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.
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.
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.
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.
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
Just made my first home cooked curry followed thisrecipe and it was brilliant ! Now I’ve invested in lots of spices and my new cooking pot is coming on Saturday (as recommended by Al) can’t wait to have a go at cooking more.
10:22 reminds me of morecambe and wise andre previn ... great curry and great tips, curry houses used to make quality curries in the 80s and 90s but I feel quality has fallen with ingredients etc and with these tutorials I am back to tasting what I used to have in my hey day
5th curry from Al. Amazing! Thanks from Melbourne. Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos. Truly thank you Al. Curry game changer
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, 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 🇨🇦
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.
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.
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!!
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 , 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
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?
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?
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
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.
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 :)
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.
Al this is a superb curry done it this afternoon and reheated it for evening dinner it’s so so nice I done exactly half ingredients a Sony 2 of us but I tell you mate it’s enough for 3 so the full one must do 6. The flavours are above any take out or restaurant well done I think this is about 6 of your curries so far all top. Cheers Al keep going ❤❤
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.
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.
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.
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
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.
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 UA-cam 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.
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! 👍
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.
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
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'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 👍
For the finger chilis, do you remove the seeds and interior so that you're charring the skin only, or do you char the whole thing and toss it in? I assumed you would be removing the interior or else it would get too spicy, but couldn't tell by looking.
The only issue Al mate with the olive oil is that heating it very high can create a trans fat apparently, what about ghee or coconut oil? Thanks for all the videos, really helping me on my journey to cook proper British/ Indian food
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 👌
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?
You need the water and the time to reduce it down. Be patient. The cooking will really develop the flavours as the onions will go sweeter. Cutting corners for speed isn't a good idea mate
Thanks Al, wasnt so much about cutting corners for speed, just couldnt get it to thicken on an electric hob, i will persevere. Either way these 30 min recipes are a game changer , no more curries from a jar for me, keep up the great work@@AlsKitchen
fwiw, have you considered your heat might be a bit low during stage 2? Even with a lid on, you lose some volume to evaporation....if the heat is too gentle you'll enter stage 3 with more liquid to reduce out in stage 3.... my gas stovetop is pretty whimpy, but my timings are not far off what Al gets with his good burner....2c only, I could be wrong.@@chrisshaw7541
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 😏
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.
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 😘
Made the Tikka masala the other day that was absolutely amazing, would like to try this Jalfrezi, has anyone frozen the excess and can advise if it tastes ok once defrosted?
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.
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.
I get the naga pickle from amazon. It's worth it
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.
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.
I do the same 😉👍🏻
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.
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
I bloody love you.. absolute genius.. pls can you do a 30 minutes dhansak ❤❤
First time ever cooked a curry - this was the nuts ! Thanks Al, keep it going!
Glad you enjoyed it
Just made my first home cooked curry followed thisrecipe and it was brilliant ! Now I’ve invested in lots of spices and my new cooking pot is coming on Saturday (as recommended by Al) can’t wait to have a go at cooking more.
10:22 reminds me of morecambe and wise andre previn ... great curry and great tips, curry houses used to make quality curries in the 80s and 90s but I feel quality has fallen with ingredients etc and with these tutorials I am back to tasting what I used to have in my hey day
5th curry from Al. Amazing!
Thanks from Melbourne.
Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos.
Truly thank you Al. Curry game changer
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.
Absolutely love your channel. I wonder, could you do a recipe for a Samber curry?! (30 min or longer version) yum yum
Looks great Al. Thanks for the tip about the base gravy. I have lots left, and I’ll be making this, using base gravy. 👍
I've just made this curry, by far the best jalfrezi recipe I've followed , very nice 👌 question is which one do I try next ?
Superbly shown on this video great music as well , big up to al another fantastic video 5⭐️👍 going away now to cook this 👍
Thanks Trev
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 🇨🇦
thank you so much for you videos please keep doing what you doing, you get better every video I watch 👌
from all of us out here who have followed you for years........thank you so much, you just keep giving 🙏
I appreciate that!
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.
Excellent curry and so simple 👍👍👍
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.
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!!
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
Did the bhuna the Miss loved it. Great curries 👍🏻
im at stage 3 just now and the smells are amazing! your curries are great!
Post pics in the Secret Curry club on Facebook. Thanks 😍👍
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
Made this today and was fantastic will be looking at all your 30 minute recipes cheers Al
Great series Al, could you do a butter chicken next please?
Yes please! I’ll second that!
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?
Yes and yes
So that’s a no then.
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?
Glad you enjoyed it
Wonderful, I will try this one for sure!!! Adding your base gravy ( as I have a lot in freezer ) instead of onion mix ?
Very late but yes use base gravy
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
Great video, Al. Love a Jalfrezi! Just ordered some Naga pickle and this is going on the must make list! Cheers mate.
Bog roll in the freezer with Mr Naga.
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.
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 :)
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
A 30 minute butter masala would be amazing Al if you can do one of them would be much appreciated, I'm doing this curry this weekend
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.
Hope you enjoy
Im salivating as usual Al. Gotta try this one. Enjoy souvlaki in Cyprus 😎👍
Just brilliant ,have a great holiday 👍
Al this is a superb curry done it this afternoon and reheated it for evening dinner it’s so so nice I done exactly half ingredients a Sony 2 of us but I tell you mate it’s enough for 3 so the full one must do 6. The flavours are above any take out or restaurant well done I think this is about 6 of your curries so far all top. Cheers Al keep going ❤❤
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.
I do like this channel and Al's enthusiasm to Indian food. I love a good Jalfrezi, but I never add sugar to it
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.
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.
Brilliant. Can't wait to cook this. The others in the 30-minute series have been fantastic and jalfrezi is one of my favourite curries.
Tried your staff curry recipie yesterday amazing…and agree with the olive oil idea 👍
Simply superb! Thanks for uploading, will definitely be trying this one out.
Another great dish Al…Have a great holiday in Cyprus…X
The onion stock idea was genius!
A friend made this and I tried it. One of the best take away curries ever tasted - now I’m making this next week… thanks Al…!
Definitely trying this one! Thanks once again Al!👍
Looks delicious as always al have a great holiday 🍛
Made this tonight. Perhaps the best curry I've ever made.. lots left over for dinner tomorrow too.. keep em coming
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
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.
What video was that Jordan
@@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.
YES been looking forward to this one Al - great as always
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 UA-cam 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.
Racist.
Hi Al where do you get you pans from?? cheers.
Just made it, turned out fabulous. Thank you Al, genius system.
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! 👍
Al, great video and looks amazing as ever! ❤
Amazing recipe. My family loves this…
Just cooked it. I’m blown away. It is amazing. Al you are the best! Keep doing what your doing.
Thanks Buddy
Definitely one of your best. I do love a good Jelfrezi and this is a very good one.
Can we halve ingredients for a smaller curry?
I ordered this pot to use on my induction hob, have used it a few times now and it works perfectly, I love it.
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.
Al could you take the onion water add whole spice and simmer like a stock? Thanks
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
Looks delicious Al
Love the new pot 🎉
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!
Well in Al, top recipe yet again…!! Here goes, back in the kitchen 🔥🔥👌🏻
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 👍
For the finger chilis, do you remove the seeds and interior so that you're charring the skin only, or do you char the whole thing and toss it in? I assumed you would be removing the interior or else it would get too spicy, but couldn't tell by looking.
Can we use double concentrate tomato puree? Thats all i seem to find at my local shops
Yes you can 😊
Would putting star anise and cinnamon in onion water achieve the same taste? Going to cook this tomorrow.Love the channel,new subscriber here👍
That’s our Christmas Eve curry done! It should be tasty tomorrow evening.
The only issue Al mate with the olive oil is that heating it very high can create a trans fat apparently, what about ghee or coconut oil? Thanks for all the videos, really helping me on my journey to cook proper British/ Indian food
You never heat it beyond those temperatures. No where near smoking point. You can use other oils of course
@@AlsKitchen Fair enough!
Looks good. I think ill make this tomorrow but the biggest pan i own is a stainless steel frying pan so itll have to be cooked on that Al.
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 👌
bet that tasted absolutely fantastic. cheers al
Just new to your channel love it going to make this tomorrow can I ask though I agree with the olive oil however why not just use ghee though? Thanks
You can use ghee. I just find the flavour too strong.
@@AlsKitchen Thankyou 😍
Friday night, The wife/boss/chef has just cooked this. This one is seriously on anther level. With a side of Sag Paneer, this was stunning. 👌
Swot.... 😆
@@ianrobertson6644 😇😂
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?
Just eaten the Jalfrazi tonight.
Absolutely banging curry.
The best curry I have made for a long while and so easy to do.
Thanks Al.
Most welcome 😊
Will be trying this one loved the Bhuna, good point about the burner size, took an age to thicken up, I put less water in now that helps a lot
You need the water and the time to reduce it down. Be patient. The cooking will really develop the flavours as the onions will go sweeter. Cutting corners for speed isn't a good idea mate
Thanks Al, wasnt so much about cutting corners for speed, just couldnt get it to thicken on an electric hob, i will persevere. Either way these 30 min recipes are a game changer , no more curries from a jar for me, keep up the great work@@AlsKitchen
fwiw, have you considered your heat might be a bit low during stage 2? Even with a lid on, you lose some volume to evaporation....if the heat is too gentle you'll enter stage 3 with more liquid to reduce out in stage 3....
my gas stovetop is pretty whimpy, but my timings are not far off what Al gets with his good burner....2c only, I could be wrong.@@chrisshaw7541
One of my favourite curry’s to have, I use it to check how good the restaurant is.
Mine too!
@@AlsKitchen I usually ask for extra chillis the little green ones. I like with pilau rice, Okra and either a naan or paratha.
Can’t wait to try it😋
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 😏
Yeah I will put a message in next video. It said induction in the amazon website they then changed it
Another Banger Al, Jalfrezi is my favourite too. 👍
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.
Absolutely, second the Dhansak request using this method!
Great stuff mate.
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 😘
Can't wait to try this .. if I double this recipe, do I double cooking time .
No. Not double times but longer yes
Cheers 🍻
you can replace canola/vegetable oil with coconut oil and/or ghee, which is more authentic AND it's healthier!
I'll try this at weekend
Made the Tikka masala the other day that was absolutely amazing, would like to try this Jalfrezi, has anyone frozen the excess and can advise if it tastes ok once defrosted?
Making this one tonight. Looking forward to it.
You look soooooo good in that apron mate