I wouldnt same thay "all" taste the same, for a start theres a quality difference in the 2 restaurants near me, they both have "the taste" but one is far better than the other in my opinion but other poeple I know disagree so what does that tell you, each to thier own. There is another takeaway near me and again has "the taste" but I prefer my own to theirs. 

I made my vindaloo tonight but I used blended tinned toms rather than puree and I prefered it.  A more fresh tomato taste which is what I like, worth trying if you get the chance.

I normaly boil them untill their thickish and thats it done they shouldnt need mashing

Ive cooked it with the whole spices and just plain boiled and Ive not really noticed a difference.  As for how the restaurants do it im not sure has anyone else got any ideas?  It maybe what the missing taste is in my dhansak? 

Dhansak is one of the ones everytime I make it I think its got the dhansak taste, to me its a weird charcole\burnt taste really earthy.  I have one from the takeaway though and its always better than my last attempt, ive not had it with pinapple though but then again its not one I have that often.

For the lentils I just wash them and boil them, I usualy cook up a big packet and freeze them in batches.

I might have to make a dhansk tonight now instead of my usual  ;D

Mmmm, raw onion and tomato, I wonder what they use that for?

Name: Steve
Age: 29
Location: West Sussex
Cooking experience: About 2 years of cooking curry now

I used my gravy and curry recipe from here https://curry-recipes.co.uk/curry/index.php?topic=179.0

I think adding the oil in from the curry I had already made definetley added something to the flavour.  I might do what curryqueen suggested and stick some back in the gravy.

Come on someone as got to?? 

mmm, sounds good ghanna I might even have to try this  ;D