Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.
Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session
Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow. Good job Al.
Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's. My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.
Good point! I always add about 100ml less onion water and on my small gas hob my Stage 3 still takes 30 minutes instead of 10 mins to boil off enough liquid.
Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.
Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice
Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.
Hey Al, the reason for using different types of oil is due to the different smoke points - this could be worth mentioning as people might burn some of your recipes if they follow visible cues like the oil beginning to smoke. For example olive oil will begin to smoke at around 190-210C whereas sunflower oil or other blended vegetable oils might beging to smoke at closer to 230-240C which makes a huge difference on cooking times. Just something to think about, thanks for all the great recipes I look forward to seeing your channel continue to grow!
I was thinking about this, too. I reckon the olive oil will be just fine for desi style, but viewers will be be wanting sunflower or a nut oil for BIR style.
Made this one last night, absolutely fantastic. Couldn't get the same green finger chilli's here in Oz or the Naga pickle, but to substitute I used two chopped jalapeno peppers and the heat from those was just right - probably made it a medium heat curry on my scale. This is probably my favourite curry so far (although the 30 min Dopiaza is also one of my favourites(=). Keep up the great work Al!
Hi Al, I made this last night and my wife said it was my best effort so far. However the 30 minutes turned into a little over 2 hours, but well worth the effort. Now off to make a chicken tikka. Many thanks for all your help.
Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work
Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦
Great Recipe, Al. I use 100% mustard oil in many of my curries: like you I've been cooking them for years - since the 1970's, that's how old I am, LOL I know some say that it's not good for you, but it is the same as olive oil many years ago, you could only get it in chemists! However, talking to many Indian, Bengali and Bangladeshi chefs, they tell me they and their countrymen have used it for years and years and they all haven't died off yet: their words, not mine LOL
Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John
Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌
Al.... please... keep them coming... I just made this and it was awesome. I've tried a lot of different recipes from a lot of different people... but this was by far the best.. and the fact it's fast is such a bonus. Thanks man!!
Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.
Hi Al i made this last night and i must say its the best so far , i was a bit worried about the 6 finger chilies so i reduced it a bit but will definitely do 6 next time . greetings from SA and sorry about the rugby :)
Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day. It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍
Thank you Al. Your videos have provided me with a method to produce very tasty curries at home. Equivalent to anything from a takeaway. I have however modified your procedure to fit with my own food preparation routine at home, i.e. Chicken Tikka gets pre-mixed in a stand mixer with the dough hook, put in the fridge over night and then frozen into individual portions. The frozen packets of CT get defrosted in a sink of hot water before being air fried and added to the curry I'm making. I do the majority of my cooking in a Thermomix and although I get that the caramelisation and smoky flavour may not be there, this process has made the cooking process a breeze for me as I have the ingredients, steps, quantities and durations laid out in the Thermomix for me and the curries are simply delicious. Thank you again.
Hiya Al, I’ve just been down to the local Tesco and bought all the ingredients to make this Jalfrezi of yours ordered the Naga sauce from Amazon yesterday. At the checkout the Asian lady asked me what curry I was making, I mentioned your RU-vid channel and the great garlic chilli chicken video you did the other month. She did mention if you cook a curry always leave it a day to let the flavours mature. She did also say she would be looking you up and pass any comments to you.
Cooked this last night and I got to tell you Al, this is amazing. I used the Mr Naga pickle, and agree with you that it adds another dimension to the dish. Simply stunning. Thanks so much.
Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X
Thanks Al, it's 6am here in Perth Australia and now I'm starving and hanging out for a curry! We will be making this over the weekend. Thank you for the great recipes, a good BIR curry is hard to get here in Oz. Cheers.
I had doubts about the BIR taste of these 30 min curries, until I made this that is, now Jalfrezi isn't my chosen curry when going to a Restaurant but this was a top notch recipe, I found the onion takes more than 10 mins to get some colour but overall it's a great way to cook in bulk for the BIR taste. I will be trying more, can we have a 30 min Dhansak please.
Just enjoyed this for dinner in Auckland, NZ. Thanks Al. Our family has been loving the 30 minute curries. I've typed up the recipe and am happy to share the file if you don't mind?
never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al
Hi Al. I remember a good while ago you weren't in a great place and made a video about it. I just want to say how amazing it is to see you come back with such a bang. Good on you.
@@AlsKitchen It was the lockdown video Al which I've just gone and rewatched and realised you weren't anywhere near as bad as I thought you were. Apologies for that! It's great to see you go from strength to strength.
Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘
Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.
super recipes and a must for a Friday night. Im afraid the 'Spice Taylors' will be taking a back seat, although they are very good, particularly the Spicy Goan.
Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍
We made this tonight. The best Jalfrezi I ever had. I love it so much. Thank you so much Al. I would definitely make this again. It's more straightforward than making base gravy and yet its absolutely tasty. Love it. ❤️ 😊
I love how you've gone from base gravy snob to making it the 'cheat' way...there's definitely a place for base gravy with the ultra smooth sauce curries but I think 90% of the time it's completely unnecessary, I usually do exactly the same and just blend up some Tesco pre-diced onions and be a bit more heavy on the spices!
I cooked it last night to the exact way Als cooked it but with the soy sauce.Amazing Curry. Thanks Al. Ive brought the ninja chopper\blender £29.99 great for blitzing the onions which is a game changer .Please keep the 30 min ones coming mate
Bloody hell you could pop the pot in front of your fire and bath in it 😂 …next to the garlic chilli chicken this is the one I’ve been waiting for, keep up the great content Al 👍🏻
Hi Al, must say I have been following your curry’s for quite a while now and am very impressed. So much so I followed your recommendation to purchase the said pan as you said it could be used for induction. Well unfortunately it cannot be used on induction, might be worth you clarifying at some point save anyone else having the same issue. Guess I should have read the description myself 😏
Going to have a go at this one tonight as I love all your recipes Al. Quick question though as my wife doesn't like a hot curry, unlike me. Can I reduce the Naga pickle/sugar amount to say one or two teaspoons to lower the heat or does the amount in this recipe make it so that the sugar balances out the heat without it maiking it too unbearable for those who cannot take the heat?
Any chance you could pop round to some of the local curry houses in our area, and give em a few lessons Al? they certainly don't look like that when you get em delivered on a sat night. Haha.
Short story, long...I do have the same sized Wok in cast Iron with a lid that I've had for donkey's years. Also the high intensity gas burner which I use outside. I've also got 9Kw of gas hob in the kitchen but I'm forbidden to make Baltis on that because it's in the awning of our caravan;-) I started out using the Madhur Jaffrey methods of cooking back in the seventies. Since then I've bought 18 different cookbooks of Indian cooking, my bible being "India" by Pushpesh Pant....However.... Without a doubt, Al's Kitchen is the first place I've found with that "Wow" effect. The recipes taste like they used to back in the day in the Royal Bengal, Northampton in the 70's and for that Al, I shall be eternally grateful because they don't make curries in Germany anything like they should be, even though the staff assure me they can if there was a call for it.
Great video Al. Question about the pot. I never found the high sided aluminium pan you’ve mentioned anywhere. Do you reckon it’s better to just get this as it does for both?
