My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
I have a lovely little lid as well. Just making it now - the infusion thing in the water is new to me - I've seen others flavour the oil with the same hard spices then remove from the oil.
@@dedepeeps... Thank You for replying sis... I'm definitely going to tell the Mr's To do that mouth watering gravy Of course helping her out by her Side too...
Great job again from you love how you explain & show 👍have now made a few of your recipes which have turned out great,, my eyes are on onion bhaji for weekend, keep up the good work Latif's
Hi Latif. Firstly - great videos ! On the back of this base gravy...could you possibly make a video starting from the base gravy and showing a couple of variations thereafter? eg how to make a chasni, bhuna or a south indian style etc?
I think what I've seen from his other videos he uses this base throughout the curries then alters the spice/herb/ mix when cooking the curry to get the desired curry
I love all your stuff thanks so much! The one recipe I would love to get my hands on is a Sagg Masala (maybe the same thing as Sagg Bahji?) from a particular restaurant in Swansea called Vojon. I think it's the same chef that got me hooked on BIR and indian food in general and it's different to all the others out there. It's not wet like the traditional recipe or slimy like many of the BIR's. But it's light, airy and relatively dry and I wouln't say it's been blended or processed much either. It's absolutely amazing stuff and I just don't know how they do it. I've tired frozen spinach, fresh and tinned....I've tried drying it squeezing it and all sorts and it just becomes more dense...still a nice dish..but not like the Vojons. Do you know anything about that and different styles or methods?
Don't know if this is Indian, but to get fluffy spinach in French cooking they fold in whipped egg white immediately before serving. Might achieve what you are after.
Just make saag feta, it's super tasty and recipes available on RUclips. I remember vojon on St Helens (I think), it was good. Paatiraj was the best curry in Swansea though.
I suppose the only way I could ever repay you for the excellent free advice you dish out is probably visit your restaurant when all this COVID is over. In the meantime, a big thank you from me!
This shows why food in most restaurants in UK tastes nothing like food in India. There is nothing like single base gravy for every dish in India. Every the restaurants that use base sacuses, have a 2-3 of them - typical one is 'chaap masala' which is ginger garlic paste, onions browned and then tomatoes cooked together. This forms the base sauce for more robust curries. Then the white gravy where onions aren't browned and it is enriched with some nuts paste. Lastly the 'makhani' gravy which is essentially a tomato based sauce.
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
Guys i cook this as Latifs in a Pressure cooker but when comes to the simmer stage i put the top on and let the Pressure cooker do its work OMG what a difference please try it you wont be disapointed I promise you Would like Latifs opinion
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
I've cooked Latif's original version of his base sauce for over a year. The cooking process is the same as this one and I get great results. After trying a lot of base sauces from other RUclips curry chefs I like this version far better.
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
It's like RUclips reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Chef Latif . Omg i was desperate to dip a piece of garlic Nan to taste that gravy . Just need to work out what best spices to add for a lamb vindaloo. I would then be in heaven 😀🥘🥘
Spices I use.. 1 tablespoon cayenne powder, 1 teaspoon paprika, 1 teaspoon ginger, 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon cinnamon. Madras powder too
Hi Latif, good to see you doing your thing. Happy holidays to you and yours. I have a question about your Bay Leaves. I recently learned that Indian Bay leaves are an entirely different plant and that the Mediterranean Laurel variety so common in the UK and Europe is no substitute for the desired flavour?! I have found a source for the Indian leaves but would appreciate your thoughts. Cheers.
you're right that they're no substitute, because the indian bay is actually the leaf of cassia, so it has a cinnamony/clovey aroma. you can probably get away with not using it given cloves and cassia bark goes into the mix anyway. laurel has a very subtle, almost tea-like aroma.
Hi Latif, I was wondering if you have written a book? I would buy it right now if you have. I love your videos and am binge watching them now, never mind Netflix haha. I love Indian food and have a lot to learn about it. I am currently starting to cook BIR curries, and they are lovely. I am following "The Curry Guy", do you know him? Where are you based? I would love to come there and have a meal cooked by you and your colleagues. My husband doesn't eat spicy food so i am alone with the hobby of cooking and tasting the lovely food I make. We never go to Indian restaurants as they don't make anything for his taste. Anyway, i am waiting for the book. And an invite to your curry house. Keep on cooking and i'll keep on learning. Byeeee. Tina xx
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour. I have to say this base gravy is one of the best I’ve made. Sometimes simple is better 👍👍
This base gravy I have made batches maybe 8 times now, it’s really good, makes a tasty curry, but something is missing from BIR restaurant style, it’s 60 percent there, just wish I knew the secret to get that authentic flavour
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
Thanks for this recipe . I'm making this right now. I will be putting mine in the freezer for later in the week. Would I be better off leaving out the cream until I'm ready to use in a curry. I noticed you missed out the turmeric in your ingredients list (in the description).
I read the CURRY GUY recipe, and he is adding cream just like you said - it will freeze better without it, add when you are making actual curry. Yeah turmeric was ommited, overall good recipe - when you got to see how he's doing it - ingriedients may vary, but process is good in this video (i think :D)
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
That’s really interesting. Thanks for sharing. I make curry secret recipie to green stage but such pain having to do add Tom after defrosting this looks much better😛😋🥰
Thank you much appreciated I want to make a seafood curry I will try with your recipe for Christmas Eve here in Spain. Compliments of the Season to you all.
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry
My friend bin watching you for quite a while and I'm glad I did for a person who owns a restaurant for a living you give much away that you don't have to but still do, your a genuine guy thank you!!!
Not going to lie, the BIR recipes are by far my favourite videos on your channel so thanks for this. All the best for you and family over the holiday period!
Exquisite Bangladeshi food, my mates dad came from silet and his mum used to make all types of curries, chicken, conger eel, mutton, etc etc, I’ve always been hooked on curries from day one and spent many years living in India, been there seen it got the T,shirt 🇮🇳🇮🇳🇮🇳🇮🇳cheers for reminding me LATIF. 🙏👍
So good to watch you. You explained everything perfectly. Thank you very much.
I work in an Indian restaurant, we all have a race peeling the onions, I always win and they call me the onion master 😂
This is how people trick kids into working hard.
It's most likely a Pakistani or bangali resturant
And I think to myself what a wonderful cook 👩🍳 thank you 😊
I have a lovely little lid as well. Just making it now - the infusion thing in the water is new to me - I've seen others flavour the oil with the same hard spices then remove from the oil.
Really nice and straight forward thankyou been wanting to do this for year’s tbf
Blitz's the curry and the road in one, what a unit!
Maşallah my brodher thankyou for this video it has been great keep it up
I had to pit a towel on the floor watching this video my mouth was watering so much amazin i can just imagine the smells 😋
The business , great and thanks for easy to follow steps 5 stars for you
I made the gravy last night. I WAS AMAZING!!
How was the taste sis?...
Because I'm telling my wife to
Do this gravy sauce too...
@@Shahzadkhan-dm3cv It was amazing. Sooo delicious! Also make the chicken Bariyani. Amazing, Amazing, Amazing. I witbe making it again🤓
@@dedepeeps... Thank
You for replying sis...
I'm definitely going to tell the Mr's
To do that mouth watering gravy
Of course helping her out by her
Side too...
Thank you for this channel. I use your recipes often.
Thanks Chef! wish my dad had taught me to cook like the way you do :)
Great watch, very interesting.🏴
Love your sessions. You are a great teacher! When is your first book coming out? Please continue . With Seasons greetings and best wishes for 2021.
I've been using your recipes at home with good results.
Great job again from you love how you explain & show 👍have now made a few of your recipes which have turned out great,, my eyes are on onion bhaji for weekend, keep up the good work Latif's
We need more 3rd generation of Indian chefs.
Fantastic
Could I make it in a pressure cooker ...thanks for sharing your recipe 😋
Hi Latif. Firstly - great videos !
On the back of this base gravy...could you possibly make a video starting from the base gravy and showing a couple of variations thereafter? eg how to make a chasni, bhuna or a south indian style etc?
I think what I've seen from his other videos he uses this base throughout the curries then alters the spice/herb/ mix when cooking the curry to get the desired curry
He does show in one of his recent videos. The one where he shows a typical evening in the kitchen
Thank you for sharing
I love all your stuff thanks so much! The one recipe I would love to get my hands on is a Sagg Masala (maybe the same thing as Sagg Bahji?) from a particular restaurant in Swansea called Vojon. I think it's the same chef that got me hooked on BIR and indian food in general and it's different to all the others out there. It's not wet like the traditional recipe or slimy like many of the BIR's. But it's light, airy and relatively dry and I wouln't say it's been blended or processed much either. It's absolutely amazing stuff and I just don't know how they do it. I've tired frozen spinach, fresh and tinned....I've tried drying it squeezing it and all sorts and it just becomes more dense...still a nice dish..but not like the Vojons. Do you know anything about that and different styles or methods?
Don't know if this is Indian, but to get fluffy spinach in French cooking they fold in whipped egg white immediately before serving. Might achieve what you are after.
Just make saag feta, it's super tasty and recipes available on RUclips. I remember vojon on St Helens (I think), it was good. Paatiraj was the best curry in Swansea though.
thanks Latif , I'm going to give that base gravy a go. how long can i keep in the freezer !!.
Shot bro, thanks for the recipe. That blender was a gun too
Nice!
I suppose the only way I could ever repay you for the excellent free advice you dish out is probably visit your restaurant when all this COVID is over.
In the meantime, a big thank you from me!
By far the best base out there. Do you have any videos on how to make mixed powder
We admire brother Latif
Lovely 👌🏻
Orsom man
This shows why food in most restaurants in UK tastes nothing like food in India. There is nothing like single base gravy for every dish in India. Every the restaurants that use base sacuses, have a 2-3 of them - typical one is 'chaap masala' which is ginger garlic paste, onions browned and then tomatoes cooked together. This forms the base sauce for more robust curries. Then the white gravy where onions aren't browned and it is enriched with some nuts paste. Lastly the 'makhani' gravy which is essentially a tomato based sauce.
Is the cream you're using single or double cream?
Hi Latif, Pls help me on my vegetarian walk by showing me how to make a vegetable breyani.
"That's not a blender..., THIS is a blender!" 😁
Nice to see you back x
Is 'british onions' an actual thing?
can the base gravy be portioned off and frozen
So it’s really just a spiced vegetable soup then!
Hi
How much water was used to start off the flavoured water.
Thanks chef
Bismillah made with love
Whats a good alternative to Cardimons??
Cud mix plaster up with that blender
You are a legend. I copied your sauce and my family loved it. Made me feel good. Thanks mate. G'day from Perth Western Australia. 🤪🕺
Why not just go out and have a take away or meal in? Oh wait your in HMP Australia
@@johnboro64 no need mate hahaa
@@johnboro64 derrrp
Love the videos
Adelaide SA🦘
ozzy ozzy ozzy , love from Wales u.k
Great stuff!!!
That blender was something else, you could mix plaster with that 😁👍
I know, right? LOL
I want one!
I was just thinking the same!
Bruv are you joking with that blender I only have a kenwood at home. Nuff respect latif but that blender is like a pneumatic drill LOL I'm gob smacked.
That's not a blender, that's an anti-aircraft weapon! Impressive tutorial as always and thank you for sharing.
Yeah made me LOL too mate.
@Surin Farmwest Was that a snatch reference ?
@@lordfarquaad960 Ha, I clocked that aswell.
😂😂😂😂
😳😂
I’m making this Christmas Eve and using your base gravy to make a jalfrezi and another curry for Boxing Day. Thank you for your wonderful channel 👍🏻
Happy to see you back Latif. I love your channel and recipes. Take care.
That’s a fucking Kango!
@@minimanukuk ppppppp
Your such a humble guy brother, keep going with the recipes pls inshallah.
Definitely going to try this 👌 thank you. I can't help but wonder what happened to the empty pan left on the burner 😱
Definitely making this! You're a legend for posting it up. PS You left out 2 tbsps of tomato puree from the ingredients list in the description 🍅🍅
This has transformed my home made curries, giving them a real British curry house taste. Thank you Latif!
Absolutely love the tip with the garam masala water! Really took my curries to the next level! You’re a sterling geezer.
The masala water's fab
just made the base gravy with a little additions, the Garam masala boil was class, when we get home Im going to have a meal at Alsager and shake this gentleman's hand if he's there, well done sir.
just made this base gravy and it smells and tastes amazing. Thank you Latif.
Guys i cook this as Latifs in a Pressure cooker but when comes to the simmer stage i put the top on and let the Pressure cooker do its work OMG what a difference please try it you wont be disapointed I promise you
Would like Latifs opinion
“3 British Onions” … Nah my guy they are Spanish Onions 🧅😂
Do the peppers, tomatoes and carrots have to British or can I use foreign ones?
Thanks so much Latif - we follow so many of your recipes and they are all EXCELLENT, as is your explanation of each. Give this man his own show!
Loving the infused water as opposed to just adding tap water! Only just realised you are just up the road from me too so a trip to the restaurant is definitely in order!
I've been cooking curry for years , this is a real game changer , brilliant method . my new go to recipe
Made a slightly more basic version but followed most of the ingredients and technique ,left it overnight and used some of it for a basic tika mossala it was amazing thanks dude it's the bit that all my curry's has been missing !
“I’m going to now blend the veggies”
~Pulls out a rocket launcher 😩
Thanks Latif - I’m an 80 year old Australian fan of yours, having cooked your Dahl Bhuna and garlic/ginger paste and am excited to try cooking my BIR base sauce as you showed me. Cheers! I’ve just become almost vegetarian so will be watching for more of your recipes in future!!! 🎉Cheers 🇦🇺🌷✅💕🌟🌟🌟
Can you do your version of a CEYLON please?
You. Have. This. Gent. Showing. How. To make. Beautiful. Gravy and. 51. Dislikes. W.t.f. don't make. Sense
THIS LOOKS AMAZING..THIS I WILL TRY..THERE'S TOO MANY FIDDLY VERSIONS OF B.I.R. BASE GRAVY..THIS IS FULL ON, WITHOUT THE FAFFING 👍
I've cooked Latif's original version of his base sauce for over a year. The cooking process is the same as this one and I get great results. After trying a lot of base sauces from other RUclips curry chefs I like this version far better.
@@briangarner81 Latif is the only guy who actually gives the real recipes.
Been using this sauce for a while and it’s transformed my curries 🙏
Been using this recipe for over a year and I've made BIR curries for people and they've said it was the best curry they've had......which is nice 👌
How do you finish the curry off please
Amazing. I have been learning Indian food recipes for 20 years plus and you have just made an old Chef wot cooks for family now very happy. Seriously never thought to basically use a masala chai to get the aromats and oils from the pods. Thank-you Chef, great video! 5 🌟
It's like RUclips reads my mind. 2 weeks Ago I was going to make my own base sauce for my curry. Then last night I thought about latifs channel and why havnt I been watching. Then today this shows up in reccomened. Lol yes latif. Hope you good bro. ❤️
Kush, The algorithm is watching you. Lol.
@@orosedobheathaabhaile I know lol
Chef Latif . Omg i was desperate to dip a piece of garlic Nan to taste that gravy . Just need to work out what best spices to add for a lamb vindaloo. I would then be in heaven 😀🥘🥘
Spices I use.. 1 tablespoon cayenne powder, 1 teaspoon paprika, 1 teaspoon ginger, 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon cinnamon. Madras powder too
Freeze this base gravy in ice cube trays and then you can add a little (2-3 cubes) for one meal or many for bigger family meals.
Hi Latif, good to see you doing your thing. Happy holidays to you and yours. I have a question about your Bay Leaves. I recently learned that Indian Bay leaves are an entirely different plant and that the Mediterranean Laurel variety so common in the UK and Europe is no substitute for the desired flavour?! I have found a source for the Indian leaves but would appreciate your thoughts. Cheers.
you're right that they're no substitute, because the indian bay is actually the leaf of cassia, so it has a cinnamony/clovey aroma. you can probably get away with not using it given cloves and cassia bark goes into the mix anyway. laurel has a very subtle, almost tea-like aroma.
Hi Latif, I was wondering if you have written a book? I would buy it right now if you have. I love your videos and am binge watching them now, never mind Netflix haha. I love Indian food and have a lot to learn about it. I am currently starting to cook BIR curries, and they are lovely. I am following "The Curry Guy", do you know him? Where are you based? I would love to come there and have a meal cooked by you and your colleagues. My husband doesn't eat spicy food so i am alone with the hobby of cooking and tasting the lovely food I make. We never go to Indian restaurants as they don't make anything for his taste. Anyway, i am waiting for the book. And an invite to your curry house. Keep on cooking and i'll keep on learning. Byeeee. Tina xx
Hi
I’m making it in my pressure cooker. Generally making use of the cooker hot with lid off to fry garlic, ginger and tomato purée before adding spices, veg, and then Garam masala water. Pressure lid on, on soup mode for 1 hour.
I have to say this base gravy is one of the best I’ve made.
Sometimes simple is better 👍👍
Great idea w the pressure cooker!
Looks fantastic - I’ve got to try this as I’m missing my favourite takeaway which closed down 😩 Mr Mir and his chefs cooked a wonderful madras 😋
I never get bored of Indian food...best in the world
Lol 😳that stick blender was made by NASA for drilling holes on Asteroids he he 👍 😆
Just discovered this guy, then discovered his restaurant is about 5 miles from my house. See you soon Latif 💪🏻
How many onions did you use, and where did they come from?
Spanish onions I believe. Not quite sure on the quantity, but you can cut them into quarters if you like.
3
This base gravy I have made batches maybe 8 times now, it’s really good, makes a tasty curry, but something is missing from BIR restaurant style, it’s 60 percent there, just wish I knew the secret to get that authentic flavour
Just followed this exactly.. House smells unreal 👌👌nice one chef
Wow!!!! I am making your Saag Paneer and I made this base sauce. It is pure deliciousness! Thanks for the recipe and video. You just helped this white girl step up her cooking game. Be well!
This is why there isnt that much distinction between curries at restaurants 😒
didn`t know you had a base gravy video already lol - i just subscribed 🙂
Thanks for this recipe . I'm making this right now. I will be putting mine in the freezer for later in the week. Would I be better off leaving out the cream until I'm ready to use in a curry. I noticed you missed out the turmeric in your ingredients list (in the description).
I read the CURRY GUY recipe, and he is adding cream just like you said - it will freeze better without it, add when you are making actual curry. Yeah turmeric was ommited, overall good recipe - when you got to see how he's doing it - ingriedients may vary, but process is good in this video (i think :D)
The whole spices infusion thing is such a great idea, not only for preventing you from having to fish them out when it comes time to blending but more importantly, I think, you can control the intensity; especially with the cloves and cardamom. I've also started using whole green chillis with just the stems removed in my BIR gravy, then when I portion the sauce for freezing I do a couple containers without the whole chillis (my Mrs is very heat sensitive) and then return them for another blitz to the other containers for my solo meals.
Thank you for sharing, you've just upgraded my from scratch game
That’s really interesting. Thanks for sharing. I make curry secret recipie to green stage but such pain having to do add Tom after defrosting this looks much better😛😋🥰
You are a legend in my household, every one loves your recipes. Base gravy, here I come :)
It does freeze really well but I suggest doing it before watering it down and before adding the cream. Also takes up less space that way.
Thank you,, you are a Master Chef, I will use this recipe. GT
Oh would you look at that, I seem to have all the required ingredients :D
I'll be making a batch to drown my new year sorrows.
How did you get on Simon
Been waiting for this vid for a long time, thank you!! Your knowledge has made my life so much better.. eat good feel great.
Also any chance of showing us how to make your spiced tea?
Thank you much appreciated I want to make a seafood curry I will try with your recipe for Christmas Eve here in Spain. Compliments of the Season to you all.
People this base gravy is so good! I make a batch and freeze in portions ready for the next curry. Save time, add flavour! Latif knows his stuff Love you man!!!
isit any good once frozen? was thinking of doing this myself as last time I made far more then I needed and sadly thrown the rest away
@@darrensharpston6215 definitely. frozen base gravy is excellent you just defrost and add whatever meat or veg later on when you are ready to cook a curry