Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish? and how long it keep in the fridge, could you freeze it?
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!! People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂. Love you!!
Loving this chef. Adding flavour at every stage with your turbo tomato puree and turbo garlic ginger paste, same with the aromatic water from the base gravy recipe. Superb tips! Really appreciate the time you take to do these videos. I’m going to use this as a cheeky pizza base sauce with some chicken tikka pizza!
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
Brilliant mate! Just purchasing the last of what's required to cook your tomato puree. I had the ingredients on hand to make your garlic and ginger as well as your base gravy. In Australia black turmeric is called Nigella seeds which is on the shopping list with 400gr of tomato paste, which is our equivalent for your concentrated tomato puree, so I can finish your onion mix recipe as well as your puree recipe. I'll be making your Rogan Josh recipe tomorrow with slow cooked goat, which was sourced locally for free. Thanks for the inside knowledge, it's greatly appreciated.
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it. I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Oh my goodness. How absolutely clever. Thank you for sharing. One certainly lives and learns. I cannot wait to make this. Bless you for sharing wonderful recipes. I've succeeded with quite a few and feel like a pro. 👋🦋🌟
Latif, I am a professional chef who loves (British) Indian food. I have learned so much from all your videos about the techniques and how to use spice blends. Keep it up, mate, and thank you very much. I spent a month in India to know the food is very regional but BIR is ok for me.
This puree works beautifully as a dip as well as an ingredient for a main dish, I even used it on a pizza base, love it!
Love this series Latif - here's a thought, what about covering storage methods and shelf life as I for one always have some left overs to use at a later date.
Don't you think k he has enough on his plate? People always want more, never satisfied. You can freeze, or can it in a jar
Do not under estimate this recipe…absolute game changer, it’ll take your curry’s to another level. Thank you so much Latif👏👏👏
@@kmurphy994 much love
Absolutely brilliant. It is those layers of flavours that make BIR curries so mysterious and deep and yet simple at the same time. Thanks for sharing your secrets bro!...
Thanks Latif for all your recipes ❤
Loving these new videos, please keep them coming ! / I have seen you in the restaurant, I have seen you on your adventures in Bangladesh, I have seen you cook with your mum, and now I see you cook in your professional studio kitchen. Please do not give up on any of these. I want to see you back in the restaurant, want to see you cook with mum, and all your adventures outside the UK. That all being said, this new series of videos you are producing are special , so thanks for that. Mark. PS - having made this, can we freeze potions for future use?
We are just preparing this now in our kitchen in France …. It smells amazing. Can’t wait to taste it.
The best teacher especially the gravy's and Indian base sauces for food dishes!
Yo!! This is the channel I’ve been waiting for. Cheers, pal.
Production quality is next level, so is the dish! Absolutely gorgeous
Latif lad, can you give us direction on how to use and store this once its made? How much would ya add to a dish?
and how long it keep in the fridge, could you freeze it?
this please @latifs
Hi, I make this tomato puree, let it cool and then place the puree in ice cube trays, freeze it and then bag the cubes. Each cube is about 1 Tbsp. I use 2 per recipe. They defrost pretty quickly. I do the same with his garlic and ginger puree. It's an easy way of always having a supply!
You have to watch his other videos of recipes he tells you how much to use in specific recipes.
I make mine similar to yours, but I put my kasuri methi into almost boiling water, and add it, including the water, after the rest of the spices and tomato puree go in. This stops it burning in the hot oil and becoming bitter, as well as making sure that it's completely rehydrated when the puree has cooked out.
Good idea, noted. 👍
which curry powder do you use for it then??
Hi Latif I have been following your recipes for years thank you for taking the time to make these videos
I am new to your videos, but as an Englishman living in New York who misses his British Indian curries, my cravings are now satisfied. Thank you!!
i was a bulder from wolverhampton i used to do alot of work for indian people and the smells when they where cooking i could have stayed there all night ive been working for one famlie for over ten years and they treat me like fam ley thats the way the world should be love each other and live as one and i am a white man the food you cant beat it keep it coming
I have been watching your channel for some time now, i have soo many of your recipies, never once has anything you taught me ever not come out delicious,you are a amazing chef!!!
People are surprised how a Portuguese woman like myself can cook up so many delicious indian dishes .well its thanks to you, it also helps that you are such a good looking man ..😂.
Love you!!
Been making the tomato puree from your old video using the tomato paste and it is wonderful, so looking forward to giving this a try.
It is a great series, thanks for sharing your methods and for your dedication in replying to so many comments.
Loving this chef. Adding flavour at every stage with your turbo tomato puree and turbo garlic ginger paste, same with the aromatic water from the base gravy recipe. Superb tips! Really appreciate the time you take to do these videos. I’m going to use this as a cheeky pizza base sauce with some chicken tikka pizza!
Loving this new series of basics. Cant get any decent BIR curries here in Oz so i've been cooking my own for a while now. the locals love them as well
Loved this,perfectly clear and easy to follow,great video
Love your recipes
Oh mate, I'm deffo gonna have a go at this and the garlic/ginger paste! Love the channel, been following for yonks, not just for the ideas but just to watch you and to feel that passion and enthusiasm you have. This new series for the basics is great :)
Love what you do??? I would marry you just for your food and that smile. Lol! But seriously speaking, I've researched both Italian and French tomato sauces but this is the first Indian tomato sauce I've reviewed. It almost seems all cultures with access to tomatoes all have a standard base sauce. This I would make and portion in freezer bags for quick access as i do for my Italian sauce. They're great for a quick meal for four as a base in several dishes. I think this would be a great base for a Sunday pot roast or lamb shank, chicken too. Ooo, vegetable stir fry or tossed with roasted potato chunks. My mind is racing with ideas. Thanks for all you do. Peace!
Thank you for sharing your knowledge, experience, and passion!!
Brilliant mate!
Just purchasing the last of what's required to cook your tomato puree.
I had the ingredients on hand to make your garlic and ginger as well as your base gravy.
In Australia black turmeric is called Nigella seeds which is on the shopping list with 400gr of tomato paste, which is our equivalent for your concentrated tomato puree, so I can finish your onion mix recipe as well as your puree recipe.
I'll be making your Rogan Josh recipe tomorrow with slow cooked goat, which was sourced locally for free.
Thanks for the inside knowledge, it's greatly appreciated.
Great videos and clearly explained. Thank you and looking forward to making some curries using your method.
Hi Latif, not sure if anyone else has already asked but is this okay to freeze and reuse at a later date? And if so, how long would it last in the freezer.
I would imagine if anything freezing it will improve it! I always find curries taste even better after freezing as the freezing process helps to break down the tomato so everything blends really nicely.
well done mate .. the video is great at that angle ..much more realistic..and a very good video to watch ,thank you
Great tips you are sharing. My curries have improved so much since finding the channel, and now this series of tips will make them even better. Thanks so much!
Lovely swanky new pad ! And great recipes. I can imagine still watching these decades from now.
I love your videos. So helpful & inspiring. Greetings from Germany.
I love you banging on the dishes. Even started doing it myself making all your recipes😂
Fabulous. Got to make this soon and it will keep well covered in the fridge for quite a long time and be really useful to add to all kinds of curry dishes that require tomato puree. Got to give it a go.
I don't mind you banging dishes! I like the way you can use a big spoon for everything.
Hi Latif, can you freeze the tomato puree?
Wow Abdul
Great recipe 👍and easy to blend into whatever curry
That looks very delicious. I can imagine the scent of this tomato dish, it makes my mouth watering.
Looks amazing, can it be portioned up and frozen? Also frozen for how long, thanks.
these "essentials/basics" teachings are a great idea! Thank you
Nice , please do a prawn purie 😊 thank you Latif 😊
You are the man!!
I’ve only eaten Indian food made by myself( I’m learning!) or in Indian restaurants here in America. I’m very intrigued by your use of curry powder. I haven’t encountered its use in any of the recipes I’ve made. I will give your ginger garlic paste a go…it sounds delicious!
What make of curry powder do you use, is it mixed powder
I did this about a month ago and used it all up so recapping before I do another batch 👍🏼
❤ Thank you for sharing. I've made few things following your instructions.. Always amazing. Makes me hungry watching you cook as I know it's going to be good, you always say something at beginning.. Is it a blessing?
Great recipe and I am getting closer to making authentic BIR curries, I have a deep ice cube tray and freeze this and the garlic and ginger recipe and once frozen I pop them in a bag and so I can just take out what I need, I’m going to make the base gravy again and freeze that as well in my ice cube tray - if you had a book I would definitely buy it x
I would say it is ok to freeze it. I freeze the garlic/ginger paste in ice cube trays, then put it in ziplock bags. And it should last for months in the freezer, mine doesnt cos i use a lot of it. I would do the same with this tomato puree.
You're one cool dude Latif, have learned so many invaluable techniques from you for my kitchen, cheers
Thank you.
Awesome, loving this series and all your previous work. Thanks Chef.
Interesting.as you know all my family love the dishes I've made following your recipes.i saw you just last week using this sauce.now I've watched you make it.
I should really make this an give it ago.imagine I could freeze a batch into an ice cube tray an freeze to use freely .
Loving the new style of the videos. Looking forward to giving this a go. Given that there is quite a lot of purée created, I would like to see how long it would store for added to the videos or storage ideas, as although I could eat your recipes every day I don’t think I could get it past the rest of the family. 😂
Excellent production and very well explained. Very easy to follow and try out. I will certainly be making this. I think this is the secret to a good curry after getting the onions fried perfectly.
Im so glad the list specified between ingredients and equipment or i wouldve been trying to cook that spatula for ages 😂 Keep up the good work my G. Your channel is mad underrated but it is climbing.
ive been doing home made currys for years with the base gravy but i never knew about this tomatoe pure ingredient so ill give this a try and see what difference it makes
Love how easy you make things to follow I use you last recipe for this one x
Aslm Latif, im just a home chef all the way from Cape town, South Africa. Shukr for all your amazing dishes and recipes. I wanted to ask, the tomato puree recipe, how much of this mixture will i use if i make some mutton curry for instance. Should all this be used, or should i only use a few tablespoons. Would appreciate your response.
Me too 😊😊cooking in South Africa and loving it..❤
Excellent content, clearly demonstrated. Love your methodology. Keep up the good work.
Yummy going to try that
❤I love it when you bang and mix. everything comes to life no one can bit that.love your voice and your cooking .
Love it!
So the idea is that you could add this finished product into other dishes? Like your saag paneer ?
Spot on it worked
Did you use the quantities in the ingredients section or the video (chilli,garam masala)?
Well done that man, your presentation skills and professionalism have improved greatly.
So when you added tomato puree in your previous recipes, is this what you used and what we should use in future? Looks great by the way.
I'd like to know this also. A lot of his recipes I've watched and recreated, it's simply been blended, fresh tomatoes.
Jazakallah for your lovely recipes Mashallah well done ❤ Latif
I can just imagine the beautiful fragrance in your kitchen... wish I could cook😊 .. I am trying though ❤
I could drink that on it's own. I like your new set up btw.
Awesome, agree with all other comments.
Thanks Latif for sharing this little gem, regards Tel G
Great recipe Latif, now please post recipes where I can use this base gravy
I'm making it now smells Amazing ❤
Fabulous that's made want to come and visit you again. Keep up the good work. Colin Stourbridge
This is a great follow-up to your video on garlic&ginger paste. Thanks for this.
Had to add another comment. Made this and was feckin marvellous! So much so, walked into the wife and she took a photo on her phone, while laughing. Asked her what she was laughing at and she said 'have you seen the state of your beard?' Nope, I said, and she replied while then showing me the photo, 'You're face is all red'. Ooops I ate over half of the puree! Couldn't help it. Amazing! 😂😂 This made my butter chicken up there with any Indian takeaway from miles around!
this amazing time saver
If I used freshly processed tomato
what is the equivalence of the 400g tinned puree ?
Nice one Latif. I'm sure this will add extra depth and flavour to my home cooked curries. Thanks for all your great work.
I loved the old pan Latif! I am also a pan basher . Love the channel and it has been a game changer(as you like to say) for me. Keep up the great content!
Can u freeze it ? And how long will it last in the fridge looks amazing
Brilliant Latif! I think this is one of the main missing "Secrets" for that finished "sauce" Be giving this a go on my next Vinda ! Cheers!
Keep these glorious tips coming brother
1&2 have been very helpful I’ve learned so much so far 🤗🤗🤗🤗👍👍👍👍👍
Just made this today!
Really does look like a game changer.
Can't wait to make this & add to my currys, been watching the channel for years keep up the great work. Thanks
beautiful, well done bro - made this for the madras recipie of yours and it was awesome. When are you writing a cookbook!??
Thanks once again.
Awesome stuff , I’m gonna be making this tomorrow.
Can you do a video on how to make a basic curry sauce, like the takeaways sell.
Really enjoying this new series of instruction videos for the curry building blocks. Love the new ingredient’s and equipment panel, great stuff
...Looks absolutely amazing, thanks for the recipe, I can imagine the fragrant aroma lingers around in the kitchen making everyone super hungry...🥰
Oh my goodness. How absolutely clever. Thank you for sharing. One certainly lives and learns. I cannot wait to make this. Bless you for sharing wonderful recipes. I've succeeded with quite a few and feel like a pro. 👋🦋🌟
Salaam Br Latif, great videos. Please could you mention how to store/freeze these for
Is home cooks. Jzkk
Ah love this channel. Thanks for all the amazing vids.Made lots of them and they taste great!!!
Can’t wait to see how you now use the base gravy, the garlic and ginger paste, and the tomato puree in your recipes Latif 👌
What would you use this for as in what type of curry could you use it for ? Do I need my base gravy aswell ?? Thanks 🙏
I was wondering the same. 😊
Excellent video, where did you buy the pan, many thanks
Top man! I am definitely making me some of this. Wow!
Really enjoy your videos.
It looks fantastic!! What is the best way to store this and for how long?
Awesome. So how many times can you use that to cook
Latin how would I store this, would it be ok to freeze in small tubs and just defrost when needed?
Thanks for the recipe by the way 👍