There are 2 types of masala sauce

The first been the one with yogurt, pataks pastes and spices

The second been one with onions,  GG Paste, fresh tomatoes & spices.

Which sauce is the best as I find using the pataks paste ones come out extremely bitter and tasting absolutely awful.

it's a matter of taste, whichever you prefer 

hi

which pataks base one did you try and which recipe did you try it in?

regards

barry

Quote from: ramsdedm02 on April 13, 2012, 10:10 PM
There are 2 types of masala sauce

The first been the one with yogurt, pataks pastes and spices

The second been one with onions,  GG Paste, fresh tomatoes & spices.

Which sauce is the best as I find using the pataks paste ones come out extremely bitter and tasting absolutely awful.

Hi Rams,

I also find Pataks pastes with yogurt quite bitter, so why not try combining the ideas together, a bit like a Tikka marinade for instance.

1 Tbsp Pataks Paste (whichever one you are using)
1 tsp spice mix
1 tsp garlic puree
1 tsp ginger puree
1 Tbsp watered down tomato puree
1 Tbsp Oil
3 Tbsp Water
1 tsp Methi leaves
1 tsp salt

Mix altogether, then when adding to a dish with the base sauce, add some cream if you want to make it a creamy masala sauce, or some coconut milk, or just base sauce.....

Not really sure what your trying to make as your post was not very descriptive really, but hope the above helps

Quote from: ramsdedm02 on April 13, 2012, 10:10 PM
There are 2 types of masala sauce

The first been the one with yogurt, pataks pastes and spices

The second been one with onions,  GG Paste, fresh tomatoes & spices.

Which sauce is the best as I find using the pataks paste ones come out extremely bitter and tasting absolutely awful.

I'm confused by your post. You're forgiven if English is not your first language. You make three statements in your first three lines. Where do you get these ideas from, to make such statements?

Then you appear to answer your own question, If you find pastes using Pataks are "extremely bitter and tasting absolutely awful", you appear to have decided that the "second one" using fresh tomatoes is for you.

Even your thread title is vague. Do you mean the sauce/marinade used for tikka and tandoori? If so, I recommend Blade's chicken tikka 'sauce'. It uses a dollop of Pataks, amongst many other ingredients, and is absolutely divine. It's much better than if you follow the recipe on the bottle of Pataks paste itself.

Just realised that it's a bit confusing. What I meant to say is with the masala sauce for say chicken tikka which uses pataks pastes and yogurt, many people use a chefs spoon of this in a dish such as chicken tikka masala but even after cooking for about 7 minutes it still comes out very bitter. Does anyone else have this problem?

Quote from: ramsdedm02 on April 14, 2012, 10:24 AM
Just realised that it's a bit confusing. What I meant to say is with the masala sauce for say chicken tikka which uses pataks pastes and yogurt, many people use a chefs spoon of this in a dish such as chicken tikka masala but even after cooking for about 7 minutes it still comes out very bitter. Does anyone else have this problem?

I never use Pataks pastes or sauces anymore when making a final dish. I only use it for a marinade

Quote from: 976bar on April 14, 2012, 12:07 PM
I never use Pataks pastes or sauces anymore when making a final dish. I only use it for a marinade

Me too. I use some Pataks paste as part of Blade's tikka marinade recipe and the resultant tikka is so good, the paste can't have done much harm. But when I use any of these pastes in a curry sauce, I'm not so keen. Perhaps it's the vinegar, presumably included to help with preservation and storage. If one makes up a similar DIY paste, you don't need to include any vinegar.

it's a really good question. without knowing i just posted similar.

the "yps" come from very recommended sources - no better say than curry2go - even ashoka.

the "oggts" is mt personal fav. the zaal recipe instantly comes to mind. i currently use parker21 combined with tgad2007.

the important ingredient for me is tamarind.

it's something i'd like to understand better - why the 2 varieties exist and therefore what's needed to get the best out of each of them. the driver being the yps is much easier to make. is it a case though of no pain no gain.

Zaal https://curry-recipes.co.uk/curry/index.php?topic=7860.0
tgad2007: https://curry-recipes.co.uk/curry/index.php?topic=3672.0
parker21: https://curry-recipes.co.uk/curry/index.php?topic=1173.0
combined: https://curry-recipes.co.uk/curry/index.php?topic=5567.msg54771#msg54771

Zaal Masala: (no GG if I remember right),  has cooked onions,almond, coconut & sugar, which may rule it out of quite a few dishes, jhalfrezi, vindaloo or even a madras maybe.

Chewytikka's/c2g's masala sauce, are a bit more versatile, where sugar etc can be chucked in if & when needed

KD's had no form of mint or lemon, but did have vinegar  for tartness