Topic: Bombay Aloo Group Test

[bamble1976]

undercover curry book

[chriswg]

Undercover Curry

[parker21]

hi phil i believe it is supposed to be" undercover curry" mate lol

regards
gary

[Peripatetic Phil]

Oh !

[curryhell]

Mick, thanks for posting the pics, it's an interesting insight into the pre-cooking of spuds. I don't suppose you have some rough measurements of ingredients used do you?

Can I also ask if the same recipe and technique is applied to the mixed veg and mushrooms?

If that is base in the background, its a very similar colour to the IG base.

@ Axe and Ramirez,
Going by memory and the fact that this was a very large pot of spuds I would suggest the following for home use.
As long as you understand this will be close but may not be totally true to the amounts the chef used..........disclaimer ;D

For 2 lb of potatoes,
150 ml of veg oil
1 tennis ball sized finely chopped onion
1 tablespoon of garlic/ginger paste
Cassia bark 2" x 1" piece
1 bay leaf (Asian)
1 tablespoon of panch phoran
1 teaspoon of salt
2 tablespoons of tomato puree watered down 50/50
2 teaspoons of turmeric powder
1 tablespoon of mix powder
Water to cover

The mixed veg are done the same way.

The mushrooms are a different matter, when I saw the way they were cooked I was very surprised....and thought that they wouldn't be upto much. Having tried the method I can say they are very good and have no complaints when used in mushroom rice or mushroom bhaji for example.
They used sliced button mushrooms simply boiled in water with a little mix powder, when cooked they were drained, put into a suitable container with a little veg oil mixed in. This stopped them drying out until needed in the dishes.

Cheers
Mick

This seems to be  a revelation to many.  For those who are not familiar with veg preparation in this way, your veg dishes are now about to go to the next level .  I have been using a similar prep method for years for veg and meat and will post it in the appropriate section of the forum for those members that may wish to try it.

[Peripatetic Phil]

As with the onion bhaji group test, I've taken all of the recipes for this group test and re-assembled them into a web page with consistent formatting, etc., for ease of reference.  As there was a complaint from one Cr0 member when I did this for the onion bhaji test, I am not publishing the URL; I will be happy to supply it by p.m. if anyone would like to use/print the web page to assist them with their participation in the test.

** Phil.

[curryhell]

I have now posted the recipe i use for main ingredient and vegetable  preparation in the supplementary recipe section of the forum for those who are interested

[commis]

Hi
Phil, I find it odd that others would complain about your efforts to assist, I offer apologies on behalf of members who value your efforts to help.

[moonster]

thank you Phil

i apprceiate the link you sent through.


complainers please get a grip. we have good members so please utilise them to our advanage

alan
 

[Peripatetic Phil]

In deference to Chris's wishes that the test results remain confidential until all are in, I will say nothing about this evening's venture other than the following : Charlottes are out of this world when it comes to this dish; no matter what you throw at them, or for how long you cook them, they hold their shape and their texture to the very end.  If you haven't started yet, don't compromise on the basis of cost : use Charlottes and you won't regret it.

** Phil.