Romain, a tip I got from an Indian Chef in a Restaurant in Glasgow. Mixing a teaspoon of turmeric into your ginger/garlic paste will stop it splattering. I've tried it and it works. Keep up the great work Man, been cooking your curries for a few years now and I'm hooked.

Such an underrated channel. Love all the recipes!

you should upload more!

Best curry based education on here, glad I found you. Thanks, I've learned a LOT.

Awesome

Thanks for this. You have completely changed the way I approach Indian food, for the (much) better! Your recipes are excellent.

Love your videos. Great job, thank you.

Absolutley Amazing!

As usual a brilliantly presented no messing humorous and easy to follow recipe with simple instructions can't wait to make this thanks Romain you are a legend ;-)

Hi Romain, thanks so much for putting this out. I was so curious to see just how hard you push those onions and the colour they get to. I actually only got round to making this and the Makhani gravy last week and I was blown away. To me both gravys tasted better than my finished restaurant style efforts! I have a 7kw stove set up in my garage as I don't have gas but this I can make in the kitchen with no stress and no mess! I don't think I can go back to restaurant style, I even enjoyed stirring those onions for over an hour! As you wrote - it's a game changer. Thank you so much for your blog.

Thanks romain waited a long time for this video not done the hotel base gravy yet now I’ve watched this I feel more confident to give it a try thank you 🙏

Excellent. Thank you for all your hard work.

Loved your blog for a long time , I’m so glad to see you on KZfaq x

Just discovered your blog and can’t stop making curries now

Thanks, I really needed a recipe like this. I remember visiting restaurants around Asia and some of them were quite authentic Indian. One chef in particular from Mumbai showed me his 4 gravies. Makhani, Yellow, White, and brown onion paste. He told me that this was his secret weapon to nearly all of his classics. Korma, Rezala, Shahi paneer, Murgh Makhani, chicken curry, paneer tikka masala, Matar, paneer, paneer kofta, paneer/chicken saag, etc. But he also told me that a Kashmiri chef in his restaurant actually made Rogan josh with no onions and tomatoes. They used hing (asafoetida) instead. He even called the onion and tomato version generic and said that it's just mutton curry.

Just made my first batch. It tastes AMAZING! OMG! The flavor explosion! Next up, your roasted eggplant dish.

I have this base and the Makhani Base in my freezer. The Makhani base is amazingly similar to Heinze Cream Of Tomato Soup which, if you believe the anecdotes, that Chicken Tikka Masala Sauce was created using the tomato soup and some base and spices, then its no wonder this is a winner. I made my family a roghan josh last night and it was amazing. Thank you so much. The Makhani Base will be made again. Keeping the cream out is a great idea and allows wider use. Together these sauces are a wonderful combination.

Thank you great. It would be great if you could list ingredients in description? Great vids keep em coming. Cooked your shashlik on hotplate , fantastic

My wife loves me more after I discovered your website! Thanks Romain

Total game changer these had family tell me these are some of of best curries they have had! When a recipe calls for chicken thigh will this work with breast or will they not release enough juices?

amazing. I will make this before the end of the year. However, I live alone, so can I freeze this?

Hi glebe, I've made your chicken jalfrezi restaurant style at home and it taste amazing. I have a question though - I cook for 5 people and like having leftovers for the next day, so what's the best way to increase the quantity? Btw, I put the chicken in yogurt marinade before adding it to the curry, I like that better than pre-cooking. I add 2 tbsp restaurant spice mix, 1 tbsp garam masala and 1/2 tbsp cumin to 1 cup yogurt

👌🏻👌🏻

Pressure cook then stick blend it all up so much quicker uk 😅

Thoroughly enjoying this channel, still haven’t had authentic Indian fare… I have the Bourbon, if you have the time

This looks amazing but may I ask why it’s called hotel gravy as is it not just like a base gravy ? Also where is your ginger purée recipe please thank you

Looks incredible - I cannot wait to make this. ♥ I do have one question, however. The recipe calls for 2lbs fresh tomatoes. If we substitute canned tomatoes (especially going into winter, where good fresh ones are not really going to be available) - how much should we use? As canned tomatoes have a much stronger taste, I am assuming it will be less :-)

Kia Ora again! Can I make this gravy with pre fried and dried onions?

Cheers Romain 😊

I get so excited everytime u upload! Never dissapoint

I prefer to make currys watching videos. Can I use the hotel gravy instead of restaurant style in the jalfrezi video you made? Same for Rogan josh?

I just got done making this and the tomato (makhani) gravy. But when I tasted this one it was just kinda eh. Then again I didn't brown the onions as much as you did. But what is this gravy suppose to taste like? Because the tomato gravy I could of drank by the cup. I plan to make the chicken tikka masala with both gravies so I know the end product will be amazing. Regardless your recipes singled handily changed my curry game.

Hey! I've been making your boiled onion curry base for my curries a lot ever since I found your great videos. How would you say this gravy compares to that curry base recipe? More authentic? Is it better or just for different curries than let's say a madras? Thanks!

Kia Ora from New Zealand! Does this base gravy need to be diluted before use? Does it freeze well? Thanks.

Hey Romain, thanks for your website and your videos. Is there any way to upscale your recipes for more people? is it as simple as multiplying the ingredients or will this be too many spices?? appreciate your feedback

i was just wondering if your voice was synthesised, sounds like it....

Hey mr glebe ! (or anyone who knows) just a quick one, should you fry this gravy hard and in small batches like in the restaurant gravy or is this pointless as browning has already occurred ? thanks

Hallelujah.

How many days it can be stored?

Do you water it down before using?

Took hours for my onions!!!!!!!!!!!!😂😂😂😂. The problem is my garlic ginger is really gingery ( I mean really ) going to keep it cooking with the lid on see if it mellows. Any tips ???? I’ve spent two and a half hours on the sauce !!!!!! Gutted !!!!!!

Stick blender