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I use groundnut oil. Its perfect!

Hi, I was just adding this to my recipe collection, and I thought it would save people writing it out: 10 Green Cardamoms 10 of Cloves 1 tsp Black Peppercorns 1 of 6" Stick of Cinnamon 2 Whole Star Anise 2 Blades of Mace 3 Tsp Coriander Seeds 2 Tsp Cumin Seeds 2 of Black Cardamom Seeds 1.5 Tsp Fennel Seeds 5 Whole Dried Kashmiri Chillies 1/3 of a Nutmeg 2/3 tsp Ajwain Seeds 3 Whole Indian Bay Leaf (or Bay Leaf) 1 1/2 Tsp Fenugreek Seeds 1 Tsp Black Mustards Seeds 1 Tsp Turmeric Powder A Little Rattan Dot (Alkanet) Regards Paul, a fellow curry lover.

I can't believe it. I have just cooked your other seasoned oil and now waiting for it to cool down. Then I get a notification that you put this up 20 mins ago lol. Anyway the place is smelling lovely, when cool enough I'll be giving it a taste. Thanks for all the info you've shared. Over the past two weeks I've made your restaurant style madras for about 12 people plus a few for myself. Thanks Steven :-)

Very pleased to see this "rerolled" with rapeseed oil. I followed the last recipe but used rapeseed, it worked fine tho the prep was a bit of a faff (this looks much simpler). It was good oil, though not without issue. I initially stored it in a cupboard in a glass bottle which I thought was sterilised; I got some fairly vicious looking snot constructs in it. Unpleasant. I filtered this but it recurred. Having re-filtered the liquid I then stored the remainder (I'd lost quite a bit by this point) in the fridge without further incident. With regards to the sediment, I strongly suspect that this is the remnants of the turmeric powder. It is relatively easy to obtain root turmeric these days if you are near an Asian supermarket which would avoid this I think? I would recommend putting muslin cloth into the straining process anyway, sediment is surely an unknown quantity in the degradation of the oil. As regards to the oil ingredient I'm not massively convinced that extra virgin is needed, but pulling the plastic off the top sure makes the bottles easier to empty! 😋 I'll try this today as I ran out of seasoned oil last night (odd coincidence!) - it was a great substitute for ghee to coat paratha etc and dress some dryer dishes like biryani, tho I'm not totally convinced that using it as initial oil in curries made a massive difference. It seems to be overwhelmed by the rest of the flavours. I've seen chefs adding seasoned oil in the middle of the cooking process - anyone want to wade in on this idea? Edit: further memory of trying to get 'a bit more' out of the first attempt by squeezing gently in a jeycloth. Firstly, don't do this, you'll get all the gunk out of the onions and other soft matter, and secondly don't use a jeycloth, they tear easily, get a muslin from wilko, 2 quid in the baking section.

This is my next task Steven, thanks for the recipe

Thank you Steven for this awesome recipe! I've made this a few times now and I love how it takes curries to a whole another level. My partner and I are obsessed with it. We also rub it on our chapati and even use it in Japanese curry. I was thinking that annatto seeds could possibly be an alternative colouring if people can't get their hands on ratanjot. Never cooked with them but I hear they are mild in flavour.

Hi Steven, I've just discovered your channel and to say I'm excited is an understatement! I've been looking at your ultimate seasoned oil recipe and was about to get the stuff to make it when I came across this updated oil recipe. I was going to make the original with ghee but now I'm unsure which is the better recipe. In your opinion which one is the better for curries if you had to choose? Many thanks Ravi : )

get this oil at LIDL £1.29 a bottle... same oil as in video great value

Hey Steven, have you ever made seasoned oil using mustard oil? Might that give an interesting background taste with the right herbs and spices maybe

First time trying anything like this and I got about ten minutes into leaving it to cook and bits of onion started exploding, gutted! But it’s a learning curve I guess. Hoping I can still use the oil as it still smells amazing!

Awesome recipe Steve. Might sound dumb but is this ok to leave on the counter given the onion used?

Hi Steven, grate video! My only question is finding the massive list of spaces. Is it possable for you to put together a simplifed list or beginners? I do have two international food shops near me but I lot of those spices I have never heared of. Thanks again!

Dear Steven, fascinating and well-taught stuff here... question: Suppose I don't give a flying damn about health issues but want the most delicious product possible? Should I use unsalted butter? Or full-on butter ghee? If so, what quantity? Thanks

Hi Steven, could I use veg/sunflower oil if I don't have rapeseed oil?

This looks amazing! The only ingredient I cannot find is the Indian Bay Leaf....Hopefully an additional piece of cinnamon will do the job??

Hi Steven Just wanted to say thank you for all your helpful videos. My partner and I do you seasoned oil, base gravy and mix spice recipes and they are amazing. Was just a quick question, we came across your other seasoned oil made with butter. Just wanted to know which you think tastes best? Oil or butter. Aware of the health differences, but we have a high fat diet, so butter is no problem for us. Hope you're staying safe. Take care. Andrew

Steven ....are the onion karonji seeds in the whole masala mix black nigella type seeds (from Mekka Saudi Arabia origin I think) or are they different type of onion seed?

Kia Ora Steve! A big basic recipe weekend coming up for me. Dhaag, Spice mix, and this seasoned oil. My question is: Would Canola oil be a good substitute for Rapeseed oil? Also, red onions are pretty cheap here. I thought they might add a little sweetness to the oil. Your thoughts? Cheers Steve.

Great video Steven. I love using cold pressed virgin rapeseed oil but it is quite expensive, especially the quality stuff. How do you think using Crisp + Dry rapeseed oil (obviously processed) compare in this recipe?

Question: is it better to leave the oil unfiltered after straining or filter it so it get's clear? I'm in the mindset that the cloudiness has a lot of the flavor and I don't want to lose that.

Hi steven, instead of throwing away the ingredients have you tried grinding it down to a paste after use ? Though i would give it a try to add a spoonful tp my currys.

Hi Steven, I've imported the ratan jot from India for this recipe (not powdered) was wondering what amount of jot would i need to use please?

hi steven what can you do with the left over spices ?

I can't get Ratan Jot, is there anything I can substitute, any idea what it actually tastes like please

I don't suppose you can advise on the correct temperature of the oil when adding the ingredients, if I use an instant read thermometer? I would hate to ruin this by having it too hot and risk burning and ending up with a burnt flavour 😫

I have just tried this for the first time and my oil doesn't have a red tinge? What gives the oil the red colouring the only spice i didn't put in was the Ratan Dot, cheers!

Steven thank u for the recipe the only ingredient I can’t fine is the rapeseed oil what oils can I replace it with coconut oil ?

YES...i switched to BRITISH cold pressed rapeseed oil ages ago....it gives me a nice colour ,a nice taste and a high cooking temperature... if you didn't add the red root thing then it may have turned out to be a nice colour anyway...

Ingredients can also be described as 'everything and their mother', what spices have u skipped here ? none i reckon.

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Simple with other 25 spices lol !