Topic: Chicken Bhuna and Bombay Aloo

[Garp]

I really need to sort out my camera skills lol - was set to close-up but hey!

Bombay Aloo a la Garp



And Chicken Bhuna with potatoes



Out-of-focus picture doesn't do the Bhuna justice. Intense flavour from several reductions - lovely.
 

[curryhell]

Looking good.  Certainly getting me in the mood for my chicken dhansak a little later.  Which recipes did you use for the bombay and the bhuna?

[Geezah]

It certainly looks bhuna'd, not like most of the wet looking dishes that get posted.

[Garp]

Bhuna was a throw-together to be honest. The usual spices and a bit of base at high heat to thicken it up.

The Bombay was par-boiled potatoes (pinch of turmeric and salt) left to cool. Then gently fry a finely chopped onion til softened - add mustard, nigella, fennel and onion seeds and a good tsp of aesafetida. Add potatoes, coriander leaf (I use dried) and a tablespoon or two of water. Add a splash of lemon juice before serving

[Garp]

Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

[Geezah]

Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

After having 2 trips to India this year and eating home cooked Indian food I realize how much sauce us English like with our curry.
... and how we like our naan breads doughy, compared with the Indians much prefering chapattis.

I have since changed my outlook of what I look for in a dish as the traditional style is far superior to the BIR.


I still cook BIR and enjoy it, but when it comes to bhuna & rogan josh style dishes, the BIR is nowhere close to how it should be.

[Garp]

Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

After having 2 trips to India this year and eating home cooked Indian food I realize how much sauce us English like with our curry.
... and how we like our naan breads doughy, compared with the Indians much prefering chapattis.

I have since changed my outlook of what I look for in a dish as the traditional style is far superior to the BIR.


I still cook BIR and enjoy it, but when it comes to bhuna & rogan josh style dishes, the BIR is nowhere close to how it should be.

Firstly, I'm not English so can't speak for Englandshire. Nor have I been to India - but this is a BIR forum

[Kylie1969]

That looks delicious Garp

[chewytikka]

Not sure if good photos would improve the look of this, reminds me more like a corned beef hash with mustard seeds. ;D
Take your word for it that it tastes 'lovely' though.

Nigella and onion seeds, thats a curious mix 
cheers Chewy

[Garp]

Thanks for your kind words Chewy. A bit harsh I think, having looked at a few of your efforts.

As for nigella/onion - they are the same thing? Want to do some research and come back?

Corned beef bhuna - now there's an idea