Ok my first recipe,I am trying to replicate my favorite dish from my local TA.

Ingredients.
Veg oil
tsp g&g
Chef spoon finely chopped onion
1 roughly chopped onion
tsp dried methi
tbsp mix powder (2 curry powder,1 turmeric,1 coriander,1 cumin)
1/2 tsp chilli powder
tsp( garlic powder ,ginger powder,methi powder) mix equal amounts.Not 1 of each
chef spoon tomato puree dilute
1/2 green pepper
ca,s base
2 bullet chillies halved
1 hot green chilli slit
1 portion chicken
mr naga
1/2 tomato cut into two
fresh coriander to garnish
1 medium potato cubed
1 small carrot cut into about 1cm pieces
1 frozen block of spinach
1/2 rough chopped onion
3 cloves chopped garlic
tsp mango powder
tsp mix powder
pinch salt
1/2 ladle base

Method
Pre cook chicken in mix powder & water

pre fry 1/2 rough chopped onion & pepper

Boil the potato & carrot until soft and set aside.Chefs spoon veg oil ,fry the garlic, add 1/2 rough chopped onion and fry,when soft add the spinach(thawed) then add the potato & carrot mixture,add the mango powder &1 tsp mix powder cook add salt & 1/2 ladle base reduce .


Curry.,ple
chef spoon veg oil hot add 1 tsp g&g fry, add chef spoon fine chopped onion fry,add 1 tsp dried methi,1 tbsp mix powder,1/2 tsp chilli powder.1 tsp garlic,ginger,methi powder,pinch salt cook, add pre cooked onion & pepper,add 1 ladle base sauce,add chicken, add the chillies & cook, add the potato mix, add ladle base & fresh tomato cook, add 1 good tsp mr naga, 1/2 ladle base, cook, fresh coriander to garnish.


I hope that some one gives it a go and lets me know how you get on. Enjoy

Ligs

I noticed in my local TA that the fresh onions have some small red and green bits in them,I also noticed this in the video in this post (Unlocking the taste to indian takeaway from h4ppyleader),what is it and why 

Hi ,I am from north west England and in my local TA,s and restaurants they sell a red sauce with poppadoms ,It looks like thin raspbery jelly but tastes nothing like it, It tastes sweet fresh and quite hot I think that it has mint in it but dont know what else Can any body help

Hi ihave just been looking through some base sauce recipies and noticed that some use cabbage,I recently bought some base sauce from my local takeaway,  me and others finaly thought that it smelt of chicken stock,but at first my wife and i thought that it smelt like swede, has this ever been used. the carrots are already in there, remember carrot & swede mashed on your sunday dinner mmm.just a thought.

can anyone recomend a good solid base sauce recipe for dopiaza jalfrezi etc

hi this is my first time talking on this or any other web site,however i am desperate i have been cooking curry for the best part of 20 years and i am very close to the real bir thing.but there is something missing, i have tried several base sauces and cooked many different currys, for some reason they all have the same distinctive smell and that smell can be picked up in the taste aswell.This is not that smell that you get from your takeaway it is something else. I cooked some base sauce and it is still there. I bought some base sauce from my takeaway and cooked a curry and it is still there what can it be?any help would be greatly apreciated as i dont know what to do next