Hi Guys,
Right done the curry settled on the Ashoka Bhuna Karahi. Couldn't take photos because my oldest lad has it at his house.
As for the Onion paste, it turned out quite nice, slightly salty but with a sweet note too. heres how I did it:
3 medium onions, roughly chopped.
1 1/2 tsp Garam Masala (I used Rajah)
1 1/2 tsp Cumin (Rajah)
1/2 tsp cinnamon powder (Swartz because thats all I had in)
1 Chefs spoonAshoka Garlic & ginger paste
1 tsp Deggi Mirch
1/2 tsp salt
1 pinch of sugar
1 tbls tomatoe paste
2 chef's spoons of Passata or blended tinned tom
- Heat the oil on a low light
- add the onions and fry for 15 mins turning frequently
- add the cumin, garam masala and cinnamon powder and continue to stir
- keep stirring frequently until the onions are almost caramelised
- add the garlic and ginger paste and continue to stir for a further 5 mins
- add the deggi mirch, salt and tomatoe paste and stir for a further 3 mins
- add the passata, sugar and stir. Continue to cook for a further 10 mins
Cool and cover with oil.
What I have ended up with is something that resembles a very dark brown/red, oily madras. Quite salty, but sweet if that makes any sense

The final dish was really really good, almost there in my opinion. The one thing I will change next time is, I will not add tomato paste in the final dish. Half way through, this became the dominant taste.
Now I'm not going to call this onion paste a Bunjara as I feel that would be an insult to PanPot, but I will say that it is a usuable paste that took me a step closer to what I'm aiming to achieve.
When I get my camera back, I WILL post the photo's on here, and hopefully, you guys can have a look and provide me with some feedback
Thanks as always,
Ray