Raw ingredients

The final product

I used ChewyTikka 1 hour pressure cooker base, used 500g passata as I didn't have tubed tomato paste, but didn't strain/sieve it after blitzing as the consistency looked good, then Admins jalfrezi King Prawn recipe with diced chicken thighs, skin removed, used the thigh skin fried on high for taste and oil/fat, removed before spices went in. Any mention of curry powder I added fresh garam masala (I'll add the mix if anyone wants). Now let's see if I can upload the pictures.

Does asafoetida bring a lot to the party? I generally just add extra garlic. Fenugreek is one I avoid, it gives a good curry smell but lingers far too long after the food is eaten. It is also a big contributor to sweating curry the next day. However as you say Mike you use it in the base sauce. Maybe used this way it's not as punget / lasting?

I found this forum when looking for a Saag Bhaji recipe. The attached photo shows the result. Thank you for an excellent recipe.

No idea Phil, I was fascinated by the idea so followed the link (on an iPad) and it didn't work for me, so after some googling found and copied the next link which worked for me (again on an iPad maybe the original still works on a PC)

Anyway, the bottom line is that I put 3 cloves of garlic in my smallest saucepan put the lid on, shook it violently about 10 times and bingo! 3 perfectly skinless cloves. So to others posting earlier in the thread, no waste of a whole bulb and shaking a small saucepan 10 times didn't tire my wrist 😉
it was a bit quick though! 😂

The original link is broken.
http://www.saveur.com/article/Kitchen/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds
This is the new one.
http://www.saveur.com/article/video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds?cmpid=fb