It depends upon the fat content of the milk.  Some people add extra cream to the milk, which I did on one occasion.  I can't really recall the yields I achieved but it would be somewhere around 2 - 3 litres at least I'd say.

Rik (Loveitspicey / Backyard Chef) says 250 - 300 g per litre using full fat whole milk.

I agree that the ads are a frustration and quite a nuisance, however the fact that the site keeps disappearing for long periods is even more annoying with the last outage lasting 12 days for me.

Why can't we just post photos in the posting of comments, as attachments, as you do on any other forum, and how we used to be able to do it here?  Admin?  Why can't you fix this?

I hope it is as good as he says.  I've just made a full batch, to specifications, Tomato Paste and pre-cook Chicken (thigh and breast in 2 separate batches).  I've just cooked 5 different curries and not tasted a thing in the process.  Just followed the instructions and cooked it, which is normally against every bone in my body.  Anyhow, we are 30 minutes away from giving it all a try out.

I made the Madras to spec, a milder curry for the family, a Jalfrezi, all using thigh fillet pre-cook, and I did a Butter Chicken and a Mango Chicken using Breast Fillet.

The verdict awaits.

I have 2 things to note.  Our chicken out here must be full of water, and I could not get the oil to separate in the Base / Paste.  I have had this issue before with recipes stating that it is done, when the oil separates, and it just won't.  I cooked the crap out of it today but no oil separation, and, yes, I used the full amount and the Butter Ghee.

It really pisses me off that I can't just post a frigging photo.  It seems the KB is the only person who can.

Edit: By the way.  5 hours start to finish for all prep, pre-cook and 5 finished dishes with a Rice Cooker Basmati rice and 6 freezer Samosa.

Morning Bites video East Indian Bottle Masala Recipe.  28 ingredients.

This would need to be scaled for a home use as it makes just shy of 2 kg.

Ingredients are individually / group roasted, cooled and ground to a fine powder masala.

In video order,

150 g Coriander seed
250 g Cumin seed
250 g Mustard seed (brown)
10 g Mace
10 g Mugwort (Note: These appear to be reverse labelled and mugwort.  Not sure what this is.)
25 g Stone Flower
10 g Cubeb (Tailed Pepper)
25 g Black Cardamom
10 g Triphala (Note: possibly omit this if unavailable. Ayurvedic ingredient.)
25 g Sesame seed
25 g Fenugreek seed
50 g Fennel seed
25 g Cloves
30 g Star Anise
35 g Green Cardamom
35 g Black Peppercorn
150 g Cinnamon stick
4 x Nutmeg
1 piece stone Asafoetida (substitute powder hing, quantity ?)
200 g Turmeric root (substitute powder)
30 g Poppy seed
30 g Caraway seed
25 g Tej Patta
25 g Wheat kernel (Warning: contains gluten)
25 g Gram (dehydrated chickpea)
100 g Pandi Mirch
200 g Kashmiri Mirch
200 g Bedgi Mirch (Byadgi)

I would imagine that 500 g of MDH Deggi Mirch would be a suitable substitute for the 500 g of chilli varieties.

Question for the experts here.. I have seen a couple of Base recipes that use potatoes. Is this common?

It is not unheard of; however, it is usually only a small quantity added to a base gravy.  I think Chewytikka used to add a piece or two to some of his base.  I know I've done it several times, so it must be used in a few different bases.  Naturally it will have a thickening effect.  I've seen all sorts of things added to base gravies. There is one old base here by Andy2295 that even contains Chinese (Mooli) Radish and about 20 other ingredients.

https://curry-recipes.co.uk/curry/index.php?topic=1476.0

It doesn't change much so you can use it or leave it out.