Do bhajis get a bit wet with oil if you fry them at 130C? Seems a low temperature but maybe this works ok?

Old thread I know, but I love chana masala. The only recipe I can find on here (unless I'm being (moderated) with my searching) is using carnation milk instead of curry base, and that can't be right.

Does anyone have a decent chana masala recipe please?

Looks great hazzy and very thick compared to some of the bases I've been reading up on here.

Genuine question to all the experts out there: is there a reason this base has to be diluted before you cook with it? Couldn't you just fry your spices and tomato puree in oil in a separate pan till they're nicely cooked, then combine with a few spoonfuls of this base and cook together with your veg, meat or whatever in a sealed pan with minimal evaporation?  In stead of diluting down the base then all that spluttering and messy frying on high heat in an open pan?

Suggest shallow frying them in 1.5 cm of oil on low heat, turning halfway thru. Got to be better than oven baking

Hi - how much black pepper please? Also what is meant by "pin out" the dough? Not a term I've heard before.

Quote from: livo on September 23, 2014, 11:09 PM

The original recipe comes from a book released by a Restaurant / Music venue located fairly close to my home.  It is a small place with limited seating that provides musical entertainment by the countries top artists as well as internationals and up and comers along with really good food.  It is run by a guy who in his own right was a successful musician here in the land of Oz. 

Is it this one?

http://lizottesshop.com/product_info.php?products_id=2561

Thanks guys, great tips.

Hey guys I'm looking for any tasty dhal dishes or vegetarian curries. Any pointers would be good. I looked around here and you don't have a vegetarian category?

I made this at the weekend, awesom curry guys! Thanx for the recipe

Looks good but would the lentil be precooked with spices or just boiled in water?