More links to research:
https://www.youtube.com/watch?v=NpIVJ3b-y_k
https://www.youtube.com/watch?v=c7wpQ5rz2fM
https://www.youtube.com/watch?v=gcWaCjnr1mE
https://www.youtube.com/watch?v=QYVzQacDQW4
https://www.tarladalal.com/top-10-north-indian-gravies,-veg-gravies-130
http://www.yourarticlelibrary.com/home-science/cooking-home-science/4-main-gravies-used-in-indian-cooking/86847
https://www.tutorialspoint.com/food_production_operations/food_production_operations_indian_masalas_gravies.htm

Very intrigued to try this type of cooking soon

So it should be like yellow water?

Thanks for the suggestions Phil, I do want to ask you one thing, what do you mean with the pairing of Taz's base? Is it made specifically for the dopiaza?

Micky, so you really can't go wrong with any recipe, it's more what about personal preferences and what works out. That makes sense, but I also asked this question with the intention of getting any personal observations/experiences with these recipes.

If it helps specifying what I want to make with the base, I'm really trying to make a good Tikka Masala, but I also plan on making bhuna's and balti's, so mild and medium curries.

Hmm really interesting topic, my guess is that the secret ingredient is evaporated milk, i dunno why tho.