Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow. Good job Al.
Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice
5th curry from Al. Amazing! Thanks from Melbourne. Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos. Truly thank you Al. Curry game changer
Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦
Hi Al, I made this last night and my wife said it was my best effort so far. However the 30 minutes turned into a little over 2 hours, but well worth the effort. Now off to make a chicken tikka. Many thanks for all your help.
Made this one last night, absolutely fantastic. Couldn't get the same green finger chilli's here in Oz or the Naga pickle, but to substitute I used two chopped jalapeno peppers and the heat from those was just right - probably made it a medium heat curry on my scale. This is probably my favourite curry so far (although the 30 min Dopiaza is also one of my favourites(=). Keep up the great work Al!
Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day. It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍
Hiya Al, I’ve just been down to the local Tesco and bought all the ingredients to make this Jalfrezi of yours ordered the Naga sauce from Amazon yesterday. At the checkout the Asian lady asked me what curry I was making, I mentioned your TH-cam channel and the great garlic chilli chicken video you did the other month. She did mention if you cook a curry always leave it a day to let the flavours mature. She did also say she would be looking you up and pass any comments to you.
Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌
Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍
Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.
never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al
Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.
I had doubts about the BIR taste of these 30 min curries, until I made this that is, now Jalfrezi isn't my chosen curry when going to a Restaurant but this was a top notch recipe, I found the onion takes more than 10 mins to get some colour but overall it's a great way to cook in bulk for the BIR taste. I will be trying more, can we have a 30 min Dhansak please.
Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘
Hi Al, must say I have been following your curry’s for quite a while now and am very impressed. So much so I followed your recommendation to purchase the said pan as you said it could be used for induction. Well unfortunately it cannot be used on induction, might be worth you clarifying at some point save anyone else having the same issue. Guess I should have read the description myself 😏
I love how you've gone from base gravy snob to making it the 'cheat' way...there's definitely a place for base gravy with the ultra smooth sauce curries but I think 90% of the time it's completely unnecessary, I usually do exactly the same and just blend up some Tesco pre-diced onions and be a bit more heavy on the spices!
Any chance you could pop round to some of the local curry houses in our area, and give em a few lessons Al? they certainly don't look like that when you get em delivered on a sat night. Haha.
Bloody hell you could pop the pot in front of your fire and bath in it 😂 …next to the garlic chilli chicken this is the one I’ve been waiting for, keep up the great content Al 👍🏻
Hi, please can you tell me where you get your naga from because I can get it anywhere, If you get it from a supermarket, what shopping aisle do you go to
Made this, this evening but i halved all the ingredients as i know that the full recipe would be too much for 3 of us. It was unreal! Although i wish i made the full recipe now so i could have some left overs for lunch the next day😂
I added the pan to the shop for you al... I notice you said that the resaturants use Mr Naga... is this a new thing? it is only recently that the restaurants/takeaways round here have started using Naga... It started with my fave restaurant making a Naga balti just for me (it wasn't on their menu), which I started recommending on facebook, then all the others started adding Naga curries as well.
I've done it! I got myself to Spicy Joe's and ordered all the harder to get spices (including your mixed powder). I love my local Indian but they're getting too much of my money!
one more question. I was mega surprised to hear that you use Olive oil for your cooking? As the Baltis are cooked with intense heat I would have thought the oil would burn? (not in a good way) I use Extra Virgin for all the Italian, Greek, Spanish and Morrocan dishes (Fell asleep once and my Tajine was black and ruined, my wife was extremely browned off too). However, If Al says use Olive, I'm using OLIVE....(Ooooh Popeye, is that a Saag Aloo you've got going on there?)
@@AlsKitchen Thanks for clearing that up.I did use the olive 🫒 oil in the Jalfrezi last night. It turned out quite well. Enjoy your hols, gather your strength for the winter run of recipes and don't forget a couple of pics of your lovely lady ;-)
i know right i thought same , my asian friend told me try it ......a tiny bit on the end of a teaspoon ,like not even a pea size n i had to put my mouth under the tap for 30mins !!
When using base gravy it needs to be caremelised. To do this you need a pan that allows sticking. Aluminium is perfect for this and a great great conductor for speed. The non stick is best for my 30 minute series as we are cooking in a more traditional way from scratch. They are Base Hybrids as we build that from scratch too. Hope this anders your question
@@rickspence979 check a few channels that follow a one pot traditional style method most are using non-stick. I haven't seen any using aluminium. BIR aluminium is used.
I looked at this last week and it said suitable for induction, just looked now and it says not suitable for induction! I don’t know what to do now lol😂
Just noticed the link provided says not suitable for induction but I’ve seen one that looks exactly the same apart from the pattern on the base saying it is suitable for induction, I will leave the link below. If someone doesn’t think it’s the same pot can you let me know before I buy it tonight 😂
Made it, and it was very good. But the "30 minutes" claim comes with some pretty serious caveats! More like 1 hour, starting from scratch. So, recipe good, clickbait not. 🙂
Looks a great curry, it really does. Unfortunately you cant call it a JalFrezi because, i dunno, someone, has already taken the name JalFrezi for a curry.
Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session
Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's. My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.
Good point! I always add about 100ml less onion water and on my small gas hob my Stage 3 still takes 30 minutes instead of 10 mins to boil off enough liquid.
Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.
Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work
Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.
Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John
Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X
Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow.
Good job Al.
I get the naga pickle from amazon. It's worth it
Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice
5th curry from Al. Amazing!
Thanks from Melbourne.
Two friend in Adelaide sending me photos of there spice purchases after I sent them the videos.
Truly thank you Al. Curry game changer
Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.
Al, been following your recipes for the last couple of years and loved them, I cooked this recipe last night....OMG what a dish ..thank you! Got to get on the Pathia as that is one of my favourites
Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦
from all of us out here who have followed you for years........thank you so much, you just keep giving 🙏
I appreciate that!
Just made it, turned out fabulous. Thank you Al, genius system.
Absolutely love your channel. I wonder, could you do a recipe for a Samber curry?! (30 min or longer version) yum yum
Hi Al,
I made this last night and my wife said it was my best effort so far.
However the 30 minutes turned into a little over 2 hours, but well worth the effort.
Now off to make a chicken tikka.
Many thanks for all your help.
I ordered this pot to use on my induction hob, have used it a few times now and it works perfectly, I love it.
Made this one last night, absolutely fantastic. Couldn't get the same green finger chilli's here in Oz or the Naga pickle, but to substitute I used two chopped jalapeno peppers and the heat from those was just right - probably made it a medium heat curry on my scale. This is probably my favourite curry so far (although the 30 min Dopiaza is also one of my favourites(=). Keep up the great work Al!
The onion stock idea was genius!
Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day.
It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍
im at stage 3 just now and the smells are amazing! your curries are great!
Post pics in the Secret Curry club on Facebook. Thanks 😍👍
Great series Al, could you do a butter chicken next please?
Yes please! I’ll second that!
Hiya Al, I’ve just been down to the local Tesco and bought all the ingredients to make this Jalfrezi of yours ordered the Naga sauce from Amazon yesterday. At the checkout the Asian lady asked me what curry I was making, I mentioned your TH-cam channel and the great garlic chilli chicken video you did the other month. She did mention if you cook a curry always leave it a day to let the flavours mature. She did also say she would be looking you up and pass any comments to you.
Racist.
14:35 "thats how excited I am" 🤣🤣🤣🤣🤣🤣🤣
Wonderful, I will try this one for sure!!! Adding your base gravy ( as I have a lot in freezer ) instead of onion mix ?
Brilliant. Can't wait to cook this. The others in the 30-minute series have been fantastic and jalfrezi is one of my favourite curries.
A friend made this and I tried it. One of the best take away curries ever tasted - now I’m making this next week… thanks Al…!
Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌
YES been looking forward to this one Al - great as always
Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍
Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.
never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al
Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.
I had doubts about the BIR taste of these 30 min curries, until I made this that is, now Jalfrezi isn't my chosen curry when going to a Restaurant but this was a top notch recipe, I found the onion takes more than 10 mins to get some colour but overall it's a great way to cook in bulk for the BIR taste. I will be trying more, can we have a 30 min Dhansak please.
Absolutely, second the Dhansak request using this method!
Looks delicious as always al have a great holiday 🍛
Al, great video and looks amazing as ever! ❤
Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘
Looks good. I think ill make this tomorrow but the biggest pan i own is a stainless steel frying pan so itll have to be cooked on that Al.
You look soooooo good in that apron mate
Cant wait for this.
Can’t wait to try it😋
Another Banger Al, Jalfrezi is my favourite too. 👍
Al, this looks fkin amazing. Your vid is brill, very well done and i can't wait to try it.
Hi Al, must say I have been following your curry’s for quite a while now and am very impressed. So much so I followed your recommendation to purchase the said pan as you said it could be used for induction. Well unfortunately it cannot be used on induction, might be worth you clarifying at some point save anyone else having the same issue. Guess I should have read the description myself 😏
Yeah I will put a message in next video. It said induction in the amazon website they then changed it
One of my favourite curry’s to have, I use it to check how good the restaurant is.
Mine too!
@@AlsKitchen I usually ask for extra chillis the little green ones. I like with pilau rice, Okra and either a naan or paratha.
Friday night, The wife/boss/chef has just cooked this. This one is seriously on anther level. With a side of Sag Paneer, this was stunning. 👌
Swot.... 😆
@@ianrobertson6644 😇😂
Evening Al making this now for tomorrow. Chers buddy
Can’t wait to try this tonight 👌🏻
I love how you've gone from base gravy snob to making it the 'cheat' way...there's definitely a place for base gravy with the ultra smooth sauce curries but I think 90% of the time it's completely unnecessary, I usually do exactly the same and just blend up some Tesco pre-diced onions and be a bit more heavy on the spices!
Great stuff mate.
Al could you take the onion water add whole spice and simmer like a stock? Thanks
Al: Olive Oil is healthier than any oil curry makers use anywhere in the world! Good idea!
Hi Al where do you get you pans from?? cheers.
Any chance you could pop round to some of the local curry houses in our area, and give em a few lessons Al? they certainly don't look like that when you get em delivered on a sat night. Haha.
Maybe one day
Looks great, could you half the ingredients and make it for two. Or would it mess the the taste of the recipe up? Cheers
Just do 2 and freeze two. If you're going to make the effort get the most out of it.
Bloody hell you could pop the pot in front of your fire and bath in it 😂 …next to the garlic chilli chicken this is the one I’ve been waiting for, keep up the great content Al 👍🏻
I've got the exact same Naga chillies jar! Cheers
Looks great AL! Only 1 question where is your beer ?
It's there
Be on this tomorrow Al 👍🍺
Do you have to keep stirring the onions for the 8 minutes?
Hi, please can you tell me where you get your naga from because I can get it anywhere, If you get it from a supermarket, what shopping aisle do you go to
Did you put 6 Crushed cardamom pods in ? As recipe stats but not in video
Tablespoon of MrNaga JEEEEEEEEEEEEEEEEEEEEEEEEEESSSSSSSS thats a lot . that stuff is gorgeous but effing hot :) Great vid Al
It's less than a teaspoon per person
Hey Al.... kashmiri chilli powder is always the hardest thing for me to find in any shops. You think you'll ever have it stocked in your online shop?
I have thought about it
When you say Indian restaurant, you actually mean Bangladeshi restaurant
Al do you always use double concentrated purée in your curry’s?
Yeah.
@@AlsKitchen Thankyou for your reply 😀
Nice one Al
Al mate. That pan is no substitute for your Wok 😂 we need one identical
Tell me about it
Made this, this evening but i halved all the ingredients as i know that the full recipe would be too much for 3 of us. It was unreal! Although i wish i made the full recipe now so i could have some left overs for lunch the next day😂
Great job!
Except the naga pickle.. Al where do you buy that stuff? I cannot find it in supermarkets..
If using pre cooked chicken tikka when would you add this, would it be last ten minutes or less
10 mins to go. 👍
Cooking this for my girlfriend right now. Just checking through. Wish me luck.
I added the pan to the shop for you al...
I notice you said that the resaturants use Mr Naga... is this a new thing? it is only recently that the restaurants/takeaways round here have started using Naga...
It started with my fave restaurant making a Naga balti just for me (it wasn't on their menu), which I started recommending on facebook, then all the others started adding Naga curries as well.
I would say in the last 10 years some, not all started using it.
I've done it! I got myself to Spicy Joe's and ordered all the harder to get spices (including your mixed powder). I love my local Indian but they're getting too much of my money!
Hope you enjoy
Ramzan Kadyrov?
Where dya get those stainless ramekins from Al? Missus getting fed up of me using all the mugs 😆
one more question. I was mega surprised to hear that you use Olive oil for your cooking? As the Baltis are cooked with intense heat I would have thought the oil would burn? (not in a good way) I use Extra Virgin for all the Italian, Greek, Spanish and Morrocan dishes (Fell asleep once and my Tajine was black and ruined, my wife was extremely browned off too). However, If Al says use Olive, I'm using OLIVE....(Ooooh Popeye, is that a Saag Aloo you've got going on there?)
I only use olive oil in the 30 min series curries as we don't use high heat. You are correct to use veg oil in other curries
@@AlsKitchen Thanks for clearing that up.I did use the olive 🫒 oil in the Jalfrezi last night. It turned out quite well. Enjoy your hols, gather your strength for the winter run of recipes and don't forget a couple of pics of your lovely lady ;-)
My mouth is watering. I love Jalfrezi 😊
lol there is no way I’m putting in 1 tbsp of Mr Naga!! That shit lethal, maybe half tbsp 🔥
i know right i thought same , my asian friend told me try it ......a tiny bit on the end of a teaspoon ,like not even a pea size n i had to put my mouth under the tap for 30mins !!
Roll on tomorrow 👍
That pot is not suitable for induction according to the description on the link
Interesting you use a non-stick pot, when some chefs specifically say not to. I've never understood why not.
When using base gravy it needs to be caremelised. To do this you need a pan that allows sticking. Aluminium is perfect for this and a great great conductor for speed. The non stick is best for my 30 minute series as we are cooking in a more traditional way from scratch. They are Base Hybrids as we build that from scratch too. Hope this anders your question
Cyprus again? Well jel 🤣
Hi al what no chillis 😊
It’s nothing like that wok. Thought I was watching a shopping channel for a minute,
A shopping channel with one product 🤷♂️😂
I am surprised he uses non-stick - I thought aluminium was the key to getting caramelisation etc?
It is helpful in BIR style cooking, but this is not BIR.
@@sdm197 So you don't caramalize in non BIR cooking?
@@rickspence979 check a few channels that follow a one pot traditional style method most are using non-stick. I haven't seen any using aluminium. BIR aluminium is used.
Note Induction users. There's a review saying despite them claiming it works with induction. It didn't. Had to send it back.
Strange, works fine on my induction hob
I looked at this last week and it said suitable for induction, just looked now and it says not suitable for induction! I don’t know what to do now lol😂
Just noticed the link provided says not suitable for induction but I’ve seen one that looks exactly the same apart from the pattern on the base saying it is suitable for induction, I will leave the link below. If someone doesn’t think it’s the same pot can you let me know before I buy it tonight 😂
Read the description. Some do, some don’t. Mine does and it’s very good.
@@alexanderdelarge3216 where does it say some do and some don’t?
Made it, and it was very good. But the "30 minutes" claim comes with some pretty serious caveats! More like 1 hour, starting from scratch. So, recipe good, clickbait not. 🙂
30 mins is cooking time. Prep time differs from person to person.
Looks a great curry, it really does. Unfortunately you cant call it a JalFrezi because, i dunno, someone, has already taken the name JalFrezi for a curry.
Wots of wimen ask me the size of my wok
Ehy dont you make English food ,ehat zbout youre heritage
Oh the size of your WOK! I totally misheard that.
I bloody love you.. absolute genius.. pls can you do a 30 minutes dhansak ❤❤
Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session
Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's.
My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.
I do the same 😉👍🏻
Good point! I always add about 100ml less onion water and on my small gas hob my Stage 3 still takes 30 minutes instead of 10 mins to boil off enough liquid.
Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.
I’m on the keto so I can’t have sugar. If I make this dish without it will I die of AIDS?
Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work
Did the bhuna the Miss loved it. Great curries 👍🏻
Al, my good fellow, don't you know that earth is 100 % Not a "planet" in a "space vacuum". 🙂👍
Looks great Al. Thanks for the tip about the base gravy. I have lots left, and I’ll be making this, using base gravy. 👍
Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.
A 30 minute butter masala would be amazing Al if you can do one of them would be much appreciated, I'm doing this curry this weekend
I am the same with veg oil. You can’t tell when eating it but I get flare ups the next day t days too.
Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John
I do like this channel and Al's enthusiasm to Indian food. I love a good Jalfrezi, but I never add sugar to it
Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X