Quote from: littlechilie on May 17, 2015, 07:44 PM
Try adding a little laziza tandoor paste

Thanks, I'll give that a go next time. I've seen that in the local Asian shop so I will pick up a jar next time. 

Yes it is a bit dirty MA. Your pics keep encouraging me to make my vindaloos a bit hotter each time, although I still don't think I'm ready for a Phall yet. 

Thanks Phil. I must start to use my posh plates for the photos though.

Thanks LC. The kebabs were nice, just a bit lacking in real tandoori flavour for me.

I made seekh kebabs for the first time today, I used Razor's recipe to spec. Came out quite nice. I also made a potato and mushroom vindaloo, potato, mushroom and pea korma for the OH, pilau rice (I think I've cracked the colouring) and mint sauce. The naans came out of the freezer hence the slightly deflated look.

Potato and Mushroom Vindaloo, Seekh kebab, Pilau rice, Peshwari naan, Mint sauce and a touch of salad. Never made the kebabs before but they came out nice.

Raided the freezer again tonight for these tasty curries, very different, but a very nice combo. The potatoes did end up a bit like mash madras after heating them in the microwave.

I think any stock cube or pot will do. I think if you add enough water they're not so bad. I use the rich beef one. I then just thicken it a bit with some corn flour.

Thanks. It's just water added in the pressure cooker and a couple of Knorr stockpots.

Braised steak with carrots and onions, 20 minutes in the pressure cooker. Roast potatoes, sweetcorn and peas. Lovely!

Thanks Bob, I shall give that way a go. I will also try get some other colours as the last time I went to the local Asian store they only had the red.