed for over three hours.

Oh, what?

Oh my gosh. Wait.

This is like cheese.

Okay. Wow. That's a legit cube of paneer.

The paneer is supposed to marinate in some spices and oil

while I prep the rest.

Frying these up.

I've got onions and minced ginger cooking.

I've added my spices and a little bit of water,

and I'm gonna cook these for about four minutes.

Almost forgot to make rice.

Gonna put a lid on this.

Got my spinach. Ooh, steamy.

My spinach in here.

This looks super, super fresh.

Finished product. Grownup plate. Little kid plate.

I bought naan,

and I can already tell this isn't gonna cut it.

So you know what that means tomorrow?

Yeah, I'm making naan.

How's it going, Jackson?

- It's amazing.

- Have you tried your food?

- Yeah.

- How is it?

- Good. - Good.

Okay, this is the true test, though.

- Oh, yeah.

- [Hannah] Seeing if Matt likes it.

- Mmm.

That's good. I like it.

It's much more, like, has more spinach. Seems healthier.

It's more big pieces of spinach.

- Oh, it was heavenly. It was so good.

And really making the paneer made it so worth it.

This is super good.

So after making the paneer myself,

I decided to make my own naan

Okay, there's my flour, my yogurt, oil, a little salt,

and then I'm going to pour my foamy yeast water.

Oh, geez. And there it goes.

That's what happens when I try to film. Let's try...

Oh, geez. Stop spilling out.

This is where I feel like I'm in over my head with this.

Try two hands.

Probably should've put my hair up before I started this,

but here we are.

Okay, this isn't looking...

Ugh. It's super hard. I don't know if I did this wrong.

Ugh. I am not a seasoned Indian cook.

My arm muscles are weak, puny, pathetic excuses of arms.

And so I was really struggling with kneading this dough.

This looks pretty good. About eight inches.

It's really thin, so I'm gonna throw this on a hot skillet.

I don't know if you can tell, but she is puffing up.

This looks like naan. Let's see if it's burning, though.

It's supposed to be kind of charred. Not quite.

Definitely didn't give this one enough time.

Put some ghee on this.

So ghee is clarified butter,

and you'll see it a lot in Indian cuisine.

Okay, that's what I'm talking about.

Look at all those dark spots. Little sample.

Naan. Dahl. Brown rice.

And you can eat with your hands if you'd like.

How's the naan?

- Amazing.

- [Hannah] What do you think?

Let's see the other side of your naan.

It got really crispy. Wow. - Oh, perfect.

That's how I love it.

- Everyone was so happy with it.

Even Wyatt loved the dahl,

and he's kind of my anti-vegetable guy, as you know.

And he's not the most receptive to new things,

but the key really is educating him

about the different countries where the food comes from.

And then he's a lot more willing and excited to try.

So he was totally open-minded

about the lentils and loved them.

Mmm. This naan is pretty good for our first try.

I also just need to add

that this is my first time making these dishes.

I am not the expert in Indian cuisine.

I am the one seeking help,

so don't watch what I'm doing and think,

"Wow. That's all real Indian food."

No. It's my first attempt at making Indian food.

Can you tell I just woke up from a two hour nap.

I don't feel good today. But that's okay.

I'm gonna power through and keep cooking.

Tonight I'm gonna try to make butter chicken.

Do you wanna see what I'm cooking?

Look, this is yogurt.

No, no, no, no, no. Oh my gosh.

Now butter chicken is a tomato and cream-based sauce

with a marinated chicken.

If you've had butter chicken before, it is a real treat.

It's really tasty.

And I don't eat a lot of meat, and specifically chicken,

but I will eat chicken when it comes

to trying some of these dishes from other countries.

So the chicken marinates in yogurt and spices.

It makes sense to me

because it is such a tangy, creamy texture.

I actually remembered to start my rice. Progress.

I usually forget 'til last minute.

This is getting lots of nice brown bits

at the bottom of the pan.

- I'm farting!

- You farting? - Yeah!

Okay.

Chicken is slightly browned. Now I'm making the sauce.

It was really, really good.

I mean, you can't go wrong when you have heavy cream.