My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
OMG. The best Masala curry base I have ever made. I eliminated cream and only used 2 tablespoons oil for a double batch, but it was still creamy,, mild and so delicious. I’m so happy to have found the perfect masala sauce. Thank you!!!!
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
English man here from Birmingham. I've been cooking BIR for 17 years now. Including a 4 year stint in Norway, when i became the god of spices. I used to say, "there's more to life than salt". Glad i have found you as i no longer have room for my giant chest freezer. The base i used to make took 4 hours to make and produced 11 litres. I stored it in 22 500ml foil containers in the freezer. (44 curries). I will be giving this a try at some point so thank you for sharing. My previous base was perfect for Vindaloo, Ceylon, Korma, Jal frezi and Madrass. It was a savory base full of onion, carrot, celery, mooli. I am looking forward to trying something new. I am a balti lover at heart, but the local places have lost their way with it, trying to be too clever and i can say not one around my way can make the Balti from the late 80's to late 90's anymore. I am served a nice curry, but it ent no Balti...1 spoonful and i get disapointed. I have to go to Ladypool road nowadays if i want a Balti, and even there it is hit and miss. I used to work in coventry and went out after work with a bunch of peeps and i ended up staying over. Went back to the house with a very optimistic Balti from a random high street takeaway...omg "This actually is a balti"...i went back there, and found out the chef was Bangladeshi and he spent 20 years in a Birmingham Balti house........I'll be damned. My favorite Balti was a meat and potato Balti with a boiled egg in it and a heaped spoon of chilli powder. On a final note, my eureka moment came when i discovered East End dried Fenugreek leaves and Asafetida, and as soon as i cooked with them, it was like being round the back of a curry house......
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
Thanks Latif, I will be having a go at this today. Your excellent explanations and methods have improved my cooking no end. Can’t wait until i have chance to visit your restaurant.
Amazing, Chef! I’m so surprised more B.I.R haven’t done this in the past. Let’s be honest, the absolute vast majority buy your skilful curries. Only us purists have a go, and even then we eat out more than prepare. It’s a purist thing and we love to see ‘how it’s done’. No restaurant or takeaway will EVER suffer as a result of ‘How to’ video’s. We value you and just like having a go now and then 🥰
Thank you Chef, ex pat living in Canada here, some great Indian restaurants across the pond but the missing ingredients like base gravy etc are what make BIR Indian next level and are the flavours I miss, appreciate you sharing this
I once peeled 50 crates of over ripe onions and sold them to restaurants. I was 14 years old and found a clothes peg on my nose stopped the eyes watering
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour. I have to say this base gravy is one of the best I’ve made. Sometimes simple is better 👍👍
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
After suggesting you start manufacturing your own sauce mixes I found this. Perfect. Thank you. It's still worth selling base mix though as currently one can only buy ready made final curry mixes, e.g. Madras, Korma, Rogan Josh etc
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
Thank you so much for sharing this base gravy recipe, I’ve just made it and it is wonderful, I’m cooking for friends next weekend and they are going to be so impressed with my “made from scratch” jalfrezi, I’ve been trying to make a real homemade curry for decades but always cheated by using super market jars of curry, compared to this base gravy alone they are no where near as good, let alone when I’ve added the chicken tikka and chillis etc, i owe you!
Thank you for this base recipe. When I have been short on time or not had any frozen gravy left I use a good alternative of a ready made soup. Yes Soup. Waitrose do an Indian soup in their Glorious range it is Indian Spiced sweet potato soup with yellow split peas, coconut and mung beans. I pour more of the liquid part of the soup off into a saucepan and water to thin it down a bit then warm it it up on the hob as I cook my curry. The sweetness in the coconut makes it a really nice flavour. It reduces well and is not too strong but enough flavour to know it is there. But yours and Als kitchen base gravy are both top of my list for proper BIR cooking. Cheers
That’s really interesting. Thanks for sharing. I make curry secret recipie to green stage but such pain having to do add Tom after defrosting this looks much better😛😋🥰
I've cooked Latif's original version of his base sauce for over a year. The cooking process is the same as this one and I get great results. After trying a lot of base sauces from other TH-cam curry chefs I like this version far better.
It's like TH-cam reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
I never get bored of Indian food...best in the world
That's not a blender, that's an anti-aircraft weapon! Impressive tutorial as always and thank you for sharing.
Yeah made me LOL too mate.
@Surin Farmwest Was that a snatch reference ?
@@lordfarquaad960 Ha, I clocked that aswell.
😂😂😂😂
😳😂
I’m making this Christmas Eve and using your base gravy to make a jalfrezi and another curry for Boxing Day. Thank you for your wonderful channel 👍🏻
You are a legend. I copied your sauce and my family loved it. Made me feel good. Thanks mate. G'day from Perth Western Australia. 🤪🕺
Why not just go out and have a take away or meal in? Oh wait your in HMP Australia
@@johnboro64 no need mate hahaa
@@johnboro64 derrrp
Love the videos
Adelaide SA🦘
ozzy ozzy ozzy , love from Wales u.k
My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
Been using this recipe for over a year and I've made BIR curries for people and they've said it was the best curry they've had......which is nice 👌
How do you finish the curry off please
I've been cooking curry for years , this is a real game changer , brilliant method . my new go to recipe
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Absolutely love the tip with the garam masala water! Really took my curries to the next level! You’re a sterling geezer.
The masala water's fab
This has transformed my home made curries, giving them a real British curry house taste. Thank you Latif!
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
Totally different version of base gravy so must give it a go. Thanks for sharing your methods.
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
OMG. The best Masala curry base I have ever made. I eliminated cream and only used 2 tablespoons oil for a double batch, but it was still creamy,, mild and so delicious. I’m so happy to have found the perfect masala sauce. Thank you!!!!
I appreciate that all the ingredients are listed in the description, so I can quickly refer to it when preparing my shopping list.
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
Thank you,, you are a Master Chef, I will use this recipe. GT
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
Nice to see you boiling the masala water. Very rare to see this added. You are giving away the secrets. Thank you very much.
Thank you for sharing this! I love watching your videos
Your such a humble guy brother, keep going with the recipes pls inshallah.
100% using this, and 100% looking to come up from wales to eat at the restaurant 🙏👍🏽
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
Thankyou for showing me how to make this base curry. Its brilliant. I not only use it for my curries. I love it on my chips. From your number 1 fan
This was amazing, I just made it and it taste just like what I order in restaurants! The best recipe on TH-cam!
So good to watch you. You explained everything perfectly. Thank you very much.
English man here from Birmingham. I've been cooking BIR for 17 years now. Including a 4 year stint in Norway, when i became the god of spices. I used to say, "there's more to life than salt". Glad i have found you as i no longer have room for my giant chest freezer. The base i used to make took 4 hours to make and produced 11 litres. I stored it in 22 500ml foil containers in the freezer. (44 curries). I will be giving this a try at some point so thank you for sharing. My previous base was perfect for Vindaloo, Ceylon, Korma, Jal frezi and Madrass. It was a savory base full of onion, carrot, celery, mooli. I am looking forward to trying something new. I am a balti lover at heart, but the local places have lost their way with it, trying to be too clever and i can say not one around my way can make the Balti from the late 80's to late 90's anymore. I am served a nice curry, but it ent no Balti...1 spoonful and i get disapointed. I have to go to Ladypool road nowadays if i want a Balti, and even there it is hit and miss. I used to work in coventry and went out after work with a bunch of peeps and i ended up staying over. Went back to the house with a very optimistic Balti from a random high street takeaway...omg "This actually is a balti"...i went back there, and found out the chef was Bangladeshi and he spent 20 years in a Birmingham Balti house........I'll be damned.
My favorite Balti was a meat and potato Balti with a boiled egg in it and a heaped spoon of chilli powder.
On a final note, my eureka moment came when i discovered East End dried Fenugreek leaves and Asafetida, and as soon as i cooked with them, it was like being round the back of a curry house......
Definitely going to try this 👌 thank you. I can't help but wonder what happened to the empty pan left on the burner 😱
Thank you for sharing, you've just upgraded my from scratch game
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
isit any good once frozen? was thinking of doing this myself as last time I made far more then I needed and sadly thrown the rest away
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
just made this base gravy and it smells and tastes amazing. Thank you Latif.
Brilliant thank you so much Latif I'm crazy about Currie
. Enjoy all the vegetable curries. 🤪👌🇿🇦
Ma Sha Allah bro. Amazing videos!
Been using this sauce for a while and it’s transformed my curries 🙏
Thanks Latif, I will be having a go at this today. Your excellent explanations and methods have improved my cooking no end. Can’t wait until i have chance to visit your restaurant.
Thanks as always Latif! Going to try this at home for sure
Thank you for your simple and honest Recipe of Gravy. I am Mukesh Mathur. I live in Australia and interested Indian Style Cooking as I born in India.
Thanks so much Latif - we follow so many of your recipes and they are all EXCELLENT, as is your explanation of each. Give this man his own show!
Blitz's the curry and the road in one, what a unit!
Amazing, Chef!
I’m so surprised more B.I.R haven’t done this in the past.
Let’s be honest, the absolute vast majority buy your skilful curries. Only us purists have a go, and even then we eat out more than prepare. It’s a purist thing and we love to see ‘how it’s done’. No restaurant or takeaway will EVER suffer as a result of ‘How to’ video’s. We value you and just like having a go now and then 🥰
Totally agreed
That's so so true 👍 💯
Spot-on. But where I live it's about 300km to the nearest curry house, so these videos are a life-saver. :D
And I think to myself what a wonderful cook 👩🍳 thank you 😊
Thank you Chef, ex pat living in Canada here, some great Indian restaurants across the pond but the missing ingredients like base gravy etc are what make BIR Indian next level and are the flavours I miss, appreciate you sharing this
Agreed. The Indian restaurants in Canada are definitely missing something.
Thanks Latif for sharing your knowledge, you've transformed my Indian cooking.
I work in an Indian restaurant, we all have a race peeling the onions, I always win and they call me the onion master 😂
This is how people trick kids into working hard.
It's most likely a Pakistani or bangali resturant
I once peeled 50 crates of over ripe onions and sold them to restaurants. I was 14 years old and found a clothes peg on my nose stopped the eyes watering
Really nice and straight forward thankyou been wanting to do this for year’s tbf
My mouth is literally watering, thanks for posting.👍🏻
Ive tried many base graves but this is one of the best out there ! thanks chef
OMG That masala smells so great! I could lick the air! Brilliant.
Hi
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour.
I have to say this base gravy is one of the best I’ve made.
Sometimes simple is better 👍👍
Great idea w the pressure cooker!
The business , great and thanks for easy to follow steps 5 stars for you
You are a legend in my household, every one loves your recipes. Base gravy, here I come :)
Thank you so much for such a fantastic recipe.i will follow your all recipes thanks once again
I just made this base gravy and it’s great!!! Thanks for this video. I’m making chicken saag a little later today.
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
After suggesting you start manufacturing your own sauce mixes I found this. Perfect. Thank you.
It's still worth selling base mix though as currently one can only buy ready made final curry mixes, e.g. Madras, Korma, Rogan Josh etc
Actually a good idea 💡
I made this last night...blinking delish ❤
Great. In a few videos I totally understood the basic principles of Bengoli/ Indian cooking. Thank you Latif
im going to give this a try,looks good.
As a chef my self that has my own Indian restaurant in the south of france, I have to say this is spot on.
Where about in the south of France? I always visit Nice.
Hi Where are are you? I'm in Charente and we have Reza near us.
Liar
Brilliant. Super simple and thoroughly well explained. Loved the relaxed style of presentation.
Thank you for all your wonderful inspiration. Love your videos - you explain everything really well!
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
I cannot believe the size of that stick blender! Looks like something my husband would use on the building site! xxx
Great stuff!!!
That blender was something else, you could mix plaster with that 😁👍
I know, right? LOL
I want one!
I was just thinking the same!
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
Thanks Latif for the awesome show
Just found this channel and love it! Will work my way through the recipes.
Just followed this exactly.. House smells unreal 👌👌nice one chef
Thank you so much for sharing this base gravy recipe, I’ve just made it and it is wonderful, I’m cooking for friends next weekend and they are going to be so impressed with my “made from scratch” jalfrezi, I’ve been trying to make a real homemade curry for decades but always cheated by using super market jars of curry, compared to this base gravy alone they are no where near as good, let alone when I’ve added the chicken tikka and chillis etc, i owe you!
Thank you Latif! You are an inspiration! That is some hand blender you got there!🙂🙏🏻❤️
Love your vids, and how clear your instructions are. Great stuff!
Definitely making this! You're a legend for posting it up. PS You left out 2 tbsps of tomato puree from the ingredients list in the description 🍅🍅
Fantastic food , you are an inspiration.
Thanks for sharing your recipe for a great base gravy love your channel 👍
Great watch, very interesting.🏴
Thank you for this base recipe. When I have been short on time or not had any frozen gravy left I use a good alternative of a ready made soup. Yes Soup. Waitrose do an Indian soup in their Glorious range it is Indian Spiced sweet potato soup with yellow split peas, coconut and mung beans.
I pour more of the liquid part of the soup off into a saucepan and water to thin it down a bit then warm it it up on the hob as I cook my curry. The sweetness in the coconut makes it a really nice flavour. It reduces well and is not too strong but enough flavour to know it is there.
But yours and Als kitchen base gravy are both top of my list for proper BIR cooking.
Cheers
sad
That’s really interesting. Thanks for sharing. I make curry secret recipie to green stage but such pain having to do add Tom after defrosting this looks much better😛😋🥰
Making this right now and my apartment smells amazing
Looks so good I could almost smell anx taste it 😍
Indian cooking is fantastic. So many spices and flavours. I’d love to come and watch you cook and try some.
Thank you for this channel. I use your recipes often.
Perfect so easy to follow thanks chef
Just discovered this guy, then discovered his restaurant is about 5 miles from my house. See you soon Latif 💪🏻
I had to pit a towel on the floor watching this video my mouth was watering so much amazin i can just imagine the smells 😋
Im going to make this tonight, thanks for sharing, much appreciated
Bangin' video mate. This is it, this is really the stuff!
Looks great can't wait to try
i made this today excellent recipe extremely tasty i recommend this to everyone 💯
That industrial stick blender just amazes me. I LoL every time you use it.
Love all your videos mate, you teach, we all learn.
Amazing Chanel and clear guided recipes. Thank you!
Excellent , knocked one up Monday for the whole weeks curries
really awesome, can't wait to try this - never used garam masala water before
Wonderful informative video , thanks
THIS LOOKS AMAZING..THIS I WILL TRY..THERE'S TOO MANY FIDDLY VERSIONS OF B.I.R. BASE GRAVY..THIS IS FULL ON, WITHOUT THE FAFFING 👍
I've cooked Latif's original version of his base sauce for over a year. The cooking process is the same as this one and I get great results. After trying a lot of base sauces from other TH-cam curry chefs I like this version far better.
@@briangarner81 Latif is the only guy who actually gives the real recipes.
It's like TH-cam reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Kush, The algorithm is watching you. Lol.
@@orosedobheathaabhaile I know lol
Good job, looks delicious
Wow I’m new to your channel and I’m loving it! Thank you!!
didn`t know you had a base gravy video already lol - i just subscribed 🙂
Thank you Chef! Going to make a lovely Saag Paneer after this...