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.
The best Pathia I have ever had so glad I cooked this wonderful recipe Al you are a star Thanks for shearing you vast knowledge in the art of making a good curry wonderful cheers
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.
korma is my favorite (the only spice I use is sambhar powder/curry powder, which I use twice the amount that most recipes call for[as I like lots of flavor], and then I serve it with some juliened chilies and ginger on the side). The unique cooking style is what gives it its unique standout texture
I can't wait to try this recipe. I've been making your recipe for Chicken chasni for the past few years as its become my favourite, now I have family and friends asking me to make it for them. Love a Pathia. Cheers Al and thank you so much for taking us on this journey with you. UPDATE - I made this today, its superb, thanks again x
I’ve found cooking out the onions first without oil to be a lot less messy if you’re like me and hate he spitting. It’s the water mixed with oil that causes the spitting. Move it all the side and add the oil when all the water has gone
Hi Al, been watching since 2017 really enjoyed the journey you've been on always loved making your curries everything has always been restaurant level dare I say even higher so much effort put into the meals respect brother
This curry is amazing. Made it tonight for the first time - tasted identical to the pathia from my local Indian restaurant. Only things I did differently were boiling the onions and tikka’d the chicken just like the tikka masala recipe.
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. ❤❤❤
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!
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
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.
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)
Hi Al, could you do a “Chicken la jawab” . I used to love it down my local (now closed). It was fairly hot with lots of green chillies,extremely red in colour and had a nutty taste to it!? I cannot find it in any of my local restaurants. Many thanks
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.
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.
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.
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 😀😋
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.
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
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
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!!
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..
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
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
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
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.
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 😊
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 😊
I noticed this, I think it's due to the juice from all the tomatoes creating most of the base, rather than the blended onions/stock. So Al added less onion, and just finely diced them.
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?
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.
Mine didn’t look like that and I followed all the steps. Onions took so much longer to cook down and didn’t get the paste after adding spices. Found it very very spicy hot too, is it meant to be like that?
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😂❤
Can these & BIR curries be made using an electric hob? I’m dying to get going and am looking at aluminium pans but i’m not sure if it’ll be any use if I don’t have gas. Cheers , love the channel!
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 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?
Hi Al, Just wondering when creating BIR dishes, can I use natural oils/fats such as ghee, coconut/olive oil instead of vegetable oil when frying onions and spices etc? Also when making the base gravy?
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
@@Behwyelzebub I’m even looking forward to you trying it. 😝 hope you enjoy!!
@@Behwyelzebubthats 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.
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'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
Al, these curries are the best I have produced (by following your instructions) please expand this 30 minute series
The best Pathia I have ever had so glad I cooked this wonderful recipe Al you are a star Thanks for shearing you vast knowledge in the art of making a good curry wonderful cheers
I cooked this again today, turned out absolutely delicious 😋. Real restaurant style. Grateful to you Al❤
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 💥💥💯👌🍻
korma is my favorite (the only spice I use is sambhar powder/curry powder, which I use twice the amount that most recipes call for[as I like lots of flavor], and then I serve it with some juliened chilies and ginger on the side).
The unique cooking style is what gives it its unique standout texture
I can't wait to try this recipe. I've been making your recipe for Chicken chasni for the past few years as its become my favourite, now I have family and friends asking me to make it for them. Love a Pathia. Cheers Al and thank you so much for taking us on this journey with you. UPDATE - I made this today, its superb, thanks again x
I’ve found cooking out the onions first without oil to be a lot less messy if you’re like me and hate he spitting. It’s the water mixed with oil that causes the spitting. Move it all the side and add the oil when all the water has gone
Hi Al, been watching since 2017 really enjoyed the journey you've been on always loved making your curries everything has always been restaurant level dare I say even higher so much effort put into the meals respect brother
This curry is amazing. Made it tonight for the first time - tasted identical to the pathia from my local Indian restaurant. Only things I did differently were boiling the onions and tikka’d the chicken just like the tikka masala recipe.
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. ❤❤❤
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."
Making this tomorrow, I've made all the 30 mins curries and they are incredible, thanks Al, keep em coming
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!
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!
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
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!
Absolute banger Al. Love your series. I have made the 30min Madras over ten times. This one is just finished and tasting sublime.
I'm salivating watching this. Looks awesome Al. Congrats on 10 years. Your channel rocks 👍🍺
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)
Hi Al, could you do a “Chicken la jawab” . I used to love it down my local (now closed). It was fairly hot with lots of green chillies,extremely red in colour and had a nutty taste to it!? I cannot find it in any of my local restaurants. Many thanks
Thanks Al , just made this curry. Was absolutely beautiful. Better than any takeaway. Well done mate
Glad you enjoyed it
Fantastic love the oils too. Starving watching this. Curry tomorrow night. Cheers Al
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 curry is INSANE! Whole family loved it. Tastes better than the one from the takeaway. Easy to cook as well. Nice one Al 👍
It's my first time watching one of your vids, subscribed ❤ you sound like genuinely nice guy!
Thanks for subbing!
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.
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.
Can you substitute the onion water for base gravy ???
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.
Love the video again Al - watching your stuff is such a joy! Hope you’ve had a good Easter break
Of all your recipes, this has far and away our favourite!! Cheers.
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
Thanks Al, I’ve just done my first Pathia and it’s lovely thanks to you 👌🏼
Made this today as a big batch of sauce only. Lovely! Going to freeze in tubs and use when needed with marinated precooked chicken 👍 😊
Brilliant I love your 30 min curries. Making this today for tomorrow's Tea/Supper
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 😀😋
Giving this a try right now here in Japan! On the final 10. It’s looking good! Thanks for making these amazing videos!
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.
I'm making this for tonight 😊...Do you ever use ghee or just oil?? I always use ghee. Thanks for sharing 😊
This is far better than the curries from restaurants in north Wandsworth. Thanks, Al. You are the Divok Origi of curry chefs!
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
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
Great video Al. Can't wait to make this! Your the only one I follow now for Indian cooking. Your curries are the best!
Awesome! Thank you!
Who was you following before??
@@AlsKitchen to be honest anyone and everyone but I always come back to you because I love your recipes and personality!
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?
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!
What brand n size wok/pan is that please
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!!
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!
Hi Al , do you have a video link for chat dahl mate I fancy making it to see what it is like. Thanks Dave
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..
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
What,s the best oil to use ? Al, this and other curry,s ? Please
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
This was a special one Al. Bloody lovely mate, thanks so much!
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
Absolutely delicious Al, first time making one of your recipes and definately will not be the last keep up the good work Al 😀😀
Great channel. Top bloke, great recipes and easy to follow.
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
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
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.
Looks amazing, any ideas for students to make even simpler dishes?
Another banging vid Al! We’ve all come a long way with your help. Love yaaaaaaa 👌🏼❤️
Thanks so much!!
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 😊
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 😊
OMG 😍 just made this...spicy but amazing! Cant believe its this easy to make a double good curry
Any links to what frying pan he is using and where to buy it from ? Thanks.
Looking to make this tomorrow...... have all the ingredients apart from the green mango. How easy is this to source? Am in North London.
Made this yesterday for 6, and wow. Absolutely beautiful. One of my friends was impressed after the first mouthful.
Hi, thanks for the recipe. How many portions will it make? I’ve checked the description/intro/summary.
4/5 portions
Nice work Al. I noticed you didn't boil the onions before blending, any reason for this?
I noticed this, I think it's due to the juice from all the tomatoes creating most of the base, rather than the blended onions/stock. So Al added less onion, and just finely diced them.
Quick question… i have bought the Pathia spice blend mix, what spices do i miss out? Thanks
All the powdered spices
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?
Quick question, this makes a batch of 4, if I wanted to make a batch of 8 is it just a case of doubling up on everything, including the spices, thanks
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.
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 !!
The pathia curry looks nice , will write the recipe down ,could u let me know the name of the website of curry powders please , dave
Top recipe. Thank you. I will be watching all of your vids.
Mine didn’t look like that and I followed all the steps. Onions took so much longer to cook down and didn’t get the paste after adding spices. Found it very very spicy hot too, is it meant to be like that?
Looks another gem Al. Thanks so much again for passing on your expertise top man. Sort that beer out tho 👍👍👍👍👍
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😂❤
Fantastic video and great channel keep up the fantastic work Al.
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.
Can these & BIR curries be made using an electric hob? I’m dying to get going and am looking at aluminium pans but i’m not sure if it’ll be any use if I don’t have gas. Cheers , love the channel!
Made this Pathia today Al followed you recipe and I must say it was every bit as good as restaurant curry thanks Al 👍 👍 👍
Al been meaning to ask Garlic and Ginger, 3 tbsp each or 3 tbsp total? cheers.
Made this last weekend and can honestly say it’s the best one yet…absolutely beautiful. Thanks Al
Nice one Al …. Keep em coming. Do you do a cauliflower bhaji or mushroom bhaji , love them two as a side 😊
Omg!! This is the best home made pathia I have ever cooked. 10/10. Thanks Al!!💪🏻
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 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?
Great work, well done Al. You deserve all the success with all the work you have put in for us, thank you 🙌🏼
Wow I have just had this for supper tonight Al absolutely top notch one of your best yet
Glad you like it
Just made my first Pathia from your recipe was banging full of great flavours thanks Al
Hi Al,
Just wondering when creating BIR dishes, can I use natural oils/fats such as ghee, coconut/olive oil instead of vegetable oil when frying onions and spices etc? Also when making the base gravy?
Great recipe, keep em coming, ps, where did you get the cooking bowl from??. Dave
It's says in the video