Haldi and Jerry, have you ever made the recipe quoted from CBM for pre-cooked potatoes?
QuoteGoing 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
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.
Cheers
Mick
This is the ONLY recipe i've made that has a truly BIR aroma when cooked.
I've mentioned on a couple of occasions how good this is and is now what i use to make extra seasoned oil.
The only difference is i add 1 tbsp of methi and maybe 1 litre of oil.
the reason i started adding methi was because its a good enough recipe on its own let alone only being used for pre-cooking.
(Sometimes i've added base gravy too out of sheer laziness if not using for seasoned oil
)
The oil can have a slight sourness in smell after a week or so as it hits the pan which is no bad thing. I think it just matures in smell and taste and adds BIR to each dish thats cooked with it.
(Mick, i was really surprised not to see this in your book as its MILES better than the included pre-cooked recipe, a real gem.
)
That additional special BIR flavour definitely comes from oil and its created from whole spices and recycling.
I always add plenty of this oil to each curry which gets spooned off and saved for the next.
Frank.
