It might be my fault for not spooning enough sauce out of the restaurant TA tray onto my plate ! It is very much full of luscious, sweet and tangy sauce for dipping plenty of nan bread into !

Having done a bit more investigating, I'm beginning to wonder if Masaladar isn't very similar to a Punjabi Masala, given that Masaladar has Masala in the name and  is described as 'A mouthwatering dish made with freshly ground Punjabi spices and green peppers, cooked in a slightly tangy sauce'

I see there is a Punjabi Masala recipe to go with the Taz base that I cooked a batch of on Friday, so I may give this a try tonight and see how it compares

EDIT - having re-checked my favourite restaurant that serves this dish, I see that Punjabi Masala and Tandoori Masala are both on the menu alongside Masaladar, so I guess they cant really be the same thing.

The main difference seems to be that Maslaladar is less rich and more mouthwatering and tangy.

As a Glaswegian, I can confirm that 90% of the Pathias up here are a dark red colour. I think I can remember one time only where it was a yellow colour.

Cooked up a Taz base today, so I may give this Patia a go tomorrow. Either than or a Dansak, haven't made up my mind yet !

The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.

Hi Phil, thanks for the reply. I checked that recipe out before posting and can only conclude that it isn't really the same thing, judging by the ingredients.

Thanks for the reply though !

Nice to finally find a thread on this curry, there seems to be nothing anywhere on the internet. Anyways, I'm Glaswegian and very much into my cooking . My favourite Indian restaurant serves a Masaladar curry, and its pretty much my favourite one. Have made quite a few curries in my time, but this one has become a bit of a holy grail in trying to find a recipe for it.

Is the Jalfrezi with the Jhal mix added, the closest that has been found so far ? Any help would be appreciated. Added a pic for info

Described in the restaurant as 'A mouthwatering dish made with frshly ground Punjabi spices and green peppers, cooked in a slightly tangy sauce'