In case anybody is interested; if you make a big batch of garlic and ginger paste at home you can portion it off and freeze it in small bags or put it in an ice cube tray to freeze and then, once frozen, placed the frozen cubes of garlic and ginger paste in a plastic bag to keep in the freezer.
After many frustrating years of unsuccessfully trying to put a decent curry together, now I can and I have to say how grateful I am for all these clear and surprisingly easy videos. Your cameraman is also great with the closeups showing all those essential nuances. Thank you very much Sir!
@@chrismayo634 I would suggest keeping the tomatoes whole and then blitzing them up when needed, as they will last longer like this. If you are talking about the specific BIR tomato purée recipe on this channel I would suggest freezing it is an option and you probably won't want to keep it in your fridge for any longer than a couple of weeks at the most. Bear in mind that the spices used in the recipe may make other food in the fridge taste/smell of the same spice...
Aslmualaikum your Bismillah makes everything you cook perfect and delicious. It's a great pleasure to follow your recipes..May you grow from strength to strength In Sha Allah.
Brit living on the continent. Your recipes are a lifesaver. I like your style, your humility and your passion for great tasting food. Truly opened my eyes. Thank you!
Just wanted to drop in and give my thanks for these recipes. This upgrade to a classic I've been using for a few months now has really elevated my cooking and I'm really grateful for the recipes and cooking methods you've been sharing with all of us for free. For every recipe I make, even if it's from a different cuisine than British-Indian, I always use your ginger garlic paste or tomato puree if it calls for either one or both of them. So thank you and keep up the good work!
started to make your curry gravy after watching your video maybe a couple of years ago, now always have small batches in the freezer, makes the best and most authentic curry that I can make. love you vids and your instructions, keep em coming - expat in Canada!!
Been watching your channel and loving your recipes and techniques for months now. Your new production values are through the roof - congrats on that! But it will always be your passion for sharing what you do that sells your channel - one of the best on RU-vid for my money. Who doesn’t want the secrets of BIR cookery???
Love to see you laughing when you brought out 2nd bowl! Thank you for sharing this and the tomato puree as well. I prepare many of your dishes and am excited to add these in! Bless you, there are many happy people around the world eating well because of you...
Best BIR channel on YT. I've pretty much made everything on your channel. What a difference it makes using all the spices and fresh ingredients. Keep the videos coming mate. One love from Sweden 🇸🇪. I even bought a original Karahi (?) To cook in. The one thing i can't get right though is Biriani...😢😂😂
Thank you Chef Latif, thanks for your cookinng skills and sharing the marvelous indian cooking ingredient, whenever I am craving for Indian food, I often go to your RU-vid channel and learn from you. Thank you
I've been making this since the original video and it really is the magic ingredient for a fantastic flavourful, aromatic curry. Love the new production values but I'm so happy to see that you haven't changed one bit Latif. Brilliant as always.
I have been a big follower of Latif for quite a long time and have made many of the recipes. I have always made my Garlic/Ginger paste by blending them in a blender and then mashing them up in a pestle and mortar. My one or two tablespoons of G&G are therefore all G&G. I have just made a batch of this G&G. The final mix totalled approx. 980 ml. I estimate that the G&G in it totalled approx. 360ml. (Assuming that it was all blended and mashed down to approx. 1 1/2 cups. i.e. 360ml). On that basis each tablespoon of the mix will contain just about 5 1/2 ml. G&G. i.e. Just over one teaspoon. I am now unsure whether when a recipe calls for 1 tablespoon of G&G I should put 3 tablespoons on the mix in. 1 tablespoon = 15ml.
The original (for me!) and still the best YT BIR channel. Could you say a little more about what chillis you use. And also what type of oil you use. Lots of different kinds of both available, so keen to know what you recommend. Thanks
The chilis are SERANO or SERRANO chilis - don't know how to spell. He uses vegetable oil, but i like a mix of mustard oil/vegetable oil. He uses mustard oil in alot of dishes, not this one. Have fun!!
After trying this myself, I really don't want the shop-bought one again. I put in a tiny bit of red pepper and red chilli, but the dominant colour remained green. I even took some out of the freezer and found the sharpness to still be rather strong ❤
I absolutely love your videos! You are a warm abd interesting presenter, and i hugely appreciate the time youve taken to create clearly written steps, ingredients list etc in the info section of each video! Thank you also for revealing your restaurant secrets and telling us how to store suitably. Keep up the good work! I look forward to trying these recipes as im maling several dishes for guests next week. Cheers!
Great video and resource as always - love what you are doing! So with that being said, I did note that the LH channel seems to have dropped, none existence. Maybe my poor hearing, but other test videos seem to play ball. Just sharing this for your info. As I said, love the video!! Mark. PS - the laughing etc at the end is perfect, please do not edit out, it keeps you and everything real.
This is so good. It fills in the blanks that I have had since learning to cook Indian food nearly 30 years ago. Plus, it breaks the stages down into manageable chunks so that we do not spend half the days cooking for one meal !!! How long will this last? Also, the same question for the tomato puree. Cheers for these videos, it's such good knowledge 🙂
Am a long term fan of Latif's channel. I will continue being a fan and a very happy subscriber with Latif. This is not a criticism in any form whatsoever of this video, this is simply a science question. Can someone who knows about bacteria and toxins explain about mixing garlic with oil (plus water) and botulism ? Many thanks in advance. In my non expert opinion Latif gives the safe and correct advice about proper storage of this paste in the written recipe provided with this video
just made this y/day , didnt have fresh corianda so used a bit of powder instead , came out well , had a slight taste on some chease and wow was it strong flavored .. definitly needs to be cooked (i knew this but had to taste it) will be great with other dishes besides currys
Hey Latif, I am so hooked on your Videos and cannot get enough. You have created a beautiful learning studio here. I love your cooking. You are giving away so many secrets that I want to hide them. LOL. But I guess it is a lot about passionate cooking than just knowing the secrets. Keep them coming brother.
Great receipt, I am in my way to buy the fresh coriander to make my paste; I am vegetarian love curry I make every one of your receipts if meat included I changed for extra protein. Thank you for sharing! 👌🧑🍳♥️
Looks good. One thing I'd like to see that I don't see any youtube chef do is cook on a ceramic/electric hob, I have a ceramic oven and trying to get temperatures right is a dangerous game. 😂
@@minecraftworldcharliefroms6515 Somewhere I see a comment once about having 2 rings on, 1 high and the other low. I've tried it but it's still a juggle.
Further to my last notes on this latest G&G recipe I would add that I do measure everything out in properly filled measuring cup or spoons. Filled level with their tops and no 'heaped' involved.
Love the cooking, just spent 6 months in hospital because of an accident I managed to get a lot of recipes from the wonderful Indian nurse . were are you based ? Cheers Paul
I probably would cut this in half. I dont think i could use a whole batch in 2 weeks. I only cook 2 or 3 times a week. My mind is racing about how many dishes i could use this in. I love his recipes.
Watched quite a few of your videos and made some really tasty BIR curry's. I would guess you trained as a chef but your a natural teacher and put things over simply and clear. Well done 👏 keep the video's coming 👏 👍
I use a sieve to drain off the excess fluid, get out as much fluid as possible then transfer to air tight container. I've found it can last for up to 4 weeks.
I've made 3 different base gravy recipes with different degrees of success, so I have a question for you, are you going to do more curries using the base gravy? I'm going to make yours this week for the first time. Thanks🙏
Believe it or not I am about to eat some of your chicken dhansak and sag aloo, just watching this while it cools. Have made lots of your recipes over the past few months, beautiful. Will now try using this in them as you've metioned it so many times before. Keep it coming Latiff, great videos.
Great stuff, loving this thanks fella. One question, the green chillies you’re using look like birdseyes, is that right? They’d be a bit violent for my weakling palate, could I use something a milder? Thanks guy 👍
Hello from south africa,i really appreciate your patient explanation and oh so delicious recipes,please can you make a mint chutney,thank you for sharering such wonderful recipes,
Thanks for sharing this. With this and the base gravy already prepared I will save a lot of time preparing meals. And they might taste better. I am just getting started with making Indian food. You sharing your experience and tricks is very helpful.
Making this today, made your base gravy and madras and both worked and loved them. I’ve followed many recipes and yours is on point. Great vids. Thanks Latif. ❤
Hey brother have been watching for sometime. Thank you for inspiring me to take what you are cooking and make it my own. Lots of blessings and success brother! Also love how you start everything with a prayer! It’s very important in my opinion. God bless!
