I just finished eating this curry (reheated in the microwave), and I'm pleased to say, I think what I'm doing now is better than this one was. It wasn't bad, but it didn't seem to have the same depth of flavor as the last few that I made using Haldi's spice mix. Of course, maybe it was the base too, as this was the KD base which doesn't have as much depth as the Saffron one.
One thing I did notice, however, was that I think the KD base makes smoother curries than the Saffron base. I wonder why this might be? Perhaps the potatoes or the carrot? I blended the Saffron base more than I did the KD one, so they should've, in theory, turned out quite close.
I *think* I cooked them to about the same consistency, but maybe, as CA suggests, I'm cooking them a bit too long at the moment. That would do in the texture as well.
I'll pay more attention the next time I make a batch of base (which will be quite soon since I've only enough for one more curry). Not sure what it'll be yet though.
Taste-wise, I think this one was a tad too salty too.
I think the real conclusion of this experiment was the difference in taste the cooking techniques made using exactly the same inputs. It was certainly a significant step in my curry making, and I thank all of you for your insights and feedback.
Cheers,
ast