Hi Mike,

What is the black coloured device in the back right of the pic?

Cheers

Malc.

I have never seen this dish but I would probably resort to using a tin of chick peas drained of course, not having to worry about soaking or cooking. Certainly the chana masala I order, the chana does not look pre-cooked in spices in any way.

All you'd have to worry about then is what type of curry sauce you want to make then add pre-cooked potato and the drained chana. I imagine either a bhuna or basic curry would do.

Welcome to the forum, I look forward to reading more about your experiences.

There is no reason why you couldn't use tofu though I would opt for one of the vegetarian dishes already available like the Sag Paneer.

But as Phil hinted at, there are many traditional vegetarian curries that you could do. I tried the Rajma Masala recently which if you like kidney beans, is a fantastic vege alternative, almost like a chilli con carne but with no meat.

Chick peas are also good in a curry.

Thanks for posting, i'll be giving it a go real soon. I've never felt a need to marinade chicken for any length of time, although I do appreciate a longer marinade will always be better.

Please don't derail this thread guys.

Quote from: curryhell on March 30, 2013, 08:13 PM

Quote from: Axe on March 30, 2013, 08:05 PM
If it doesn't contain tomato, I would be very interested to learn of the recipe for it.

Sorry Axe, but this, in the form of blended plumb tomatoes, went in the tarka and was then added.

Thanks CH, oh well, no worries, still looking forward to reading about your exploits.

Hi JB

What a great opportunity for you, I noted that you didn't mention tomato in the base ingredients. If it doesn't contain tomato, I would be very interested to learn of the recipe for it.

Looking forward to the tikka recipe too.

Cheers,

Malc.

I'm sure the large 8mm square profile is fit for the job, but when was the last time you were served tikka or kofte with such a large whole in it?

Good darts Jerry.

It just occurred to me though regarding your comments previously about the green pepper, I notice your green pepper is frozen. I wonder if this is affecting the taste what. I would suggest you try using it fresh.