In case anybody is interested; if you make a big batch of garlic and ginger paste at home you can portion it off and freeze it in small bags or put it in an ice cube tray to freeze and then, once frozen, placed the frozen cubes of garlic and ginger paste in a plastic bag to keep in the freezer.
Brit living on the continent. Your recipes are a lifesaver. I like your style, your humility and your passion for great tasting food. Truly opened my eyes. Thank you!
After many frustrating years of unsuccessfully trying to put a decent curry together, now I can and I have to say how grateful I am for all these clear and surprisingly easy videos. Your cameraman is also great with the closeups showing all those essential nuances. Thank you very much Sir!
@@chrismayo634 I would suggest keeping the tomatoes whole and then blitzing them up when needed, as they will last longer like this. If you are talking about the specific BIR tomato purée recipe on this channel I would suggest freezing it is an option and you probably won't want to keep it in your fridge for any longer than a couple of weeks at the most. Bear in mind that the spices used in the recipe may make other food in the fridge taste/smell of the same spice...
Just wanted to drop in and give my thanks for these recipes. This upgrade to a classic I've been using for a few months now has really elevated my cooking and I'm really grateful for the recipes and cooking methods you've been sharing with all of us for free. For every recipe I make, even if it's from a different cuisine than British-Indian, I always use your ginger garlic paste or tomato puree if it calls for either one or both of them. So thank you and keep up the good work!
Been watching your channel and loving your recipes and techniques for months now. Your new production values are through the roof - congrats on that! But it will always be your passion for sharing what you do that sells your channel - one of the best on TH-cam for my money. Who doesn’t want the secrets of BIR cookery???
Aslmualaikum your Bismillah makes everything you cook perfect and delicious. It's a great pleasure to follow your recipes..May you grow from strength to strength In Sha Allah.
Thank you Chef Latif, thanks for your cookinng skills and sharing the marvelous indian cooking ingredient, whenever I am craving for Indian food, I often go to your TH-cam channel and learn from you. Thank you
started to make your curry gravy after watching your video maybe a couple of years ago, now always have small batches in the freezer, makes the best and most authentic curry that I can make. love you vids and your instructions, keep em coming - expat in Canada!!
Best BIR channel on YT. I've pretty much made everything on your channel. What a difference it makes using all the spices and fresh ingredients. Keep the videos coming mate. One love from Sweden 🇸🇪. I even bought a original Karahi (?) To cook in. The one thing i can't get right though is Biriani...😢😂😂
So I love coriander, but my husband and kids have this gene that makes coriander taste like soap and they hate it. I usually just add some to my plate. Can you think of an alternative to add to the paste? Maybe mint?
I've been making this since the original video and it really is the magic ingredient for a fantastic flavourful, aromatic curry. Love the new production values but I'm so happy to see that you haven't changed one bit Latif. Brilliant as always.
I absolutely love your videos! You are a warm abd interesting presenter, and i hugely appreciate the time youve taken to create clearly written steps, ingredients list etc in the info section of each video! Thank you also for revealing your restaurant secrets and telling us how to store suitably. Keep up the good work! I look forward to trying these recipes as im maling several dishes for guests next week. Cheers!
After trying this myself, I really don't want the shop-bought one again. I put in a tiny bit of red pepper and red chilli, but the dominant colour remained green. I even took some out of the freezer and found the sharpness to still be rather strong ❤
The original (for me!) and still the best YT BIR channel. Could you say a little more about what chillis you use. And also what type of oil you use. Lots of different kinds of both available, so keen to know what you recommend. Thanks
The chilis are SERANO or SERRANO chilis - don't know how to spell. He uses vegetable oil, but i like a mix of mustard oil/vegetable oil. He uses mustard oil in alot of dishes, not this one. Have fun!!
This is so good. It fills in the blanks that I have had since learning to cook Indian food nearly 30 years ago. Plus, it breaks the stages down into manageable chunks so that we do not spend half the days cooking for one meal !!! How long will this last? Also, the same question for the tomato puree. Cheers for these videos, it's such good knowledge 🙂
I have been a big follower of Latif for quite a long time and have made many of the recipes. I have always made my Garlic/Ginger paste by blending them in a blender and then mashing them up in a pestle and mortar. My one or two tablespoons of G&G are therefore all G&G. I have just made a batch of this G&G. The final mix totalled approx. 980 ml. I estimate that the G&G in it totalled approx. 360ml. (Assuming that it was all blended and mashed down to approx. 1 1/2 cups. i.e. 360ml). On that basis each tablespoon of the mix will contain just about 5 1/2 ml. G&G. i.e. Just over one teaspoon. I am now unsure whether when a recipe calls for 1 tablespoon of G&G I should put 3 tablespoons on the mix in. 1 tablespoon = 15ml.
Great receipt, I am in my way to buy the fresh coriander to make my paste; I am vegetarian love curry I make every one of your receipts if meat included I changed for extra protein. Thank you for sharing! 👌🧑🍳♥️
I do the same. Just not tried with green pepper. Thanks for sharing I will try this next time. Btw I love your blender, may I know where you bought this from. 😊
Hey Latif, I am so hooked on your Videos and cannot get enough. You have created a beautiful learning studio here. I love your cooking. You are giving away so many secrets that I want to hide them. LOL. But I guess it is a lot about passionate cooking than just knowing the secrets. Keep them coming brother.
Watched quite a few of your videos and made some really tasty BIR curry's. I would guess you trained as a chef but your a natural teacher and put things over simply and clear. Well done 👏 keep the video's coming 👏 👍
Another brilliant recipe /clever trick 👌thank you. This is so good for enhancing flavor and so easy. I have the ingredients so I'll be making this soon. 🙏🌼
Hey brother have been watching for sometime. Thank you for inspiring me to take what you are cooking and make it my own. Lots of blessings and success brother! Also love how you start everything with a prayer! It’s very important in my opinion. God bless!
just made this y/day , didnt have fresh corianda so used a bit of powder instead , came out well , had a slight taste on some chease and wow was it strong flavored .. definitly needs to be cooked (i knew this but had to taste it) will be great with other dishes besides currys
Making this today, made your base gravy and madras and both worked and loved them. I’ve followed many recipes and yours is on point. Great vids. Thanks Latif. ❤
Thanks for sharing this. With this and the base gravy already prepared I will save a lot of time preparing meals. And they might taste better. I am just getting started with making Indian food. You sharing your experience and tricks is very helpful.
I think it's time we demand a cookbook from Litifs....
Love every meal....
Great idea
Vegetarian wouldn't hurt my feelings.
Latifs inspired cookbook please ❤
In case anybody is interested; if you make a big batch of garlic and ginger paste at home you can portion it off and freeze it in small bags or put it in an ice cube tray to freeze and then, once frozen, placed the frozen cubes of garlic and ginger paste in a plastic bag to keep in the freezer.
yes I do the same.
Yes I do this all the time too x
Yup
I love cooking Thai, Indian and Cape Malay meals containing the above ingredients. I could smell that aroma while you were talking!
Have you done a Lamb Dum phukht.this is our favourite at out local indian restaurant
Your a fun guy to watch, but most importantly extremely knowledgeable and concise in layman's terms.
Bless
Brit living on the continent. Your recipes are a lifesaver. I like your style, your humility and your passion for great tasting food. Truly opened my eyes. Thank you!
After many frustrating years of unsuccessfully trying to put a decent curry together, now I can and I have to say how grateful I am for all these clear and surprisingly easy videos. Your cameraman is also great with the closeups showing all those essential nuances.
Thank you very much Sir!
Bless you. Just by reading your feedback it’s really given me confidence. Thank you
Hi latif, love your recipes, question, how long will tomatoes purre last in fridge or can you freeze it, thanks.
Chris..
@@chrismayo634 I would suggest keeping the tomatoes whole and then blitzing them up when needed, as they will last longer like this.
If you are talking about the specific BIR tomato purée recipe on this channel I would suggest freezing it is an option and you probably won't want to keep it in your fridge for any longer than a couple of weeks at the most. Bear in mind that the spices used in the recipe may make other food in the fridge taste/smell of the same spice...
Can I save them as ice cube shapes and use them when needed. Thanks
I love this idea for a series, thank you for doing this!
Yes. It’s going to be a proper BIR series
Just wanted to drop in and give my thanks for these recipes. This upgrade to a classic I've been using for a few months now has really elevated my cooking and I'm really grateful for the recipes and cooking methods you've been sharing with all of us for free. For every recipe I make, even if it's from a different cuisine than British-Indian, I always use your ginger garlic paste or tomato puree if it calls for either one or both of them.
So thank you and keep up the good work!
I love watching you because you always say bismillah!!! Mashallah bother 🎉🎉
Alhamdulillah
Infectious smile and laugh 👍
Bless
Really love your recipes and your enthusiasm! Keep going! Watching from Canada!
Been watching your channel and loving your recipes and techniques for months now. Your new production values are through the roof - congrats on that! But it will always be your passion for sharing what you do that sells your channel - one of the best on TH-cam for my money. Who doesn’t want the secrets of BIR cookery???
Love the iteration. Never be afraid to reshoot a recipe or upload a new take. The different settings and techniques help us at home.
Aslmualaikum your Bismillah makes everything you cook perfect and delicious. It's a great pleasure to follow your recipes..May you grow from strength to strength In Sha Allah.
Yeah really cool I am gonna try this for sure keep up the great work n put out nice n easy quick cooks that r not too complex ❤
Thanks - good job addressing the preserving step as well. You have good energy; I’ll be back.
Best curry maker on the Internet
Thank u
just made it onto the next step love your work latif😁
Going to make it soon, thank you for sharing ❤
best Indian cooking channel.
Thank you Chef Latif, thanks for your cookinng skills and sharing the marvelous indian cooking ingredient, whenever I am craving for Indian food, I often go to your TH-cam channel and learn from you. Thank you
Love it brother!
Going to make the tomato puree and garlic/ginger paste to go up a level thanks Latif
started to make your curry gravy after watching your video maybe a couple of years ago, now always have small batches in the freezer, makes the best and most authentic curry that I can make. love you vids and your instructions, keep em coming - expat in Canada!!
Wow. Canada
Best BIR channel on YT. I've pretty much made everything on your channel. What a difference it makes using all the spices and fresh ingredients. Keep the videos coming mate. One love from Sweden 🇸🇪. I even bought a original Karahi (?) To cook in. The one thing i can't get right though is Biriani...😢😂😂
Brilliant
Thank you for taking the time to put this series together, your curries are excellent sir.
Thank you so much. I'm originally from India living in Texas and this has made life easy for Indian food.
thanks for sharing ...been making this paste and using it ...excellent ...would recommend to anyone who loves cooking curries. Has a lovely flavour
So I love coriander, but my husband and kids have this gene that makes coriander taste like soap and they hate it. I usually just add some to my plate.
Can you think of an alternative to add to the paste? Maybe mint?
This is fantastic that your updating some of your recipies Latif ..love it thank you for sharing 😊
I've been making this since the original video and it really is the magic ingredient for a fantastic flavourful, aromatic curry. Love the new production values but I'm so happy to see that you haven't changed one bit Latif. Brilliant as always.
Thank for teaching us how to elevate our recipes at home. You are the best!
Latif I love your teaching of all dishes You are a great teacher and scaler Thank you for being a gentleman
Thank you "G"
I absolutely love your videos! You are a warm abd interesting presenter, and i hugely appreciate the time youve taken to create clearly written steps, ingredients list etc in the info section of each video! Thank you also for revealing your restaurant secrets and telling us how to store suitably. Keep up the good work! I look forward to trying these recipes as im maling several dishes for guests next week. Cheers!
This looks amazing! I can't wait to use it...!
Love the new series! Please keep them coming.
Thank you
Fantastic, keep these videos coming ❤
After trying this myself, I really don't want the shop-bought one again. I put in a tiny bit of red pepper and red chilli, but the dominant colour remained green. I even took some out of the freezer and found the sharpness to still be rather strong ❤
Love all your curries and trying to cook them some with success lol
The original (for me!) and still the best YT BIR channel. Could you say a little more about what chillis you use. And also what type of oil you use. Lots of different kinds of both available, so keen to know what you recommend. Thanks
The chilis are SERANO or SERRANO chilis - don't know how to spell. He uses vegetable oil, but i like a mix of mustard oil/vegetable oil. He uses mustard oil in alot of dishes, not this one. Have fun!!
Love it! I’m gonna do all my pre prep recipes with you!
Love the new studio, absolutely gorgeous!
Thank you me and the team are working really hard
Absolute game changer.
Looking forward to trying this. Thanks so much!
Thank you Chef🇨🇦
I definatley am going to make this! Im just learning about this kind of cooking and love your videos. Thanks!!
This is so good. It fills in the blanks that I have had since learning to cook Indian food nearly 30 years ago. Plus, it breaks the stages down into manageable chunks so that we do not spend half the days cooking for one meal !!!
How long will this last? Also, the same question for the tomato puree.
Cheers for these videos, it's such good knowledge 🙂
Very nce. I will definitely follow your recipe and make this paste. Looks great..
One day, just one day I will get around to making one of the many dishes Latif has uploaded over the years. Always fantastic to watch.
I LOVE your recipes! Thank you sooo much 😉 Cheers from Mauritius 😊
👍I will try it. It looks really nice.
You will love your curries
I'm loving all the new camera angles! Can't wait to make this
Bhai you’ve had a new kitchen, your mother must be happy!
Bless
I have been a big follower of Latif for quite a long time and have made many of the recipes. I have always made my Garlic/Ginger paste by blending them in a blender and then mashing them up in a pestle and mortar. My one or two tablespoons of G&G are therefore all G&G. I have just made a batch of this G&G. The final mix totalled approx. 980 ml. I estimate that the G&G in it totalled approx. 360ml. (Assuming that it was all blended and mashed down to approx. 1 1/2 cups. i.e. 360ml). On that basis each tablespoon of the mix will contain just about 5 1/2 ml. G&G. i.e. Just over one teaspoon. I am now unsure whether when a recipe calls for 1 tablespoon of G&G I should put 3 tablespoons on the mix in. 1 tablespoon = 15ml.
Love your recipes, thanks so much!
I made your ginger/garlic today. It smells so much nicer than the normal stuff, i must make your tomato puree & base gravy now.
Thanks for sharing the recipe and sharing the weight in grams !! Keep up the great work !!
Thank you for shearing this delicious recipe full watched new freind stay conect ❤❤❤
Great receipt, I am in my way to buy the fresh coriander to make my paste; I am vegetarian love curry I make every one of your receipts if meat included I changed for extra protein. Thank you for sharing! 👌🧑🍳♥️
Great video especially giving us tips and giving us the weights of the ingredients takes the guess work out thank you.
Most welcome
So many secrets given away🙂 love this so many uses for this paste not just curries Thai curries stir fry,s thanks brother
Please try cooking with these recipes
May Allah bless you endlessly for sharing the knowledge He gave to you! 🎉
Aameen Aameen Aameen
I just love watching, and thank you for the tips
Most welcome
I do the same. Just not tried with green pepper. Thanks for sharing I will try this next time. Btw I love your blender, may I know where you bought this from. 😊
Excited to see where this channel goes, I've made some delicious food from your channel
Bless, stay tuned
Just made this in preparation to do your Rogan Josh at the weekend ... base gravy tomorrow...smells lush already ...😊
I’ve saved this and your tomato purée -can’t wait to make! 😊 thank you 🙏🏻
Exactly how I do it,sometimes also add a pinch of methi.
Love your new kitchen. Thanks for the recipe.
I love these videos thank you so much. You defo need a slot on the Saturday morning kitchen
Hey Latif, I am so hooked on your Videos and cannot get enough. You have created a beautiful learning studio here. I love your cooking. You are giving away so many secrets that I want to hide them. LOL. But I guess it is a lot about passionate cooking than just knowing the secrets. Keep them coming brother.
i am determined to try this recipe along with your tomato puree recipe and the base sauce to make my next curry. Thank you.
Yep....making this for Sunday dinner tomorrow, cant wait and my husband and son are very happy about this❤ Thank you as always sweet Bumbi😊
thank you for sharing 👍
Thanks for sharing this and for the detailed recipe :)
I must try making this to put in all my dishes. Thsnks for sharing
i like the detail amount used helps alot thanks latif
YOu are right about Saturday morning kitchen, - a series where you go through the basics and then show actual BIR curries would be very popular.
I’ve been using frozen cubes of garlic/ginger from the supermarket but I shall have to go back to try this recipe. Thanks Latif.
Sounds great!
I love the new kitchen. But I still love you in the restaurant ❤😊
We will do restaurant when available
I always use your recipes they are easy and delicious thanks Latif.
Watched quite a few of your videos and made some really tasty BIR curry's. I would guess you trained as a chef but your a natural teacher and put things over simply and clear. Well done 👏 keep the video's coming 👏 👍
Love your channel Latif. Great recipes and instructions on cooking methods. Appreciated.
Love it … follow you … from Stoke now living in Texas …. So use your recipes all the time
Bless
Another brilliant recipe /clever trick 👌thank you. This is so good for enhancing flavor and so easy. I have the ingredients so I'll be making this soon. 🙏🌼
Thank you for everything 😊
Hey brother have been watching for sometime. Thank you for inspiring me to take what you are cooking and make it my own. Lots of blessings and success brother! Also love how you start everything with a prayer! It’s very important in my opinion. God bless!
I love the way you teach us to do things .
Blessings to you guy.
what a great recipe. love it and makes the food taste so much nicer. well done .keep it coming.
Love the combination
just made this y/day , didnt have fresh corianda so used a bit of powder instead , came out well , had a slight taste on some chease and wow was it strong flavored .. definitly needs to be cooked (i knew this but had to taste it) will be great with other dishes besides currys
I tried this for my tikki masala and it is perfect! Thanks so much for sharing, it makes me look like a pro chef 🙂
Definitely
Making this today, made your base gravy and madras and both worked and loved them. I’ve followed many recipes and yours is on point. Great vids. Thanks Latif. ❤
Looks so good. I am a curry fanatic and will definitely make this and let you know, thx for your great program
It’s worthwhile
Thanks for all your tips!
This is amazing. Recommend strongly. Big improvement to my cooking.
Thanks for sharing this. With this and the base gravy already prepared I will save a lot of time preparing meals. And they might taste better. I am just getting started with making Indian food. You sharing your experience and tricks is very helpful.
Latif had brought my curry game up levels.
you are awesome. algamdu lilaah i really find this video super helpful. well done Latif. looking forward to the next video insha Allah
I’m just starting to make my first batch. Looking forward to lift my curries with this. 👍