I once peeled 50 crates of over ripe onions and sold them to restaurants. I was 14 years old and found a clothes peg on my nose stopped the eyes watering
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour. I have to say this base gravy is one of the best I’ve made. Sometimes simple is better 👍👍
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
Thanks Latif - amazing video - i've added Sweet Potatoe and Corriander Stalks as well - works a treat - freeze them into little portions to use as you need them
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
I just wanna say how wonderful this recipe is. Now, here's the blasphemous part - when we use it, we don't do anything fancy. We literally just fry off some onions, dump in a good few spoonfuls of supermarket curry powder, cook the meat and throw in the base gravy and some stock and I swear it still makes the best damn home curries I've ever had.
Guys i cook this as Latifs in a Pressure cooker but when comes to the simmer stage i put the top on and let the Pressure cooker do its work OMG what a difference please try it you wont be disapointed I promise you Would like Latifs opinion
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
I've cooked Latif's original version of his base sauce for over a year. The cooking process is the same as this one and I get great results. After trying a lot of base sauces from other RU-vid curry chefs I like this version far better.
Will have to make this one too and see if there's any differance to the other one you showed how to do ,which is good by the way. Keep them coming fella
It's like RU-vid reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Hi Latif, good to see you doing your thing. Happy holidays to you and yours. I have a question about your Bay Leaves. I recently learned that Indian Bay leaves are an entirely different plant and that the Mediterranean Laurel variety so common in the UK and Europe is no substitute for the desired flavour?! I have found a source for the Indian leaves but would appreciate your thoughts. Cheers.
you're right that they're no substitute, because the indian bay is actually the leaf of cassia, so it has a cinnamony/clovey aroma. you can probably get away with not using it given cloves and cassia bark goes into the mix anyway. laurel has a very subtle, almost tea-like aroma.
Chef Latif . Omg i was desperate to dip a piece of garlic Nan to taste that gravy . Just need to work out what best spices to add for a lamb vindaloo. I would then be in heaven 😀🥘🥘
Spices I use.. 1 tablespoon cayenne powder, 1 teaspoon paprika, 1 teaspoon ginger, 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon cinnamon. Madras powder too
Hi Latif, I was wondering if you have written a book? I would buy it right now if you have. I love your videos and am binge watching them now, never mind Netflix haha. I love Indian food and have a lot to learn about it. I am currently starting to cook BIR curries, and they are lovely. I am following "The Curry Guy", do you know him? Where are you based? I would love to come there and have a meal cooked by you and your colleagues. My husband doesn't eat spicy food so i am alone with the hobby of cooking and tasting the lovely food I make. We never go to Indian restaurants as they don't make anything for his taste. Anyway, i am waiting for the book. And an invite to your curry house. Keep on cooking and i'll keep on learning. Byeeee. Tina xx
This base gravy I have made batches maybe 8 times now, it’s really good, makes a tasty curry, but something is missing from BIR restaurant style, it’s 60 percent there, just wish I knew the secret to get that authentic flavour
Thanks for this recipe . I'm making this right now. I will be putting mine in the freezer for later in the week. Would I be better off leaving out the cream until I'm ready to use in a curry. I noticed you missed out the turmeric in your ingredients list (in the description).
I read the CURRY GUY recipe, and he is adding cream just like you said - it will freeze better without it, add when you are making actual curry. Yeah turmeric was ommited, overall good recipe - when you got to see how he's doing it - ingriedients may vary, but process is good in this video (i think :D)
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
Hi Latif. Firstly - great videos ! On the back of this base gravy...could you possibly make a video starting from the base gravy and showing a couple of variations thereafter? eg how to make a chasni, bhuna or a south indian style etc?
I think what I've seen from his other videos he uses this base throughout the curries then alters the spice/herb/ mix when cooking the curry to get the desired curry
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
That’s really interesting. Thanks for sharing. I make curry secret recipie to green stage but such pain having to do add Tom after defrosting this looks much better😛😋🥰
Thank you much appreciated I want to make a seafood curry I will try with your recipe for Christmas Eve here in Spain. Compliments of the Season to you all.
Hi Latif can you kindly show me how to make Tuna kebab and Tuna chutney please as I have had this previously but forgot the recipe. Must say your cooking programmes on RU-vid are great to watch and you make it seem do easy, I like the detailed information that you provide, most of all I like the home cook nan bread which I will try soon.
I love you Latif, you make me piss! Guys put in 2 green Peppers... puts in one green and one red, lol Guys put in 2 teaspoons of salt...you can add more or add less later, lol Guys come back in 10 to 15 mins... Right it's been an hour, lol You are the greatest Latif, such a real humble guy.
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
Thank you for this base recipe. When I have been short on time or not had any frozen gravy left I use a good alternative of a ready made soup. Yes Soup. Waitrose do an Indian soup in their Glorious range it is Indian Spiced sweet potato soup with yellow split peas, coconut and mung beans. I pour more of the liquid part of the soup off into a saucepan and water to thin it down a bit then warm it it up on the hob as I cook my curry. The sweetness in the coconut makes it a really nice flavour. It reduces well and is not too strong but enough flavour to know it is there. But yours and Als kitchen base gravy are both top of my list for proper BIR cooking. Cheers
I love all your stuff thanks so much! The one recipe I would love to get my hands on is a Sagg Masala (maybe the same thing as Sagg Bahji?) from a particular restaurant in Swansea called Vojon. I think it's the same chef that got me hooked on BIR and indian food in general and it's different to all the others out there. It's not wet like the traditional recipe or slimy like many of the BIR's. But it's light, airy and relatively dry and I wouln't say it's been blended or processed much either. It's absolutely amazing stuff and I just don't know how they do it. I've tired frozen spinach, fresh and tinned....I've tried drying it squeezing it and all sorts and it just becomes more dense...still a nice dish..but not like the Vojons. Do you know anything about that and different styles or methods?
Don't know if this is Indian, but to get fluffy spinach in French cooking they fold in whipped egg white immediately before serving. Might achieve what you are after.
Just make saag feta, it's super tasty and recipes available on RU-vid. I remember vojon on St Helens (I think), it was good. Paatiraj was the best curry in Swansea though.
Brilliant educational videos Fella! I normally cook Chinese, but I thought I’d have to double my spice rack to attempt me to try and cook Indian food. However, finding your site, subscribing, your videos are fantastic and give me hope 😂 A huge thx !
I know it's used only as base gravy but I would love to try a nice medley of stirfried veg with a portion of rice on a plate, and a nice jug of the gravy as a sauce to pour over it!
If you order the simple "curry" option on most BIR menus, then it's basically just base gravy + veg. Also true for the simple veg curry you often get with a biryani.
Subbed, bneen binge watching your videos man, just starting out on my youtube journey, and hoping to have a few curry dishes so this is great to learn the way to do it properly
@@dedepeeps... Thank You for replying sis... I'm definitely going to tell the Mr's To do that mouth watering gravy Of course helping her out by her Side too...
My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
