REAL INDIAN RESTAURANT BASE GRAVY RECIPE | AWARD-WINNING RESTAURANTEUR & CHEF | 45-YEARS EXPERIENCE
HTML-код
- Опубликовано: 30 сен 2024
- Learn Trade Secrets with Abdul Salam who has been cooking for over 45-years. He is a successful and award-winning chef. If you are interested in more please subscribe.
We have added subtitles to help.
FOR INGREDIENTS PLEASE TURN ON SUBTITLES.
He is the founder of the Eastern Eye in Lichfield which was established in 1987 and still going strong. He has decided to share his Trade Secrets.
STEP BY STEP - MASTERCLASS
@abdulscurryclub
GREAT to watch a Indian chef demonstrating a recipe without using a Aluminium pan and constantly smacking hell out of it with a Aluminium label/ spoon.
Yes I agree. Pretty irritating with all that clanking. It goes through you
Latif has got a silicon spoon now 😂
A metal spoon on a metal pan sets my teeth on edge! Worse than fingernails on a blackboard!
Hello. A pleasure to see you cook. I hope you are well. Question: Did you leave in the whole spices when blending the 'onion mix'? Thank you.
Don’t miss this tuition if you are serious about curry.
This is the nuts.
I have been trying Various different stock’s for 40 years.
This is the holy grail.
Thank you
Abdul
Do you know what colour mustard seeds are used for this recipe.
@@RosalindFisher White mustard seeds
excited!
@@RosalindFisher I used brown seed
I think that it´s better to make a list of ingredients under the video because some ingredientes are not clear for me.
Thanks we will be adding them later this weekend
@@AbdulSalamsCurryClub Thank yo so much.
I found this vid very interesting Abdul, thank you . Is this this recipe broadly the same as the one you were using when you started in the business ? The quality of BIR curries generally has declined since the seventies & eighties.
I would like to see videos making the old classics like Vindaloo, Dhansak, Biriani etc.
Yes 😊 we will be working on that soon.
Hi Abdul, I see this video is 3 year old now. Could you or anyone else for that matter write down the ingredients, as what is written in the subtitles seems at times to conflict with what you say or what I am seeing. For example your subtitles say 1 teaspoon of coriander and in the video you say 2 half's which of course is one but it confuses the issue, and in a reply to a comment you mention 2 teaspoons of ground coriander?
Sometimes you mention half a teaspoon and then seem to use the same spoon when you mention one teaspoon.
Also you mention tablespoon now and again but then correct yourself. It all helps to confuse the matter.
This video is all over the place which is a shame as I am very pedantic.
I'm off out to get the ingredients now but I get so frustrated if I suspect I'm getting it wrong.
It would be nice to see a video using this base, a Madras for example.
Seeing this is a well spiced base already, have you a mix curry powder suggestion that would compliment it in the final dish?
I've made four different types of BIR curries using this base & they turned out very nice indeed, a great recipe & method.
I will definitely be using your recipe and method for the base BIR dishes 😊
This looks fantastic. Do you have bhuna recipe handy?
Rather make the Back Yard Chef's madras with onion base. Taste's fantastic.
try this with just 1 aniseed , and make sure to take the whole spices out before blending.
I was thinking of starting on a small scale using your methods and receipt //// cant survive on a pension bro / even if i making few hundreds a week
Great stuff! Are there any more videos forthcoming???
Great video!!! …. BUT Is there an actual INGREDIENT list or recipe WRITTEN down anywhere????
Put on your subtitles and write down the ingredients. I did.
Hello, did you remove the whole spices before blending?
Thank you from Melbourne Australia for your experience. Really very helpful. Mark
Did not understand native language for spices.
Great video, always wanted to find a way of doing base gravy without making loads of it as I only cook for myself.
I always make 1kg of onions - and freeze in small quantites - then freeze. Enough for 1 curry
Love your tutorial but had a hard time understanding the first ingredient. Please could you let us know 🤩🙏🙏
There are subtitles available 😊
Panch Phoran (various spellings) is a five spice mix of nigella, black mustard seed, fenugreek seed, cumin seed and fennel seed. Popular in Dahls.
Small boxes available from Indian grocers.
Hi Abdul you used an ingredient called punch prawn I'm not sure if ive spelt it right can you tell me what it is please?
Panch puran its a mix of whole seeds bengali 5 spice
@@tommyvercetti1989 Thank you for replying
Just found this video, looks so different and can’t wait to try your base
Do you grind the whole spices with the onions, if you do not will the hard spices be bitty
Thank you 😊
This is not real Indian restaurant base gravy. This can be a Bangladeshi gravy. Stop giving bad name to Indian food.
😂
This is definitely the best recipe for base gravy on here, the techniques and steps lead to a beautiful layered flavour rather than throwing all of the ingredients into the same pot at the same time like some other chefs on here
In your gaff u use chicken with bone or brest
You dont reliply back as people ask you
Did you use tomatoe puree or tomatoe paste
Please do your Rajastani and Dalapuri from years ago!
We have created the Rajastani (Different name) here: ruclips.net/video/kHHPnkjNF1g/видео.html - Please share and subscribe we really want to get to 1000 subscribers.
Thank you for sharing your knowledge sir!
A very difficult recipe.
Thank you for sharing 🙏🏾 if I keep it thick how much gravy is needed for 1 curry?
Consider the gravy as an enhanced, there is another video on the channel how to create chicken choyla. This will give you an idea
Thank you so much for this great video, I’m looking forward to seeing more recipes from such an experienced chef.
More to come!
yes as mentoned i would love to do this...can you please supply ingredients list from start...thankyou paul
Done! The subtitles will help with ingredients.
Excellent mr curryclub, Blessings from Rainham Essex
Hello chef Abdul. Thank you for this video! I want to ask for a video on the correct preparation of potatoes for bombay potato. I believe there is a slowly cooked bunjarra onion paste involved. Back in the 1990s, bombay potatoes would have well cooked Bangladeshi bay leaves and whole spices in, which come from the bunjarra paste being added to the potatoes when they are precooked. The flavours were great. These days, restaurants seem to take a short cut approach, but can you share with us the real recipes from the 1980s and 1990s, even though they may take a long time to cook?
Any luck in your hunt?
@@JOHNOOH no. There’s masses of info on modern BIR cooking, but somehow the recipes of the 80s and 90s don’t seem to have been documented anywhere. It’s a shame!
@@PVflying it is indeed, I find modern restaurant BIR is missing some of the "authenticity" now.
Thank you so much for this Base Gravy recipe. I have tried many different recipes for a base and although I'm just finishing your recipe I can tell already it tastes Great! Can't wait to use this later. Please add more recipes, especially a Madras as thats my favourite.
I'm here for the tips & masala dosa😁
Great recipe Abdul. Just wondering if the star anise and cinnamon stick are blended in or taken out? Thanks Stuart
They are taken out before blending.
Very nice recipe,thank you for sharing.
Far out! I've been making gravy's for years. This is better than any restaurant quality. I wrote the ingredients down and re-visit this video every time i cook.
Great recipe and thank you. Just wondering what the pan make is?
Panch phoron or Pancha Phutana is a whole spice blend, originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal. Wikipedia
Main ingredients: Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
Are you using yellow or black mustard seed, thanks.
It is interesting to compare and contrast with the tomato (and chilli) free base recipe ruclips.net/video/Za-78k5Gl3I/видео.html. Which dishes do you make from them - and do you have a makhanwala base as well?
Anything really we will be working to create a unique range of videos
@@AbdulSalamsCurryClub Splendid. I made the tomato base, and posted here: foodtribe.com/p/base-gravy-CJm_DQZVSCu9sVHJcpHUyw?iid=CHy4muTVT2etYqWfkFjI1Q . These gravies are different to the ones I've seen elsewhere. It was not as hot as I expected, given that I only had hot chilli powder and was generous - I'm hopeful that I can make a nice korma with this when my wife can return.
What is the first spice ?please publish the details. Thanks for the video
Thank you for sharing
Great video Abdul and looks like a very tasty gravy! Thanks for your explanacion.
My pleasure
What are the first ingredients that go into the oil at the start?
There are subtitles my friend!
This us great and will try
Where was this pan purchased from please
Can this be made without using animal product.
whats the first ingredient you put in hot oil...could not catch name...paul
Panch puran also known as Bengali 5 spice.
We have added subtitles to help.
Too much oil. Unhealthy
Don’t be ridiculous, hardly anything there, some restaurants use litres of it in the gravy pots, in india and pakistan they use more oil than water 😂
First time I came across your channel thank you for that wonderful recipe I will try and and will let you know the result thankyou
Great video Abdul and also explained very clearly, I look forward to more of your recipes and know how.
Thanks a ton
Awesome video!! Thank you.
Why r using lot of tomatto and also curd ? Won't sour?
Brilliant Abdul sir. More videos PLEASE
This looks like one of the best recipes for base gravy thank you so much for this 👍🙌
Hope you enjoy - please share and subscribe so we can reach 1000 subscribers.
@@AbdulSalamsCurryClub hi what is the pinch 2:31
@@AbdulSalamsCurryClub aswell 9:45 half teaspoon two of them ?
@@mahiramvevo it's a pinch of cloves.
@@mahiramvevo He did say 2 half teaspoons of ground coriander, so 1 teaspoon.
How do I make Mixed Spice please?
So if I want to make a new curry do I still heat up/fry new spices and then add the gravy or are the spices that I made in the gravy enough?
What is that noise in the background very annoying
9:42 which spice please?
2 teaspoons of ground coriander
Excellent video chef. Would it be possible to have an ingredient list ?
Hi there, the ingredients are available when you turn on the subtitles
@@AbdulSalamsCurryClub Thank you
hello, do you skin blended tomatoes?
Thank you for sharing
Verynice🐶😘😘😎😋 gravy
You miss a lot of key steps in this recipe sorry no spice blend mix ? Did you take out any whole spices ? Lots off unanswered questions ?
Watch the video. He uses his own spice mix as an ingredient. Usually you take out the whole spices before blending, or just strain. Common sense.
Hello Abdul do you make the panch poran if so what exactly is in it pls?
Panch Puran is effectively Bengali 5 spice.
Did you take out any of the whole spices before blending
You can if you want, but after blending strain the mixture.
Chef can we use canned tomatoes instead of fresh tomatoes?
Fresh tomatoes are very expensive here.
Yes, it's just as good
Abdul, what did you put in the pan after the star anise please?
cloves
@@cliffsodenMusic Thanks.
Hi there, we have added subtitles to help.
@@AbdulSalamsCurryClub That´s great, thank you very much!
just made this .WOW !! best one ever .cheers mate.
What is the pan
great video, just wondered why the tomatos are blended then you put some fresh, its all going to be blended anyway?
It is a method to ensure a layer of flavours is made.
This is real.
Hi when you blend the gravy do you leave the star anise and bay leaves in or do you take them out?
Just blend them too then strain the gravy in a metal strainer.
Can you please write down the ingredients and amounts
If you please turn on the subtitles, we have added the full ingredients as you will see! Thanks
Do you take out the hard spices before blending ie cinnamon bayleaf star anise cloves?
i saw another base gravy recipe and those bits were picked out before liquidising
Yes so did i i took them out before blending@@timhayes629
Thanks 🙏🏼
Dear RUclips/Google: You know that I have been working on upping my curry game for years. Why have you only suggested this me me now?
Abdul: Salamun alaykum. Great video and I am excited to try your base gravy, it looks amazing. You showed a couple of techniques that I had never seen before and you clearly know your craft. I especially liked your cooking of the powders separately with puree as I have straggled with getting them right. I for one am sorry you have not gained more attention. Thank you.
What are you adding at 11:03?
Ground mustard seeds
@@lindaatwell5472 What type?
@@thearno2885 Looking at the colour of the powder I would assume the yellow mustard seed.
Be good to have it confirmed as I’d like to make it.
Hi Both, we use Black mustard Seeds.
💜💜💜👍👍👍👍 many thanks for video💜💜💜💜💜👍👍👍👍👍
Thank you for this. I have not heard of your initial spice. ‘Punch praw’? Apologies if I miss heard. What is this?
Hi there, we have added subtitles to help.
what type of mustard seed have you ground for this? is it yellow mustard seed?
Ha that's what I wanted to know.
its black mustard seed
Thank you so much excellent video. Did you remove the whole spices before blending, particularly cinnamon and star anise?
No, they were kept in.
They are taken out
What's the first ingredient after the oil? This looks fantastic thank you for sharing it👍🏻
Is it ground mace and onion seeds?
Panch phoran its five spice. Fenugreek seed, mustard seed, cumin and fennel seeds in equal parts.
@@royalnag6690not being picky, but i made that four spices🤔
@@Hammertime054nigella seeds
Wonderful video, I will definitely try this recipe at home.
Thanks a lot
Thanks for sharing. Can you tell me what you put in after the oil. It sounded like punch prawn ?
Panch Phoron It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.
Panch phoron or Pancha Phutana is a whole spice blend, originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal. Wikipedia
Main ingredients: Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
Abdul Salam is a great guy and a great friend. He not only runs the best Indian restaurant in Lichfield, he runs the best Restaurant! The Eastern Eye!
Thanks Steve you are amazing and we appreciate your support. Love you and the family.
Thank you. Can I freeze this for future use? Thank you
Is it fair to say this is Indian recipe. Frankly, Indians will say not. It should be called Indian-Bengali cooking.
I would have liked to see you have made a chicken curry using this base gravy!
What are 'master seeds' at 11.20 please?
Mustard seeds!
Thank You.
Great video Chef.
I've never seen a base made like that before. Ground mustard seeds, yoghurt, ground cashew and panch phoran are all new to me in a gravy. Is it Bengali inspired?
Does all that mustard and yoghurt not overpower the finished dishes and make them taste alike?
It is balanced flavour but with all gravies you are free to adjust to your taste