It's not as tidy as yours, that's for sure

I did the same thing with one of the mother-in-law's small saucepans while caramelising some onions.

I simply wrapped it in newspaper and hid it an outside bin, then proceded to deny all knowledge of ever seeing said pan. Works every time;

Mr. Naga 

For bases and purees I wouldn't peel it, a lot of the taste is just under the skin.

I definitely going to have a go at doing my own g/g paste. I'm just finishing off some TRS brand stuff, I reckon the ginger paste has a really strong taste that I don't find especially pleasant.

I have to agree, I reckon about a couple of tsps of chilli powder is as much as a single portion can cook out.

You could try using a mixture of 'kashmiri' chilli powder, extra-hot etc to get the flavour/ colour/ heat level you like.

1. I've never used asafoetida in anything.
2. Fenugreek I use very, very rarely, in traditional dished, although I used it a long time ago in CA's mix.
3. Black mustard seed I use in traditional recipes.
4. Bought some, never really used it, chucked it when it went stale.
5. Curry leaf, love it, but only in South Indian/ Sri lanki stuff
6. nope
7. Love it, but only in my own invented trad recipes.
8. Never seen it.
and
9. Paprika, never use it.

Why not have a try?

I've done it both ways. Sieving or not, doesn't really seem to effect the taste imho, but it's so much 'silkier' when you sieve.

I used to, I found it time-consuming and my hands would lock up with arthiritus!

So I got one of these (well similiar) http://www.amazon.co.uk/Kitchen-Craft-Rotary-Vegetable-Mill/dp/B000NLSSYG/ref=sr_1_2?ie=UTF8&qid=1420821789&sr=8-2&keywords=food+mill

Goes through a base in no time, much less pulp left than sieving. Lovely texture to the finished curry.

A trouble maker, eh ;D

Look like olives to me Happy new year