Looking forward to trying this one Al👍🏼 can you describe your 3 burner set up please(maybe do a short video) I use an induction job and although heats well am tempted to buy the burner you use there. Have you tried and tested others and what size bottle do you connect it to and how long does it last please?
This pathia was so much better than a local takeaway I actually cried. Beautiful curry! Saved me 20quid on a shit takeaway. I’ve done Al’s chasni and tikka masala so far. The prep and cooking is so peaceful and calming and no stress at all. Thanks Al! Will dip into your shop. Where’s the book?
I’ve now done most of the 30 minute curries and this is by far the best tasting one. It’s even better that my favourite restaurant and takeaway… and I cook it. 😮 thanks al, your a star.
@garysunderland9844 Thanks for the advice, I've only done the dhansak and it's so good, I can't move on, I just keep cooking it. Will do this one next. Cheers
This weekend I'm cooking it again for the 3rd time, definitely my go to now. Probably going to use cooked prawns at the last 10 mins stage, it's a lot cheaper. Also I have been using the lemon juice in it and it really adds to a nice sweet sour balance.
OMG, this curry is identical to the Pathia I have at my favorite curry house. I've cooked it 3 times and it's spot on. Trying to convince myself to try another recipe but it's hard to step away from a favorite 😍. Thanks Al.
I need a Puri Tandoor Al. My dad is a retired punjabi head chef of 45 years and is now 68. He misses using the tandoor everyday. I would absolutely love to give this to him as a birthday present so he can cook like he did at the restaurant again. Would love to take a picture and show you the look on his face if we won this. Amazing curries, keep up the good work. ❤❤❤
Well after the success of the 30 minute Jalfrezi last week I gave this a go last night, I used frozen chopped onions from Asda to cut the time down a bit, also added some lemon zest and juice with a little coconut milk powder to sweeten and wowzer what a curry. Just waiting for Al to do a 30 min Dhansak now please :)
As always... Great instructional video!! For those who have access, the American company "Lodge" makes a cast iron wok that I use on my electric stove and will work with gas/lp. Works very well.
Have really enjoyed this 30mins series. Will be cooking this tomorrow my 3rd AK curry and have loved them all! Will be making with uncooked prawns if 1kg is affordable. Edit - Used about 750g of jumbo prawns and it was amazing, just like I remember from a decent curry house I used to order from, my favourite one so far and I have cooked about 3-4 now.
I remember when you first started, going to your local Indian restaurant to get all the information, I can't believe it was ten years ago, then lost your link and stopped watching TH-cam but then found you again so will re join your channel thanks Bob in the UK
ive just done this recipe for the 4 th time, instead of chicken i have added jumbo butterfly king prawns and when you add the spices i added a tsp of cumin and a couple of chopped finger chilli's and the same green pepper as the red measurements and its absolutely banging
I've just made this and it gave us 6-7 portions. I did use 1.2kg chicken as thats what i had. Absolutely Devine. Considering it doesn't use a base gravy its amazing. Cannot wait to eat it again.
Interesting, I've been told to start frying the onions in a small amount of oil and after a while, add a a drissle of water. That way, the curry isn't too oily.
Just made it .... Came out awesome.. Too good!! Made mango chutney fresh from alphanso mangoes. Also made tamarind chutney Indian style with jaggery... Thanks for the recipe, from India!!
Your original Pathia with the base gravy was excellent- I noticed on the old video you were going ‘oh my god’ on the taste test and was really really pleased - would you say that one was better taste wise? I’ve made both and think the original one was slightly different and it also made me go ‘oh my God - when I put the first spoonful in my mouth - magic
Al your channel has grown organically over these years and rightfully so your incredible at making Indian food could you make chicken pasanda sometime please on the 30 minute cooking show ❤
Just made the 30min Pathia, and it was stunning Al. No more takeaways for us, just like a restaurant style curry. Now looking forward to doing the Dhansak 😀😋
Hi just something I have struggled with perfect basmati rice. And it's,clean one cup of rice. Add one cup boiling water. Cook in pressure cooker for 7 mins only. Perfect every time.
Please consider choosing somewhere else to purchase your spices as had awful experience with spicy Joe's and had to get PayPal to refund due to lack of response
Was working for a guy today who owns a local Indian restaurant, told him I'd made a few of these curries for the last few weeks, he started laughing, he wasn't laughing when I showed him your videos Al, he gave a big thumbs up. Cheers, I'll make this tomorrow evening. 👍
Made this last week and was excellent. Trying the Chicken Jalfrezi tonight. Any chance you could look at an excellent South Indian dish called Chicken Chettinad which I get a my local South Indian restaurant which is a brilliant curry - Also appreciated the Chasni recipe for us Scots which is a famous local dish. Thanks keep up the great work.
Al, I have just purchased the spice packs online and wanted to know how much should be used for each 30min recipe. Can you advise of update comments to give guidance if possible? I am sure that would not only help myself but others. Thanks again
Al, this has become my default go to curry, simple ingredients I always have (mostly 😅) and predictable time after time. I'm not sure if you've ever done a video explaining the different types of curries, kind of like "curries for dummies" or "curries 101", with a breakdown of main spices and what they add along with meat types. That would be a great video, for me at least 👍. Anyway as its raining again what better way to pass time than watch some curry making videos. 😁
I found a pot like that without handles and a smaller one in an Indian grocery store/deli in Fremont, California earlier this week. I think they also have the larger one with handles too. I will be going back this week to buy one so I will check on the one with handles and take pictures of all. Maybe you have already found some
I've been trying to make BIR for some time now and not doing very well, yesterday I attempted your Base Gravy 2 and chicken tikka masala. The results were amazing, can't wait to try the next one you have definitely got yourself a new follower. Richard.
Top notch Al watched this morning made this afternoon added a wee twist and put a green chargrilled pepper 6 birdseye chillis in with the chicken and half a bag of baby spinach once cooked stirred it through whilst resting,going to let it mellow over night and have it tomorrow,if it lasts that long! cheers mate absolutely delicious!
Gone back to this as i wanted a Desi Pathia. You have changed my entire curry cooking experiences and my friends love what i cook. Just a mention on my comments you argued about the green finger chilli's not tasting of anything when i said they should be left out of base gravy number 1 and added later if the curry requires it. You latest Pathia video points out it's very noticeable flavour..It works in the Pathia but i stick to my opinion it shouldn't go in tbe base gravy. Cheers Al you are amazing
Another banging 30 minute curry. Had to cook my onions for much longer as it seemed a lot of water came out in the cook. Amazing though and just what I needed to expel the remnants of this mornings hangover 😊
Being an English Expat where BIR is non existent You sir are my Curry God. I've learnt so much from your Culinary Skills and this one I will being doing tomorrow. Happy Easter Al! from Hungary!
Al looks great. But will you be doing a video on how you use your new spice blends ( dhansak/karahi/madras/balti) so people can see what’s involved using these new blends?
Al thank you for the bottom of my heart for teaching me to cook curries I don't use the base source just a bit more tomato puree and 10 years ago you a lot slimmer😂❤
So far since finding this channel a couple of months back I’ve made the tandori chicken skewers, staff curry, Pakistani Khari and the Punjabi chicken curry. All have been amazing in taste and quite enjoyable to cook too, a lot cheaper and probably as good as my local takeaways of not a bit better. Any chance of a chickpea curry made from scratch without base gravy in the future?
Brilliant Brilliant Brilliant. Fantastic recipe (and no B gravy) Great video too. I remember back in the old days when you had a crap microphone and myself and others complained. What a difference now eh (I did stick with you) Great production. Thanks Al.
Another winner here Al - very tasty and great sweet/sour/spicy balance. I realised after I started cooking Id run out of Mango Chutney (blame your Chicken Ceylon for that) so I substituted a spoon of apple chutney and a spoon of marmalade. Worked pretty well :) Also generally prefer to use thigh meat than breast unledss you marinade the breast first overnight in yoghurt and spices then pre-grill the pieces. They only need a quick warming through in the masala then so dont get the chance to dry out.
What pan is that you're using mate ? looks like a cast iron or maybe carbon steel ? Does the acidic ingredients used to make curry strip the seasoning or give you any problems ? The only alternative I can find is maybe 3 ply stainless steel. (I dont want to use aluminium)
Al, this recipe is awesome, the aroma literally took me back to a curry house I used to go to on the south circular road Catford in the late 70's, can't remember the name but it was proper old school that you don't get nowadays. I used a generic mild madras curry powder. I froze half of it and it was even better. Nice one mate.
Hi, Al, been following your chanel for years.. Loving your video production, very informative, easy to follow and great recipes. With your vast experience can you give us an up to date pilau rice recipe, my best effort still doesn't tast like my favourite restaurant..
Hi Al I’m new to your channel and have just made two of your BRC and OMG they were absolutely amazing will keep watching and will make plenty more thanks love to watch you as you make it easy to follow 😊
Hi Al, can I use chicken tikka with this pathia recipe, if so when would you add the cooked chicken tikka, many thanks for your amazing recipes, you’ve saved my taste buns here in Australia. Cheers
my friends cannot believe my curries are homemade... I shall be cooking this soon. Any chance you can do a video purely on rotis, chapatis and nan breads?
I love watching your videos al. Has saved me a fortune on takeaways and I can make them just the way I want however are you able to do a video on making a Nag Puri curry. I get it from my local Indian on special occasions as a treat but would love to be able to make it at home. Keep up the good work. David
There is a curry called a "Vensi" that as far as I know was invented by a BIR chef in West Yorkshire and is only available in a select few restaurants and takeaways around Leeds (Tabbak in Morley is one). If you could find out the recipe and do a video on it, that would be an amazing service to curry fans everywhere. It's a delicious curry but the recipe is only known by a few people from what I can gather. As far as I know the curry was first sold by a restaurant called Armaans.
Enjoying this Series Al, Family meals and from scratch. I do enjoy your recipes with the base gravy, but this gives another option if you run out, like i have a few times !!! Plus, great for entertaining.
Please Subscribe if you LOVE curry.
Looking forward to trying this one Al👍🏼 can you describe your 3 burner set up please(maybe do a short video) I use an induction job and although heats well am tempted to buy the burner you use there. Have you tried and tested others and what size bottle do you connect it to and how long does it last please?
We like curry a lot but we LOVE you more
Hi Al your written ingredients say 2.5 tbsp Mango Chutney but you then said in your demonstration 1.5 tbsp ?? which is the best ? thanks
This pathia was so much better than a local takeaway I actually cried. Beautiful curry! Saved me 20quid on a shit takeaway. I’ve done Al’s chasni and tikka masala so far. The prep and cooking is so peaceful and calming and no stress at all. Thanks Al! Will dip into your shop. Where’s the book?
@@anon1753 Try 2.......
I’ve now done most of the 30 minute curries and this is by far the best tasting one. It’s even better that my favourite restaurant and takeaway… and I cook it. 😮 thanks al, your a star.
@garysunderland9844 Thanks for the advice, I've only done the dhansak and it's so good, I can't move on, I just keep cooking it. Will do this one next. Cheers
@@Behyelzebub I’m even looking forward to you trying it. 😝 hope you enjoy!!
@@Behyelzebubthats like me with the madras haha
This weekend I'm cooking it again for the 3rd time, definitely my go to now. Probably going to use cooked prawns at the last 10 mins stage, it's a lot cheaper. Also I have been using the lemon juice in it and it really adds to a nice sweet sour balance.
OMG, this curry is identical to the Pathia I have at my favorite curry house. I've cooked it 3 times and it's spot on. Trying to convince myself to try another recipe but it's hard to step away from a favorite 😍. Thanks Al.
Get the garlic chilli chicken down and then get chicken jalfrezi by fu...k you will be blown away 💥💥💯👌🍻
It's my 28th Birthday Today and Im Gonna be Cooking Chicken Pathia Tonight. My Absolute Favourite Curry to Eat Really Excited for This.
I need a Puri Tandoor Al.
My dad is a retired punjabi head chef of 45 years and is now 68. He misses using the tandoor everyday. I would absolutely love to give this to him as a birthday present so he can cook like he did at the restaurant again.
Would love to take a picture and show you the look on his face if we won this.
Amazing curries, keep up the good work. ❤❤❤
Thanks Al, I’ve just done my first Pathia and it’s lovely thanks to you 👌🏼
Blend those onions well and cook them out correctly and this is by far the best pathia without the faff of pre prepped base. Well done Al!
Al, these curries are the best I have produced (by following your instructions) please expand this 30 minute series
I cooked this again today, turned out absolutely delicious 😋. Real restaurant style. Grateful to you Al❤
I've just made this curry and I have to say wow what a pop of flavour with barely any faff. You're an amazing chef, thank you for sharing xxx
Well after the success of the 30 minute Jalfrezi last week I gave this a go last night, I used frozen chopped onions from Asda to cut the time down a bit, also added some lemon zest and juice with a little coconut milk powder to sweeten and wowzer what a curry. Just waiting for Al to do a 30 min Dhansak now please :)
As always... Great instructional video!! For those who have access, the American company "Lodge" makes a cast iron wok that I use on my electric stove and will work with gas/lp. Works very well.
Thanks for the info!
I absolutely love seeing the oil on top of the curry! When I get an oily curry I know I've done good!!!
Absolutely 🤟🏽🤟🏽🤟🏽
😂 it's a thing of beauty
Have really enjoyed this 30mins series. Will be cooking this tomorrow my 3rd AK curry and have loved them all! Will be making with uncooked prawns if 1kg is affordable.
Edit - Used about 750g of jumbo prawns and it was amazing, just like I remember from a decent curry house I used to order from, my favourite one so far and I have cooked about 3-4 now.
Made this today as a big batch of sauce only. Lovely! Going to freeze in tubs and use when needed with marinated precooked chicken 👍 😊
I made your garlic chilli chicken 2 recently and it was absolutely amazing. On par if not better than any curry I’ve had in a restaurant
Great to hear!
I remember when you first started, going to your local Indian restaurant to get all the information, I can't believe it was ten years ago, then lost your link and stopped watching TH-cam but then found you again so will re join your channel thanks Bob in the UK
ive just done this recipe for the 4 th time, instead of chicken i have added jumbo butterfly king prawns and when you add the spices i added a tsp of cumin and a couple of chopped finger chilli's and the same green pepper as the red measurements and its absolutely banging
Making this tomorrow, I've made all the 30 mins curries and they are incredible, thanks Al, keep em coming
I've just made this and it gave us 6-7 portions. I did use 1.2kg chicken as thats what i had. Absolutely Devine. Considering it doesn't use a base gravy its amazing. Cannot wait to eat it again.
Interesting, I've been told to start frying the onions in a small amount of oil and after a while, add a a drissle of water. That way, the curry isn't too oily.
Just made it .... Came out awesome.. Too good!! Made mango chutney fresh from alphanso mangoes. Also made tamarind chutney Indian style with jaggery... Thanks for the recipe, from India!!
Your original Pathia with the base gravy was excellent- I noticed on the old video you were going ‘oh my god’ on the taste test and was really really pleased - would you say that one was better taste wise? I’ve made both and think the original one was slightly different and it also made me go ‘oh my God - when I put the first spoonful in my mouth - magic
I'm salivating watching this. Looks awesome Al. Congrats on 10 years. Your channel rocks 👍🍺
Al your channel has grown organically over these years and rightfully so your incredible at making Indian food could you make chicken pasanda sometime please on the 30 minute cooking show ❤
Just made the 30min Pathia, and it was stunning Al. No more takeaways for us, just like a restaurant style curry. Now looking forward to doing the Dhansak 😀😋
Hi just something I have struggled with perfect basmati rice.
And it's,clean one cup of rice.
Add one cup boiling water.
Cook in pressure cooker for 7 mins only.
Perfect every time.
Please consider choosing somewhere else to purchase your spices as had awful experience with spicy Joe's and had to get PayPal to refund due to lack of response
Absolute banger Al. Love your series. I have made the 30min Madras over ten times. This one is just finished and tasting sublime.
Was working for a guy today who owns a local Indian restaurant, told him I'd made a few of these curries for the last few weeks, he started laughing, he wasn't laughing when I showed him your videos Al, he gave a big thumbs up. Cheers, I'll make this tomorrow evening. 👍
Made this last week and was excellent. Trying the Chicken Jalfrezi tonight. Any chance you could look at an excellent South Indian dish called Chicken Chettinad which I get a my local South Indian restaurant which is a brilliant curry - Also appreciated the Chasni recipe for us Scots which is a famous local dish. Thanks keep up the great work.
Al, I have just purchased the spice packs online and wanted to know how much should be used for each 30min recipe. Can you advise of update comments to give guidance if possible? I am sure that would not only help myself but others. Thanks again
Al, this has become my default go to curry, simple ingredients I always have (mostly 😅) and predictable time after time. I'm not sure if you've ever done a video explaining the different types of curries, kind of like "curries for dummies" or "curries 101", with a breakdown of main spices and what they add along with meat types. That would be a great video, for me at least 👍. Anyway as its raining again what better way to pass time than watch some curry making videos. 😁
Hope you enjoy
I found a pot like that without handles and a smaller one in an Indian grocery store/deli in Fremont, California earlier this week. I think they also have the larger one with handles too. I will be going back this week to buy one so I will check on the one with handles and take pictures of all. Maybe you have already found some
They did not have lids
Just made my first Pathia from your recipe was banging full of great flavours thanks Al
Great work, well done Al. You deserve all the success with all the work you have put in for us, thank you 🙌🏼
I've been trying to make BIR for some time now and not doing very well, yesterday I attempted your Base Gravy 2 and chicken tikka masala. The results were amazing, can't wait to try the next one you have definitely got yourself a new follower. Richard.
Top notch Al watched this morning made this afternoon added a wee twist and put a green chargrilled pepper 6 birdseye chillis in with the chicken and half a bag of baby spinach once cooked stirred it through whilst resting,going to let it mellow over night and have it tomorrow,if it lasts that long! cheers mate absolutely delicious!
Wonderful work mate. What a community you’ve grown here. Much love pal. ❤
Much appreciated❤
Gone back to this as i wanted a Desi Pathia.
You have changed my entire curry cooking experiences and my friends love what i cook.
Just a mention on my comments you argued about the green finger chilli's not tasting of anything when i said they should be left out of base gravy number 1 and added later if the curry requires it.
You latest Pathia video points out it's very noticeable flavour..It works in the Pathia but i stick to my opinion it shouldn't go in tbe base gravy.
Cheers Al you are amazing
Another banging 30 minute curry. Had to cook my onions for much longer as it seemed a lot of water came out in the cook. Amazing though and just what I needed to expel the remnants of this mornings hangover 😊
Just found your videos. I just made the best curry I ever made. Thank you. I will be trying the rest of your recipes.
Even your rice was perfect, wow.
Wonderful!
This is far better than the curries from restaurants in north Wandsworth. Thanks, Al. You are the Divok Origi of curry chefs!
Being an English Expat where BIR is non existent You sir are my Curry God. I've learnt so much from your Culinary Skills and this one I will being doing tomorrow. Happy Easter Al! from Hungary!
Al looks great. But will you be doing a video on how you use your new spice blends ( dhansak/karahi/madras/balti) so people can see what’s involved using these new blends?
Brilliant I love your 30 min curries. Making this today for tomorrow's Tea/Supper
Made this yesterday for 6, and wow. Absolutely beautiful. One of my friends was impressed after the first mouthful.
Giving this a try right now here in Japan! On the final 10. It’s looking good! Thanks for making these amazing videos!
Al thank you for the bottom of my heart for teaching me to cook curries I don't use the base source just a bit more tomato puree and 10 years ago you a lot slimmer😂❤
So far since finding this channel a couple of months back I’ve made the tandori chicken skewers, staff curry, Pakistani Khari and the Punjabi chicken curry. All have been amazing in taste and quite enjoyable to cook too, a lot cheaper and probably as good as my local takeaways of not a bit better. Any chance of a chickpea curry made from scratch without base gravy in the future?
I just made this exactly like Al did. This is delicious with just the right amount of heat. Thanks Al from Canada.
Glad you enjoyed it!
Brilliant Brilliant Brilliant. Fantastic recipe (and no B gravy) Great video too. I remember back in the old days when you had a crap microphone and myself and others complained. What a difference now eh (I did stick with you) Great production. Thanks Al.
Nice one Al …. Keep em coming. Do you do a cauliflower bhaji or mushroom bhaji , love them two as a side 😊
Plan to try this tomorrow as looks amazing. Can you boil the onions first or is it best to just blitz them raw?
Al responded below "I now boil them like the other curries in this series."
Made this Pathia today Al followed you recipe and I must say it was every bit as good as restaurant curry thanks Al 👍 👍 👍
One of the best Ruby Murrays that I have made and I have made a few good ones. Maybe I should start up my own TH-cam channel 😄Thanks for sharing Al
Of all your recipes, this has far and away our favourite!! Cheers.
Another winner here Al - very tasty and great sweet/sour/spicy balance. I realised after I started cooking Id run out of Mango Chutney (blame your Chicken Ceylon for that) so I substituted a spoon of apple chutney and a spoon of marmalade. Worked pretty well :) Also generally prefer to use thigh meat than breast unledss you marinade the breast first overnight in yoghurt and spices then pre-grill the pieces. They only need a quick warming through in the masala then so dont get the chance to dry out.
Al’s comments are unintentionally (edit: or intentionally!) hilarious…. esp. Debenhams and gone off beer😂 great stuff
What pan is that you're using mate ? looks like a cast iron or maybe carbon steel ?
Does the acidic ingredients used to make curry strip the seasoning or give you any problems ?
The only alternative I can find is maybe 3 ply stainless steel. (I dont want to use aluminium)
It would be great to see the Chasni cooked from scratch.
OMG 😍 just made this...spicy but amazing! Cant believe its this easy to make a double good curry
Omg!! This is the best home made pathia I have ever cooked. 10/10. Thanks Al!!💪🏻
It's my first time watching one of your vids, subscribed ❤ you sound like genuinely nice guy!
Thanks for subbing!
Usual class curry. It has been passed over to my fair maiden. I shall be enjoying it this weekend. Cheers. 🍻
Al, this recipe is awesome, the aroma literally took me back to a curry house I used to go to on the south circular road Catford in the late 70's, can't remember the name but it was proper old school that you don't get nowadays. I used a generic mild madras curry powder. I froze half of it and it was even better. Nice one mate.
Hi, Al, been following your chanel for years..
Loving your video production, very informative, easy to follow and great recipes.
With your vast experience can you give us an up to date pilau rice recipe, my best effort still doesn't tast like my favourite restaurant..
Made this last weekend and can honestly say it’s the best one yet…absolutely beautiful. Thanks Al
Looks another gem Al. Thanks so much again for passing on your expertise top man. Sort that beer out tho 👍👍👍👍👍
Hi Al I’m new to your channel and have just made two of your BRC and OMG they were absolutely amazing will keep watching and will make plenty more thanks love to watch you as you make it easy to follow 😊
Hi Al, can I use chicken tikka with this pathia recipe, if so when would you add the cooked chicken tikka, many thanks for your amazing recipes, you’ve saved my taste buns here in Australia. Cheers
Yes, absolutely, add with 10 mins to go
This was a special one Al. Bloody lovely mate, thanks so much!
my friends cannot believe my curries are homemade... I shall be cooking this soon. Any chance you can do a video purely on rotis, chapatis and nan breads?
I love watching your videos al. Has saved me a fortune on takeaways and I can make them just the way I want however are you able to do a video on making a Nag Puri curry. I get it from my local Indian on special occasions as a treat but would love to be able to make it at home. Keep up the good work. David
Another banging vid Al! We’ve all come a long way with your help. Love yaaaaaaa 👌🏼❤️
Thanks so much!!
Today we had Passanda from your recipe and it absolutely amazing. Thank you 🙏
Absolutely delicious Al, first time making one of your recipes and definately will not be the last keep up the good work Al 😀😀
Thank you Al, so happy to watch another curry recipe from you. I will be cooking this on Saturday night.
I dont know what looks better, the curry or you Al. Looking really well. Cant wait to try this, thank you
Hi Al, I made this this today, it was excellent, thank you very much for your video. 🎉
There is a curry called a "Vensi" that as far as I know was invented by a BIR chef in West Yorkshire and is only available in a select few restaurants and takeaways around Leeds (Tabbak in Morley is one). If you could find out the recipe and do a video on it, that would be an amazing service to curry fans everywhere. It's a delicious curry but the recipe is only known by a few people from what I can gather. As far as I know the curry was first sold by a restaurant called Armaans.
Thanks Al you Legend,expat Sth Londoner following from Edmonton Canada,I'm making this
For serving 8… would you double up spices etc or just half extra, granted double the meat, want to get this right as it looks awesome 👍 cheers
Love the video again Al - watching your stuff is such a joy! Hope you’ve had a good Easter break
Top recipe. Thank you. I will be watching all of your vids.
Made this for dinner tonight. It's definitely one of our new favourites. Thanks mate. Loved it 👍👍
Just had this for tea, absolutely stunning
Enjoying this Series Al, Family meals and from scratch. I do enjoy your recipes with the base gravy, but this gives another option if you run out, like i have a few times !!! Plus, great for entertaining.
They really do think their methods are still a closely guarded secret!
Wow I have just had this for supper tonight Al absolutely top notch one of your best yet
Glad you like it
Great video Al. Pathia is my favourite curry and love cooking it regularly. Keep up the hard work 100k followers is nearly yours, and well deserved.
Thank you so much 👍
Well put Ric, second that !!
Thanks for sharing, I’ll definitely make this 💖
Great channel. Top bloke, great recipes and easy to follow.
Is the onion blend Onions with Oil is there a video of making the onion blend mix please? If not how much oil to use?
This one is going on to my favourites list. Really good curry. Enjoying it right now.
Just made your fab pathia - thanks @AlsKitchen for an easy family size recipe!
Al you are the best. I'm fully al'd up now, black apron a d fantastic spice mixes, keep it up can't wait to cook this, pathia is my favourite.
Great channel with a huge source of recipies to cook indian style food at home, gotta love it!
Glad you enjoy it!
Fantastic recipes. Love making them. Thankyou for taking the time to do this
My pleasure 😊
Your amazing... never got on with BIR curry's.. just couldn't do them.. these recipes are banging
Best curry I’ve ever made. Absolutely superb 👌🏻👌🏻
Done this tonight its out of this world so easy to make the taste is superb got a nice portion left over also it was only me and wife 😂