Видео

Oh never knew that’s so much for sharing this information. Appreciate your support and have wonderful festive season and new year 🥳

Sure can, here’s one I did some time ago, you can use the method, adjust chilli powder and naga chilli if don’t like it as spicy. Thanks

@@TheBengaliCook thank you

Hello hello 👋

Hey thanks for joining us 🙌

Hey thanks so much for asking, tbh I haven’t heard this of dish but will see if I can find out anything as it sounds nice. Thanks

hey, thank you so much for your response. It’s basically a mix veg curry with cashews and yogurt I think.

There’s a saying fresh is fresh, it will taste and the aroma will be much better however these days the shop bought mix powder are very good tbh, I use Eastend brand mainly for all my spices.

@ everyone I use is way to spicy. I don’t mind the spice but my partner doesn’t. I need to make my own I think. Il use this one for sure. How long will it keep in a sealed jar?

Hey This method will add a lot of flavour to the chicken pieces and yes the oil will raise to the top. Thanks

All power spices are measured as tsp unless otherwise stated, description box as full list bud. Thanks

For the vindaloo it would be chill powder, you can you use extra hot if you want or just the standard chilli powder mate

Thank you 🙏🏼

Vegetable oil is mainly used at the BIR

Hey Just answered this on the other question you asked. Thanks again

Hi I use tomato purée but have also used pasata a few times at home when I didn’t have the purée and it worked fine tbh.

2-3 tablespoons of oil and if y ok think it’s too much, once the curry is cooked the oil will raise to the top so you can always removed any excess oil at that point. Thanks

@@TheBengaliCookis that how many you use in the restaurant or do you add bit more? Is their any need to season the oil?

@ at the restaurants, we use chefs spoon to measure everything so it be about 1 chefs spoon which I think is about 3-4tbsp

@@TheBengaliCookthanks buddy :) What ginger and garlic do you use? The frozen cubs for homemade?

@ really good question mate, as life has gone busier I have started to use more of the frozen ginger and garlic however fresh is always best in tho

I would think so, I haven’t tried this but if it’s frozen it will fine in my opinion. Thanks

Appreciate it! And yes I did thank you for reminding me 🤞

Love it!! It’s best thing about making BIR at home, you can adapt it to your taste buds 🥳

Hey it’s a combination of the below spices, if you can’t get all them (will work out expensive than buying it ready mix eg. Panch phoran) just use your favourite spice seeds from below cumin seed, fennel seeds, fenugreek seeds, nigella seeds and mustard seeds

Thanks bud 🙌

Thank you and enjoy 😊

Thank you bud 🙌

It was delicious, you can make with chicken, I would slice the chicken into small strips, add them once the onions are caramelised, touch of turmeric and chilli powder, salt (if not added already), once the chicken chicken is around 50% cooked, add spinach then follow video guide. Thanks and enjoy 🙌

Thank you so much. I mainly get my pans from my local shops and some supermarkets have great pans/pot

I use Coleman’s garden mint sauce, hope this helps and enjoy 😊

Thank you so much and enjoy 😊

Thank you so much 😊

Yeah I get that, you can try beetroot powder

@@TheBengaliCook Thanks, I think it's more of a Northern thing right? I've just subbed to your channel, nice videos!

@ that’s amazing thank you so much and welcome to the channel 😀

Thank you so much and really pleased you are enjoying this recipe! I always cook this now when am having a family/friends gathering, love it 😊

Fantastic thank you 🙏🏼

🙌

My bad, only seen this message. Just blend the onions together however please make sure to cook it throughly to get rid of raw flavour as otherwise curry may taste a bit bitter, shouldn’t need to add any extra spices. Appreciate your support and enjoy 😊

Hey you’re welcome and thank you for asking, a great question tbh. Adding the garlic and ginger first, this method, is how we were taught, if you use this method you will notice the aroma from the ginger and garlic and most including myself believe this gives much better flavour to the curry. Hope this helps and i would definitely recommend you try both methods to see which you prefer 🙌

Thanks bro, i generally reheat the base gravy (simmer until the oil reaches the top). The only time I don’t do this is when I’ve made the base gravy fresh, I’ve done simmering etc and the gravy is still warm. Hope this helps and enjoy the curry 🙌

@TheBengaliCook Superb thank u very much

Hey you’re welcome and thanks for asking, I would say around 5 to 6 portions there. Hope you enjoy the recipe 🙌

Thank you so much and enjoy ☺️

Yay thank you so much and hopefully you get to enjoy all the other recipes on here to 🙌

The thank you so much Chef 🙌

Great share thank you 🙏🏼

You're welcome! ☺️

Thank you so much, really appreciate your comment/thoughts and encouragement. Thank you ❤️

Thank you and enjoy ☺️

Love this recipe, hope you enjoy the recipe as much we did 🙌

@@TheBengaliCook might try it with Goat meat, there's a company in Scotland that sells exotic meats to all over the uk... Kezie, we cannot get it locally...

@@neilanthonyhaywardlewis8978 ahh that will go down a treat 🤤

@@TheBengaliCook it certainly will, 😋

Yay 🥳 enjoy and thank you again 🙌🙏🏼