Hello again, sorry it's been a while before I reported back, but here's an update:

I used Annam's original base sauce (the 8 onion one) and just made teh quantities smaller, but left most things the same except putting in the coriander leaves too.  This was a mistake.

Everything was going exactly as Annam had described, smelled perfect - but I over-coriander'd the whole thing.

I've since made two Bhunas with it, and it's pretty close, but too much coriander.  I also think I may have under spiced either the bhuna or the base sauce.

But, it smells fantastic and tastes pretty close, but it is missing a certain note that you get from a restaurant Bhuna or Jalfreizi and I'm looking to find what it is.

Good progress for me though.  Next batch will be using just the coriander stalks as prescribed by Annam and maybe a smidge more spice.  The key is the Methi/Fenugreek for the 'proper' smell.  But I need to find the illusive 'mid-to-top' note taste as I'm not sure if it's just more garlic ginger or a missing spice.

Cheers again for the starter recipe.