We both love curry and have never made one in our lives before. Today, we made the base gravy and added the madras element...absolutely fantastic curry, totally like restaurant style. Brilliant!
Hello, May I relay my compliments to you and greatfull thanks for sharing and showing us your base gravy..Your presentation is excellent Sir and your ingredients noted on screen are helpful and well appreciated.. May I also observe your tutorial method, a first class demonstration as well as a good cook. For your personal presentation I give you 10 out of 10. Very well groomed and dare I say, handsome too. Sending Blessings to you and your family.. Sincere Regards my friend.
We have used this base gravy to make chicken madras, chicken Korma and Chicken tikka masala. Every curry was as good, or better, than our usual takeaway. Thank you and look forward to more recipes to use with the gravy!
Made this tonight and put it in the madras curry I made using your videos tasted amazing! Quick question can I use the base gravy in a dhansak and tikka masala curry? Keep up the good work!
just a quick thanks for doing this, I'm doing this as I type this out, it smells wonderful, I am a very keen indian cuisine cook and have thought several times to set up my own kitchen lololol I love it all! this smells great and will probably go on to do the madras thank you once again for taking the time to do this online
Great gravy chef 🧑🍳. I’m going to make an “ Akni stock “ to add in the final stages of the base gravy . Would you recommend this . Much respect Dave ?
Awww hell this was good ha,i made base gravy but my blender couldnt get it super smooth but it turned out good enough,i followed your madras video using base gravy and it was deffo restraunt standard,i surprised myself,my madras was darker than yours i guess cos i used hot chilli powder,it was vindaloo/phall dark red colour,but it was super tasty,next time im gunna add green chilli i love them.cheers again mate for outstanding video,never thought i could make restraunt standard curry but i did :-) cheers
I’ve made this and had amazing results past year x I’ve also made one with red peppers tomatoes and other ingredients before and found it overpowered a korma or butter chicken .. this is perfect for every curry no matter what xx amazing
Nice video brother!! we just ran out of base gravy defrosted the last of it last week I'm gonna make another batch using this recipe it looks a lot cleaner and flavorsome!! happy days!!
@@fusioninspiredkitchen5437 really trying to crack BIR currys as we have been cooking traditional punjabi home style food all our lives- binge watched ALL of your videos one night really like your cooking style !
Hi just made this but mine turned out slightly darker than yours,could this be due to different brand of spices maybe?added a touch more turmeric but still not as "orangey" as yours.Tastes epic tho,cant wait to try it in a curry .Only recently found your channel ,subcribed and looking forward to try out your recipes👍
There are so many variations of this BIR base gravy. Quite a few consist of fresh coriander. Surprised it wasn't included in your recipe. Are you using fresh ginger, garlic paste? Trying to source a pre-mix paste but most are really acidic.Great upload btw.
Hi thank you for your comment, I didnt use fresh coriander as I think its better to add it when making the curry, I'm glad you enjoyed it tho 😊 o also yes I im using fresh ginger and garlic paste. I have made a video were i show you how to make it and freeze it in an icecube tray.
Im in middle cooking this gravy now,couldnt get black cardamoms though gggrrr,never cooked curry before i know how make veg and chicken pakoras which will go nice with this madras ill get back to ya after ive tasted it,and thanks by the way love all ya videos cheers
This recipe is a game changer - it's FANTASTIC - I've started off mild with Korma and I can honestly say it was the best ever - so looking forward to getting a little more adventurous. Thank you!!! X
It’s not a korma sauce, real korma is natural yogurt coriander and onions garlic and ginger and that’s it. It’s all about caramelising the onions, sorry bit of a tradionalist☺️
Absolutely fantastic basegravy! Made a great butter chicken with it. May I ask whats your opinion on red onions? My local indian stores always sell red ones but you and basically every BIR recipe Ive seen seem to use yellow / spanish ones.
Hi red onions are tend to use in salads and sometimes I use for cooking a curry, the white onions work a lot better for the gravy and the size of them are normally a lot bigger and they work out cheaper aswel. I'm really glad you enjoyed making the gravy. 🙂
Thank you for this, I just made a batch and will try it with your madras recipe. I am asking though how this would be incorporated in to other bir recipes - would it be used as a replacement for water? And are there any recipes that you would not use it in ( other than authentic not bir dishes)?
Hi you can use this gravy in almost any of your curry dishes, it is a substitute for water. It gives your curry a really nice consistency, how ever I don't really use it if I'm making mushrooms or spinach or any dry dishes I make. Thank you 😊
@@fusioninspiredkitchen5437 thanks for your prompt reply. (BTW you've missed the garlic/ginger paste off the written instructions) Will be making the dhansak and mushroom bhajis next! Keep the recipes coming!! :)
If you freeze it you can keep for much longer if you put it in the fridge then few days but I wouldn't add any dairy to it if your going to keep it in the fridge. Thank you 😊
Alright bro I always use 1quarter head of cabbage. When I don't use the cabbage I don't get the final flavour I look for in my tikka masala or other curry's, 🤜❤️🤛just my preference I think 🤜❤️🤛
Hi the longer you cook especially the onions the more flavour you will get out of your gravy and it will be a lot more smoother when you blend it. just like when you cook a curry the longer you cook your onions the more flavour your curry will be.
@@fusioninspiredkitchen5437 Will the onions turn sweet the longer they are cooked? Im moreso I fan of savory curry vs sweet..How do I avoid sweet curry sauce?
We both love curry and have never made one in our lives before. Today, we made the base gravy and added the madras element...absolutely fantastic curry, totally like restaurant style. Brilliant!
Thank you 😊 and happy cooking.
Guess you can freeze gravey , very interesting shall do this, thanks.
Mate, Just stumbled across your vid, Awesome mate. Cheers from Australia, oh yeah you got a new subscriber .
Thank you
Hello, May I relay my compliments to you and greatfull thanks for sharing and showing us your base gravy..Your presentation is excellent Sir and your ingredients noted on screen are helpful and well appreciated.. May I also observe your tutorial method, a first class demonstration as well as a good cook. For your personal presentation I give you 10 out of 10. Very well groomed and dare I say, handsome too. Sending Blessings to you and your family..
Sincere Regards my friend.
Thank you for your kind words 🙏
Really nice recipe gravy I love it thanks for sharing
Thank you for watching 🙂
I am new to cooking curry from scratch.. but will defo Temu be going to try this
We have used this base gravy to make chicken madras, chicken Korma and Chicken tikka masala. Every curry was as good, or better, than our usual takeaway. Thank you and look forward to more recipes to use with the gravy!
Thank you so much 😀
Finally someone showing simple way of making this ..How long can we keep this in fridge ?
Thank you for sharing.
Good luck.
Thanks friend, mine turned out fab!
Thank you I'm glad it turned out well ☺
My mouth is watering watching this - I can almost smell it through the screen
It will really lift your curry and give you that restaurant style consistency 👌
Wow!! Perfect thank you for sharing 👍
Nice. I will have just like that with bread. I like soups.
Y not 😃
Made this tonight and put it in the madras curry I made using your videos tasted amazing! Quick question can I use the base gravy in a dhansak and tikka masala curry? Keep up the good work!
just a quick thanks for doing this, I'm doing this as I type this out, it smells wonderful, I am a very keen indian cuisine cook and have thought several times to set up my own kitchen lololol I love it all! this smells great and will probably go on to do the madras
thank you once again for taking the time to do this online
Much appreciated thanks for watching
Great gravy chef 🧑🍳. I’m going to make an “ Akni stock “ to add in the final stages of the base gravy . Would you recommend this . Much respect Dave ?
Excellent chef. Hats off to sharing ur experience.
Thank you 😊
Awww hell this was good ha,i made base gravy but my blender couldnt get it super smooth but it turned out good enough,i followed your madras video using base gravy and it was deffo restraunt standard,i surprised myself,my madras was darker than yours i guess cos i used hot chilli powder,it was vindaloo/phall dark red colour,but it was super tasty,next time im gunna add green chilli i love them.cheers again mate for outstanding video,never thought i could make restraunt standard curry but i did :-) cheers
Thats great thank you for your feedback 😊 and happy cooking
Love my vindaloo 🙏❤️ . My lady loves her Madras . Can’t wait for the next episode 💪🥘 respect ✊🏿
Thank you 😊 I will be uploading a new vindaloo video soon. 😀👍
I’ve made this and had amazing results past year x I’ve also made one with red peppers tomatoes and other ingredients before and found it overpowered a korma or butter chicken .. this is perfect for every curry no matter what xx amazing
You are absolutely right that's y the gravy has simple Ingredients so you can make any kind of curry without over powering the dish.
Wow great video 👍🏼
Thank you
Excellent stuff ❤️
Thank you 😊
Nice video brother!! we just ran out of base gravy defrosted the last of it last week I'm gonna make another batch using this recipe it looks a lot cleaner and flavorsome!! happy days!!
Thank you
Awesome video, can you freeze this and use again later?
Hi yes you can
@@fusioninspiredkitchen5437 👍🏻
Really nice Base Gravy Recipe I made half the amount as I didn't have the storage space, also added a handful of fresh coriander !
That's great it will make a really nice curry 🙂
@@fusioninspiredkitchen5437 really trying to crack BIR currys as we have been cooking traditional punjabi home style food all our lives- binge watched ALL of your videos one night really like your cooking style !
Hi just made this but mine turned out slightly darker than yours,could this be due to different brand of spices maybe?added a touch more turmeric but still not as "orangey" as yours.Tastes epic tho,cant wait to try it in a curry .Only recently found your channel ,subcribed and looking forward to try out your recipes👍
There are so many variations of this BIR base gravy. Quite a few consist of fresh coriander. Surprised it wasn't included in your recipe. Are you using fresh ginger, garlic paste? Trying to source a pre-mix paste but most are really acidic.Great upload btw.
Hi thank you for your comment, I didnt use fresh coriander as I think its better to add it when making the curry, I'm glad you enjoyed it tho 😊 o also yes I im using fresh ginger and garlic paste. I have made a video were i show you how to make it and freeze it in an icecube tray.
Can we just agree he has one of the best British accents. Ever.
Thank you 😊
🤐 shut up what ever he’s making it’s Indian food 🥘 curry
@@veenamootee6286 fool
Good Chef, good instruction!
Thank you
Another great video this gravy will help so much when I make my next curry. Great content keep it going 👍
Thank you
This is a good base gravy, I will be making this to make life easier when making a bomb curry!!!♥️👍🔥🇯🇲🇬🇧🇦🇺
You won't be disappointed 🙂
Love it x this is my second batch, great stuff x
That's great glad you are enjoying it.
Making this as we speak, looking good, do you use a sieve on the base gravy
hows it looking, have you made a bir base gravy before?
Hi no I don't 🙂 i just take the spices out and blitz it untill its super smooth. Thanks
Came out a treat. It was lovely
@@lazycarper7925 Hello mate yes I do make base gravy
What kinda cream did you add ? Single cream ?
Im in middle cooking this gravy now,couldnt get black cardamoms though gggrrr,never cooked curry before i know how make veg and chicken pakoras which will go nice with this madras ill get back to ya after ive tasted it,and thanks by the way love all ya videos cheers
Not having the Black cardamon is not a problem green ones are fine 🙂👍you will be fine 👍
Looks banging mate, 👍👍👍another one to me list👍
You definitely need to try this one 🙂👍
I certainly intend to matey, i love cooking curries and always on the lookout for recipes like this👍👍I’ve subbed.
This recipe is a game changer - it's FANTASTIC - I've started off mild with Korma and I can honestly say it was the best ever - so looking forward to getting a little more adventurous. Thank you!!! X
Hi thats great you have definitely stepped in the right direction, really glad you enjoyed it, who knows maybe you will be making a madras soon 😊
It’s not a korma sauce, real korma is natural yogurt coriander and onions garlic and ginger and that’s it. It’s all about caramelising the onions, sorry bit of a tradionalist☺️
Thank you chef
Looks fab, can you freeze this?
Hi yes u can freeze it its the best way to do it so you can make a batch and just use it when you need to make a curry. Thank you 😊
@@fusioninspiredkitchen5437 thanks so much.
My mouth is wateringggg 😭😭😭
Have a go at making it, truly will be amazing for your curry 🙂
Looks good 😊
Absolutely fantastic basegravy! Made a great butter chicken with it.
May I ask whats your opinion on red onions? My local indian stores always sell red ones but you and basically every BIR recipe Ive seen seem to use yellow / spanish ones.
Hi red onions are tend to use in salads and sometimes I use for cooking a curry, the white onions work a lot better for the gravy and the size of them are normally a lot bigger and they work out cheaper aswel. I'm really glad you enjoyed making the gravy. 🙂
Great vid, would you use start anise as well? 👍
You can that will give it more flavour
Hi there, do you have a recipe for garam masala please?
Thank you for this, I just made a batch and will try it with your madras recipe. I am asking though how this would be incorporated in to other bir recipes - would it be used as a replacement for water? And are there any recipes that you would not use it in ( other than authentic not bir dishes)?
Hi you can use this gravy in almost any of your curry dishes, it is a substitute for water. It gives your curry a really nice consistency, how ever I don't really use it if I'm making mushrooms or spinach or any dry dishes I make. Thank you 😊
How many ladles of the base gravy is needed to make a madras curry?
Nice video!
Thank you
Great.
Thank you
Merci pour le partage.
Most of the recipes I've seen so far, fry the veg before adding the spices. Which is best please?
Interesting must try this, I thought onions were normally the first to go in ?
Hi I prefer putting the spices in first gets rid of that raw taste but putting onions in first is also not a problem 👌
Can you freeze this
Hi yes you can.
@@fusioninspiredkitchen5437 👍
Can I freeze the base gravy?? Thank u ☺️
Hi yes you can definitely freeze it. 🙂
Would you ever put cabbage or other vegetables in the gravy?
Hi you can but I would keep it simple, less is more especially with a base gravy. 👍
Hi, just in the middle of making this. Can you clarify are you using cumin seeds as per your written ingredients or coriander seeds as per the video?
Hi sorry should be coriander seeds. Thank you
@@fusioninspiredkitchen5437 thanks for your prompt reply. (BTW you've missed the garlic/ginger paste off the written instructions)
Will be making the dhansak and mushroom bhajis next!
Keep the recipes coming!! :)
Ok I'll change that now ,thank you for letting me know. Happy cooking
😋 yummy
It really is 😀
Chef shelf life for this gravy?.
Few days
If you freeze it you can keep for much longer if you put it in the fridge then few days but I wouldn't add any dairy to it if your going to keep it in the fridge. Thank you 😊
Subbed, thanks
Thank you 😊
Has anyone tried using an instapot or pressure cook this to cook this faster?
The Curry Academy channel has a pressure cooker version. I’ve not tried it.
I use my crockpot to cook it after adding in my initial oil, spices and onions.
How long can you keep the base gravy in the fridge? Does it freeze ok?
Hi you can keep it in your fridge for 4- 5 days regarding freezing I have never freezed it but I dont see y you cant. Thank you and happy cooking 🙂👍
We just had the madras. I can’t get over how wonderful your recipes are. We are in heaven. Thank you x
I'm putting my self out of buissness 🙂 I'm really glad you are enjoying these recipes. Happy cooking.
I get so excited to see what recipe you will do next.
Can this be saved in the refrigerator or freezer?
Hi you can do both, my latest video I made vindaloo were I used the base gravy that I had freezed. 🙂
Cooking this at 6.30 this morning😋
That's the time I normally upload my videos 😀 hope it all went well and you Cooked a great base gravy 👍
I order Bombay chicken alot. I cant find any measurements or spices for Bombay. Can you tell me What is Bombay chicken???♥️🇨🇦
Hi I have heard of bombay chicken but actually don't know what it is, so wish I could help you there. Thank you 😊
Is black cardamom essential? I only have green ones.
Hi you can use green cardamom, black cardamom has a slight smokey flavour.
Fusion Inspired I bought the black cardamom. Very smokey smell.
where did u learn this accent !!??😲🤯🤯
lol.....
sry if u r a native
Alright bro I always use 1quarter head of cabbage. When I don't use the cabbage I don't get the final flavour I look for in my tikka masala or other curry's, 🤜❤️🤛just my preference I think 🤜❤️🤛
I'm in heaven ♥️🇨🇦
🙂 thank you
❤️❤️❤️
Thank you 😊
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thank you 😊
I'm surprised that the onions are not fried first?
But why would you want to make a base gravy at home?
Why cook so long when all the vegetables become soft after 20 minutes?
Hi the longer you cook especially the onions the more flavour you will get out of your gravy and it will be a lot more smoother when you blend it. just like when you cook a curry the longer you cook your onions the more flavour your curry will be.
@@fusioninspiredkitchen5437 Will the onions turn sweet the longer they are cooked? Im moreso I fan of savory curry vs sweet..How do I avoid sweet curry sauce?
That was not 5 tablespoons of tomato purée
Too many carrots.
Yeah it's called soup
Latiffs inspired...😆
Not the first time I have heard that 😀