Has anyone tried adding aything extra such as garlic or chili to the original ingredients rather than adding once cooked?

Rounded teaspoons unless stated other. All ground spices

6 Tumeric
2 Curry Powder ( I used Jalpur )
2 Bazaar Masala ( I used king of spice )
2 Paprika
2 Cumin
2 Coriander
1 Garam Masala ( I used Jalpur ) Heaped teaspoon
Half  Green Cardamom

Just made a plain curry, madras and Vindaloo and best results so far.

Hi,

The recipie does not seem all that quick. I was just wondering if it had been adapted to bir style for quick results. Do you cook this and if so could you post recipie? I have not found it on here.

Hi,

Made 3 of these at would comment as follows:

First attempt ( I will not be having this one) - made exactly the same at described but used a heaped teaspoon of butter ghee with oil. I found that adding the spices straight into the service onions followed by only a tablespoon of tomato did not give enough liquid to cook the spices and was worried about burning so I had to add some base gravy very quick. My view is the final dish had a slight hint of uncooked spices even though I did ramp the heat up after adding the second base gravy.

Second attempt. Same method as above but added an extra heaped teaspoon of butter there. Similar as above but did not have to add base as quick.

Third attempt. I used same oil and ghee but added 2 tablespoons of tomatoes before adding the spices. I found this much better and the end result was better.

This may just be my cooking, but thought I would mention. The 3 dishes are in cartons and we are having for supper so will see what my partner and daughter have to say. I have marked them to see if they get the same taste as me.

Hi,

You can get the same thing but in a smaller jar, just incase you look for an exact match.