1) I'm absolutely offended an Englishman is teaching Indians how to cook Indian food and 2) ive bookmarked about 50 of your videos from just watching 2. Absolutely spot on. 🙂
Lol funny comment. But Al does say he isn't making authentic Indian dishes, just British Indian restaurant style, so it's probably more British people that are enjoying his videos. I know I am. I'm a brummie who grew up around fantastic balti houses and I make his dishes now while living abroad, to remind me of the taste of home. His Sambar dish was the first I made to realise that he truly knows his onions, lol
@@gulabsinghsingh7248 In true English spirit I applaud the winners and admire their skill. The game itself is enough. What was your point? Do you become all bitter and twisted If your favoured team loses? Surely that must spoil the game for you, Rosy. Quelle domage!!
30 years of trying (and failing) to make a decent BIR style curry and there was always something lacking. Then, I stumble across Als Kitchen and every single recipe/method I've tried has 'smashed it out of the park'. Al, you sir, are what we call a genius.... Nay, a legend. Thankyou
This is the comment I was looking for. It's great to know someone has made it before I go ahead. Especially on this rare day when I already have all the ingredients.
And me! I usually do my curry's the same way as Al (onion, garlic, Spices etc) but then add chopped tomatoes, stock and yogurt rather than a base gravy. Gonna make me a batch of base gravy tonight, can't wait to see what difference it makes, got a feeling it's going to take my curries to the next level!
Just finished cooking this base and I can honestly say it looks identical to yours. I set the laptop up in the kitchen and had a cook along with Al instead of Gordon Ramsey. Hope you didn't mind sitting on the microwave lol. Tomorrow is curry night in my house so I will be using your base to cook four curry dishes. I will let you know how it goes my friend. If any one is watching this and thinking of having a go my advice is just go for it, your instructions are very easy to follow. Keep up the good work. Nice kitchen by the way. ;)
Hi Mike. Thanks for the message and yeah, please do tell me how your curries go. I highly recommend using coconut oil as the preferred oil, not only for its health benefits but because of the high heat without burning you can achieve. It caramelises the base Beautifully, ghee does the same. Take pics if you can and send them to me either via email found at the bottom of my description or on twitter or Facebook, again, links on my homepage. Thanks.
Just started watching Al’s channel and I quickly realised that Al really does go the extra mile to get it right, his channel is the best on TH-cam for a banging curry !
Thanks Al.. as a British bloke who’s been living in Canada for the last 20 odd years, this video was a breath of fresh air for me.. my wife and kids absolutely loved this base gravy.. cheers
What make is that blender for the ginger/garlic paste please. I am on my different 3rd one now and at best they produce a quite finely chopped vegetable mix. The one in the video does seem to produce a proper paste.
Just came across this one Al. Love your work, didn't realise ypuve been doing it so long. The Karahi recently is the business 👌. Keep up the good work.
Fantastic stuff. Recently made this, was amazing. Just fried up some chicken, chilli and peppers in a bit more cumin and coriander and it made a great mild curry. Also, I find it tastes a load better if you leave it overnight before packing it up, really helps those flavours to take hold.
I don't know how to thank you for this, man. Your food is absolutely outstanding. I used this base gravy (absolutely decision) to cook many of your curries, and I can't get enough of them. I can finally make absolutely delicious Indian/British-Indian food!
Used to live in East London and was spoilt by many award winning Indian Restaurants then came to live in Canada and so disappointed at the lack of quality of Indian food BUT after learning about the base gravy and using it to cook my favourite Dhansak I'm so happy to be eating good grub again so big THAN YOU to Al
Another convert thanks to Ellis and John. Just made my second batch of this magic stuff. As someone who isn't a natural chef, these recipes have transformed my kitchen skills. Great stuff Al.
This base gravy is brilliant and I have now got the making of it down to a fine art. I have same hand blender as Al and VERY CAREFULLY blend the onions when still hot ( guess Al can't recommend this in case someone burns themself and looks for someone other than themself to blame ) also I start making the tomato part whilst onion is cooking so that it is timed to be ready when the onion mix is boiled down and cooked. This speeds the whole process up. MMMM wonder how to go into industrial production. LOL. Thanks to Al for this recipe, for me it's the best one around ( lamb madras, chicken jalfrezi and bhuna being my favourites
+Al's Kitchen Hey Al! I made your base gravy on Monday night and want to make a curry tonight. Which curry of yours do you recommend that I make? I'm leaning towards Chicken Tikka Masala or Chicken Jalfrezi.
I only discovered your site a few weeks ago. I have been making some of your recipes, including this excellent Base Gravy, and they are all turning out to be delicious. Great stuff, Al, and keep 'em coming, mate !!
Hi Al. I made your base gravy a few days ago and it's excellent. Easily the clearest taught version on TH-cam and the best recipe too. I have a few books with the base gravy recipe but they are very basic - as if they don’t want to reveal the secret to true restaurant standard, so the end results have been ok, but a bit underwhelming. In four days I’ve done your vindaloo x2, jalfrezi and bhuna x2, and they are brilliant - I’d be very happy if I ordered them at my favourite restaurant! I’ve been cooking Indian seriously for over 25 years but the real BIR taste has eluded me - until now! Thanks very much!
I also came here after listening to John Robins (Elis and John). I think John now deserves his dream to come true and get to meet you Al. Go on, make it happen, I'm sure you won't regret it. 😊
i cant for the life of me understand why someone would give you the thumbs down ? you have transformed my currys no end , and now im really popular lol
Agree with you Danny but also those who can't cook. Julian Voigt gave his base sauce to someone and they still didn't make the grade. All in the cooking style.
Because he is making them all wrong, completely wrong, indian curry house style? Do you think those asian chefs cook like this at home? I can tell you they do not, this is full of misinformation and if this is how indian curry houses cook for you then you have been hoodwinked for a very long time
Thanks Al. You've helped me finally crack the secret to a great curry. You've a growing following in Australia. Just did you base gravy, precooked lamb and then into a Rogon Josh. The best curry I have cooked and one of the best I have ever eaten! Legend!
That's great. I am aware of my growing popularity in Australia. I may come over one day!! Follow me on Facebook. The way to keep up-to-date with what I am doing etc. Cheers
Hi Al! I made some base gravy for the third time last night, but first time using your method/recipe, I'm very excited! One thing I'm confused about, on the video you say it's enough for 8 curries, but in the description it says 20+, based on the same ingredients? If you could clarify that would be great 👍👍 EDIT: After making the base gravy and 4 Madras curries, I estimate the 20+ figure in the video description is correct.
Morning Al, Since my first tutorial from you on your page, I now make 14 different curries , but mainly madras for my mates down my local boozer every Friday they love it & they know its cheaper than going down the local curry house, It started out at 2 then the word went round , So i have a lot to be grateful for Cheers Al keep up the good work Jim.
Been meaning to do this for some time. Well today I've done it, made this with your chicken tikka balti recipe and fair play top class. Many thanks for the video's.
Spices have to be dry-fried to bring out the best in them. Onions have to be fried for at least 20 minutes to bring out the sweetness. Shudder to think where you learnt your cooking skills. Maybe I should start my own cooking channel.
thanks Al, I gave this a go and it worked out not bad (I think it may take me a few attempts to get it perfect) I took a curry in for a friend in work and she was blown away, I've gave her some base sauce to try and cook one herself. do you have any tips for combating the smell? I had that pungent aroma in the house for three days afterwards 😱
Brilliant Al .. run out of our frozen stash of curry gravy which I had put in food bags and been using when needed. Used sparingly the first lot lasted me a good 5-6 weeks including inviting friends for delicious curry nights. This afternoon I made it again, all portioned and in freezer ready for my next curry dish. . Thanks fella
Hi Al, I am a seasoned, pretty good homecook. I've tried several base gravy's in the past with many bitter dull results. I almost gave up on this task. Today I tried your base and tasting as I go, was pretty impressed. Then i used the base to make the Madras to see it in action. Lordy Lordy Lordy what a great set of recipies. Thank you so much, anyone who follows this recipe will never look back and never pick up the phone to local curry house again. Exellent. Curry for us for the next four weeks :-)
Wow, so glad you liked the curry you made. Please try others. My must recent are the Lamb Podina (minty lamb curry) and an Authentic Karahi. No base needed for this one, just loads of tomatoes and onions. Hope you have subscribed. Lemon pilau coming next. Al
Hi Al, I'm an expat living in Malta... to be honest I havent ventured out for a curry in 4 years !!... I love your videos and I'm currently making a base gravy for the 1st time ! ( wish me luck.. ) I've reduced the amounts as theres only 2 of us.. basically halved everything.. I follow all the other channels but yours is made sooo simple it's easy to follow ..and I thank you for that .. especially the ingredients included !! Anyway better get on I have a hungry wife who needs feeding lol.. take care and thank you.
Since watching Al's recipes I haven't ordered a take away curry. What I really like is that there is a lot less oil in the base gravy recipe compared to others I have seen. Like others, I would love to see more recipes. Many thanks and keep up the good work!
Thanks AL. I have made a few base gravies over the 5 few years and the amount of mucking about always stops me from making more. Your method looks much simpler and you've inspired me to try again.
+Paul Shutt That might be, but i'd still love to know exactly why it is this way.. i want to know the science behind it so I can put it to use in other recipes as well!
You're my last hope Al and I'll be trying this next and some of your curries as well. Mine come out OKish but I have yet to acquire the heights of a true BIR, One question though, do you add water to the finished base sauce or just use it as it is?
Few culinary suggestions if I may: 1) Lightly fry off the onion, carrots, garlic, ginger spices and tomato purée (never boil only) 2) Never use chopped tinned tomatoes (or passata for that matter). They always use the lower quality tomatoes in this blend. Always uses whole tinned toms. 3) Add the the blended tomatoes to (1) and cook this off to. 4) Then add the water, blend and reduce. These are classic sauce techniques to maximise the flavour. Same ingredients, same basic process, but the re-ordering will drastically enhance flavour. Above tips aside, great vid and thanks for share bing.
Such complete nonsense. The onions are just as sweet if not sweeter the way Al prepares them. I doubt you can tell the difference in whole or chopped tinned tomatoes.
@@grahamhall2662 Agree totally about the tinned tomatoes! So much other stuff going on I very much doubt anyone can tell the difference, in the end, between tinned chopped or tinned whole Toms. If Mr Roberts can, why not go the whole hog, and suggest Italian tinned whole tomatoes at £5 a tin? Liked your comment. Best wishes.
Superb uncomplicated precise presentation, and excellent subject matter. Works wonderfully well, a real insight into the base gravy secrets of restaurant style curry. That for years has been a riddle wrapped in mystery inside an enigma Well done !
I've used this base gravy and base gravy 2 many times and never been disappointed. The only issue for me is having to make it in bulk, freezing what I don't need. I've just made this recipe in my soup maker. So easy, and it came out even better than normal. I was able to make a quarter of this amount and it took 20 minutes. I'll be using it later to make a chasni. Another triumph for the soup maker. Give it a go.
WORD version for those who prefer old school paper :) CURRY GRAVY (Als Kitchen TH-cam) th-cam.com/video/xbW2NyoXVts/w-d-xo.html Makes enough for 8 curries Tools & Timings Food processor / blender / Large pan with lid / smaller pan Cooking time - 1 hour 40 minutes Ingredients 4lb (1.8kg) Onions 1 red pepper 2 chopped green finger chillis 1 sliced carrot 100g peeled garlic 100g fresh ginger 2 tbsp tomato puree 8 tbsp vegetable oil 2 tsp salt 2oz (60g) fresh coriander 2 tins of tomatoes 2 tsp coriander powder 2 tsp cumin powder 2 tsp turmeric 2 tsp paprika Method 1. Peel the onions and halve and place in a very large pan (with a lid) 2. Peel & slice the carrots and place in the pan 3. Slice the red peppers into large chunks 4. Finely slice the green chillis 5. Blend the ginger & garlic (might have to add a little water and veg oil) 6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat 7. After 15 minutes, give it all a stir and reduce to a simmer 8. After another 45 minutes, stir and turn the heat off and leave it to cool 9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan 10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil 11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes 12. Simmer down for another 10 minutes (no lid) 13. Add the tomatoes to the large pan 14. Simmer on low for another 20 minutes
Just commenting to say I'm doing this now (maybe my 3rd time and I've always been super happy with the results) this video can take some decent credit for helping Al get to 100k!! (99.9k subs now) congrats and thanks in advance Al!
Hi Al. I'm sorry that I arrived late to this culinary party. You have absolutely nailed it for me. I have been trying for years to produce BIR curries and failed miserably. My results were not bad, just not BIR. Thanks for sharing the base gravy recipe - You are indeed my new (never met) Bessie mate. Thank You so much !!!!
Al, I know you've heard it all before but I have also tried to get the BIR taste for more years than I care to remember. Always throwing money and time at it and coming up short... Until I followed your gravy recipes. Mate, every curry I cook now is a nailed on cert! Thanks so much, keep the tutorials coming. 👌👍
I finally made a batch of base gravy. For the onion gravy, I tossed the ingredients into a pressure cooker. Using standard cooking conversion times, I cooked it for 15 minutes on med-high pressure (using a manual cooker). I allowed it too cool down naturally and everything came out looking like it does in the video. I did this in order to save a little time (not much really), but also not to create so much heat in the house - it's warm where I am. And I loves my pressure cooker. Thanks Al.
WOW some amount of ingredients.. I only use about 1/4 of that lo..spices and onions nothing else...it's nice to see how other people make their base ,,well done and well presented
Thanks for comment Bertie. I started off with just onions and spices but my recipe has evolved over time after speaking with many Bangladeshi chefs. There are as many base gravy recipes as there are restaurants i have found. I find the other ingredients add to the flavour, colour and consistency.
Have always tried to make an authentic BIR curry and have always fallen short until now. I made a chicken korma with the base gravy and it was so delicious and was a real hit with my family. Great video.
You say that "Not many recipes add tomato to the base gravy" I would say that taking Al's base and his curry recipes are allowing me to produce brilliant curries ... not just my opinion but that of family and friends that I'm cooking for. He has given us all the main favourites and recipes so simple that I am confident in cooking them for others. For me leaving out the tomatoes in the base and "guesstimating" what I would need every time would take me back to what I used to do with a similar lack of success. You know your own tastes and are obviously confident in how you achieve them but In the words of other curry heads following these recipes, Al's base is the golden nectar, makes tasty, brilliant and versatile curries. I will not be missing out the tomatoes as it gives me what I love.... I would strongly recommend that others stick with the base as it is to achieve guaranteed success. In time you can add things to give extra dimension, indeed Al encourages his followers to branch out and share successful recipe hints on his facebook page.
ovaltini99 My point is that there are many curries that contain no tomato, so therefore you would have to make a 2nd batch of gravy if you wanted to cook those. The gravy is really just a quick way to get the sweet onion flavour into the curry and originally started off as pure onion only, as the time to extract the full flavour from the onions was too long for take away cooking. Having said that, if you can only follow recipes and have no understanding of how to use flavours then you're probably better off just copying.
The tomatoes are an ingredient of the base gravy they are not there to create a tomato flavoured curry. The gravy is used in Al's korma which I am sure you will agree is not a tomato curry. All the main British Indian Restaurant curry base gravies on you tube contain tomatoes. Perhaps it is different in other countries and other countries curry recipes but Al is making BIR curry
+SDG Electronics Yes that is a more common way of making base gravy. It means you have a lot more flexibility over your final dish. When I was taught by chef, he also mentioned that for the BIR taste, you don't really want to have too much of the tomato during the preparation of the gravy because the taste is very different from boiling the tomato. But as you say, there are probably regional differences - certainly no restaurants I've been to add anything other than half a tin of plum tomatoes at the most - mainly for colour. The gravy is just there for the sweet onion taste and nothing else.
Al, I just want to thank you for this video, I live in the United States, but every year when I go home to England I head for the nearest curry restaurant. This will enable me to make the curry I yearn for. Thank you so much.
What's wrong Kamaljit - remember this base gravy is to allow people to recreate tastes and flavours of British Indian Restaurants at home. Whilst it may not match the exact recipe of a specific restaurant it is letting me, and based on thousands of good comments I would say all of US, recreate the tastes and flavours we are wanting to achieve. Hence what do you mean by No No No, I am confused
Yeah I think you need to go back to Al's original brief, which is to replicate the British Indian Restaurant style. It may be offensive to some purists, but it is what the British are used to being presented with in "Indian" restaurants, many of which, I appreciate are run by Pakistani or Bangladeshi families. It has become a huge part of the UK restaurant culture, and that is what Al is trying to reproduce. Can't see what is "NO NO NO" about that.
I came to this from John Robins' recommendation too...I'm doing this right now but as I haven't got a pot big enough, I just bunged it all in the slow cooker to do overnight (apart from the tomatoes and spices) also put a little sprinkle of msg in...can't do any harm :)
Al my main man. I've been following your channel and watched all your videos for the last 8 years, and am now producing beautiful curries, better than a takeaway! However, can i suggest a tweek in your recipe? I do think that if you add the coriander the last 5 minutes before it's done it is much more fragrant with the coriander in the end product, it dosn't boil down and lose its flavour. Thanks Al, all the best. PS, i have seen your 2nd recipe for base gravy years ago, but i'm absolutely completely happy with this one. 🙂
I luv "Indian/Bangladesh food" but ask anyone from that part of the world where potatoes come from , coriander , tomatoes , chilli ,bell peppers etc. etc. and they all think its local. Their modern diet (including Chinese ) totally relies on food from central and South America. Nothing wrong with that but the arguments I have with any East Asian is quite hilarious. The next they come back to me and apologise or admit they were wrong. funny old world really. Im pretty sure English fish and chips is more Italian than anything English TBH. Pasta is defo Chinese in origin
Al would it be OK to use a bigger pan? How much water needs to be added please? Thanks Craig Giving this a go next week, need to buy an aluminium frying pan 26cm I think!!
Ellis and John brought me here also, if it’s good enough for Jonny JR’s exacting standards then it will do for me. Base gravy ingredients being collated tomorrow and then I will work my way through as many recipes as I can handle. Thanks Al for the easy to follow videos and if your recipes taste ½ as good as they look then I will be spreading the good word 👍🏻
Just tried this recipe but halved the ingredients to make sure it last two days .. it’s simple to do and is very tasty ! I used the base to make a vegetable curry and a chicken curry. Authentic take away stuff :)
I've just made this curry base and the Madras curry. Unbelievable. Restaurant quality. I'm over the moon. One question, you have the ingredients on most of your videos but some are missing. Could you please add them.
Your video says that this will make 8 curries yet your note above states 20+ curries. I only tend to make 2 curries at a time and perhaps only once a month as the missus isn't so keen. How many servings will these ingredients listed above make and how long would it store in the freezer for? Should I make it and store it 2 curry batches?
Back once again to make another batch of Al’s Kitchen base gravy, but this time I’ve got my Al’s Kitchen Apron on and feel like a proper chef! Thanks so much Al you’re a super star
Great video for a new Indian chef in the making. Ordered all the ingreadiants for the base gravy can't wait to start and then combine it with your Indian recipes thanks Al
Hi al I’m confused .com do you always need a base gravy for any curry is this gravy the curry sauce or do other things come into play can you show me a recipe for a beef curry not to 🥵 that vid was great everybody does it different I’m old and things get complicated sometimes..help needed
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
1) I'm absolutely offended an Englishman is teaching Indians how to cook Indian food and 2) ive bookmarked about 50 of your videos from just watching 2. Absolutely spot on. 🙂
I’m offended because I can’t eat it through the screen
Lol funny comment. But Al does say he isn't making authentic Indian dishes, just British Indian restaurant style, so it's probably more British people that are enjoying his videos. I know I am. I'm a brummie who grew up around fantastic balti houses and I make his dishes now while living abroad, to remind me of the taste of home. His Sambar dish was the first I made to realise that he truly knows his onions, lol
What do you feel
When you or Pakistan beat Britishers in cricket.
Ha ha ha ha ha ha
@@gulabsinghsingh7248 In true English spirit I applaud the winners and admire their skill. The game itself is enough. What was your point? Do you become all bitter and twisted If your favoured team loses? Surely that must spoil the game for you, Rosy. Quelle domage!!
😂😂 Asad Habib...Great sense of humour!!!
30 years of trying (and failing) to make a decent BIR style curry and there was always something lacking. Then, I stumble across Als Kitchen and every single recipe/method I've tried has 'smashed it out of the park'. Al, you sir, are what we call a genius.... Nay, a legend. Thankyou
couldn't agree more Jeff
Mate don't waste any more time on BIR crap, get making the real stuff that they eat at home..
@@curriesandkebabs2850 We're here to learn how to make BIR style curries. If we wanted authentic we would be on a different channel wouldn't we?
@@curriesandkebabs2850 idiot
This is the comment I was looking for. It's great to know someone has made it before I go ahead. Especially on this rare day when I already have all the ingredients.
Heard about this on the Elis James and Jon Robins show. Great channel Al.
Thanks. Enjoyed my time talking to the boys. Hope you make some curries.
Same here, I'm about 10 videos in, can't wait to get trying some of these recipes
Me too!
And me! I usually do my curry's the same way as Al (onion, garlic, Spices etc) but then add chopped tomatoes, stock and yogurt rather than a base gravy. Gonna make me a batch of base gravy tonight, can't wait to see what difference it makes, got a feeling it's going to take my curries to the next level!
Me too
John Robins brought me here
me too!
Me three
Me four...
Me five. Absolutely loving the recipes, so worthwhile making the base gravy!
Me too! John Robbins recommended Al's kitchen and I'm cooking the gravy and three dishes tonight
Just finished cooking this base and I can honestly say it looks identical to yours. I set the laptop up in the kitchen and had a cook along with Al instead of Gordon Ramsey. Hope you didn't mind sitting on the microwave lol. Tomorrow is curry night in my house so I will be using your base to cook four curry dishes. I will let you know how it goes my friend. If any one is watching this and thinking of having a go my advice is just go for it, your instructions are very easy to follow. Keep up the good work. Nice kitchen by the way. ;)
Hi Mike. Thanks for the message and yeah, please do tell me how your curries go. I highly recommend using coconut oil as the preferred oil, not only for its health benefits but because of the high heat without burning you can achieve. It caramelises the base Beautifully, ghee does the same. Take pics if you can and send them to me either via email found at the bottom of my description or on twitter or Facebook, again, links on my homepage. Thanks.
HOw did it turn out !!! (3 yrs later lol)
You say 8 curry dishes in the vid but the description says it makes enough for 20+ curries?
Just started watching Al’s channel and I quickly realised that Al really does go the extra mile to get it right, his channel is the best on TH-cam for a banging curry !
Thanks Al.. as a British bloke who’s been living in Canada for the last 20 odd years, this video was a breath of fresh air for me.. my wife and kids absolutely loved this base gravy.. cheers
making this gravy during lockdown my recent efforts at making a curry rubbish hope subscribing to al will make a difference let you no
Al's Channel has reached Germany.thanks for the great recipes. I will carry on following you.greetings from Bavaria.Thomas
John and Elis brought me here. This has revolutionised my cooking! And love the delivery ☺️
What make is that blender for the ginger/garlic paste please. I am on my different 3rd one now and at best they produce a quite finely chopped vegetable mix. The one in the video does seem to produce a proper paste.
curries I've made from this base are yummmmm, thanks owl's kitchen
I love your picture 😂😂
Can't beat the way this is made, one of the best I've made and I've made a few, keep it up Al you know the dance 🤘😜
Al, thank you soo much, we moved to Canada years ago and can’t find anything close to BIR, we found it here. You’re one of a kind my friend.
Just came across this one Al.
Love your work, didn't realise ypuve been doing it so long.
The Karahi recently is the business 👌.
Keep up the good work.
Fantastic stuff. Recently made this, was amazing. Just fried up some chicken, chilli and peppers in a bit more cumin and coriander and it made a great mild curry. Also, I find it tastes a load better if you leave it overnight before packing it up, really helps those flavours to take hold.
I don't know how to thank you for this, man. Your food is absolutely outstanding. I used this base gravy (absolutely decision) to cook many of your curries, and I can't get enough of them. I can finally make absolutely delicious Indian/British-Indian food!
Used to live in East London and was spoilt by many award winning Indian Restaurants then came to live in Canada and so disappointed at the lack of quality of Indian food BUT after learning about the base gravy and using it to cook my favourite Dhansak I'm so happy to be eating good grub again so big THAN YOU to Al
I'm really happy you like my channel. If you could share with your relatives and friends and get them to subscribe too I would greatly appreciate it.
did the same, curry heaven to vancouver island....i regret it, al's kitchen keeps me going
Hi Al, could you tell me how long this would last if kept refrigerated? Thanks
Another convert thanks to Ellis and John. Just made my second batch of this magic stuff. As someone who isn't a natural chef, these recipes have transformed my kitchen skills. Great stuff Al.
Same here! I’m going to try making a base gravy today dear! We all need a decent at home chef these days.
HOw do I print off the recipe
This base gravy is brilliant and I have now got the making of it down to a fine art. I have same hand blender as Al and VERY CAREFULLY blend the onions when still hot ( guess Al can't recommend this in case someone burns themself and looks for someone other than themself to blame ) also I start making the tomato part whilst onion is cooking so that it is timed to be ready when the onion mix is boiled down and cooked. This speeds the whole process up. MMMM wonder how to go into industrial production. LOL. Thanks to Al for this recipe, for me it's the best one around ( lamb madras, chicken jalfrezi and bhuna being my favourites
+ovaltini99 Good thinking, anything to shorten the time it takes to make base gravy is a very good thing!
I love the way you present your recipes, so laid back and informative. Delicious!
Thanks
+Al's Kitchen Hey Al! I made your base gravy on Monday night and want to make a curry tonight. Which curry of yours do you recommend that I make? I'm leaning towards Chicken Tikka Masala or Chicken Jalfrezi.
+Nathan Blalock well Jalfrezi is my most popular curry so go with that. Let me know how you go.
+Al's Kitchen Great recipe, Al!! That was one of the flavor some curries I have ever eaten! Next week, I'm gonna try the lamb podina.
Super stuff
I only discovered your site a few weeks ago. I have been making some of your recipes, including this excellent Base Gravy, and they are all turning out to be delicious. Great stuff, Al, and keep 'em coming, mate !!
Hi Al. I made your base gravy a few days ago and it's excellent. Easily the clearest taught version on TH-cam and the best recipe too. I have a few books with the base gravy recipe but they are very basic - as if they don’t want to reveal the secret to true restaurant standard, so the end results have been ok, but a bit underwhelming. In four days I’ve done your vindaloo x2, jalfrezi and bhuna x2, and they are brilliant - I’d be very happy if I ordered them at my favourite restaurant!
I’ve been cooking Indian seriously for over 25 years but the real BIR taste has eluded me - until now! Thanks very much!
The best Indians in the UK use a base gravy that isn’t available anywhere so this certainly won’t create that BIR taste.
I also came here after listening to John Robins (Elis and John). I think John now deserves his dream to come true and get to meet you Al. Go on, make it happen, I'm sure you won't regret it. 😊
i cant for the life of me understand why someone would give you the thumbs down ?
you have transformed my currys no end , and now im really popular lol
hankspade Hi, Indian restaurant owners I suspect
😂😂😂😂 same
@@Danny-qq5nr lol
Agree with you Danny but also those who can't cook. Julian Voigt gave his base sauce to someone and they still didn't make the grade. All in the cooking style.
Because he is making them all wrong, completely wrong, indian curry house style? Do you think those asian chefs cook like this at home? I can tell you they do not, this is full of misinformation and if this is how indian curry houses cook for you then you have been hoodwinked for a very long time
Al looks about 14 here 😂😂😂
Thanks Al. You've helped me finally crack the secret to a great curry. You've a growing following in Australia. Just did you base gravy, precooked lamb and then into a Rogon Josh. The best curry I have cooked and one of the best I have ever eaten! Legend!
That's great. I am aware of my growing popularity in Australia. I may come over one day!! Follow me on Facebook. The way to keep up-to-date with what I am doing etc. Cheers
Hi Al! I made some base gravy for the third time last night, but first time using your method/recipe, I'm very excited! One thing I'm confused about, on the video you say it's enough for 8 curries, but in the description it says 20+, based on the same ingredients? If you could clarify that would be great 👍👍
EDIT: After making the base gravy and 4 Madras curries, I estimate the 20+ figure in the video description is correct.
Morning Al, Since my first tutorial from you on your page, I now make 14 different curries , but mainly madras for my mates down my local boozer every Friday they love it & they know its cheaper than going down the local curry house, It started out at 2 then the word went round , So i have a lot to be grateful for Cheers Al keep up the good work Jim.
How long it can be stored & at what temperature?
Been meaning to do this for some time. Well today I've done it, made this with your chicken tikka balti recipe and fair play top class. Many thanks for the video's.
Spices have to be dry-fried to bring out the best in them. Onions have to be fried for at least 20 minutes to bring out the sweetness. Shudder to think where you learnt your cooking skills. Maybe I should start my own cooking channel.
great video .. just so clear and simple to follow .. diffidently will give this a go. Thanks Al
+Ali Kathum Thanks Ali. Let me know if you do it and how you get on. Al
thanks Al, I gave this a go and it worked out not bad (I think it may take me a few attempts to get it perfect) I took a curry in for a friend in work and she was blown away, I've gave her some base sauce to try and cook one herself.
do you have any tips for combating the smell? I had that pungent aroma in the house for three days afterwards 😱
GREAT ONE - Thanks for this great Stuff, mate! Cheers from Kiel|Germany. Gerd
Hi Al, have you ever tried making your base cause in an Instant Pot, and if so does it work out as the original?, Thanks
Hi Carol. Many have and have reported back good results
Did you try, Carol ?
Definietly gonna try that, cuts down boiling time by a lot.
You are the man Al. Thank you.
+John Salmon Thanks John
@@AlsKitchen please put this stuff in cans will defo buy them!
It's very different to a Pakistani curry gravy base. Interesting to watch 👍
i make your curry in my resort in philippines, have many expats visit,, thank you
Brilliant Al .. run out of our frozen stash of curry gravy which I had put in food bags and been using when needed. Used sparingly the first lot lasted me a good 5-6 weeks including inviting friends for delicious curry nights. This afternoon I made it again, all portioned and in freezer ready for my next curry dish. . Thanks fella
Hi Al, I am a seasoned, pretty good homecook. I've tried several base gravy's in the past with many bitter dull results. I almost gave up on this task. Today I tried your base and tasting as I go, was pretty impressed. Then i used the base to make the Madras to see it in action. Lordy Lordy Lordy what a great set of recipies. Thank you so much, anyone who follows this recipe will never look back and never pick up the phone to local curry house again. Exellent. Curry for us for the next four weeks :-)
Wow, so glad you liked the curry you made. Please try others. My must recent are the Lamb Podina (minty lamb curry) and an Authentic Karahi. No base needed for this one, just loads of tomatoes and onions. Hope you have subscribed. Lemon pilau coming next. Al
"Then I used the base to make the Madras to see it in action." Can you share this full recipe? I am so interested in these curries. Thank you.
Hi Al,
I'm an expat living in Malta... to be honest I havent ventured out for a curry in 4 years !!... I love your videos and I'm currently making a base gravy for the 1st time ! ( wish me luck.. ) I've reduced the amounts as theres only 2 of us.. basically halved everything.. I follow all the other channels but yours is made sooo simple it's easy to follow ..and I thank you for that .. especially the ingredients included !! Anyway better get on I have a hungry wife who needs feeding lol.. take care and thank you.
Gravy turned out really good mate ..
Since watching Al's recipes I haven't ordered a take away curry. What I really like is that there is a lot less oil in the base gravy recipe compared to others I have seen. Like others, I would love to see more recipes. Many thanks and keep up the good work!
Al - I know you can freeze the base, but how long would you leave it in the fridge for ?
Thanks AL. I have made a few base gravies over the 5 few years and the amount of mucking about always stops me from making more. Your method looks much simpler and you've inspired me to try again.
Thanks Rob. Keep me updated with your progress.
I like how you get on with the cooking and don't go on about a whole of irrelevant guff. Good clear informative and easy to follow 👍🏽👍🏽
Why not cook the tomatoes together with the initial mix?
+Kwantonium They won't reduce and become concentrated if added to the greater mix. They will just boil with it. Al
+Al's Kitchen then why not add it to the mix and let it all cook for a little longer in total?
+Kwantonium it's just not the same and better the way he shows trust me
+Paul Shutt That might be, but i'd still love to know exactly why it is this way.. i want to know the science behind it so I can put it to use in other recipes as well!
You're my last hope Al and I'll be trying this next and some of your curries as well. Mine come out OKish but I have yet to acquire the heights of a true BIR, One question though, do you add water to the finished base sauce or just use it as it is?
yes thin it out with water until like semi skimmed milk. try the dhansak, you wont be dissapointed
@@AlsKitchen Thanks mate, I will do, Chicken Dhansak just happens to be my favourite.
I just made this and it turned out wonderful. I'm definitely going to subscribe to your channel!
hiya mate. thanks for this video it's awesome. Could i use Olive Oil instead of vegetable oil?
Few culinary suggestions if I may:
1) Lightly fry off the onion, carrots, garlic, ginger spices and tomato purée (never boil only)
2) Never use chopped tinned tomatoes (or passata for that matter). They always use the lower quality tomatoes in this blend. Always uses whole tinned toms.
3) Add the the blended tomatoes to (1) and cook this off to.
4) Then add the water, blend and reduce.
These are classic sauce techniques to maximise the flavour. Same ingredients, same basic process, but the re-ordering will drastically enhance flavour.
Above tips aside, great vid and thanks for share bing.
Such complete nonsense. The onions are just as sweet if not sweeter the way Al prepares them. I doubt you can tell the difference in whole or chopped tinned tomatoes.
@@grahamhall2662 Agree totally about the tinned tomatoes! So much other stuff going on I very much doubt anyone can tell the difference, in the end, between tinned chopped or tinned whole Toms. If Mr Roberts can, why not go the whole hog, and suggest Italian tinned whole tomatoes at £5 a tin? Liked your comment. Best wishes.
Lightly fry off 1.8 kilos of onions?
You stick to your way pal, by all means. But I'll be keeping to Al's version.
Superb uncomplicated precise presentation, and excellent subject matter. Works wonderfully well, a real insight into the base gravy secrets of restaurant style curry. That for years has been a riddle wrapped in mystery inside an enigma Well done !
I always do 'Air Sitar' to Al's videos. When the music kicks in that is. Good work, mate!
I've used this base gravy and base gravy 2 many times and never been disappointed. The only issue for me is having to make it in bulk, freezing what I don't need. I've just made this recipe in my soup maker. So easy, and it came out even better than normal. I was able to make a quarter of this amount and it took 20 minutes. I'll be using it later to make a chasni. Another triumph for the soup maker. Give it a go.
WORD version for those who prefer old school paper :)
CURRY GRAVY (Als Kitchen TH-cam)
th-cam.com/video/xbW2NyoXVts/w-d-xo.html
Makes enough for 8 curries
Tools & Timings
Food processor / blender / Large pan with lid / smaller pan
Cooking time - 1 hour 40 minutes
Ingredients
4lb (1.8kg) Onions
1 red pepper
2 chopped green finger chillis
1 sliced carrot
100g peeled garlic
100g fresh ginger
2 tbsp tomato puree
8 tbsp vegetable oil
2 tsp salt
2oz (60g) fresh coriander
2 tins of tomatoes
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric
2 tsp paprika
Method
1. Peel the onions and halve and place in a very large pan (with a lid)
2. Peel & slice the carrots and place in the pan
3. Slice the red peppers into large chunks
4. Finely slice the green chillis
5. Blend the ginger & garlic (might have to add a little water and veg oil)
6. Add 2 pints (1150ml water), the chopped red & green chilli peppers, salt, coriander leaf, veg oil, ginger & garlic paste to the pan and put the lid on and turn on the heat
7. After 15 minutes, give it all a stir and reduce to a simmer
8. After another 45 minutes, stir and turn the heat off and leave it to cool
9. Blend all of it with a hand blender or use a food processor until smooth and return to the pan
10. Blend the tinned tomatoes until smooth and place in a separate pan and simmer for 10 minutes (no lid) and add a little veg oil
11. Add the tomato puree, paprika, coriander powder, cumin powder and turmeric to the tomatoes
12. Simmer down for another 10 minutes (no lid)
13. Add the tomatoes to the large pan
14. Simmer on low for another 20 minutes
Thanks Deke. I will paste this into the description. Cheers
Just commenting to say I'm doing this now (maybe my 3rd time and I've always been super happy with the results) this video can take some decent credit for helping Al get to 100k!! (99.9k subs now) congrats and thanks in advance Al!
Hi Al. I'm sorry that I arrived late to this culinary party. You have absolutely nailed it for me. I have been trying for years to produce BIR curries and failed miserably. My results were not bad, just not BIR. Thanks for sharing the base gravy recipe - You are indeed my new (never met) Bessie mate. Thank You so much !!!!
That’s great Clive. You have loads of content to get through. Good luck
Al, I know you've heard it all before but I have also tried to get the BIR taste for more years than I care to remember. Always throwing money and time at it and coming up short... Until I followed your gravy recipes. Mate, every curry I cook now is a nailed on cert! Thanks so much, keep the tutorials coming. 👌👍
Cheers Al I'm definitely going to make this Base gravy, I could literally eat curry everyday 😊 love the stuff! going to make your vindaloo.
+Eamonn Gallagher me too 😊 in fact I have in the past lol
Not to my knowledge 😊
Love the way you make the effort to list everything exactly and lay the process out methodically, keep it up 👍
I finally made a batch of base gravy. For the onion gravy, I tossed the ingredients into a pressure cooker. Using standard cooking conversion times, I cooked it for 15 minutes on med-high pressure (using a manual cooker). I allowed it too cool down naturally and everything came out looking like it does in the video. I did this in order to save a little time (not much really), but also not to create so much heat in the house - it's warm where I am. And I loves my pressure cooker. Thanks Al.
Fantastic base gravy ,the one I always go back for that traditional bir curry..cheers Al
Brilliant! I'm doing this tomorrow. I'm veggie, so I'd love ideas for veggie curries :)
Potato instead of chicken
i have an idea!!...... order a chicken tikka and stop being a pleb
@@chieflottsadough your rather dull idea is three years late 😅
@@chieflottsadough 3 years late and veggie curries are fucking delicious anyway (from a meat eater) so stfu, basically.
Looser veggie get some chicken down you
WOW some amount of ingredients.. I only use about 1/4 of that lo..spices and onions nothing else...it's nice to see how other people make their base ,,well done and well presented
Thanks for comment Bertie. I started off with just onions and spices but my recipe has evolved over time after speaking with many Bangladeshi chefs. There are as many base gravy recipes as there are restaurants i have found. I find the other ingredients add to the flavour, colour and consistency.
Looks superb! Def gonna give this a go 👍🏻
Have always tried to make an authentic BIR curry and have always fallen short until now. I made a chicken korma with the base gravy and it was so delicious and was a real hit with my family. Great video.
Not many recipes add tomato to the base gravy as it makes it unsuitable for some curries. I'd leave it out and add when cooking as needed.
You say that "Not many recipes add tomato to the base gravy" I would say that taking Al's base and his curry recipes are allowing me to produce brilliant curries ... not just my opinion but that of family and friends that I'm cooking for. He has given us all the main favourites and recipes so simple that I am confident in cooking them for others. For me leaving out the tomatoes in the base and "guesstimating" what I would need every time would take me back to what I used to do with a similar lack of success.
You know your own tastes and are obviously confident in how you achieve them but In the words of other curry heads following these recipes, Al's base is the golden nectar, makes tasty, brilliant and versatile curries. I will not be missing out the tomatoes as it gives me what I love.... I would strongly recommend that others stick with the base as it is to achieve guaranteed success. In time you can add things to give extra dimension, indeed Al encourages his followers to branch out and share successful recipe hints on his facebook page.
ovaltini99 My point is that there are many curries that contain no tomato, so therefore you would have to make a 2nd batch of gravy if you wanted to cook those. The gravy is really just a quick way to get the sweet onion flavour into the curry and originally started off as pure onion only, as the time to extract the full flavour from the onions was too long for take away cooking.
Having said that, if you can only follow recipes and have no understanding of how to use flavours then you're probably better off just copying.
The tomatoes are an ingredient of the base gravy they are not there to create a tomato flavoured curry. The gravy is used in Al's korma which I am sure you will agree is not a tomato curry. All the main British Indian Restaurant curry base gravies on you tube contain tomatoes. Perhaps it is different in other countries and other countries curry recipes but Al is making BIR curry
ovaltini99 There's quite a lot on cr0 which do not contain tomato. There are probably regional differences.
+SDG Electronics Yes that is a more common way of making base gravy. It means you have a lot more flexibility over your final dish. When I was taught by chef, he also mentioned that for the BIR taste, you don't really want to have too much of the tomato during the preparation of the gravy because the taste is very different from boiling the tomato. But as you say, there are probably regional differences - certainly no restaurants I've been to add anything other than half a tin of plum tomatoes at the most - mainly for colour. The gravy is just there for the sweet onion taste and nothing else.
Al, I just want to thank you for this video, I live in the United States, but every year when I go home to England I head for the nearest curry restaurant. This will enable me to make the curry I yearn for. Thank you so much.
My pleasure Susan. Spread the word for me across the pond. Thanks
NO NO NO
What's wrong Kamaljit - remember this base gravy is to allow people to recreate tastes and flavours of British Indian Restaurants at home. Whilst it may not match the exact recipe of a specific restaurant it is letting me, and based on thousands of good comments I would say all of US, recreate the tastes and flavours we are wanting to achieve. Hence what do you mean by No No No, I am confused
ovaltini99 I too am confused by that daft comment.
Yeah I think you need to go back to Al's original brief, which is to replicate the British Indian Restaurant style. It may be offensive to some purists, but it is what the British are used to being presented with in "Indian" restaurants, many of which, I appreciate are run by Pakistani or Bangladeshi families. It has become a huge part of the UK restaurant culture, and that is what Al is trying to reproduce. Can't see what is "NO NO NO" about that.
Just made this with half the ingredients, gees its delicious 😋, thankyou so much for sharing your recipes. Totally nailed it, your amazing.👍👍👍
I came to this from John Robins' recommendation too...I'm doing this right now but as I haven't got a pot big enough, I just bunged it all in the slow cooker to do overnight (apart from the tomatoes and spices) also put a little sprinkle of msg in...can't do any harm :)
Me too
Little Johnny Robins brought me here too. First curry (with base gravy) was on a different level last week. Jalfrezi this week. Yes please!
Al my main man. I've been following your channel and watched all your videos for the last 8 years, and am now producing beautiful curries, better than a takeaway! However, can i suggest a tweek in your recipe? I do think that if you add the coriander the last 5 minutes before it's done it is much more fragrant with the coriander in the end product, it dosn't boil down and lose its flavour. Thanks Al, all the best. PS, i have seen your 2nd recipe for base gravy years ago, but i'm absolutely completely happy with this one. 🙂
I luv "Indian/Bangladesh food" but ask anyone from that part of the world where potatoes come from , coriander , tomatoes , chilli ,bell peppers etc. etc. and they all think its local. Their modern diet (including Chinese ) totally relies on food from central and South America. Nothing wrong with that but the arguments I have with any East Asian is quite hilarious. The next they come back to me and apologise or admit they were wrong. funny old world really. Im pretty sure English fish and chips is more Italian than anything English TBH. Pasta is defo Chinese in origin
Al would it be OK to use a bigger pan? How much water needs to be added please? Thanks Craig Giving this a go next week, need to buy an aluminium frying pan 26cm I think!!
about time someone put on a simple to follow base gravy video. Enjoyed this. will give it a go. cheers
Thanks
Thank you Chef! :)
Ellis and John brought me here also, if it’s good enough for Jonny JR’s exacting standards then it will do for me. Base gravy ingredients being collated tomorrow and then I will work my way through as many recipes as I can handle. Thanks Al for the easy to follow videos and if your recipes taste ½ as good as they look then I will be spreading the good word 👍🏻
Me too
Magic Al. Pure Magic. By the way what is the background music ? Subbed.
Just tried this recipe but halved the ingredients to make sure it last two days ..
it’s simple to do and is very tasty !
I used the base to make a vegetable curry and a chicken curry. Authentic take away stuff :)
Al you don’t look right without the beard.
Hi Al. Didn't realise (until I'd visited a few forums) that the base is usually watered down in a 50/50 split. Is this the case with yours too?
Just bought some of your stuff at Spicy Joes & wondered if you have done a video on how to use them...... especially your base gravy mix?
Nice music man
I've just made this curry base and the Madras curry. Unbelievable. Restaurant quality. I'm over the moon. One question, you have the ingredients on most of your videos but some are missing. Could you please add them.
This looks really good but how do I convert your basic gravy to a Masala sauce?
Once you have made the gravy. Follow the recipe of your choice on my channel. Click videos and look through them.
Thank you. I have found the demo now. Looki ng forward to trying it on Saturday.
Your video says that this will make 8 curries yet your note above states 20+ curries. I only tend to make 2 curries at a time and perhaps only once a month as the missus isn't so keen. How many servings will these ingredients listed above make and how long would it store in the freezer for? Should I make it and store it 2 curry batches?
AL dont forget ....your roots....or you go the way of joe....billy big balls.....l am unscribing now hate when people forget we are paying them
Just made your base gravy. Looks really good. Tomorrow I’m using it to make your 5 spice Vindaloo. Nice one Al 👍
Al's Kitchen the best kitchen on youtube for Indian cuisine
When making things like the tomato part how do you stop it from 'spluttering' every where? Could it be because I'm using a halogen cooker?
Great idea, you can make portions and freeze the quantity you will need for a curry or biryani. Thanks
Hi. Can i ask where u learnt all these recipes as they are top chef quality. Very impressed and ur videos are very well explained. Good work thanks
Looking to split this into freezable portions. Any idea how much makes one portion. Roughly
Back once again to make another batch of Al’s Kitchen base gravy, but this time I’ve got my Al’s Kitchen Apron on and feel like a proper chef! Thanks so much Al you’re a super star
Great video for a new Indian chef in the making. Ordered all the ingreadiants for the base gravy can't wait to start and then combine it with your Indian recipes thanks Al
Hi al I’m confused .com do you always need a base gravy for any curry is this gravy the curry sauce or do other things come into play can you show me a recipe for a beef curry not to 🥵 that vid was great everybody does it different I’m old and things get complicated sometimes..help needed
Mate this is amazing, cooked it tonight...... as good as any Indian restaurant
What curry did you make
Al's Kitchen I made your basic gravy then added your chicken tikka.....amazing 👍 could I use pasatta instead of blitzing tin toms?