New Easy Base Gravy Recipe / In a pressure cooker
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- Опубліковано 21 жов 2024
- This (in my opinion) is THE BEST way to make base gravy! What normally can take 2-3 hours from start to finish can be done in a third of the time in a pressure cooker, hence the 'new & easy' part ;)
This video is a long one but necessary for this video as the Base Gravy is integral to BIR (British Indian Restaurant) curry cooking.
Many are put off this style of curry cooking because of the time it normally takes to make the Base Gravy, hopefully this video will inspire you to get past that fear.
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Julian voight is a brilliant asian cuisine cheff he learnt me everything i needed to now i hav is 3 brilliant books as well i now consider myself to be a fully qualified Asian cuisine cheff after studying julians teaching for the past 7 years a big thank you to Julian voight 👏
I have been a chef for 30 + years and I haven't been so excited to try a recipe in a long time. I have watched a lot of your videos but this one is absolutely brilliant. I sometimes cook Indian food but it is an all-day affair, making all the dishes , chutneys, raita, and sometimes naan or parathas from scratch. This is a huge time saver and game changer. Thanks for sharing your professional tips, tricks and knowledge.
Looks brilliant. I make it thicker, freeze it then thin it down before using. I freeze mine in freezer bags and tie them up then pop them all in a carrier bag and freeze. Saves freezer space.
Great recipe Julian. So wish you would make more of these. Big ty to you and Adey for all you guys have taught me over the years.
Brilliant recipe! Just made this and its so quick and easy to make and the gravy has great flavour!
Been trying to master Indian curry for months and hadn't had much luck. Watching this, my husband and I saw the steps you take with this and we're like "THAT'S IT! That's what we're going for!"
Great recipe! would love to see more, especially your recipe for seasoned oil. :)
Nice to see newer versions of your previous older videos, better picture quality etc. I use your base gravy in my curries, it's very good.
Great Video Julian - avid fan of yours and got me into great curries. I have used a pressure cooker for a while but it needs constant watching so I bought a 'one-pot' (I have no connection with them) and all you have to do is set the time ,( and like you not forgetting to switch the valve on!) and come back when time is up. No waiting for it to come to pressure etc , just come back when it is finished. Brilliant.
I actually meant to say an 'Instant Pot'
Brilliant! I’ve watched so many BIR vlogs and read so many books it’s great to see that this really does seem to provide those extra elements that make all the difference! I’m an avid fan!
Ahh thank you very much kind sir! 🙏🏼
instablaster...
After seeing this recipe I bought a pressure cooker. Not only was the base cooked quicker but the flavour and curries I made from this base were the best I've cooked and echoed by family members. Thanks Julian for sharing.
I bought one because of this too!
Your Base Gravy has Been a Game changer for my curries !! Ive No need to go to take away anymore ;)
Hi Julian I worked helping out at a restaurant for a couple of years and yes it’s spot on perfect what you do
Great recipe Julian, your the reason I bought a pressure cooker many years ago after watching your first base recipe, never gone back.
that’s great to hear! I love mine (haha I have 3!)
Out to the pub I think I can just remember those days in the dim and distance past
haha yeh... pubs are like red phone boxes, a past icon of British culture now gone
Fantastic recipe, thanks Julian. The production quality has really shot up as well!
Thanks Julian will have a go. Have seen whole spices used in a base put in a piece of small muslin cloth tied (bouquet Garni style). Makes retrieving them much easier 😀😀
yeh had thought of doing that
Hi julian new to the channel.just do e the base gravy about 4 litres superb.now going to try chicken mogul thankyou for showing us how easy it is to do.
Exciting times! Cant wait to try this out! (Once my current supply that ive been taking from the ebook is used up!)
As previously mentioned - you have been conspicuous by your absence! Will try this, and do remember the 80-90's curries.
haha yeh, and thank you!
The curries were far better in 60’s, the ones you get today are all about the same now.
Hi julian.keep up the good work. Would it not be better to keep it concentrated so as not to take up so much space in freezer. Then add water as and when you take it out ?
Great to see you have relaunched the channel. I really enjoyed this and can’t wait to try it. Thank you
ua-cam.com/video/37inC-AMovI/v-deo.html
Julian can you please tell me where you got your stick blender from
Lovely Julian.
It’s my next base I will try.
Still got your Bangladeshi bases to use which are spot on.
Keep up the gd work.
Over & out👍
Love your videos I started watching them about two year ago my calmers are absolutely fantastic thanks very much keep up the good work and I hope the channel is a success
thank you richard I appreciate that
Love using the pressure cooker on mine, I do mine ticker when freezing to save space, then dilute down when I thaw it out.
Hi Just a quick question is it ok to freeze before thinning then add water once thawed to get it to the right consistency I only ask this because i have got a small freezer
PS i have just subbed the channel
Best Regards
Lovely Julian.
It’s my next base I will try.
Still getting through your Bangladeshi style bases which are spot on.
Keep up the good work.
Over & out 👍
I've always used the Pan method but never took it to the second stage after diluting it so now I'm on it lol thanks for the pressure cooker tip great Vlog thank you
Hi hope you can help me ,is your high sided aluminium pan also classed as a biryani pan as I cant seem to find no other, ps love your vlogs , Regard's Trev.
That looks lovely 👌🏻 Have a wonderful day 🌻
ua-cam.com/video/37inC-AMovI/v-deo.html
Gonna try this base for curries !
What about doing the whole session in the cooker in one go ? Like increasing the cooking time to say 25 minutes + 10 minutes NPR, and finish it off with the blender.
Pressure cookers is a nice thing for sure, using mine all the time.
I am sure that would work if your pressure cooker is big enough. I have an 8-quart Instant Pot that I plan to try it with. 10 minutes of pressure, natural release, remove the twigs, water, simmer uncovered, blend, water, blend, water, blend.
@@Mike-rf5tzusing Instant Pot myself, 5 litres. Scaled the recipe to fit, works like a charm
💜💜💜👍👍👍👍,,,,,,,,,,work smart not work hard.😀👍👍👍. I going to try this soon ....I have found the higher the wattage in hand blenders or counter blenders is beneficial to the silk base gravy ......I found a spice ball helped me take out the hard spices in one go 👍👍👍yes and curry back in the day was better for sure maybe our teast buds was younger😀👍many thanks for the video
Yes good idea and thanks!
Hi Julian sorry if this is a silly question but I only have a small 4 litre electric pressure cooker. Could I scale this down and use half the amount of the ingredients? and if so would I literally just half the powder amounts etc...
Thank you Julian for a another informative video.I’m sure for many that’s the quickest and best way to make base gravy in a pressure cooker. And I’m sure if they made a big enough pressure cooker for the chefs in Indian kitchens to take 20kg of onions they would be using one for sure to cut there cooking time in half .Love your kitchen studio set up and keep them videos coming.
Yeh most busy takeaway’s use at least 20 Litre pans, some 30 litre and the max size pressure cooker we found was 15 litre so that probably why most don’t use them.
Can I omit the coconut cream and ghee? I have to cook low fat curries... thanks
Top man Jools. Always following your recipes..any chance of a Phall recipe???
Ahh yes, I’ll add that to the list 🤯
Hi julian. Would it not be better to keep it concentrated so as not to take up so much space in freezer. Then add it to the curry with water when you take it out ? Is there any problem in terms of flavour in doing this?
I prefer this receipe to the original but can you advise if you prefer the original or this easier version? Ie what tastes the most authentic
Brilliant, thanks Julian
Thanks ...great stuff....Though I feel ...Someone, somewhere, has missed a trick....pity you can't buy ready made base gravy...or can you?
Can you use any lentils instead of the moong Dal?
Does this base gravy work with vegetarian dishes as well or only non vegetarian ones?
What size pressure cooker? I've got a 4litre will that do?
Wow very tasty and delicious
Interesting - but why freeze the diluted gravy? I've had success freezing a reduced gravy as cubes, and diluting before use. I can't imagine freezing so much unless you have a chest freezer (which I don't).
Could you use it before you put the big pan back on to simmer
Presume I can half all ingredients for my 4ltr pressure cooker or would you recommend reducing some by 25%?? Thanks again for another great video 👍
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What do I do with the oil on top when cooked. 😊
I'd like to buy a pressure cooker for making biryani, rice, base etc. What volume/litre do you use?
Julian, I purchased your online e book and one of your frying pans a few years ago, my pc went phut and i lost it, how do i get a new one?
I still make the BIR from your first video, I also can it for later use.
ofcourse, can be frozen (base) also
Nice yummy
Any chance you could us a good keema curry plz
Can we freeze it for a month or more ?
So is the ebook base gravy old hat now
Great recipe as always!. But...my blender died after starting blending. :-)) Amazingly, the curries were better! Loved the texture. Better flavour and better looking curries. ?! May not blend in the future! Thoughts anyone ......
1980s BIR!!! You should visit the retirement homes and interview elderly British Indian chefs and recover their secrets
Pat Chapman worked in many Indian restaurants back in the day, and over many years. He then he formed ‘The Curry Club’ and wrote many cook books on BIR style curries. It was the first time people were able to replicate BIR curries at home.
That was Gold .... Poor Onions.
What happened to your waring blender?
Sold that with the business back in 2012, I have burnt out a few crappy ones since Lol before buying the braun one haha ;)
@@leviteish I have that very Braun one in white for about twenty years. Excellent piece of kit.
your knives are upside down mate. iff the slip off that magnet they will bend.
Did you copy this from my mate als kitchen
Are you sure about this recipe?
Put your emptied bowls/pots to one side…AWAY from your ingredients when you’re done…messy sod. Great cook,messy bleeder 😂😂😂
That's alot ofcurry lol make sure you can get some toilet rolls
Too much talking.