just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
OMG. The best Masala curry base I have ever made. I eliminated cream and only used 2 tablespoons oil for a double batch, but it was still creamy,, mild and so delicious. I’m so happy to have found the perfect masala sauce. Thank you!!!!
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
English man here from Birmingham. I've been cooking BIR for 17 years now. Including a 4 year stint in Norway, when i became the god of spices. I used to say, "there's more to life than salt". Glad i have found you as i no longer have room for my giant chest freezer. The base i used to make took 4 hours to make and produced 11 litres. I stored it in 22 500ml foil containers in the freezer. (44 curries). I will be giving this a try at some point so thank you for sharing. My previous base was perfect for Vindaloo, Ceylon, Korma, Jal frezi and Madrass. It was a savory base full of onion, carrot, celery, mooli. I am looking forward to trying something new. I am a balti lover at heart, but the local places have lost their way with it, trying to be too clever and i can say not one around my way can make the Balti from the late 80's to late 90's anymore. I am served a nice curry, but it ent no Balti...1 spoonful and i get disapointed. I have to go to Ladypool road nowadays if i want a Balti, and even there it is hit and miss. I used to work in coventry and went out after work with a bunch of peeps and i ended up staying over. Went back to the house with a very optimistic Balti from a random high street takeaway...omg "This actually is a balti"...i went back there, and found out the chef was Bangladeshi and he spent 20 years in a Birmingham Balti house........I'll be damned. My favorite Balti was a meat and potato Balti with a boiled egg in it and a heaped spoon of chilli powder. On a final note, my eureka moment came when i discovered East End dried Fenugreek leaves and Asafetida, and as soon as i cooked with them, it was like being round the back of a curry house......
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
I once peeled 50 crates of over ripe onions and sold them to restaurants. I was 14 years old and found a clothes peg on my nose stopped the eyes watering
Amazing, Chef! I’m so surprised more B.I.R haven’t done this in the past. Let’s be honest, the absolute vast majority buy your skilful curries. Only us purists have a go, and even then we eat out more than prepare. It’s a purist thing and we love to see ‘how it’s done’. No restaurant or takeaway will EVER suffer as a result of ‘How to’ video’s. We value you and just like having a go now and then 🥰
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
It's like UA-cam reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Thank you Chef, ex pat living in Canada here, some great Indian restaurants across the pond but the missing ingredients like base gravy etc are what make BIR Indian next level and are the flavours I miss, appreciate you sharing this
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
After suggesting you start manufacturing your own sauce mixes I found this. Perfect. Thank you. It's still worth selling base mix though as currently one can only buy ready made final curry mixes, e.g. Madras, Korma, Rogan Josh etc
Thanks Latif, I will be having a go at this today. Your excellent explanations and methods have improved my cooking no end. Can’t wait until i have chance to visit your restaurant.
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour. I have to say this base gravy is one of the best I’ve made. Sometimes simple is better 👍👍
@@dedepeeps... Thank You for replying sis... I'm definitely going to tell the Mr's To do that mouth watering gravy Of course helping her out by her Side too...
I never get bored of Indian food...best in the world
That's not a blender, that's an anti-aircraft weapon! Impressive tutorial as always and thank you for sharing.
Yeah made me LOL too mate.
@Surin Farmwest Was that a snatch reference ?
@@lordfarquaad960 Ha, I clocked that aswell.
😂😂😂😂
😳😂
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
You are a legend. I copied your sauce and my family loved it. Made me feel good. Thanks mate. G'day from Perth Western Australia. 🤪🕺
Why not just go out and have a take away or meal in? Oh wait your in HMP Australia
@@johnboro64 no need mate hahaa
@@johnboro64 derrrp
Love the videos
Adelaide SA🦘
ozzy ozzy ozzy , love from Wales u.k
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
Been using this recipe for over a year and I've made BIR curries for people and they've said it was the best curry they've had......which is nice 👌
How do you finish the curry off please
My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
Absolutely love the tip with the garam masala water! Really took my curries to the next level! You’re a sterling geezer.
The masala water's fab
This has transformed my home made curries, giving them a real British curry house taste. Thank you Latif!
I’m making this Christmas Eve and using your base gravy to make a jalfrezi and another curry for Boxing Day. Thank you for your wonderful channel 👍🏻
Try making Madras mate, my favourite curry 👍🏽
Been using this sauce for a while and it’s transformed my curries 🙏
OMG. The best Masala curry base I have ever made. I eliminated cream and only used 2 tablespoons oil for a double batch, but it was still creamy,, mild and so delicious. I’m so happy to have found the perfect masala sauce. Thank you!!!!
100% using this, and 100% looking to come up from wales to eat at the restaurant 🙏👍🏽
Your such a humble guy brother, keep going with the recipes pls inshallah.
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
English man here from Birmingham. I've been cooking BIR for 17 years now. Including a 4 year stint in Norway, when i became the god of spices. I used to say, "there's more to life than salt". Glad i have found you as i no longer have room for my giant chest freezer. The base i used to make took 4 hours to make and produced 11 litres. I stored it in 22 500ml foil containers in the freezer. (44 curries). I will be giving this a try at some point so thank you for sharing. My previous base was perfect for Vindaloo, Ceylon, Korma, Jal frezi and Madrass. It was a savory base full of onion, carrot, celery, mooli. I am looking forward to trying something new. I am a balti lover at heart, but the local places have lost their way with it, trying to be too clever and i can say not one around my way can make the Balti from the late 80's to late 90's anymore. I am served a nice curry, but it ent no Balti...1 spoonful and i get disapointed. I have to go to Ladypool road nowadays if i want a Balti, and even there it is hit and miss. I used to work in coventry and went out after work with a bunch of peeps and i ended up staying over. Went back to the house with a very optimistic Balti from a random high street takeaway...omg "This actually is a balti"...i went back there, and found out the chef was Bangladeshi and he spent 20 years in a Birmingham Balti house........I'll be damned.
My favorite Balti was a meat and potato Balti with a boiled egg in it and a heaped spoon of chilli powder.
On a final note, my eureka moment came when i discovered East End dried Fenugreek leaves and Asafetida, and as soon as i cooked with them, it was like being round the back of a curry house......
Thank you for your simple and honest Recipe of Gravy. I am Mukesh Mathur. I live in Australia and interested Indian Style Cooking as I born in India.
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
isit any good once frozen? was thinking of doing this myself as last time I made far more then I needed and sadly thrown the rest away
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
The business , great and thanks for easy to follow steps 5 stars for you
I appreciate that all the ingredients are listed in the description, so I can quickly refer to it when preparing my shopping list.
Totally different version of base gravy so must give it a go. Thanks for sharing your methods.
I work in an Indian restaurant, we all have a race peeling the onions, I always win and they call me the onion master 😂
This is how people trick kids into working hard.
It's most likely a Pakistani or bangali resturant
I once peeled 50 crates of over ripe onions and sold them to restaurants. I was 14 years old and found a clothes peg on my nose stopped the eyes watering
Loool 20kg bag in less then 5 mins I know them ones
just made this base gravy and it smells and tastes amazing. Thank you Latif.
Thanks so much Latif - we follow so many of your recipes and they are all EXCELLENT, as is your explanation of each. Give this man his own show!
This was amazing, I just made it and it taste just like what I order in restaurants! The best recipe on UA-cam!
Definitely going to try this 👌 thank you. I can't help but wonder what happened to the empty pan left on the burner 😱
Amazing, Chef!
I’m so surprised more B.I.R haven’t done this in the past.
Let’s be honest, the absolute vast majority buy your skilful curries. Only us purists have a go, and even then we eat out more than prepare. It’s a purist thing and we love to see ‘how it’s done’. No restaurant or takeaway will EVER suffer as a result of ‘How to’ video’s. We value you and just like having a go now and then 🥰
Totally agreed
That's so so true 👍 💯
Spot-on. But where I live it's about 300km to the nearest curry house, so these videos are a life-saver. :D
Thank you for sharing this! I love watching your videos
Great stuff!!!
That blender was something else, you could mix plaster with that 😁👍
I know, right? LOL
I want one!
I was just thinking the same!
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
Nice to see you boiling the masala water. Very rare to see this added. You are giving away the secrets. Thank you very much.
Happy to see you back Latif. I love your channel and recipes. Take care.
That’s a fucking Kango!
@@minimanukuk ppppppp
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
Thankyou for showing me how to make this base curry. Its brilliant. I not only use it for my curries. I love it on my chips. From your number 1 fan
You are a legend in my household, every one loves your recipes. Base gravy, here I come :)
As a chef my self that has my own Indian restaurant in the south of france, I have to say this is spot on.
Where about in the south of France? I always visit Nice.
Hi Where are are you? I'm in Charente and we have Reza near us.
Liar
Thank you,, you are a Master Chef, I will use this recipe. GT
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
Great watch, very interesting.🏴
Just discovered this guy, then discovered his restaurant is about 5 miles from my house. See you soon Latif 💪🏻
Blitz's the curry and the road in one, what a unit!
im going to give this a try,looks good.
Thank you for sharing, you've just upgraded my from scratch game
I made this last night...blinking delish ❤
Bangin' video mate. This is it, this is really the stuff!
Looks great can't wait to try
It's like UA-cam reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Kush, The algorithm is watching you. Lol.
@@orosedobheathaabhaile I know lol
Perfect so easy to follow thanks chef
Thanks for sharing - great stuff
Thanks as always Latif! Going to try this at home for sure
Definitely making this! You're a legend for posting it up. PS You left out 2 tbsps of tomato puree from the ingredients list in the description 🍅🍅
Looks so good I could almost smell anx taste it 😍
didn`t know you had a base gravy video already lol - i just subscribed 🙂
Thank you Chef, ex pat living in Canada here, some great Indian restaurants across the pond but the missing ingredients like base gravy etc are what make BIR Indian next level and are the flavours I miss, appreciate you sharing this
Agreed. The Indian restaurants in Canada are definitely missing something.
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
Thanks Latif for the awesome show
Just followed this exactly.. House smells unreal 👌👌nice one chef
Thanks for sharing your recipe for a great base gravy love your channel 👍
My mouth is literally watering, thanks for posting.👍🏻
OMG That masala smells so great! I could lick the air! Brilliant.
Hi
Thank you so much for such a fantastic recipe.i will follow your all recipes thanks once again
Ive tried many base graves but this is one of the best out there ! thanks chef
So good to watch you. You explained everything perfectly. Thank you very much.
Ma Sha Allah bro. Amazing videos!
I've been cooking curry for years , this is a real game changer , brilliant method . my new go to recipe
I had to pit a towel on the floor watching this video my mouth was watering so much amazin i can just imagine the smells 😋
Maşallah my brodher thankyou for this video it has been great keep it up
Brilliant recipe great guy
And I think to myself what a wonderful cook 👩🍳 thank you 😊
After suggesting you start manufacturing your own sauce mixes I found this. Perfect. Thank you.
It's still worth selling base mix though as currently one can only buy ready made final curry mixes, e.g. Madras, Korma, Rogan Josh etc
Actually a good idea 💡
Good job, looks delicious
great dish thanks baz
Thanks Latif, I will be having a go at this today. Your excellent explanations and methods have improved my cooking no end. Can’t wait until i have chance to visit your restaurant.
Fantastic food , you are an inspiration.
Im going to make this tonight, thanks for sharing, much appreciated
Brilliant thank you so much Latif I'm crazy about Currie
. Enjoy all the vegetable curries. 🤪👌🇿🇦
Wonderful informative video , thanks
Love your vids, and how clear your instructions are. Great stuff!
Making this right now and my apartment smells amazing
Really nice and straight forward thankyou been wanting to do this for year’s tbf
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour.
I have to say this base gravy is one of the best I’ve made.
Sometimes simple is better 👍👍
Great idea w the pressure cooker!
Thanks Latif for sharing your knowledge, you've transformed my Indian cooking.
now that is what i have been waiting for ...thanks.
i made this today excellent recipe extremely tasty i recommend this to everyone 💯
Great work Latif. Been needing this for ages. Thanks
Love all your videos mate, you teach, we all learn.
Thank you for sharing.
Good luck.
Brilliant. Super simple and thoroughly well explained. Loved the relaxed style of presentation.
Thanks for this! 👍
Alhamdulillah for your generosity in sharing your valuable knowledge. Curry 🍛 best food in the world.
Can't wait to make your beautiful gravy 🥰
Wow❤👍👍👍
I made the gravy last night. I WAS AMAZING!!
How was the taste sis?...
Because I'm telling my wife to
Do this gravy sauce too...
@@Shahzadkhan-dm3cv It was amazing. Sooo delicious! Also make the chicken Bariyani. Amazing, Amazing, Amazing. I witbe making it again🤓
@@dedepeeps... Thank
You for replying sis...
I'm definitely going to tell the Mr's
To do that mouth watering gravy
Of course helping her out by her
Side too...
Excellent , knocked one up Monday for the whole weeks curries
Great. In a few videos I totally understood the basic principles of Bengoli/ Indian cooking. Thank you Latif
Been waiting for this vid for a long time, thank you!! Your knowledge has made my life so much better.. eat good feel great.
Mash'Allah ma brother your another level
Alhamdulillah
@@LatifsInspired Thank you Chef. What puree did you add after garlic and ginger? hope for your reply
Thank you for this channel. I use your recipes often.
I just made this base gravy and it’s great!!! Thanks for this video. I’m making chicken saag a little later today.