Jalfrezi from scratch without base gravy 🌶️🌶️ (British Indian Restaurant / BIR) / One Pot Jalfrezi
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- Опубліковано 4 жов 2024
- Pieces of chicken, meat, paneer or veg cooked in chopped onions, garlic, ginger, peppers, tomatoes, green chillies and spices to create a thick, spicy sauce
Looking for my base gravy version? It's here • Chicken Tikka Jalfrezi...
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Ingredients
3-4 tablespoons of vegetable oil
3/4 a large brown or white onion (150g, sliced)
1/4 red pepper (sliced)
1/4 green pepper (sliced)
1 green finger chilli
3 tablespoons tomato paste (watered down with 9 tbsp water)
2 teaspoons garlic paste
2 teaspoons ginger paste
3 birds eye chilli (sliced)
1 teaspoon kasoori methi
1 tablespoon mix powder / curry powder
1 teaspoon coriander powder
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon tandoori masala powder
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon sugar
1/4 teaspoon mustard
250 millilitres of boiling hot water
6-8 pieces pre-cooked meat
1/4 cup fresh, chopped coriander
1 tomato sliced into 8 pieces
1/4 teaspoon garam masala
Method
1. heat the oil on high until smoking and add the onions, bell peppers and green finger chilli and fry for a few minutes to char
2. turn down the heat and add the tomato paste, garlic, ginger, birds eye chillies and methi and fry for 1 minute
3. add the spice mix, coriander powder, chilli, salt, tandoori masala, cumin, turmeric, sugar and mustard. Stir through well adding a little water if required and fry until the oil starts to separate
4. turn the heat back up to high, add 1/2 of the water, stir through and allow to reduce for a couple of minutes
5. add the rest of the water along with the sliced tomato, 2/3 of the fresh chopped coriander and your choice of meat, mix through and cook for 3-4 minutes until the oil separates again
6. sprinkle over the garam masala, stir through and serve sprinkled with the remaining chopped coriander
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If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Can you make a video of how you make 'tandoori' masala powder, I know you have a recipe for the Madras masala, but this recipe calls for Tandoori Masala and I do not like to buy pre mixed powders, Thanks for all the great recipes, I would try this tonight if I had your tandoori masala recipe
Sure, I’ll add it to the list 👍🏼
I am sure you are busy have you considered my second comment below (now deleted) Maybe you could just list the ingredients for the tandoori masala powder in this video under the other recipe? By editing what is there already then we would at least know what spices you use now... I am still dying to try it but it has been two months
@@earthling3813 Hi, this is a first trial that will likely change as I trial more but may get you started. I would make 1/2 of this seeing as it will change) :)
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon ground fenugreek
1 teaspoon ground mace
1 teaspoon amchoor powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
@@TheCurryKid Many thanks!
I can’t tell you how many times I’ve made this and it never disappoints.
Awesome to hear, thanks so much for trying out the recipes it’s really appreciated. 🙏
Bang on! Best jalfrezi I've ever had and I've had a few 😁
Thanks for sharing will be a regular favourite now, followed your video to the point and was absolutely perfect 👌
Thanks so much, really appreciated and great to hear
Brilliant video curry kid! I so wish youtube had been a thing when I was your age!
appreciated, thanks so much
Looking how quick & easy this is, it makes you wonder....why ever bother making base gravy! Will deffo try this out...thx 👍
Hope you enjoy :)
I have made curries with and without base gravy and if you want proper BIR taste then base gravy is the way to go
Made your bhuna without basegravy yesterday and I’m so so so impressed with how authentic it tasted. Was fantastic, thank you😁
My pleasure, fantastic to hear CJ 😊
This recipe is fantastic!
Thanks so much, glad you like it!
Tasty looking platter!
Thank you 😋
Love This Voice...
Extremely direct and so confidentially Stern...❤
😁
Will be making this dish looks delicious 😋😋
Hope you enjoy, thanks for giving it a try
AMAZING SUPERB GREAT
Thanks so much David, really appreciated
Hi nice job..maybe take off the flower attachment on the green chili
where the chili starts growing, as it is black and a little rotten sometimes.
Atb
many thanks, great idea
Wow I know I'm getting on to these videos late. But if you make this exactly as instructed, not scrimping on the spices (East End) and add a decent amount of oil with a table spoon of ghee, this tastes as authentic BIR as it gets. Nice one mate!
Glad you enjoyed, thanks for sharing the tips
It looks so amazing we have to eat it now
Many thanks :)
Very impressive
Thank you :)
Hi Josh. Great recipe as ever. Looked great. Thanks. Stuart
Thanks Stuart, he support is always greatly appreciated :)
I made this recipe tonight Josh and it was superb. Well done and keep up the good work!
Happy New year. Many thanks, so glad you liked it, loads more to come :)
Looks good👍🏻
Thanks, appreciated 👍
Well done keep these awesome videos coming 😁
Thanks for the support, will do :)
Looks brilliant matey
Thanks so much, really appreciated :)
Im going to make that, looks great.
hope you enjoy, let me know what you think :)
@@TheCurryKid I will. I live in Mexico now. There is no Indian restaurant or take aways. So I'm waiting for my spices to arrive.
Sounds like a great place to live, at least when they arrive you can have a good cook up 😋
@@TheCurryKid yes it's great here. Check out on UA-cam Playacar Mexico
Delicious bro good work 💪
Thank you 😁
I like how you give a view of all the ingredients laid out at the start - that's what I like to do as well and it pays to stay organised. I do have some questions. Firstly, why do you add the bell pepper at the same time as the onions? My thinking on onions is that they give off sulphur gas (that's what makes your eyes water when you're chopping them) and it makes your food taste bitter, so you want to cook onions in isolation so that the gas is cooked off before you add any other ingredients. Second question is about cooking the coriander leaf for 3-4 minutes. Normally I would stir in coriander leaf at the end of cooking, as I think that cooking it takes away its delicate flavour. What is the benefit of cooking it like this? Third and final question: is this a recipe for two, and how would you scale up the dry spices and chillies for four or six? I ask because I like to meal-prep meals in advance. Great video btw, and keep up the good work.
Hi thanks for the comments, always appreciated. I'll work out the scale for 6 people tomorrow but this is it for 4 people (would probably do 6 with sides to be honest as this is a restaurant portion so fairly large)
I always cook 1 dish per pan as we normally all have a different curry but the only thing I'm not sure how to scale is the fresh chillies. I've said double but that may be hit or miss. The oil may also be a little high but that can be spooned off at the end if there is too much
For 4 (at least)
9 tablespoons of vegetable oil
2 large sliced brown or white onions
1 red sliced pepper
1 green sliced pepper
4 tablespoons of ginger garlic paste
8 tablespoons of tomato paste mixed with 8 tablespoons of water
3 tablespoon of mix powder or curry powder
4 teaspoons of coriander powder
1 teaspoon of chilli powder
3/4 teaspoon salt
3/4 teaspoon cumin powder
3/4 teaspoon turmeric powder
1 teaspoon sugar
6 birds eye or finger chillies, sliced (## not really sure how this scales so doubled ##)
1.5 teaspoons of tandoori masala powder
3/4 of a teaspoon of mustard
1 litre of boiling water
enough meat , veg, paneer or tofu for 4 people
4 green finger chilli (these are mainly for decoration as they are cooked whole)
4 tomatoes sliced into 8 pieces
1 cup of fresh, chopped coriander
--
As for the onions and peppers in at the same time that's how the guy who started showing me this style of cooking in Tenerife did it. Really hot pan, onions and peppers in to scorch (bit like for a fajita) and then the spices from then on so I've just always made mine the same. His burners were obviously a lot hotter than mine so it all happened a load faster
Coriander wise you're correct. Normally the last minute or so. I've amended the instructions in the video. I added them as normal but must have turned the heat down so it took longer to reduce which ended up being about 4 mins, would normally just be the final min or 2 on high.
@@TheCurryKid Cool, nice one. That's a good tip about the heat required for the onions + peppers - "fajita style". I'll need to remember that, I'm normally a bit more gentle with them.
It just adds another level of flavour I feel. Hope it helps
I made this the other day and have to say it was excellent!
I can cook although for anyone who is new just follow the video and ingredients and you cannot go wrong👌🏻
I’ll be making more of your recipes
Welldone
Glad you enjoyed it, thanks so much for giving my recipes a try
Hi there what are your thoughts on making bigger batches please? Obviously I’d double, triple the meat and veg would you do the same with spices?
Thanks in advance
Hi Dave, if you let me know what size you want and I'll work it out for you. Apart from the mild ones you cannot simply upscale unfortunately. Most of the time you are better off making double batches as the spices mostly tolerate that. You also can keep enough heat to achieve the caramelisation that adds to the taste that way.
@@TheCurryKid
Hi buddy awesome that you take time to respond💪🏻
How would I simply double and how would I make for 8 people please?
Thanks in advance
@@daveneaverson7970 For 2 it's "almost" just double everything but how I would cook a double portion is below. Make sure any liquids are boiling hot as you want it to keep reducing and caramelising, not sit and soak. I'll work out for 8 for you but my preference would be 4 batches of 2, kept warm in the over, or precooked and warmed in the oven.
5 tablespoons of vegetable oil
1 large sliced brown or white onion
1/2 of a red sliced pepper
1/2 of a green sliced pepper
7 teaspoons of ginger garlic paste
4 tablespoons of tomato paste mixed with 2 tablespoons of water
1.5 tablespoons of mix powder or curry powder
2 teaspoons of coriander powder
1 of a teaspoon of chilli powder
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
5 birds eye or finger chillies, sliced
1 of a teaspoon of tandoori masala powder
1/2 of a teaspoon of mustard
350 millilitres of boiling water
12-14 pieces of meat, veg, paneer or tofu
2 green finger chilli
1 tomato sliced into 8 pieces
1/2 of a cup of fresh, chopped coriander
Just made this. Another class act Josh 😋 🍛 👍🏻
Thanks so much, really appreciated. If you like a hotter one give this weeks achari merch a try, think my dad has had it 4 times this week 😂 he leaves out the yoghurt and lemon
Wish you could put recipes family size.
if you let me know for how many I'll add the recipe here :)
@@TheCurryKid it's for 4 people. 😀
Hope this helps. just make sure all the liquids are boiling hot when added as you don't want to boil the spices etc, you want to start caramelising things due to the heat. Reduce until the consistency you require.
9-12 tablespoons of vegetable oil
3 large brown or white onion (600g, sliced)
1 red pepper (sliced)
1 green pepper (sliced)
3 green finger chillies
12 tablespoons tomato paste (watered down with 12 tbsp hot water)
2 1/2 tablespoons garlic paste
2 1/2 tablespoons ginger paste
6 birds eye chilli (sliced)
1 tablespoon kasoori methi
2.5 tablespoon mix powder / curry powder
1 tablespoon coriander powder
1 1/4 teaspoon chilli powder
1 1/2 teaspoon salt
1 1/2 teaspoon tandoori masala powder
3/4 teaspoon cumin powder
3/4 teaspoon turmeric powder
1 teaspoon sugar
1/2 teaspoon mustard
1 litre of boiling hot water
20 pieces pre-cooked meat (I allow about 200g per person) If using raw ensure cooked through before serving
3/4 cup fresh, chopped coriander
3 tomatoes sliced into 8 pieces
3/4 teaspoon garam masala
Love your channel
Thanks so much, appreciate the support
@@TheCurryKid your recipes are brilliant it’s a pleasure to watch your work. Question. If you Don’t have fenugreek/methi leaves. What would be the equivalent amount of fenugreek power.
Hi, many thanks. Unfortunately the powder is a completely different taste as it's the seeds rather than the leaves. I would probably just leave it out to be honest
@@TheCurryKid ok thanks
Excellent Satveer 🥰
thank you so much
hello Pal,is it Mustard Powder you use? Thanks
Hi Ted, I had mustard powder in this on but table mustard would be fine. This was colemans.
Nice One,gonna make it tonight.
Made it and it was Top Drawer...
@@tedgreaves5428 Fantastic to hear, thanks for trying it out :)
Nice one Josh 👍🏻
Many thanks, appreciated :)
The Curry Kid Subscribed 👍🏻
Thank you, that's great :)
How does this scale to 2 servings?
Hi, this should be good for 2, just make sure the water is boiling hot as you want to make sure you don't end up boiling the spices :)
I also microware the watered down tomato puree for 30-60 seconds as well so it doesn't reduce the heat in the pan
Hope it helps, Josh
5 tablespoons of vegetable oil
1 large sliced brown or white onion
1/2 of a red sliced pepper
1/2 of a green sliced pepper
2.5 tablespoons of ginger garlic paste
4 tablespoons of tomato paste mixed with 4 tablespoons of water
1.5 tablespoons of mix powder or curry powder
2 teaspoons of coriander powder
1 teaspoon of chilli powder
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
5 birds eye or finger chillies, sliced
3/4 of a teaspoon of tandoori masala powder
1/2 of a teaspoon of mustard
400 millilitres of boiling water
10-12 pieces of meat, veg, paneer or tofu
2 green finger chilli (decoration)
1 tomato sliced into 8 pieces
1/4 of a cup of fresh, chopped coriander (decoration)
Thank you!
Great Recipe - just do not agree cooking in aluminium pans - I do not want to end up with memory problems later on in life.
What you on about exslain that comment please
So the onions and peppers will be rock hard then?
No, completely soft but will have a charred edge and the extra taste. Remember they are fried on their own first for a few minutes and then in the pan all the time all the other ingredients are being added and simmered down. This cook was 9 mins from start to finish so plenty of time for them to soften fully.
@@TheCurryKid made it today. delicious mate.
@@planesstevee Wow, great to hear. Thanks for letting me know. :)
no.bad wee man ,
Many thanks :)