I got board  after the first line phill

Thank you macferret thats very good advice for next time i  have adapted Currys to go Sagg Aloo recipe and i have to say it tasted awesome but could be improved i will use your advise thanks, heres what i did today
 pre cooked potato's and cauliflower with a bit of mixed powder
heated oil
cooked onions
G&G paste 1 tbsp
sprinkle of methi in there
bit less than a tbsp of mixed powder
chilli powder just a bit
one third of a ladle of base
put peas pots and cauli in
cooked on a high heat till base reduced and dryish
put a bit more base in
salt in
put lemon juice in
sprinkle  of garam masala at  end   
 

ive just cooked a dhansak from the shish mahal cook book and it was disgusting,  i am a experienced curry cook and my question is what lentils should i use?,  i used green lentils but think now i should of  used red split. 
any body else have any experience of this book,  im not convinced by it
it has great reviews but im not convinced by it 

I cook a excellent chicken saag from the  http://www.curryhouse.co.uk/  .  But this is the only decent recipe for chicken/ spinach saag i can find.  Any recipes for this curry you can give me would be great as this is my favorite one
cheers  ;D   

A after i cook a bir curry i leave it in the pan for a hour or two and heat it back up before eating it. the taste is much better, i think the spices have longer to infuse or it may be two hours of waiting for a curry lol. does any body else do this