Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!! People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂. Love you!!
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish? and how long it keep in the fridge, could you freeze it?
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Aslmualaikum Latif all your recipes are divine and it becomes tastier as you start with Bismillah always.I have a homemade Gharam masala if you need the recipe anytime..
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Latife I am sharing your site with friends in North Carolina. Who loves Indian food. But we are limited in Quality Restaurants.. I’m from the U.K. so I’m happy to introduce you to North Carolina 🙏🏼🥰 Latife please can you advise me on which curries I could use your Tomato Purée Indian restaurant style U.K. 🙏🏼🥰🙏🏼
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
I'm not sure how my wife is going to feel about me taking over her kitchen, but you've made this so simple that I want to give this a try. That Chicken Madras recipe you've got is going to be what I make. I just have to watch all the building blocks videos first.
Beautiful video, very useful to have these basics explained. Also, not heard the word bhuna used as a verb - "bhuna the spices" means add water to them & stir?
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it. I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Oh my goodness. How absolutely clever. Thank you for sharing. One certainly lives and learns. I cannot wait to make this. Bless you for sharing wonderful recipes. I've succeeded with quite a few and feel like a pro. 👋🦋🌟
Loving this new series. Was wondering what size (in ml) would you freeze this for use with curries etc? Wanting to have your garlic/ginger, tomato puree and base in frozen blocks ready to rock! Keep it up, love the channel 👍
Personally, I go with 15mL. I have silicone ice cube trays that are 20mL capacity, I use a measuring spoon for the first couple of cubes, to get a reference, and then I can just eyeball the rest. Once frozen, they pop out easily and I can then put them in a zip lock bag or other container for longer storage. Why 15mL? That's a metric tablespoon, or 3 metric teaspoons, everywhere in the world, apart from Australia (even though I'm Australian, I ignore the Au TB, its a weird square peg in a round hole)....US TBSP is so close standard metric that you can ignore any difference. If you freeze in a larger quantity, and you need less than what's frozen in the block, it's not easy cutting one in half....but if the frozen block is small, it's easy. Use 2,3, 4, or however many you need, to bring it up to the full amount.
I've not made this one yet because I've already made the garlic and ginger paste and the base gravy. The reason for that is that I'm worried that the spices and the GG paste in this will be a bit much in addition to the same in the base. I just use regular tomato puree but I'll give this a try anyway.
Hello Latif, I hope you are well. Please could you clarify for me the amount of garam masala and chilli powder used? In the video you state 1/2 and tablespoon of each, in the ingredient list the amount is 1.5 tablespoons of each. Thank you for your videos Latif.
I'm just going through this recipe ready for making a batch at the weekend, but there's a difference in quantity between what you say and what you list in the recipe. For both Garam Masala and Chilli powder you say "Half a tablespoon" as you add it in, but the recipe says "1.5tbps" - which is one and a half. It looks like you're adding the greater quantity, but with the angle it's a little hard to tell. Can you clarify which it is please? Thanks for the great series!
As always very helpful, thank you. The measurement of the Garam Masala and Chili powder on your list of ingredients says 1.5 tablespoons. However, when cooking you told us to put 0.5 tablespoons of each. In any case, I could not thank you enough.
im looking for a secret recipe guarded tightly by restaurant called yee fatt in mslaysia. For centuries nobody could replicate. this seems similar but better version lol. Million thanks, ur my idol ❤
I really enjoyed this thanks! I would really like to see how to make enough base gravy to make just 1-2 curries and how to make a chicken tikka pieces takeaway style for a home cook who isn’t going to be freezing it to make multiple. Also how to make that curry into a chicken curry ordered from an Indian takeaway. You are the best
I was making your original Tomato puree this morning, and wondering how it would go if I added the ginger/garlic paste, and other spices. Literally 10 minutes later this 'enhanced' recipe for your puree showed up in my IG feed. Will definitely try for my next batch (I've got a few portions of the original in my freezer, and I prefer to use fresh tomatoes). There are so many curry videos on YT, but you have a presence and style of presentation that is easy to follow and the results, to date mainly the one pot dishes for me, have been outstanding. I never thought I would be able to cook such amazing curries in my own kitchen. Thanks so much, Latif!
I don't know why iam confused. Is this a ready curry sauce? Where u can just add chicken to it? Or does one use this as a curry paste only to add to curry dishes?
Chef Latif. Nice and lovely recipe. My garden tomatoes are ripening and ready to harvest. What is your take on using fresh garden tomatoes instead of the tomato puree? I look forward to your suggestion. Thank you and God Bless.
Thanks for sharing these dishes ive been following you years how. I emigrated from Southampton to Brisbane /Australia and haven't found a decent curry shop 😢😢 Happy new year to y9u and Fam
If you don't like the wooden spoon tapping on the dish then don't watch it. Brilliant series keep it going, love the recipe.
Do not under estimate this recipe…absolute game changer, it’ll take your curry’s to another level. Thank you so much Latif👏👏👏
Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
Don't you think k he has enough on his plate? People always want more, never satisfied. You can freeze, or can it in a jar
This puree works beautifully as a dip as well as an ingredient for a main dish, I even used it on a pizza base, love it!
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Thanks Latif for all your recipes ❤
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
We are just preparing this now in our kitchen in France …. It smells amazing. Can’t wait to taste it.
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
Good idea, noted. 👍
which curry powder do you use for it then??
Production quality is next level, so is the dish! Absolutely gorgeous
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
Yo!! This is the channel I’ve been waiting for. Cheers, pal.
Been making the tomato puree from your old video using the tomato paste and it is wonderful, so looking forward to giving this a try.
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!!
People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂.
Love you!!
Hi Latif I have been following your recipes for years thank you for taking the time to make these videos
It is a great series, thanks for sharing your methods and for your dedication in replying to so many comments.
Loving this new series of basics. Cant get any decent BIR curries here in Oz so i've been cooking my own for a while now. the locals love them as well
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish?
and how long it keep in the fridge, could you freeze it?
this please @latifs
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
You have to watch his other videos of recipes he tells you how much to use in specific recipes.
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
Loved this,perfectly clear and easy to follow,great video
Comment for the algorithm. Love your cooking.
I'm making it now smells Amazing ❤
I can just imagine the beautiful fragrance in your kitchen... wish I could cook😊 .. I am trying though ❤
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
That looks very delicious. I can imagine the scent of this tomato dish, it makes my mouth watering.
I love you banging on the dishes. Even started doing it myself making all your recipes😂
Just made this today!
So when you added tomato puree in your previous recipes, is this what you used and what we should use in future? Looks great by the way.
I'd like to know this also. A lot of his recipes I've watched and recreated, it's simply been blended, fresh tomatoes.
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
❤I love it when you bang and mix. everything comes to life no one can bit that.love your voice and your cooking .
I love your videos. So helpful & inspiring. Greetings from Germany.
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Me too 😊😊cooking in South Africa and loving it..❤
Awesome, loving this series and all your previous work. Thanks Chef.
well done mate .. the video is great at that angle ..much more realistic..and a very good video to watch ,thank you
Wow Abdul
Great recipe 👍and easy to blend into whatever curry
Spot on it worked
Did you use the quantities in the ingredients section or the video (chilli,garam masala)?
Can’t wait to see how you now use the base gravy, the garlic and ginger paste, and the tomato puree in your recipes Latif 👌
Aslmualaikum Latif all your recipes are divine and it becomes tastier as you start with Bismillah always.I have a homemade Gharam masala if you need the recipe anytime..
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Nice , please do a prawn purie 😊 thank you Latif 😊
Latife
I am sharing your site with friends in North Carolina. Who loves Indian food.
But we are limited in Quality Restaurants..
I’m from the U.K. so I’m happy to introduce you to North Carolina 🙏🏼🥰
Latife please can you advise me on which curries I could use your Tomato Purée Indian restaurant style U.K.
🙏🏼🥰🙏🏼
I don't mind you banging dishes! I like the way you can use a big spoon for everything.
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
Lovely swanky new pad ! And great recipes. I can imagine still watching these decades from now.
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
Love your recipes
Keep these glorious tips coming brother
1&2 have been very helpful I’ve learned so much so far 🤗🤗🤗🤗👍👍👍👍👍
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
Excellent content, clearly demonstrated. Love your methodology. Keep up the good work.
Looks amazing, can it be portioned up and frozen? Also frozen for how long, thanks.
these "essentials/basics" teachings are a great idea! Thank you
Love it!
So the idea is that you could add this finished product into other dishes? Like your saag paneer ?
Well done that man, your presentation skills and professionalism have improved greatly.
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
Love how easy you make things to follow I use you last recipe for this one x
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
...Looks absolutely amazing, thanks for the recipe, I can imagine the fragrant aroma lingers around in the kitchen making everyone super hungry...🥰
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
Nice one Latif. I'm sure this will add extra depth and flavour to my home cooked curries. Thanks for all your great work.
I could drink that on it's own. I like your new set up btw.
Ah love this channel. Thanks for all the amazing vids.Made lots of them and they taste great!!!
This is a great follow-up to your video on garlic&ginger paste. Thanks for this.
You're one cool dude Latif, have learned so many invaluable techniques from you for my kitchen, cheers
Really enjoying this new series of instruction videos for the curry building blocks. Love the new ingredient’s and equipment panel, great stuff
i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
Can't wait to make this & add to my currys, been watching the channel for years keep up the great work. Thanks
Thank you.
Jazakallah for your lovely recipes Mashallah well done ❤ Latif
I'm not sure how my wife is going to feel about me taking over her kitchen, but you've made this so simple that I want to give this a try. That Chicken Madras recipe you've got is going to be what I make. I just have to watch all the building blocks videos first.
Really does look like a game changer.
Beautiful video, very useful to have these basics explained. Also, not heard the word bhuna used as a verb - "bhuna the spices" means add water to them & stir?
From what I can gather, just stir to combine everything well.
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it.
I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
Latif’s Ginger/Garlic and Tomato purée in Al’s Gunpowder Madras is sensational.
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Oh my goodness. How absolutely clever. Thank you for sharing. One certainly lives and learns. I cannot wait to make this. Bless you for sharing wonderful recipes. I've succeeded with quite a few and feel like a pro. 👋🦋🌟
Loving this new series. Was wondering what size (in ml) would you freeze this for use with curries etc? Wanting to have your garlic/ginger, tomato puree and base in frozen blocks ready to rock! Keep it up, love the channel 👍
Personally, I go with 15mL. I have silicone ice cube trays that are 20mL capacity, I use a measuring spoon for the first couple of cubes, to get a reference, and then I can just eyeball the rest. Once frozen, they pop out easily and I can then put them in a zip lock bag or other container for longer storage.
Why 15mL? That's a metric tablespoon, or 3 metric teaspoons, everywhere in the world, apart from Australia (even though I'm Australian, I ignore the Au TB, its a weird square peg in a round hole)....US TBSP is so close standard metric that you can ignore any difference.
If you freeze in a larger quantity, and you need less than what's frozen in the block, it's not easy cutting one in half....but if the frozen block is small, it's easy. Use 2,3, 4, or however many you need, to bring it up to the full amount.
@@buttersd70 Great idea. Thanks!
I've not made this one yet because I've already made the garlic and ginger paste and the base gravy. The reason for that is that I'm worried that the spices and the GG paste in this will be a bit much in addition to the same in the base. I just use regular tomato puree but I'll give this a try anyway.
I'm just making this now. It does really spit, as you say. My kitchen smells heavenly.
It looks fantastic!! What is the best way to store this and for how long?
i bet that works like magic in the curries
Brilliant Latif! I think this is one of the main missing "Secrets" for that finished "sauce" Be giving this a go on my next Vinda ! Cheers!
Hello Latif,
I hope you are well.
Please could you clarify for me the amount of garam masala and chilli powder used?
In the video you state 1/2 and tablespoon of each, in the ingredient list the amount is 1.5 tablespoons of each.
Thank you for your videos Latif.
Can u freeze it ? And how long will it last in the fridge looks amazing
Cant believe how easy it is to make this puree, this has to flavor things up a gear.
I'm just going through this recipe ready for making a batch at the weekend, but there's a difference in quantity between what you say and what you list in the recipe.
For both Garam Masala and Chilli powder you say "Half a tablespoon" as you add it in, but the recipe says "1.5tbps" - which is one and a half. It looks like you're adding the greater quantity, but with the angle it's a little hard to tell.
Can you clarify which it is please?
Thanks for the great series!
Agreed... Confusing
@@julianreynolds I made it and kind of split the difference between the two. It was great in the end!
beautiful, well done bro - made this for the madras recipie of yours and it was awesome. When are you writing a cookbook!??
Another great video. More great tips. Thank you.
Another fantastic recipe. Thanks very much. Love your work.
As always very helpful, thank you. The measurement of the Garam Masala and Chili powder on your list of ingredients says 1.5 tablespoons. However, when cooking you told us to put 0.5 tablespoons of each. In any case, I could not thank you enough.
im looking for a secret recipe guarded tightly by restaurant called yee fatt in mslaysia. For centuries nobody could replicate. this seems similar but better version lol. Million thanks, ur my idol ❤
I really enjoyed this thanks! I would really like to see how to make enough base gravy to make just 1-2 curries and how to make a chicken tikka pieces takeaway style for a home cook who isn’t going to be freezing it to make multiple. Also how to make that curry into a chicken curry ordered from an Indian takeaway. You are the best
Thanks once again.
Says it all “I could stick a naan in it and it eat know” can’t wait to cook a batch of this sauce
Yum
I was making your original Tomato puree this morning, and wondering how it would go if I added the ginger/garlic paste, and other spices. Literally 10 minutes later this 'enhanced' recipe for your puree showed up in my IG feed. Will definitely try for my next batch (I've got a few portions of the original in my freezer, and I prefer to use fresh tomatoes). There are so many curry videos on YT, but you have a presence and style of presentation that is easy to follow and the results, to date mainly the one pot dishes for me, have been outstanding. I never thought I would be able to cook such amazing curries in my own kitchen. Thanks so much, Latif!
I don't know why iam confused. Is this a ready curry sauce? Where u can just add chicken to it? Or does one use this as a curry paste only to add to curry dishes?
@@Maya-11146 This is for adding to currys that require tomato puree, as a more flavourful alternative to puree from a tube or tin.
@@greenhotchillipopper thank you 😊
Top man! I am definitely making me some of this. Wow!
Chef Latif. Nice and lovely recipe.
My garden tomatoes are ripening and ready to harvest. What is your take on using fresh garden tomatoes instead of the tomato puree?
I look forward to your suggestion. Thank you and God Bless.
I think it would be healthier than puree..when I will make this I'll use fresh tomatoes.
Thanks for sharing these dishes ive been following you years how.
I emigrated from Southampton to Brisbane /Australia and haven't found a decent curry shop 😢😢
Happy new year to y9u and Fam