Ingredients: Oil Garlic - 1.5 teaspoon Kasuri methi - 2 teaspoon Madras curry hot - 1 teaspoon Tomato paste - 1 can Water - 2.5 cups Thank me with a like 😬
Doing this demonstration while four other dishes are all 'on the go' and not having anythinng spoil, now that is multi-tasking to impress. I'm in awe of this fellow's talent and he has the goodness of heart to share it with all of us.
Chef you are an inspiration for years I have been trying to make quality Indian food and with your help I finally can I have watched loads of your videos and I think your amazing, thank you I am now producing food that my friends 💘 I can't wait to visit your restaurant, beat wishes Joe
Jazakallah khair brother latif for sharing your wonderful recipes with us. Your videos are very educational and we are learning alot from it please keep up with the good job ameen
Latif, I just cooked and ate my dinner (Chinese style stir fry) but you still succeeded in making my taste buds work overtime once again simply by telling me how to produce a tasty tomato puree. Respect sir.
Chef Latif. This sauce is the most amazing addition to any curry. The difference is very noticeable. I just added plain tomato yesterday. The result was no where near when using your sauce/puree. Thank you very much! 🖖✌👍
I made this. It really does help and enhance the flavour. Thank you so much Chef! Sidenote: I usually microwave my poppadoms. Health reasons really. Thanks very much again.
Really fantastic videos. I can't stop watching them. Yesterday I made your base gravy and today I made your chicken madras, although I only added 1 tsp of chilli powder not two. The result was beautiful. Thank you so much for sharing.
Thank you so much for your recipes they have kept me going through Lockdown, not far from you I'm in Cradley Heath, but I am with others regarding leaving the poor spinach leaf, I will empty a tin of baked beans but will never leave a bean behind...
We love your food and the way you prepare it (spoon tapping doesn’t bother us). Thank you and we’re going to West Bandra Mumbai and if you could suggest any restaurants would appreciate this. Thanks John (Laval Quebec Canada)
Great tip to cook it out a bit, tomato has quite a lot of natural acidity and I've always been at a loss how to get rid of it without adding a bit of sugar. Cheers chef you have helped me no end here.
I made the tomato puree, the gravy and the chilli garlic chicken. Chilli garlic chicken was out of this world. It was really tasty and I have mentioned your name. Thank you Latif! I only cooked for 2 people and there was a lot of gravy left. My question is can you freeze the left over tomato puree and the gravy. Usually the chefs don't like to tell in details how they arrived at the final product but you were different. Hat off to you. I am going to try a few more recipes.
I live in Montreal Canada and live your videos. I've been making my own Ghee for years and it is so delicious and makes everything taste much better. This is a delicious recipe for a tomato puree. ❤❤❤
Question, chef, could you also make this using passata and a small amount of concentrate, instead of just a full tin of concentrate? I'm thinking of the salt, sugar and flavourings that go into those concentrates. Thanks.
My brother, thank you for all your videos, even tho I might not try it at home. Lol, hopefully I’m bring my family down to try the food but was wondering when would be the best day to catch you there? Would love to try your cooked food pls. Keep up the good work
Made it from a 400mg can and froze it in 3 tbs size cubes. It made a dozen so for the home cook it is more convenient. But latif is right the puree tubes i have been using are a little bit acid and his method knocks the edge off it.
This makes perfect sense...I've seen the same done for garlic and ginger paste. Easier to control the quality if everything is pre-cooked. It would lessen the chances of failure?
Great video mate. But a tip. You should put a link to your restaurant’s website in the description. I was going to research where your restaurant was so I could come for a meal sometime, but I am going to have to try to google your restaurant now by looking at your apron lol! 😂 Get your website and Facebook link in the description lol
Latif thanks for your help and just like to say I've got a addiction to your mum's keema recipe haha . I. Hae it in its own and add potato to go in samosa 😁 .
Latif. I'm a new devotee and really interested in your methods which are authentic. Do you mind if I ask a couple of questions? 1. To fry onions and the various ingredients you use as a base, is it absolutely necessary to use oil? (i'm diabetic.) 2. How long would your tomato puree keep for? Thanks Latif. It's great to have an authentic base for my vegan meals!
Please note, there is a difference between tomato purée and tomato paste. I thank you for all the videos you make to give home cooks a better insight to the art of BIR curries, but please remember you must be accurate with description and measurements you advise to use. This helps us all BIR enthusiasts achieve the outcome you are getting, many thanks and best wishes.
I totally agree with you, at the start of this video, the chef doesn't tell us how much oil to put in the pan, then with a spoon he puts something in there that i couldn't catch him saying..C'mon chef
Your instructions are so clear I am going to try a few recipes and will tell you how they have turned out. Chilli garlic chicken, pillau rice, gravy and spiced tomato puree. Watch this space
Can I ask how long this cooked tomato puree will keep in an airtight jar and stored in a refrigerator ? Many thanks for all your wonderful and super tasty recipes Latif. My wife and I will be visiting your restaurant one day when hopefully this pandemic will be over. Stay safe 🙏
@@LatifsInspired Thanks for sharing this recipe. Are the 400 gram tins like the one you used available from Indian grocers? I can't seem to find it in supermarkets.
Doesn't kasoori methi burn in the oil if you leave it more than 10 seconds, since it's a dried fenugreek leaf that makes the dish bitter if it's burned in oil? A fast sizzle, yes, but you left it on high heat for a good 20 seconds. Burned? What's the good amount of time to sizzle before it's too long?
What went in after the oil? I heard "I'm gonna add about a teaspoon and a half that is something" - I keep playing it back and still don't understand. I can't find written ingredients
Hiya, great presentation style in a relaxed atmosphere and very informative. Before taking the time to watch all of your video's, can you tell me if you have provided details anywhere of your mix powder? I have been cooking Indian dishes for a few years and have more recently progressed from BIR style preparations towards traditional methodology. That said, I am inspired by your video's and would like to try some of your recipes too starting with base gravy and tomato puree to making the final curry.
Really glad I came across your channel. Been living in the UK for 7 years and now moved back to my home country and really miss my curries! Anyway, what type of pans are you using? Are they steel, alum? No idea what to purchase.
Question on the Kasuri Methi (dried fenugreek leaves) - these are normally green coloured but your addition looked cream/white - am I missing something - is there another Kasuri Methi? Loved the mushroom bhajee recipe!
Most likely it is garlic. Even before that I have trouble understanding what the main ingredient is - some kind of tomato (purée, whole, stewed, diced?) and he shows a four hundred and five fifty container of it, but using what looks like a 12 oz can.....
Amon McRanny It is a small/medium can of tomato purée. By the way making food on a cooktop is more like a work of art and much less like a science experiment (baking is totally different matter though). So I’d say experiment with this sauce. Use herbs and spices from your side of the world, you’ll have your customized version of the sauce 😀. Especially after 4 or 5 tries. Happy New Year to you and family.
Ingredients:
Oil
Garlic - 1.5 teaspoon
Kasuri methi - 2 teaspoon
Madras curry hot - 1 teaspoon
Tomato paste - 1 can
Water - 2.5 cups
Thank me with a like 😬
Kaw Shin thank you
Thank you Kaw🙏
he was not clear at all on this video
Yes, ty I could not understand him. If he is not going to include the recipe then speak directly into the microphone. UGH
@@tormentedsoul7852 you're welcome
Kaw Shin hi . Many thanks,
Doing this demonstration while four other dishes are all 'on the go' and not having anythinng spoil, now that is multi-tasking to impress. I'm in awe of this fellow's talent and he has the goodness of heart to share it with all of us.
May Allah the Most High increase your rizq for sharing your knowledge with us. Ameen.
Aameen Aameen Aameen
Chef you are an inspiration for years I have been trying to make quality Indian food and with your help I finally can I have watched loads of your videos and I think your amazing, thank you I am now producing food that my friends 💘 I can't wait to visit your restaurant, beat wishes
Joe
Jazakallah khair brother latif for sharing your wonderful recipes with us. Your videos are very educational and we are learning alot from it please keep up with the good job ameen
Latif, I just cooked and ate my dinner (Chinese style stir fry) but you still succeeded in making my taste buds work overtime once again simply by telling me how to produce a tasty tomato puree. Respect sir.
Beautiful clean kitchen MashaAllah.
I really enjoy your videos. Thanks for showing this recipe. It's great to see the workings of a commercial kitchen.
Chef Latif. This sauce is the most amazing addition to any curry. The difference is very noticeable. I just added plain tomato yesterday. The result was no where near when using your sauce/puree.
Thank you very much!
🖖✌👍
Once again brilliant tuition for home Indian cookery,must visit your restaurant 👍👍
A chef's secret given away! Top marks for giving us all this !
I've learnt so much watching your videos.
It's been an absolute pleasure watching an cooking your food.
Thank-you..
I made this. It really does help and enhance the flavour. Thank you so much Chef!
Sidenote: I usually microwave my poppadoms. Health reasons really. Thanks very much again.
Thanks again latiff. Great to have you showing us how to cook properly.
Your passion for cooking really shows in your vids bro, just love it 👌👍👌
This is fantastic thank you so much for your hard work
Really fantastic videos. I can't stop watching them. Yesterday I made your base gravy and today I made your chicken madras, although I only added 1 tsp of chilli powder not two. The result was beautiful. Thank you so much for sharing.
Thanks for another 'secret' Latif. Much appreciated.
Another great video..... It's very similar to how i make my tomato puree but i replace the mix powder with tandoori masala powder(east ends).
MisterMolecular48 what suits your taste 👍
Latifs Inspired where is your restaurant
Thank you so much for your recipes they have kept me going through Lockdown, not far from you I'm in Cradley Heath, but I am with others regarding leaving the poor spinach leaf, I will empty a tin of baked beans but will never leave a bean behind...
Wow thank you for sharing this. I have been using tin tomato puree, now I am going to give this a whirl.
Thank you so much for sharing your delicious recipes
Soon as you get lots of subscribers. You should do a hard back book with photos and instructions of all the curries. X
Darren Walgate that would be a dream 👌👨🏼🍳😍
I'd buy it if it could be shipped to Australia. The Indian restaurants here aren't a patch on the BIR. I miss my BIR food.
I’d buy it , love you’re videos
@@LatifsInspired Do it .
@@superrallim me too! NSW
Thank you for taking the time to do this. I bought the ingredients for the Aloo Gobi and anxious to try.
We love your food and the way you prepare it (spoon tapping doesn’t bother us). Thank you and we’re going to West Bandra Mumbai and if you could suggest any restaurants would appreciate this. Thanks John (Laval Quebec Canada)
Great tip to cook it out a bit, tomato has quite a lot of natural acidity and I've always been at a loss how to get rid of it without adding a bit of sugar. Cheers chef you have helped me no end here.
Wow that's very beautiful and tastes I love it
I made the tomato puree, the gravy and the chilli garlic chicken. Chilli garlic chicken was out of this world. It was really tasty and I have mentioned your name. Thank you Latif! I only cooked for 2 people and there was a lot of gravy left. My question is can you freeze the left over tomato puree and the gravy.
Usually the chefs don't like to tell in details how they arrived at the final product but you were different. Hat off to you.
I am going to try a few more recipes.
Put more chicken in gravy
For anyone wondering yes you can freeze the gravy and puree and it'll be fine
Where is the gravy and chilli garlic chicken recipe
What a top guy. Proper down to earth.
you are the nicest nicest guy - wish you all the best thank you for sharing your incredible recipes xxxx
I live in Montreal Canada and live your videos. I've been making my own Ghee for years and it is so delicious and makes everything taste much better. This is a delicious recipe for a tomato puree. ❤❤❤
Fata fati videos bruv 😅 keep up the useful handy videos
Always a pleasure to watch you at work, good sir - you make the process very easy to comprehend and your laid back presentation style really helps :).
What did he add before the methi?
great to watch your cooking skills pal keep up the good work!
So who said guys can’t multitask! Way to go Latif and thanks for this extra layer of flavour.
Great tips here.. Many thanks for sharing
Aww man, I saw you finishing up that other pan & filling the takeaway container.... and I was wishing whatever it was was coming my way 😋👍❗️
Thanks for telling ushow to make tomato puree....keep up the good work.....
Love what your doing, now we all can cook
great Indian food at home, any chance of a show on making a chicken patia
Love these vids keep serving them up !
Question, chef, could you also make this using passata and a small amount of concentrate, instead of just a full tin of concentrate? I'm thinking of the salt, sugar and flavourings that go into those concentrates. Thanks.
How about your mixed powder recipe Latif?
Very inspirational like the name of your channel! Keep the videos coming!
Hi I would love you to show and make a quick Prawn Puri dish for the Fans that would be great
My brother, thank you for all your videos, even tho I might not try it at home. Lol, hopefully I’m bring my family down to try the food but was wondering when would be the best day to catch you there? Would love to try your cooked food pls.
Keep up the good work
Made it from a 400mg can and froze it in 3 tbs size cubes. It made a dozen so for the home cook it is more convenient. But latif is right the puree tubes i have been using are a little bit acid and his method knocks the edge off it.
Great to see all those pans on the go😊
Ur staff must be loving ur Vlog passion, seen as though they get to eat all the food afters!
Hi Latiff is it safe to freeze your tomato pure because I won’t use that amount for one meal. Thanks Derek
Yes it’s perfectly fine
What is the second paste added, the white stuff next to the already made puree behind?
Love the videos... What was the first thing you added to the oil - ginger and garlic paste?? You just say "spoonful of that"!!
It’s garlic. Becomes clearer later.
Another fantastic video with your secrets given away. I don’t know if I missed it in the video but how long will this keep for please?
This makes perfect sense...I've seen the same done for garlic and ginger paste. Easier to control the quality if everything is pre-cooked. It would lessen the chances of failure?
Martinwhynot yeppp
This kitchen is immaculate!
Great video mate. But a tip. You should put a link to your restaurant’s website in the description. I was going to research where your restaurant was so I could come for a meal sometime, but I am going to have to try to google your restaurant now by looking at your apron lol! 😂
Get your website and Facebook link in the description lol
Latif thanks for your help and just like to say I've got a addiction to your mum's keema recipe haha . I. Hae it in its own and add potato to go in samosa 😁 .
Latif. I'm a new devotee and really interested in your methods which are authentic. Do you mind if I ask a couple of questions? 1. To fry onions and the various ingredients you use as a base, is it absolutely necessary to use oil? (i'm diabetic.) 2. How long would your tomato puree keep for? Thanks Latif. It's great to have an authentic base for my vegan meals!
Was that a tin of tomatoes or a 400g tin of tomato puree?
Please note, there is a difference between tomato purée and tomato paste. I thank you for all the videos you make to give home cooks a better insight to the art of BIR curries, but please remember you must be accurate with description and measurements you advise to use. This helps us all BIR enthusiasts achieve the outcome you are getting, many thanks and best wishes.
I totally agree with you, at the start of this video, the chef doesn't tell us how much oil to put in the pan, then with a spoon he puts something in there that i couldn't catch him saying..C'mon chef
@@UpTheH4mmer5 Totally agree, I'm not sure what was put in or the quantities, needs to be clearer
What is the difference between tomatoe paste and tomatoe puree pls
@@chrbx13 go on Google and ask the same question,,,,best wishes…..👍👍
Your instructions are so clear I am going to try a few recipes and will tell you how they have turned out. Chilli garlic chicken, pillau rice, gravy and spiced tomato puree. Watch this space
Hi Latif, How long does it keep for?
Can I ask how long this cooked tomato puree will keep in an airtight jar and stored in a refrigerator ?
Many thanks for all your wonderful and super tasty recipes Latif. My wife and I will be visiting your restaurant one day when hopefully this pandemic will be over.
Stay safe 🙏
I would imagine 3-5 days but I’m sure would be fine for freezing 👍
Is this the tomato puree you use for your spiced onion recipe??
Wow! Glad I found you!
Hi Latif
Great channel! Can you tell m3 where you got the cast iron pot from.
Cheers
I need to eat in your restaurant!
simply the best!
Hi Latif, what brand is the tomato paste you are using? Is this paste exactly the same as tomato puree that you can get at the super markets.
John Collins you can use any brand but the big brands are the best. We use white tower coz we can buy a huge container
@@LatifsInspired Thanks for sharing this recipe. Are the 400 gram tins like the one you used available from Indian grocers? I can't seem to find it in supermarkets.
He used ktc brand here... Type ktc tomatoe paste it comes up on Tesco etc
Doesn't kasoori methi burn in the oil if you leave it more than 10 seconds, since it's a dried fenugreek leaf that makes the dish bitter if it's burned in oil? A fast sizzle, yes, but you left it on high heat for a good 20 seconds. Burned? What's the good amount of time to sizzle before it's too long?
I love your channel :) thanks for the help
What went in after the oil? I heard "I'm gonna add about a teaspoon and a half that is something" - I keep playing it back and still don't understand. I can't find written ingredients
He added garlic. Later in the video he summarizes the ingredients and you can hear it quite clearly.
I panic cooking one dish you have got four on the go, great cook.
All the things you prep for BIR, what's the best way to store them at home? Could it be portioned and then frozen?
Hiya, great presentation style in a relaxed atmosphere and very informative. Before taking the time to watch all of your video's, can you tell me if you have provided details anywhere of your mix powder? I have been cooking Indian dishes for a few years and have more recently progressed from BIR style preparations towards traditional methodology. That said, I am inspired by your video's and would like to try some of your recipes too starting with base gravy and tomato puree to making the final curry.
Really glad I came across your channel. Been living in the UK for 7 years and now moved back to my home country and really miss my curries! Anyway, what type of pans are you using? Are they steel, alum? No idea what to purchase.
What was the ingredient you used just before Kasuri Methi. You said it was 1 desert spoon of What? Can you please repeat that thanks.
tastes wonderful
Hi latif I'm making your tomato purre, what did you add to your pan after you put the oil in ,im missing that bit .thank you
Can you show me a chicken dhansak using the base gravy please?
Yes Please Chicken Dhansak
Do you guys like the pineapple in dansak? 😫
Another excellent video, any chance of sharing your mix powder recipe please? And how you do your pre-cooked chicken & lamb? Thanks in anticipation!
What was the second ingredient you added after the oil….I could not make out what you said. thank you
thanks latif, excellent. Can we also have a mix powder recipe and a phall/naga curry
Could you show the mix powder ingredients please ?
just buy a pack of East End brand Madras curry powder mix (like he has)
Or buy some ready mixed off ebay. I got 500g for a tenner and it's excellent.
Was that garlic/ginger paste you put in first, after the oil?
Just garlic mate
Question on the Kasuri Methi (dried fenugreek leaves) - these are normally green coloured but your addition looked cream/white - am I missing something - is there another Kasuri Methi? Loved the mushroom bhajee recipe!
Probably the white balance on the camera needs to be set for the kitchen
Weighing out the 4.44.5550g is the hardest part. Thanks for the recipe!
You never said at the beginning of the video what you were adding after the oil, a Tspn and a half of...was it garlic?
Hi there kind sir. Is coconut powder in your videos coconut milk powder or coconut flour? Many thanks.
Lafi can you freeze when cooked please
You can yes
My man just making a tomato purée for fun while doing a curry order as a side mission 🔥
How long will my tomato paste store for in fridge?
Im looking to make this and just want to know can it be frozen for later use
Is that tinned tomatoes or tomato puree you add?
It's says tomatoe paste on the tin, ktc brand... I think tomatoe paste is also different to tomatoe puree you find in tubes
Just made this, aloo gobi with added sag next, cook along with Latifs !
hello mate. ordered an indian take away earlier and there were red/green bits in my pilau rice, tasted amazing but i’m just wondering what it was?!
I'm sorry I can't get what's the first thing he put after oil
garlic
Most likely it is garlic. Even before that I have trouble understanding what the main ingredient is - some kind of tomato (purée, whole, stewed, diced?) and he shows a four hundred and five fifty container of it, but using what looks like a 12 oz can.....
Amon McRanny
It is a small/medium can of tomato purée.
By the way making food on a cooktop is more like a work of art and much less like a science experiment (baking is totally different matter though).
So I’d say experiment with this sauce. Use herbs and spices from your side of the world, you’ll have your customized version of the sauce 😀. Especially after 4 or 5 tries.
Happy New Year to you and family.
@@amonmcranny2654 From the look of the can at the end it looked more like tomato paste rather than puree. It was really thick.
When cooked can I leave in fridge for a few days please if do not use all of it
yes, it keeps for a few days
i tried looking for the spice cassidy mackie i cant seem to find it can you tell me how it is spelt thanks
Hello I love your videos