Delighted to hear that!

Wow. Thank you!

Nice tweak to the recipe!

I'm not out to be a KZfaq star. This is really to go along with the glebekitchen.com to make things easier for people. Thanks for the encouragement!

You are very, very welcome! If you visit glebekitchen.com almost all the recipes listed as Indian restaurant style use both the mix powder and base gravy.

At maximum freshness. You can probably keep it for 3 months in a cook dark place. I like my spices fresh so I buy small quantities at a time.

I'm guessing you aren't a fan if it takes 12 years to get through a batch:-)

@@glebekitchen I am a fan, I went through a phase of buying lots of herbs and spices, as I was learning, but now I have learnt. I roasted my own garam masalla and grind it. The best smell in the world. I ended up cooking for 125 people Keep up the great channel 👍

Definitely a better approach! I do the same.

​@@rectify2003This is what I was thinking, you could keep this pretty much indefinitely lol. It just won't be as aromatic when you use it after a while, however if you bhuna the spices properly with your oil infused with garam masala (I usually fry off a couple of bay leaves, a few whole cloves and whole cardamom, sometimes some dried red chillies), then fry ginger and garlic paste and onions, they'll liven up just fine. Like you, I've found spices that I forgot I had duplicates of in my cupboards from years ago and still used them. Haha

@@mykr0324 Awesome Yes the duplicate problem 😀

What app am I using to edit do you mean? Final cut.

glebe kitchen it’s a scam. These KZfaq channels are created en masse and reply to all sorts of videos with random comments and “can we be KZfaq friends?”. Once the channels they’ve created have a certain number of other KZfaq channels which have connected with them as friends, the KZfaq algorithm will favour their content and the channel itself has a commercial value, so gets sold on. Every channel I subscribe to has videos with these odd random comments and “lets connect as friends on KZfaq” or some such. Just ignore them, it’s only a bot 👍🤓 ps. Cool video. Did you see the discussion on CR0 about Syed and his “roasted” BIR mix powder? Catch you on the forum dude 🖐👍

@@PVflying - thanks for the heads up. I don't even know how to be friends on KZfaq so that didn't happen. I caught something about dry roasting powdered spices. Not ever tried it. Not sure I understand it though. I want all the flavour to be released by the spices in the hot oil when I make my curry. You aren't supposed to keep your spices somewhere warm. Why would you heat it up before making up a batch of spices that will sit in a jar? I'm scratching my head on this one...

glebe kitchen I don’t pretend to understand it, and it could simply be that chef copying a home-cooking style (roasting of seeds before grinding) and achieving nothing useful as a result, however I will try it. Possibly it has merit in part-cooking the spices so they cook more fully and release more flavour when used in the final dish. Even if it seems unorthodox, I don’t want to write it off at this stage 👍