BIR owner mentioned use of 'Tomatoe masala' . how to make?

[Derek Dansak]

The BIR owner at my finest local said he used tomatoe masala quite alot. Can someone let me know how this is made? Any ideas what dishes he might add this too? I guess it would be for things like a rogan josh or mild madras perhaps?? He also said that it takes quite a long time to learn how all the spices (which are many in number) combine together. I believe it is the way all the spices fit together in different combinations which makes each BIR dish slightly different yet amazingly tasty!!This might be wrong though! I wonder if a good BIR cook has a good knowledge of how all the ingredients combine to achieve different KEY flavours and tastes? Perhaps the longer you cook the more skilled you get at achieving that flavour in a particular dish? If anyone knows any great ingredients/recipies to go with green cardomons, cinemon, clove, tumeric, garlic,and tomatoes i would like to know. I am sure these ingredients are very important in BIR cooking but i still havent fitted them into a perfect BIR style dish yet. cheers all, look forward to the replies 

[Bobby Bhuna]

If anyone knows any great ingredients/recipies to go with green cardomons, cinemon, clove, tumeric, garlic,and tomatoes i would like to know

Hi Derek, I don't know anything about Tomato Masala but I can certainly respond to the second question.

Use your green cardamoms, cinnamon and clove along with some other spices and make a Garam Masala spice blend - I recommend this one (CA's Garam Masala) https://curry-recipes.co.uk/curry/index.php/topic,2151.0.html

Choose a base sauce of your choice from the site - this thread will help you choose (Experienced members base sauce of choice)https://curry-recipes.co.uk/curry/index.php/topic,2203.0.html

Then make a Bhuna using your base and Garam Masala - people seem to be very happy with this one, myself included (Curry King's Lamb Bhuna) https://curry-recipes.co.uk/curry/index.php/topic,1914.0.html

[Unclebuck]

The BIR owner at my finest local said he used tomatoe masala quite alot. Can someone let me know how this is made?

youll be looking for this one

clicky

[JerryM]

green cardamoms, cinnamon, clove, tumeric, garlic, and tomatoes i would like to know. I am sure these ingredients are very important in BIR cooking but i still haven?t fitted them into a perfect BIR style dish yet

now and again i split a green cardamom open and add the seeds at the frying stage just after the base goes in.

i think casia is better fit than cinnamon for BIR taste.

finely chopped garlic mixed in tom puree and added at the frying stage is a must for me (2 tbsp ea)

fresh toms quartered added after the base goes in is a v.nice addition.

have never heard of tomato masala - i would guess it's a mixture of tom puree and the spice mix used to fry the curries.

turmeric - keep the amount down it spoils that balance of spice otherwise

[parker21]

there is a tomato "masala" in the kushi balti book, i will try to post, but i believe it has been tried by some on this site as we all waited for about 6 months for this book to come out but sadly let down when the base saice recipe was found out to be not the one used in their restaurant. it takes quite some time to make and in 1 part it says stir constantly for 1 hour!

regards
gary