How To Make BASE GRAVY | AUTHENTIC British Indian Restaurant Style *2023 UPDATE*
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- How To Make BASE GRAVY | AUTHENTIC British Indian Restaurant Style 2023 UPDATE
Special thanks to Deb, Jenny and the rest of the team at Perrys Field To Fork Cooking School for letting me use their wonderful kitchen!
00:00 Intro
00:51 List Of Ingredients
01:08 Base Gravy Recipe Start
01:10 Quarter 8 Onions
01:28 Quarter 6 Tomatoes
02:20 2 Green Peppers
02:54 2 Carrots
04:18 TOP TIP
04:40 1 Litre Of Water - Heat Up In A Small Saucepan
04:47 8 Cloves & 8 Cardimoms
04:57 3 Bangladeshi Bayleaves
05:18 2 Cassia Bark (or Cinnamon Sticks)
05:35 Place Lid On Top Of The Pan & Wait 15-30 Minutes
05:50 Heat Up Large Stock Pot
06:00 250ml Vegetable Oil
06:18 4 Tablespoons Garlic & Ginger Paste • How To Make Garlic & G...
07:30 2 TSP Salt
07:51 2 TSP Curry Powder
08:07 2 TSP Coriander Powder
08:13 1/2 TSP Cumin Powder
08:30 1/2 TSP Garam Masala Powder
08:35 1/2 TSP Chilli Powder
09:05 Add A Splash Of Water
09:22 4 TBSP My Tomato Puree • How To Make Tomato Pur...
10:16 Add in Chopped Vegetables (Onions, Tomatoes, Carrots & Green Pappers)
11:04 Place Lid On Top Of The Pan & Wait A Few Minutes
11:20 Add 3L Water
11:51 Place Lid On Top Of The Pan & Cook For 90 Minutes On A Medium Heat
12:38 After 45 Minutes, Use A Sieve To Add In The Garam Masala Water To The Large Base Gravy Pot!
13:30 Place Lid On Top Of The Pan & Cook For The Remainder Of The 45-90 Minutes
14:02 Check On The Base Gravy
14:35 Use A Hand Blender Or Normal Blender
16:33 Boil For A Further 15-20 Minutes
17:05 Add 1L Of Boiling Water
17:14 125ml Single Cream
18:41 Come Back To The Base Gravy When It Gets To A Boiling Point
19:32 Outro - Like, Comment & Subscribe
Welcome to Latifs Inspired, your ultimate destination for authentic British Indian recipes! In this video, I amdelighted to share my secret "Base Gravy" recipe-a fundamental component for creating mouthwatering curry dishes at my restaurant.
🌶️🍅 Learn to make my signature "Base Gravy" with an incredible combination of ingredients, including 8 onions, 6 tomatoes, 2 carrots, 2 green peppers, aromatic spices like cloves, cardamoms, Bangladeshi bay leaves, and cassia bark (or cinnamon sticks). You'll also need a small saucepan, a large pot, and some essential kitchen tools like a colander/sieve and a hand blender.
🔥🍛 Elevate the flavours with my special blend of 125ml oil, 4 TBSP garlic & ginger paste, 2 TSP salt, 2 TSP curry powder, 2 TSP coriander powder, 1/2 TSP cumin powder, 1/2 TSP garam masala powder, and a hint of spice with 1/2 TSP chilli powder. The magic comes alive with 4 TBSP of my homemade tomato puree, adding the perfect tangy balance.
👨🍳💡 Follow my step-by-step instructions as I guide you through the process, making it easy to recreate this rich and flavourful base gravy in your own kitchen. It's the secret behind the irresistible taste of our most-loved curries.
🎉🎈 Whether you're a seasoned chef or a novice in the kitchen, my "Base Gravy" recipe is sure to impress your family and friends with its authentic taste and delightful aroma. So, let's embark on this culinary adventure together!
🚀🔔 Don't forget to subscribe to my channel, Latifs Inspired, and hit the notification bell so you never miss out on my latest delicious recipes and culinary tips. Give this video a thumbs up if you found it helpful and leave a comment below sharing your experiences with my base gravy recipe.
📢📣 Spread the love and share this video with fellow food enthusiasts who crave the taste of real British Indian cuisine. Enjoy creating your very own base gravy and unlocking a world of flavourful possibilities!
#LatifsInspired #BaseGravyRecipe #BritishIndianCuisine #CookingTutorial
Get ready to be Inspired!
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📍 Latif's Indian Restaurant: 12 Crewe Road, Alsager, Stoke-on-Trent, ST7 2ES - บันเทิง
I am Brit, living in a small village in Ireland, no takeaways for miles, this channel has saved my Friday Night cravings for a curry, many thanks! Keep doing what your doing😊
NI?
Me to
@@ricksterk7014 northern Ireland
@paulamonty5472 good result at the weekend fella🍀
Same here re Indian takeaways ~ I’ve lived in France for the last 21 years where there are some Indian restaurants but only in the big towns, I’ve become well versed in DIY curries and my French friends are converted 👍. I have been able to find (and pounce on!) authentic spices in some local markets and have, sometimes, been reduced to the little supermarket jars but your videos are masterful in giving me so many tips. Thank you 🙏
I like the way you keep repeating yourself ensuring the viewer doesn't miss anything and knows exactly what is happening at each stage. Great job.
Latif, you need a cooking program on tv. You’re a natural on camera and take time to explain the ingredients and give clear instructions, and most importantly make beautiful looking food!
I'm just waiting for it! I'm sure it's going to happen. I just hope Mr Latif doesn't lose his down to earth, relatable style 🙏
Hi Latif! I'm a simple man, I see your video and I press like immediately. I lived in the UK for 8 years and loved going to my local curry house. In my new country there isn't anything like it at all, and your recipes have allowed me to experience those great dishes once again. Thank you so much
Bless you. It’s your message in the comments that gives me inspiration & motivation tbh
😊😊😊😊😊😅😅😅😅 7:32 😅😅😊😊😊uif😊😮😮🎉q🎉😊😊
@@WinHtay-rn1cb salt?????
It is great to have the ingredients listed on the screen. It makes life so easy for the audience. We just need to screenshot it instead of looking for it in the "More" section. Well done. Thanks
Your previous base gravy recipe transformed my home made curries. I always have some in the freezer and break wedges of it off to make your outstanding recipes. Best channel on youtube!
Thank you for the support
So I can freeze portions of base gravy providing I don't add cream to it? I don't cook a curry everyday perhaps twice a week so freezing portions of base gravy would be ideal since I struggle cooking every evening due to the chemotherapy.
@@nemo9540 I freeze it with cream added, never had an issue mate. Good luck with the chemo. If it's any help, my father went through it a couple of years ago. He's currently a hale and hearty eighty year old still enjoying his curries!
how do you use it when cooking?
@@nemo9540 no cream. Just do as the recipe suggests, freeze in portions that your chosen recipes usually use. It's basically like a base for about 20 different curries you just add things to it to make it into the different curries I find it easier to get restaurant tasting curries for such a small fraction of the price. You could also just refrigerate the curry already made You could even put them in those airtight tubs stored in the fridge ready to eat and heat when you feel you have the appetite that way less to do.
Don't be afraid to let your gravy cool a little before blending. I usually give mine about 20 minutes. It makes no difference to the flavour, and will save your eyes if it does happen to spatter. It also helps if you take the pan off the burner you were using (especially if you're using an electric stovetop). It'll also make it safer if transferring to a jug blender.
Absolutely love this guy's videos and recipes.
My wife now thinks I'm a curry genius.
I am vegan , and I always fine something I can still cook.
I have learned so much from you thank you
Making things like Ragu and base gravy takes time, so I make both in heroic (three gallons at a time.) quantities for freezing. Thank you for giving me the confidence to cook authentic Indian food.
I have just made your 3 bases tomato puree, ginger garlic and base gravy. My Indian cooking is about to go to a new level thanks to you, I used regular bay leaves but I will be on the look out for the ones you mentioned . Thank you so much for your time and effort.
This looks really nice Latif! I am really inspired by your cooking. I want to share my little secret. Mexico food is also of my passion. I made a salsa as a condiment for my tacos but I found out that it is a perfect ingredient for a curry. The salsa is made of 4 green paprikas, 6-8 fresh tomatoes, 4-6 green chilies, 2-3 onions and 2-3 whole garlics. I put all the vegitables on a hot grill and char them really well. Let them cool in a close container, clean, rinse and blitz them in a mixer. I add a little bit of vinegar salt an sugar and it will last for quite a long time in the fridge.
Great idea, infusing the aromatics in water. I'll definitely try that next time!
For mine, if I intend to freeze in batches (which I always do), I don't do the final dilution with water & cream. Instead, I put it in 250 mL portions into zip-lock bags and then freeze. When I want to use, I just let 1 bag defrost overnight, then add 250 mL water to the bag, zip it up again, massage until fully combined, pour it into a Pyrex jug and microwave on medium for a few minutes, then it's ready to go.
My son is an incredibly picky eater for several reasons, and traditional dishes from the subcontinent tend to be the only ones he's excited to eat. (Gratefully, the rest of us love them, too!) We make daal almost every week, and his mom's a pretty deft hand at homemade paneer, especially for a white girl from Houston, Texas. 😄 THIS-a base gravy we can make at the weekend and freeze for the week-is the final key that will let us whip him up a mattar paneer or chana masala any night he's not interested in risotto, or homemade gnocchi, or ginger scallion noodles.
You genuinely made our lives better by posting this video. Jazak Allahu Khair, and may your restaurant see every success. ❤
Last year I made your BIR base gravy from vegetables from my garden. I pressure canned it in 500ml jars. Now I have base gravy went I want a quick curry or if I really want to impress my friends and family with one of your fantastic recipes!❤🇨🇦
What a wonderful idea! Have you opened a jar? Sometimes pressure canning can diminish the seasoning a bit. Let me know how it came out 🙂
@@Katalinmason yes, I have used a few jars. The spice is a little muted but I add peppers and spices to perk it up. It also helps with some of my friends who don’t like spicy food.
@@davidbroman8391 thank you for the reply! That really is a great idea and I will definitely give it a go.
Awesome,tips. I’m learning to cook late in life in my 50’s. Your channel has inspired me to go out and buy spices for my kitchen and make delicious dishes. Thank you!!!
Thank you for this updated version Latif your base gravy is awesome, we have a curry around 2/3 times a week, I find I can get around 5/6 portions that I can freeze but I dont add the cream until I make a curry. Finding your channel a couple of years ago was a gamechanger for me, as my son is Coeliac he can eat any Indian dishes as most Indian cooking is gluten free so win win 😊
Absolutely loving this, thanks Latif!
Thank you for taking the time to do this. Love curries but I have to make them myself this is a game changer. 👍👍🇨🇦
Great video as usual. I'm still using up the last of the massive batch of base gravy I cooked but will definitely refresh my memory here when it runs out. Thanks for sharing your knowledge Latif!
Good stuff!
Great authentic Indian cooking Master Class. This man clearly speaks with great passion about his food; lots of tips and tricks. Perfect, thank you.
I have cooked a lot of curry in my time and have watched a lot of TH-cam videos. This is really interesting to see how it’s done in restaurants… to see how thin the sauce/gravy is… it makes sense when I think about it now like if you are adding meat or whatever u need to cook it down so this gives u more room to play with. It’s just the opposite way of how I thought it might work. Thanks for sharing this.
Really good video, thanks for clearing up a load of questions by uploading this video!
This is a game changer for me. I see now how to create the base from which to build the actual dish. Thanks so much.
I’ve just made 24 cups of the base gravy to freeze- had about 200 tomatoes to cook into sauces from the garden this season- so I’ve made two huge batches. Can’t wait to try it! Thanks for the recipe!
Very helpful video! Thank you for posting this.
A beautiful sense of practical and emotional generosity and in turn, to be shared. Thank you kindly for this gathering.
Thank you for sharing these essential recipes. They are a gift! Love from the U.S.
Allahumma baarik!! Fellow British (Somali) married to a Desi man, your videos are always our go-to, helping us along in the kitchen😅 thank you so much Latif!!!!
Cant wait to try it out, thanks for the tips.
Love this channel. I portion and freeze the base gravy, tomato paste, ginger/garlic and even the bhuna onions and I can whip up an amazing curry so quick now. Keep up the good work and look forward to more recipes!
how would you use this base gravy to make a curry?
Do you put single cream in before freezing it?
Thanks for doing this series, bro. Really inspiring..
I really love your videos and have tried your methods recipes on my own family with great success! Thank you!
As an avid curry fan and cook, I can’t wait to try it. The more I make and freeze the less hard I need to work when we fancy a curry.
I sincerely love what you do and have been an avid follower for three years now. Thank you so much.
My life is changed! My curries are ok but seem to miss something and this was it. Magnificent thankyou.
This amazing! Thanks very much 🙏
Hi Latif - I've been watching for sometime now and really enjoy all your output - especially the travel and recent gravy films. All the best to you and your family for the future !
Just made your base gravy, the tomato puree and the garlic and ginger paste. My home smells amazing. I can't wait to make a curry now to use all these wonderful ingredients. Thank you so much. Your clear instructions and ingredient lists are very easy to understand. You have inspired and encouraged me to keep trying new dishes. Brilliant.
The best bit about using the last of the frozen base gravy is knowing I've got to cook some more 😊
Also, Ive noticed if the gravy has been in the freezer for a few weeks it tastes so much better. Its as if everything has matured
@@DorisDay-lw4xs i find the same thing with left over curry that's been in the fridge and reheated the next day.
I've made my first batch(5 Litres) of your updated "Base Gravy" and I'm looking forward to using it!
I could only find your Prawn Bhuna Curry video that mentioned "Onion Gravy" but no Fish/Seafood recipes that used "Base Gravy".
Would you only recommend using "Onion Gravy" rather than "Base Gravy" for fish/seafood dishes?
Just in case anyone is interested in Latif's most excellent dishes that use a "Gravy" - here are the ones I could find.
Mentions of Base Gravy:
1. Authentic Chicken Methi
2. Lamb Rogan Josh (Short)
3. Chicken Madras
4. Chicken Karahi
5. Chicken Jalfrezi
6. Lamb Achari
7. King Prawn Saagwala (Short)
8. Cooking Master Class Chicken Tika Massala cooked by subscriber
9. Methi Chicken (Short)
10. Chicken Tikka Jalfrezi with Loaded Fries
Mentions of Onion Gravy
1. Chicken Tikka Bhuna
2. Prawn Bhuna Curry
I thought I found one that mentioned Makhani Gravy - but maybe I was hallucinating.
This is the channel we’ve all been waiting for cheers mate
I absolutely love your videos Latif. So good. Thank you for sharing your knowledge.
Thank you so much Chef Latif you are wonderful. I have been making BIR curries for years for my family. I have learnt so much today I feel so excited to follow this recipe. it's the way you give reasoning behind why you do things, i.e. making the gravy thin. Wow. I'm off shopping now to get items for the base curry. I live in a small village on the east coast my children always say it smells like a curry house outside when they arrive for dinner. So looking forward to having them over for dinner and testing it out on them.
Hi Latif. I'm new to your channel but I'm looking forward to seeing the difference in my curries by following some of your recommendations. Thank you for posting and helping people like me out 😊😊
Latif, I've just made this. Followed your every move and.. I need a bigger pan lol. It smells amazing, thank you so much for taking the time to produce these videos, it is appreciated. 👍
This explains why when I walk past my local (excellent) curry house on a Thursday afternoon at 1pm I can smell them cooking up the base gravy ready for later on!
Lol. Yup o
Best base recipe I’ve seen, thank you! 🙏
Another belter man, i have always done your base gravy from day one, it is exceptional and recommend anyone who is cooking BIR curries to give this one a go. 👍
Hello Latif
Loving your videos.
I would love you to make some more of your own home style food, just what your family would eat at home.
I have eaten British style curries for years now and love it, but I think I would love to go to India and try the real thing!
The problem is I don't like the hot weather!
I love the people, the food and everything else about it, just not the weather.
I've done quite a few of your recipes now, and everyone loves them. ❤️ It's so lovely to see you cook with your Mum❤
Many thanks, and keep them coming.
Best wishes
Sandy McC.
Go during the rainy season, it's not to hot. Head for Himachal Pradesh in the north, foothills of Himalayas, tea plantations, temples, lovely people. Food is very different to BIR style cooking but spices / flavours are just as amazing.
You can see our recipes 😅
this is genius, saw the videos for the first time today and have just made my first base gravy :), have been staying away from my spices because it seemed quite complicated and don't have much time in the week, but now am inspired
Fantastic 👊🇬🇧❤️
Your content really upped my home curry game. Such wonderful recipes!
I have done a few base gravies over the years, this one with the addition of cream and Latifs other building blocks is very good.
Was thinking as it's Sunday and I'm just about to eat my roast dinner have you thought about doing a video on a roast dinner with an Indian twist/influence. A friend of mine went to an Indian for his works Xmas meal and they had tandoori roast chicken, bombay roast potatoes, kashmiri gravy and cranberry chutney, sounded great!
Wow
Hi can you make this base gravy in a pressure cooker to save time thankyou
Amazing!
Followed this along - and the results were excellent. The curries I have made have been some of the best I’ve ever done. Great video great channel. Legend!!!!!
Thanks Chef, I need to make another batch of gravy this week so will be using this
loving the new kitchen style videos
Great video, can't wait to try it,been making curries for years, but always seems to be lacking something, thanks 😊😊😊😊😊
Love your recipes. Thank you for sharing.
Like a few others have made your base gravy from a previous video, and when I use it, my curries out there. Will be making the tomato puree and garlic/ ginger paste too. Hell, I make all these I'll put the local Indian takeaway out of business! Thanks so much for sharing.
I've been making base curry gravies for years but I never thought about adding a wooden spoon to mine. I feel humbled.
Seriously now, I will be trying this over the weekend, and a confession, it will be my first 😊
Great video thanks 👍😊
Yes I must agree This young man is great Far better than the big name chefs 👍👍
God bless
Going good with your video's mate. keep it up!
Would be great if you were to demonstrate a few different ways to make different curries using your base gravy . This gravy recipe looks amazing,ill definitely be making it this weekend .
This. I was like "great, what do I do with the base??"
@@Kalisparo yes me too 🤔
Why not check out other videos on this channel ?
@@ProffAndy how many videos on this channel show the making of different bir curries using the ready made base gravy ? I've watched lot's of other brilliant videos on this channel thank you! The vast majority of recipes shown do not use the base gravy method hence my comment !
@@peterfido8735 There's quite a lot of videos demonstrating recipes that use base gravy. They were uploaded a while back, so you may have to use the search function. Here's one to get you started. th-cam.com/video/Pvs0BtoQoOE/w-d-xo.htmlsi=_8iwULqoFpLYQ2ZN
Thankyou Latifs. Love your channel. absolutely love a good curry. this is brilliant
Excellent bhuna-ing ! Followed this a few times its bang on , can make it on a friday to feed the whole family all weekend😊
can't wait to try this this weekend 😋
Hey Latif!
thanks for the easy to use guide on making good curry, really improved my curries with your guidance. 👍
You are very organized and keeping it clean. Good job and nice recipes easy and delicious. Thank you for what you do. ❤
Chef, you have another winner there. That is a beautiful and tasty one. THANKS~!
Thanks a mill man🙏🏻
Never had a bad dish with any of chef’s recipes. Restaurant style with base gravy or one-pot from scratch. All winners.
Loving this new series. Can't wait to see the currys so I can get them prepared........chicken tikka masala, chicken korma, lamb bhuna and tikka lamb dhansak pls 🙏
Amazing brother. Another fantastic video.👍👍
Just found you as a recommendation in my feed. Subscribed 5 minutes in. Thank you for your uploads I will get cooking!
This is my first attempt at your recipes, I've made the ginger/garlic & the tomato puree & just finished the base gravy.
Can't wait to make a curry, I hope it tastes as nice as all these things smell 😋
Amazing. I tried many times but never got it right and to think I can freeze it!! Amazing. Thank you
👍
I've cooked numerous recipes from your incredible collection, surpassing any other chef's. Appreciate you consistently sharing such outstanding content with us!
You’re the man brother, blessings to you and yours
Greetings from Dallas Texas
Thank you 😊
Thanks for sharing 🇨🇦
Just love the simplicity, Latif. Thank you. I just love your Masala’s.
Thank you. I'm loving this series of base recipes. I would love to know how to make the blend of curry powder you use.
Made a fresh batch of your base last week, amazing as always.
Bless
I have been using your old base gravy since subscribing and will now update my next batch to this one.....when i can find somewhere locally to buy the Bangladeshi Bay Leaves - here in the West Midlands it shouldn't be a problem.
Appreciate it thanks big help
Kismet, used last of old batch last Thursday so was going to start anew this week, then you posted this, cheers Latif, great recipe lovely clear directions as always.
No worries Ed
I love the enthusiasm you have great video
I love the way you cook and teach. Thank you
You helped me make a curry that had proper taste. Thank you 🙏
Love this channel
Thank you for sharing your recipe and technique. I often wonder what is better: eating curry or making curry. Both experiences can have magical moments.
If you love cooking and have time try cooking its therapy’s
Im literally following this now. Fingers crossed!
I consider myself very good at making traditional curries but this looks amazing, you got a new sub .
This is a brilliant video Latif, thank you very much for sharing your knowledge with us all, I am making Lamb Rogan josh using your recipie and technic, I am so looking forward to tasting it, I just hope its tasty.
I am planning to make it today!
Your tutorial is perfect