Delicious. Here's my attempt - just after blending, after darking and finished.

I'm going to give this one another go tomorrow, as I am getting Jalfrezi withdrawal symptoms  ;D

However, based on the last experience I think the spices could be cut down a bit as in the original recipe (http://www.arax15.dsl.pipex.com/) they were intended for a curry not a base sauce. My initial guess is something like

1 Teaspoon - Coriander
1 Teaspoon - Cumin
1 Teaspoon - Chili Powder
2 Teaspoon - Paprika
2 Teaspoon - Turmeric

maybe a teaspoon of dried methi as well?

OK so I started on this base again this afternoon. I weighed everything, these are the quantities I ended up with:

1Kg onions, chopped (4 large ones)
1 bulb garlic, peeled and chopped - 70gm
2 inch bit of ginger, peeled and chopped - 50gm
1 500gm carton of passata
300gm butter ghee
500ml water
1 tbsp turmeric
1 tbsp paprika
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp cayenne pepper
1 tsp salt
pinch dried methi
pinch asafoetida

Here's the onions:


Next after cooking the onions in the ghee on lowest gas heat for 1 hour. The onions go lovely and soft and sweet.


Next after pureeing the garlic, ginger and tomatoes, removing and pureeing the onion, then adding all back to the oil with the spices and water.


Going to let it cook now for another hour until the oil seperates then I'll post some more pics.

This is after simmering for about an hour and a half. Had to add water several times and give it a good stir as it gets a bit thick at the bottom of the pan.

Great pic's, how did it taste compared to what you have tried before?