Hey hey bro! I am well thanks and hope you are well. Same, hopefully once school holidays are over I’ll have more time and get back to it. Appreciate you checking in bro ❤️🙏🏼
As much as i like desi style most of my cooking is BIR as it is quicker & i have 5 to feed on Curry night.Will you be posting a simplified version as i would love to do this one !!
Hey thanks so much for asking, definitely will in the future. currently just trying to get the balance right on my channel between desi and BIR style. I have lots of BIR recipes on the channel and I mean like loads. Hopefully that will help on your Curry nights. Appreciate you and hope enjoy my recipes bro 🙌
Hello, apol I missed your comment yesterday. I would say about 2 tbsp. I would suggest First wash the leaves in cold water with some salt, take them out the bowl and wash again in cold water water. Then with a bit oil lightly fry them until it releases the moisture, take it out and leave to one side put and add in as per curry instructions. How this helps mate, fresh Methi will give some amazing flavours! 🙌
@@TheBengaliCook That’s great, thank you! My local Asian shop sells fresh leaves but was unsure how to use it but thought I would try growing some for the summer. I grew some naga chillies last year but they were too hot🤣 I’ll stick with Mr Naga paste😉 Thank you for the advice👍🏻
Fantastic !
Thank you so much and enjoy 😊
Brilliant, saved and a must try.
Thank you and enjoy 😊
That’s a recipe I’ll be trying. Not using base gravy is a different and interesting. I’ll let you know how I get on 😊
Hey thanks for so much, a bit different right but defo give a go and you will see the difference in flavour 🙌
Cinnamon...cassia bark?
I use cinnamon stick mainly hope you enjoy the recipe thanks
Hey, where are you? I miss your posts. Hope all is ok with you.
Hey hey bro! I am well thanks and hope you are well. Same, hopefully once school holidays are over I’ll have more time and get back to it. Appreciate you checking in bro ❤️🙏🏼
As much as i like desi style most of my cooking is BIR as it is quicker & i have 5 to feed on Curry night.Will you be posting a simplified version as i would love to do this one !!
Hey thanks so much for asking, definitely will in the future. currently just trying to get the balance right on my channel between desi and BIR style. I have lots of BIR recipes on the channel and I mean like loads. Hopefully that will help on your Curry nights. Appreciate you and hope enjoy my recipes bro 🙌
I’ve got some methi seedlings which I’m going to put in the garden so was wondering if using fresh leaves how much to use?
Hello, apol I missed your comment yesterday. I would say about 2 tbsp. I would suggest First wash the leaves in cold water with some salt, take them out the bowl and wash again in cold water water. Then with a bit oil lightly fry them until it releases the moisture, take it out and leave to one side put and add in as per curry instructions. How this helps mate, fresh Methi will give some amazing flavours! 🙌
@@TheBengaliCook That’s great, thank you!
My local Asian shop sells fresh leaves but was unsure how to use it but thought I would try growing some for the summer.
I grew some naga chillies last year but they were too hot🤣
I’ll stick with Mr Naga paste😉
Thank you for the advice👍🏻
Sent you a recipe on messenger...
Cheers bud 🙌
I want that pan inbox me lol you can post it to me. 😂 lovely restaurant pans easy to handle
Hands off, that’s my favourite pan and it’s been with me for over a decade 🤣🤣🤣 Thanks so much and hope you’ve enjoyed the recipe as much as the pan 🙌🙌
What js BIR?
Thank you.
British Indian Restaurant