Hi Panpot,
Thanks for this great post, and also thanks for the other post with all the Ashoka recipes, I have a busy weekend ahead of me!! I'm really looking forward in particular to trying the Banjara as I wonder if that is what's missing from my earlier attempts.. certainly the Bhunas I really enjoy from my fave local BIR seem to have a certain rich caramelised onionyness that seems to make a difference. Fingers crossed!!
Quick question if I may? I've read through the whole thread and you seem to touch on the idea that the salt levels in the base may have been scaled down incorrectly, and subsequently a little high. Hope I'm not missing the relevant post, but is the original post still incorrect in that regard? How much salt do you now recommend in proportion to the other amounts listed?
Also, should I assume that the Ginger/Garlic paste in this base recipe should be the Ashoka pre-prepared paste, as detailed on the other thread?
Thanks very much for all the effort and sorry to be a pest, will report back if I can hopefully get round to trying this out at the weekend.
Rich.