REAL INDIAN BASE GRAVY (using RATANJOT spice) - Steven Heap
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- Опубликовано: 29 сен 2024
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hi steven, quite impressed with your way of making this base gravy. really loved it. keep sharing more such authentic recipes. god bless
thanks very much for tuning in 😀
I must say this is an awesome video. I mean you actually knows how spices releases their own color and also substitute as well like instead of cashew paste people uses peanut paste. You really have an extreme knowledge of Indian food. You put every thing in right manner for making this gravy. Good One Steven. Love from India
Thanks very much
Love from the UK
I have quite a number of videos if my travels in India on the channel ❤
@@StevenHeapRecipes oh wow.. You are always welcome to India buddy. There is lots food to explore and love to watch your videos too.
Cannot seem to get this spice ratanjot online except for ordering from India and it is not cheap where did you get yours? I am based in London thx for your help 👍🏻
Awesome
I loved your reciepe!!thanks for such a helpfull video!
Roshan khadgi thanks Roshan :)
Am jus gonna try this now!!and once again thank for your instant reply steven!!
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wow
It looks great. It is possible to get the dry ingredients in writing?..
Sure
Kia Ora Steve. Could you please give me some more details on the cashew nuts? How much? How long to boil them etc? Would you call this a bit of a Mughlai Base gravy? I must say, it looks bloody good! Kia Ora Bro!
Hi Russ,
Not sure what I dis in this video as it was tears ago but nuts benefit from being dry roasted slightly before blending. Gives a much better flavour. I think a gand full of cashes is more than enough.
I made up this recipe but yes, looks like something inspired by the mughlai kitchens
Thats what its all about surely, the metal banging and scraping noises, you cant beat it, listen to an Indians or chinese kitchen when they cook, brilliant, why do people moan about this👍👍just saying.👍👍👍
I love the sound of a clanging wok while in Asia but not through my headphones at 3am 😉
@@StevenHeapRecipes 😂😂
Hello Steven, although i cannot deny this looks really great, other than convenience/speed do you feel their is any advantage flavorwise to using this base gravy as opposed to cooking a curry from scratch with no pre prepared base gravy?
andy pandy definafely :)
Once you've sieved it do you add water to get a thinner consistency?
If it's too thick yes
Looks good! Are there any videos of you using this gravy?
Can't remember off hand mate, one suggestion would be to find the videos just after this one.
Steve as your not using tin tomatoes the gravy mite not have a little sweetness?, would you recommend using a little jaggery or brown sugar to give a little sweetness to the base gravy ?
Yes, if you like a little sweetness, sure!
I made the gravy and was fantastic, just cooked it with your jalfrezi chicken👌
The gravy was very thick I added water 50/50 is that about rite Steve ?
Also cooking the gravy I used aluminium pan, but because I want to make a big batch the pan won’t be big enough, so ill use a big stew pot to make it, what would you recommend Steve instead of a aluminium pan to make a big batch?
what's the proportion of ratan jot ?
add enough to make it red
I AM IMPRESSED/I rarely see Ratanjot usedEVEN by Indians. The black piece ofwood bark you used to color the gravy red is called Ratanjot is of great medicinal value too, & is used in the Ayurveda & the Unani health/medical systems of the East & the middle east. RATAN JOT (as in jug). It needs to be fried in hot gheee or oil for it to release its color. It doesn't have any flavor or taste.The cashew paset imparts a sweeter & more delicate taste & texture to the gravy than the peanuts, but they are not interchamgeable ALL of the times. Some times you may substitute one for the other, but it is NEVER without altering the taste & flavor & even the texture of the food.
Thanks :)
I always use this method. I've learnt so much from your videos Steve, much more than I have from any other channels.
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Okay, all my ingredients finally arrive by post, so I was able to make this tonight. Turned out much thicker than I expected. Am I expected to water it down as I use it to make curries?
Thanks for your time.
So happy to discover your video! First, no scraping! Thank god! Second, I want to learn restaurant pre-cooking, but I don't want to end up with three gallons of base gravy.
I would actually like to see you sieve the gravy. I tried that myself once, but felt it didn't go well.
Thanks for watching, I hope you have enjoyed and benefited from the video.
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Hi, I use plain veg oil or rapeseed oil most of the time. In BIR (British Indian Restaurant) style, all the prep is done before hand for maximum efficiency, speed and profit. I have many BIR dishes on my channel which can help you get more acquainted with the style :)
Thank you Steve for NOT using a metal spoon, I cannot stand that scraping metal either, by the way thanks for your British Indian dishes, they are great.
Dont visit an Indian restaurant kitchen whatever you do then, it will destroy you 😂😂i love it, just saying👍👍
Thank you so much Steven for sharing your knowledge, I come from Birmingham originally and have lived in Bournemouth for 21 years, I find I can only get a decent curry when I'm up in Birmingham, and then that's not every restaurant. So I find myself wanting to create a beautiful curry/Balti at home because the curries down here are not good at all (in my opinion), way too salty, bitter, unhealthy fast food taste, so I was going to use a BIR base gravy when I stumbled on your video, so many thanks again for sharing, you made my day, week, year, I've subcribed/liked and will be watching all your videos, Madinah :)
Thanks very much Madinah, great to hear. I also have been living in Birmingham now for a year or so and I understand exactly what you mean about curries outside this city. I have been to a few good ones in other parts of the UK but Birmingham is certainly one of the better places to find a great curry. There are so many awesome restaurants to try and the Indian/Desi grocery shopping here is also second to none. Thanks for subscribing and I hope you enjoy watching :)
Eye of The Tiger is a great restaurant in Bournemouth I suggest you try there
Hi Steven, you cud also have base gravy with Koya/mawa, coconut base, curd base these all used in many recipes. Reason rattanjot is not used much because just a little overuse can ruin the dish completely.
I love watching your videos. Something about curry and amazing spices becomes emotional, like how music can "move the soul." Could you make an in depth video on the specifics of seasoned oil vs. Cooking spices with dry heat to release flavors. Or the use of whole seeds vs. Powdered spices. Thank you.
Thanks very much Michael for such a kind comment.
NIce video! gave you a sub and a like to help you out. Looking forward to future posts.
That ratanjot has an amazing colour! I did not expect that. I had always assumed people had just tossed in a ton of paprika and tomato concentrate w/ maybe food colouring in the past like you said in the video. Can you describe to me the flavour? I have only found references to its use as a dye or colourant in non food products particularly in cosmetics but with such an amazing colour i am interested in trying this recipe with it.
Thanks Ed! Surprisingly enought it has no taste or smell and as it can be difficult to get hold of many chefs and cooks opt for substitutes. I'm going to be posting a Rogan Josh recipe shortly that will include it ☺
.. enjoyed that Steve .. my recent find are the orange silicone spatulas with wooden handles - easy on your pans and you will get every bit of your lovely mixes into you pan - and they don't stain with turmeric .. what is the ginger garlic ratio and medium .. just water?
Thanks for tuning in! Glad you mentioned ginger & garlic paste as I made and uploaded a short video of how I make which is available on this link: ruclips.net/video/zk8lFTzueRQ/видео.html
Steven Heap first class. Thank you. From Scotland
good one Steve....Ampang says hello
After 10 bottles of Stella, I have remembered why I bought Ratan Jot!!!!
Thanks very much
Thank you for using a wooden spoon instead of a metal one! But mostly, thank you for the great video. I can't wait to try this.
Thanks Linda! I can't imagine why anyone would want to use a metal spoon on a metal pan, especially when making a video for the public. I think people think it makes themselves look professional.
Nice video,will give this a try instead of my normal Bir style,more please .You have my sub.
thanks Rob 😀
Hi Steve I would like to make you latest curry sauce but cant seem to be able to buy Ratanjot I have tried on the internet but no luck have you got a supplier cheers great looking base gravy
Companies that sell it seem to come and go on Amazon. It's not an essential in the recipe as it's odourless but it was a nice authentically Indian natural colouring. If you do go onto Amazon to buy it, make sure not to use the powder, but get the wood form of it. If it comes with seeds (which is doubtful) thrown them away as they are poisonous.
www.etsy.com/au/listing/287392387/alkanet-whole-100-g-pack-free-shipping?ref=shop_home_feat_2
this is right receipi
great video, will you be doing more dishes from the base gravy?
Definite Jam :)
I am a Indian yeah we also do same 😁
Looks exciting, I'd like to try it. How much of this base gravy would you use for each curry you make
It all depends on the dish as some can be from 100ml, others 350. Depends how many portions you make and how saucy you like it. Generally I'd say 300-400ml for 2 people but remember to water it down 50:50
1-3 ladles 👍
Didn't know about ratanjot, will get some of this also. Good recipe
Ratanjot is a spice which is typically used while preparing Mutton Rogan Josh. It's added at the end, during the tempering stage. Grown in the state of Himachal Pradesh and Jammu and Kashmir, in the north and also in the southern state of Karnataka.
@@SouravKumarRoy651 thank you.
Hi Steve, love what you do keeping the traditional balti alive, I've made your onion chutney everyone commented when i make it , could you point me in the right direction , recommend a make of plain poppadoms i can fry , i have followed you frying them they turn out brill. Regards Trev .
Hi Trev, thanks 😊 I haven't fried a poppadom for years now as I flame roast them (only certain brands you can do that with). I'm not entirely sure, if in doubt I go to an Asian store and choose a brand that seems to be selling well (not many left on shelf). Choose firm unbroken ones that aren't the cheapest and I don't think you can go wrong 😉
Quick comment Steve. I've noticed that channels who have done a live stream (even only one) seem to gain subs fast and I don't know how YT's algorithm works but it maybe worth a go. I am one of your subs who would like to see you stream. Get it done
Thanks, I may do mate, thanks. Staff Curry soon ill try & go live for it
Hi Steve i love your recipes, I want to make your Daag, but I scrolled down several times and cannot find the list of spices, please help.
Here you go;
For all your Premium Whole, Powdered and Spice Mixes visit: ►www.ebay.co.uk/usr/toi_spices
►HERE IS A COMPLETE ‘URL’ LIST OF ALL TASTE OF INDIA PRODUCTS:
BLENDED SPICES
Instant Onion Bhaji Mix (480g) www.ebay.co.uk/itm/363033102548
British Indian Restaurant MIX POWDER (350g) www.ebay.co.uk/itm/363054407928
Bassa Kashmiri Spice Mix (90g) - www.ebay.co.uk/itm/363256298437
Za’atar Spice Mix (100g) www.ebay.co.uk/itm/363235500490
Ras El Hanout Morrocan Spice (75g) www.ebay.co.uk/itm/363235505206
Chennai (Madras) Masala (90g) www.ebay.co.uk/itm/362980037645
Chennai (Madras) Masala (440g) www.ebay.co.uk/itm/363016260670
Tikka / Tandoor Masala (90g) www.ebay.co.uk/itm/363068372657
Tikka / Tandoori Masala (440g) www.ebay.co.uk/itm/363016258591
Garam Masala (90g) www.ebay.co.uk/itm/362978862825
Garam Masala (440g) www.ebay.co.uk/itm/363067317343
Masala Supreme (90g) www.ebay.co.uk/itm/362978863379
Masala Supreme (440g) www.ebay.co.uk/itm/363067319973
Kitchen King Masala Powder (100g) www.ebay.co.uk/itm/363171870304
‘Knorr’ All Purpose Seasoning Powder (90g) www.ebay.co.uk/itm/363144624032
Mild Madras Curry Powder (90g) www.ebay.co.uk/itm/363081807404
Panch Phoran / Bengali 5 Spice (90g) - www.ebay.co.uk/itm/363115343851
Sumac Powder (75g) www.ebay.co.uk/itm/363144619892
Shawarma Spice Mix (75g) www.ebay.co.uk/itm/363154577198
Harissa Tunisian Spice Mix Powder (75g) www.ebay.co.uk/itm/363144632821
INDIAN COOKBOOK: ‘A Culinary Passage Through India’ by Steven Heap
www.ebay.co.uk/itm/363163335986
POWDERED SPICES
Garlic Powder (80g) www.ebay.co.uk/itm/363067429112
Ginger Powder (80g) www.ebay.co.uk/itm/363067431028
Tej Patta / Cinnaman Leaves (10g) www.ebay.co.uk/itm/363076564699
Ajwain / Carom Seed (90g) www.ebay.co.uk/itm/363067397145
Kasuri Methi / Dried Fenugreek Leaves (90g) www.ebay.co.uk/itm/363207062628
WHOLE SPICES
Black Cardamom (80g) www.ebay.co.uk/itm/363067417947
Whole Black Pepper Corns (80g) www.ebay.co.uk/itm/363207231014
Whole Green Cardamom (50g) www.ebay.co.uk/itm/363067420525
Whole Cloves (80g) www.ebay.co.uk/itm/363067421524
Cassia Bark / Cinnamon Stick (80g) www.ebay.co.uk/itm/363067426194
Black Seed / Kalongi / Nigella (80g) www.ebay.co.uk/itm/363207067915
Coriander Seed (90g) www.ebay.co.uk/itm/363067377838
Cumin Seed (90g) www.ebay.co.uk/itm/363067372925
Fennel Seed (90g) www.ebay.co.uk/itm/363067387612
Bay Leaves www.ebay.co.uk/itm/363067391221
Black Mustard Seed (90g) www.ebay.co.uk/itm/363067393992
Star Anise (80g) www.ebay.co.uk/itm/363086768842
Whole Dried Red Kashmiri Chilli (30g) www.ebay.co.uk/itm/363076565012
POWDERED SPICES
Hot Chilli Powder (90g) www.ebay.co.uk/itm/363067471197
Kashmiri Chilli Powder (90g) www.ebay.co.uk/itm/363067474685
Paprika (90g) www.ebay.co.uk/itm/363067479370
Turmeric Powder (90g) www.ebay.co.uk/itm/363067484456
Cumin Powder (90g) www.ebay.co.uk/itm/363067488380
Coriander Powder (90g) www.ebay.co.uk/itm/363067492448
How do we knkw the quantities of each ingredient? Is it covered in your book?
This is years back when I didn't write recipes down.
Thumbs up
Instead of cashew you can use the melon seeds{ Char Magaz ] also.
Actually the char magaz & the chironji (aka charoli) or Buchanania lanzan. Another thing that we use is poppy seeds or khuskhus (not khus, which is the vetiver, an Indian variety of bunch grass, also used in the various culinary & cosmetic & mnative pharmceutical recipes). To use poppy seeds to get a smooth silky gravy, it needs to be soaked in water for a couple of hours, & then ground to a silky paste using a sil batta/nori (Metate and mano in Mexico)
Kia Ora Steve, me again! Could I use pre-fried dried onions for this?
Hi Russ, I wouldn't recommend it
Is Ratanjot safe? I cant find much information on it? I know it's not approved for food use in the UK and I know that some kids have got sick eating the seeds. I would like to use it as an alternative to synthetic food colouring, but not everything natural is safe. Cyanide is a natural product and there are plenty of tasty looking mushrooms that will kill you stone dead if you eat em.
Yes, the seeds are prone to give people bad stomachs so avoid any seeds if you purchase it :)
You have a few alternatives.
1. Red dye derived from cochineal beetles.
2. Lycopene from tomatoes.
3. Red pigments from various chilli's. Kashmiri chilli is one of the reddest.
4. Synthetic dyes.
Combining 1,2 and 3, will give you a nice deep red. If you don't like the beetle dye or you're allergic to it, then you can combine 2 and 3 with ratanjot. I've been using ratanjot without any issues, but as Steven Heap said, avoid the seeds and you'll be ok. If you're still worried then use less of the ratanjot and buy some red dye that is derived from tomatoes (lycopene). You still have to be careful with that as it can cause some stomach upsets if too much is used.
Where can I find the spice list please. It doesn’t show up on scrolling down….
For all your Premium Whole, Powdered and Spice Mixes visit: ►www.ebay.co.uk/usr/toi_spices
►HERE IS A COMPLETE ‘URL’ LIST OF ALL TASTE OF INDIA PRODUCTS:
BLENDED SPICES
Instant Onion Bhaji Mix (480g) www.ebay.co.uk/itm/363033102548
British Indian Restaurant MIX POWDER (350g) www.ebay.co.uk/itm/363054407928
Bassa Kashmiri Spice Mix (90g) - www.ebay.co.uk/itm/363256298437
Za’atar Spice Mix (100g) www.ebay.co.uk/itm/363235500490
Ras El Hanout Morrocan Spice (75g) www.ebay.co.uk/itm/363235505206
Chennai (Madras) Masala (90g) www.ebay.co.uk/itm/362980037645
Chennai (Madras) Masala (440g) www.ebay.co.uk/itm/363016260670
Tikka / Tandoor Masala (90g) www.ebay.co.uk/itm/363068372657
Tikka / Tandoori Masala (440g) www.ebay.co.uk/itm/363016258591
Garam Masala (90g) www.ebay.co.uk/itm/362978862825
Garam Masala (440g) www.ebay.co.uk/itm/363067317343
Masala Supreme (90g) www.ebay.co.uk/itm/362978863379
Masala Supreme (440g) www.ebay.co.uk/itm/363067319973
Kitchen King Masala Powder (100g) www.ebay.co.uk/itm/363171870304
‘Knorr’ All Purpose Seasoning Powder (90g) www.ebay.co.uk/itm/363144624032
Mild Madras Curry Powder (90g) www.ebay.co.uk/itm/363081807404
Panch Phoran / Bengali 5 Spice (90g) - www.ebay.co.uk/itm/363115343851
Sumac Powder (75g) www.ebay.co.uk/itm/363144619892
Shawarma Spice Mix (75g) www.ebay.co.uk/itm/363154577198
Harissa Tunisian Spice Mix Powder (75g) www.ebay.co.uk/itm/363144632821
INDIAN COOKBOOK: ‘A Culinary Passage Through India’ by Steven Heap
www.ebay.co.uk/itm/363163335986
POWDERED SPICES
Garlic Powder (80g) www.ebay.co.uk/itm/363067429112
Ginger Powder (80g) www.ebay.co.uk/itm/363067431028
Tej Patta / Cinnaman Leaves (10g) www.ebay.co.uk/itm/363076564699
Ajwain / Carom Seed (90g) www.ebay.co.uk/itm/363067397145
Kasuri Methi / Dried Fenugreek Leaves (90g) www.ebay.co.uk/itm/363207062628
WHOLE SPICES
Black Cardamom (80g) www.ebay.co.uk/itm/363067417947
Whole Black Pepper Corns (80g) www.ebay.co.uk/itm/363207231014
Whole Green Cardamom (50g) www.ebay.co.uk/itm/363067420525
Whole Cloves (80g) www.ebay.co.uk/itm/363067421524
Cassia Bark / Cinnamon Stick (80g) www.ebay.co.uk/itm/363067426194
Black Seed / Kalongi / Nigella (80g) www.ebay.co.uk/itm/363207067915
Coriander Seed (90g) www.ebay.co.uk/itm/363067377838
Cumin Seed (90g) www.ebay.co.uk/itm/363067372925
Fennel Seed (90g) www.ebay.co.uk/itm/363067387612
Bay Leaves www.ebay.co.uk/itm/363067391221
Black Mustard Seed (90g) www.ebay.co.uk/itm/363067393992
Star Anise (80g) www.ebay.co.uk/itm/363086768842
Whole Dried Red Kashmiri Chilli (30g) www.ebay.co.uk/itm/363076565012
POWDERED SPICES
Hot Chilli Powder (90g) www.ebay.co.uk/itm/363067471197
Kashmiri Chilli Powder (90g) www.ebay.co.uk/itm/363067474685
Paprika (90g) www.ebay.co.uk/itm/363067479370
Turmeric Powder (90g) www.ebay.co.uk/itm/363067484456
Cumin Powder (90g) www.ebay.co.uk/itm/363067488380
Coriander Powder (90g) www.ebay.co.uk/itm/363067492448
Hi Steve, it says 'SCROLL DOWN FOR THE RECIPE!' ?
very sorry Brew and everyone else
BIG British Indian Gourmet!
instead of ratan jot add smoked and peeled and pureed red bell pepper for red colour of gravy.
not as good
I hava conditio and cant eat much sugar at all or else it can take me out do you think this is suitable
Don't add any sugar/jaggery
Thats wat i use a wooden chamcha lol
Thank you for uploading on RUclips
Rajwinder Kaur thanks for watching :)
Hi steven, great stuff. Can i ask if this is a base gravy why is there so many spices in it? Isn't this a curry in it self?
Thanks Omar yes it is a complete curry sauce and you can add any ingredients you like to it 👍🏻
@@StevenHeapRecipes Awesome thanks steven, so would i use this as a base gravy and add my own spices to it when making a curry or is this a curry so just add the meat of choice to it?
Hi Steve!
If i dont find raw cashew nuts, can i use regular (ready to eat)?
It looks amazing.
Yes you can, just make sure to allow for less/more salt in the finished dish if you use salted cashews!
Steven Heap True, true :) Is this base suitable for Vindaloo? I am looking for the best vindaloo recipe on earth (BIR)
I see you already answered me earlier (i did not get any notification!) thank you again Steve!
Last spice is Rattan Jyot
there was no red chilli powder in khada masala. how come it becomes red.....not honest cooking.
If your comment is honest you don't know what rattan jot is! That is where the red colour comes from :)
Idiot, he made the entire recipe right before your eyes. Go back to sleep.
Thanks for pronouncing Tumiric the same way as i would ..
john sullivan yes, not sure how all those Radio 4 types ended up saying Churmeric!
Or Chewmeric !! Drives me mad
very good video well done looking forward to more postings
Thanks Multichef888
show me that ratan jyot. i cant see in the video.
It's the woody thing that makes the oil red.
It's ratan jot.
Just asking you a question.The Latin Americans use Anatto seeds toinfuse cooking oil. It gives a rich red color to the oil, & that oil is added to the dishes for the vibrant color. It can be stored for 1 month - 3 years, depending on who's talking. I was wondering if we can do the same with Ratan jot? Infuse some oil with ratan jot & store it in the fridge or the counter & add it to the gravy as & when required. Any thoughts/suggestions on that?
Poonam Abbi interesting. Ratan jot is tastless but you could always check out my Ultimate Seasoned Oil recipe as it is very red in colour also.
Looks fantastic!
Hi Steven. The chicken madras from my local indian takeaway has a carrot like taste which I like a lot. If I want a carrot like taste to my curries can I add carrot purée to the base gravy or will that make it too sweet? I can't figure how my local takeaway gets the carrot flavour; Could it be they add the carrot purée when actually making the curry if its not in the base gravy?
Most base gravies in the UK use carrots. If you love the taste definitely add them :)
Steve when you say finally siff the gravy at the end of the video, is that to just get rid of the herb seeds?, what about the skins of tomatoes and onions ? Do you keep that or get rid as well ? Sorry for sounding like a dumb ass lol, hope your day is a good one 👍
I think I just leave in in mate. Probably best to sift it all later though to avoid biting into them :)
Agreed on the metal vs wooden spoon. I suffer from tinnitus & when I watch some of those metal spoon videos, I rip my earbuds off in absolute terror!
I think they like to use a metal spoon while making videos because they think it makes them look professional but they're actually inconsiderate imbeciles.
Hello Steve
Is this curry very hot ?the reason I ask is my wife can't stand things too hot and spicy
Hi Frank, not this isn't hot at all. You can even skip o the chillies and still get a great taste :)
How do I make the ginger and garlic paste ? Also I loved ya vid thanks for making
Here's a link
ruclips.net/video/AMgNIMgOJ14/видео.html
Hi Steve. Interesting and different method to produce a base gravy. Is this a more traditional way of producing it as opposed to BIR style? Also if you incorporate it in various BIR recipes will it marry with the ingredients favorably...ie tikka masala? Thanks.
Hi Steve, this is a more authentic Indian way of doing it which many would agree tastes better than BIR base gravy but you could certainly use this recipe for BIR style curries which would create a bit of a twist which I'm sure would be a slight improvement depending on people's tatses :)
Thanks, i will have a bash at the gravy today......i have a few curries i need to make so will double the measurements! Could it be that most restaurants use the other method as it's more economical?
+steve boone trust me. Most of the restaurants are usibg every short cut available. That's the beauty of cooking at home where you can put so much more love and quality into it. feel free to post your results on my Facebook page which is the same name as this account 😀
what oil did you use?
Veg
a dessert spoon isnt the same as a tablespoon
Do you prefer this or your daag recipe? I made the daag and loved it.
I think the daag is the best ;)
I had to make a new batch of base gravy and made this. It is absolutely golden!! This is so much better than the shortcut recipe :-)
Nice to hear from you Vani :)
Thanks Steven! I am always checking out recipes here and often make some of my favourites on your channel. Making butter bean masala for dinner this evening :-) I will try something with potatoes this week...
How many servings is this? Looks like only one. I don't want three gallons of base gravy sitting in my fridge, but if I'm going to go through the trouble of pre-cooking a gravy, it's gotta get me through more than one curry.
I'd make about 6-8 curries with this amount for 2 people each time :)
I tried this instead of my earlier base gravy; my wife noticed the difference right away and says I'm getting even better at curry. Thanks!
that's great :)
What i miss with Indian restaurants is that they often don't specify what kind of nuts they are using. Lots of people are allergic to peanuts, walnuts etc.. I had to leave a restaurant once that wouldn't say if it was peanuts or not in their foods because they had to "keep their trade secrets". This base gravy looks quite easy to prepare once all ingredients are assembled.
Yes, one restaurateur here in the UK actually went to prison for manslaughter a couple of months ago because he lied about a particular curry not containing peanuts in a korma and the customer died. They use peanuts as a cheaper alternative to the more expensive cashew nuts. All restaurants have to make money but that is terrible. A restaurant not telling you about an ingredient to hide a so-called secret is unacceptable especially now that all the secrets are out with the rise and popularity of people cooking BIR curries at home and sharing their knowledge and experiences with others. Much of the Indian restaurant industry is in decline nowadays and the standards have generally dropped over the last 15 years or so.
Steven Heap That is true. Of course it is terrible, A person is not asking for allergen information because it's fun. Here in Norway restaurants are obliged to specify allergens in every single menu item. Even if they cook with peanut oil they need to write it in the menu.
As for BIR food, Many of the so called BIR restaurants got 120 menu items and it's often hard to taste much difference between any of them items.
I don't eat much out anyway. I prefer south and north indian homestyle cooking. Using specific techniques, specific spice blends and specific ingredients in order to make curries that actually taste different. I miss more south Indian items in restaurants here. I'd go back to India for a Nadan Kozhi curry any day.
The food a pakistani childhood friend's mom cooked is what really caught my interest in southeast asian food.
I also love South Indian food. It doesn't seem to get the recognition it deserves outside of India. I recently published a book about it (available on Amazon). I'm going to be definitely posting plenty of South Indian recipes in the future :)
Where can I get some ratanjot?
Ebay,!! you can buy it in powdered form in some Asian grocers but its not food!
@@StevenHeapRecipes thankyou
hi steven have you ever used beetroot powder for red colouring
Yes, it's a good natural colour.
It's interesting to learn about a traditional spice that provides this red colour, but it's quite unfair to claim that red food colouring is not natural when there are both natural and synthetic varieties. Natural red dyes are nothing more than concentrated versions of the raw ingredients, whether it is lycopene from tomatoes or cochineal dye from beetles. The spice you are using could have the pigment extracted and concentrated in the exact same way and it would be no less natural as a result. The chemical which creates the colour is no different in the whole plant product than an isolated form.
Restaurants that resort to petroleum based dyes should indeed think twice, but don't assume that a chef reaching for a bottle of food dye is using an unnatural product.
Hi Steven, are you using your seasoned oil here or just virgin out of the bottle? Thanks
You can use ordinary oil, no need to use seasoned oil for this. I recommend rape seed oil:)
Brilliant thanks Steven, I have just bought all my ingredients so am just about ready to start preparing the spice mixes and gravy etc - exciting and spicy times (could not find that Rajan Dot in the local spice shops so will seek online, Australia is usually a good place for finding spices)
please display the list of ingredients in the comment box
I'm too busy for that. Much apologies
Indian dry spices never release this type of colour.
#CHEF Mayur Bhoir ??
why do you need base gravy? and what is the dish you would use it in please
Bob Wareham thanks for your question. If you take a look at my other 72+ videos, many of them call for the use of base gravy when making curries, especially British Indian Restaurant inspired ones' 😀
Bob Wareham it's all a matter of preference :)
Hi Steve!
It should be very intresting trying this base!
Do you have a Vindaloo recepie that i can try the base with?
Thank you in advance
KingMbeki thanks for liking! Yes I have 2 vindaloo recipes on this channel. One is BIR style and the other is a real Goan recipe 😁
No luck finding Ratanjot in the UK so far :-(
Here's a purchasing link: www.ebay.co.uk/itm/250g-ALKANET-Ratanjot-Whole-Indian-Cooking-Spice-High-QUALITY-FREE-SHIPP-/222189825829?hash=item33bb8baf25:g:VA0AAOSwe7BWv2Td
Cheers! :-)
Where do I get rantanjot
Amazon :)
Where can i buy ratanjot from in the UK?
Ant C hi, there is a link at the bottom comment section :)
Ant C sorry, it must have expired. You can buy it online at either Etsy or Ebay :)
I've added some more links for you from uk suppliers
Thanks for posting this Steven. Looking forward to giving this 'refreshing' approach a whirl! Cheers.
Thanks. I'm glad you found it of interest James. Happy currying :)
Excellent video. Off to the store soon for ingredients. One advantage to being Canadian is eating spicy curry at -20, like it is today. Warms you right down to your toes.
Wow that's Chili! So glad you enjoyed the recipe! It's my most successful video to date :)
+Steven Heap
Made this last night, pretty close to your recipe anyway, and it was really good. One big problem though...
I didn't make enough.
Thanks for tuning in :)
Steve how many curries would this gravy typically make? I assume it can be frozen?
David Williams about 6-8 single portions. I eat too many curries to freeze that small amount lol.
LOL :)
How long will it keep in the fridge?
If you ask me when people answer a question like that I have gave heard a lot of people and West it, they say 3-4 days. I think up to a week at least is fine with a lid on. Slightly fermented base gravy is great.
Love you videos. Keep it up!
This seems similar to a Yellow Base Gravy with the brown onion paste and cashew paste.
Love that you use fresh tomatoes and not canned variety and methi in the gravy! I am experimenting with using Brown Onion, Red Kadai Gravy, Yellow and White Gravy...
using combinations to create curries....a bit different from BIR just using base.
Thanks Mark, it takes less skill using unfresh components. Fresh is for people who really love to cook things well :)
Hi Steve
Couple of questions:
How much oil you used to fry 4kg onions
What substitute would you suggest for rattan spice and nut/milk paste
oppkuk UK hi, for 4kg of onions is use around 700-800 ml of oil. You could use paprika or even a touch of red foos colouring to substitute ratran jot. For replacing nut + milk you could use coconut cream.
Hope that answers your questions but you can ask away anytime and I'll do my best:)