Lol

@@LatifsInspired ❤💕💕💫🧚🏼‍♀️👌🏻

Sounds like you've done the same thing I did. After watching Latif's videos, I searched out my local Indian supermarket (rather than ordering online) for stuff like Methi and Kashmiri chili powder. It's somewhere I've driven past hundreds of times, but had never stopped at before. The array of spices available was spectacular, and great value too. I've just added a few more items to a list based on this video, so I'll have to pop back in soon.

Usually they use pataks kashmiri paste and balti/tikka paste both found on Amazon.

@@lafluerpeter9 Yes sometimes they'll used the jar tube garlic for example and not fresh stuff. Need to know it all. I just wanna make my life easier. What are you cooking soon got a curry?

@@ozhoneybadger Jarred ginger and garlic paste has preservatives, Takes time peeling but fresh G+G is better or some asian supermarkets do frozen cubes of G+G. Don't be fooled getting bayleaves from the supermarket as they are not the same, again any Asian supermarket is your best bet. The same I'm going to try is ditching most of my sainsbury's bought spices and go for some east end brand or taste of india on ebay. perseverance with Indian cooking (as with any style)is key as at first you'll kick yourself as what you've cooked comes nowhere near what you'd get at a takeaway and you wonder why you try but it does get better, you've just got to master the art of timings and quantities (you can always add more but can never take away), not to burn things especially the spices and G+G as that's simply game over, if your unsure turn the heat down low, it may take a little longer but will taste better (things I have experienced myself) Listen to chef Latiff and also don't be afraid to find other youtubers doing asian cooking, I've found a few and their all great and have different twists on their dishes you might find easier/tastier. As with organisation like most home cooking you'll have to put the prep in first and most can be done ahead of time sorting spices out, measured in a bowl. Chopping onions/veg, but not for onion bahjis they need cutting as you do them. There is a difference between home cooked and restaurant cooked as restaurant will have precooked stuff for quick turnover (chicken, lamb, service onions, base gravy) base gravy is the one you want to perfect as that takes a massive chunk off of cook time. You'll find the more you do it there's a certain pattern, whole garam masalas (bay leaf, cinnamon stick, cardamom pods if called for) in the oil, onions or if not needed G+G then watered down tomato puree, then spices (to make a paste) then meat then base gravy. As for curry I cooked a vindaloo the other night, all was swimming until I added garam masala powder near the end, either too much or not needed but I got the chilli level right so I was well impressed. Anyway I've probably bored you too much but keep watching and with trial and error you'll get there, not everything has to be a big faff.

You can freeze veg and it will stay fine for ages.

@@lafluerpeter9 Thank you mate. Sometimes it's good to stick to one or two KZfaqrs. Too many people confuse beginners. Plus he would know hopefully the authentic ways. It's good to couple how to cook with a bit of history of why this and why that.

Followed my own advice and popped into Ahmed’s for a few things that I didn’t have in the spice cupboard 😀

🤣