Made this a few times, to spec but use BE base, works out lovely, as others I have never been brave enough to try a phall from a bir, but this is really tasty! One time I cooked it for some indian friends (actual indians not those born n brought up abroad) so had never even heard of BIR curry before, and the lady actually asked for the recipe, of course I passed it on but she looked very confused with the methods used haha. But yea I'd take that as a compliment to your curry skills CA being asked how its done by an indian housewife haha.

Thanks Edwin! I had searched side dish recipes to no avail, didn't think to check the traditional recipes section. I think all the heat from the chilli's from excess curry eating has fried my brain a bit.

Will definitely be trying this recipe soon once I know what base and spice mix is used, the pictures look fantastic

Made this the other day, was fantastic, my family said spot on BIR Bhuna, thanks for sharing the recipe, will defo make this one again.

I used the bruce edwards base and fenugreek powder instead of leaves and fennel seeds as i could not lay my hands on a star anise.

I gave this a go the other week, not fully to spec, with a few variations but it tasted great i thought. Thanks for the recipe CA! have tried a few of your recipes off here and they always go down a treat with myself the family and any guests that are lucky enough to sample them  , I've never got round to posting back though until now.

My Variations
I added a 1/2 tsp tandoori masala (added with spices at beginning)
1 inch cinnamon stick (added with spices at beginning)
4 chopped green chili's (i like mine spicy as its what im used to from my favourite TA what im trying to emulate)
3 green cardamons (added after base sauce/dal)


I also used this dal fry recipe to add to my dansak, which I have got from an Indian friend and modified slightly to make it more like the one in your link, i feel this gives an extra flavour to the finished curry

Pre cook the dal (about 1-2 cups) in a pressure cooker in 1 tsp chili powder and 1tsp turmeric (or boil for half hour-45 mins depending on if you have one)
heat some ghee in a pan (works best as it gets very hot and adds another flavour but can use oil too)
add 3/4 tsp of mustard seeds and stir until they start to pop
add 1/4 tsp of cumin seeds and stir (they will start crackling)
then add 1 chopped onion and 3-4 curry leaves and keep stirring until clear (5-10 mins)
add a pinch of asafoetida powder (your wife will actually thank you more for this one than your tastebuds, look up its medicinal effects if you don't know about this spice )
add 1 chopped tomato and stir
add 2 chopped chili's and stir for a minute
add 2 tsp each chopped garlic and ginger and stir for a minute
add 1 tsp garam masala
add 2 tbsp ketchup
then add the dal to this mixture, so you get all the ghee/oil into the dal which contains the flavours
add a pinch of salt and simmer for 5-10 mins to allow the flavours to bind together

This dal recipe makes enough to go in two curry's


Its still not quite right and is missing something, its not quite like what im after but its still a bloody lovely curry!

regularly cook this now in my house, using this http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 base sauce. Think its pretty much spot on BIR flavour, I make a slight modification to mine however.
I use 3 tbs of tandoori masala (I buy it from a shop though not your recipie, so the taste might be slightly different)
2tbs curry powder
2tsp garam masala
3tbs almond powder
3tbs coconut milk powder
3tbs dessicated coconut
I use all the optional ingredients apart from the condensed milk.
I think this makes it spot on BIR, well at least to my local which i know and love.
Thanks for the great recipie!