The nearest I came from a recipe was this. Takes ages however with fresh ingredients if you are going to do it authentically?
http://chefinyou.com/2009/05/saag-paneer/

I rarely use just spinach any more, but a combination of greens, even Brussel sprouts when cooked down until really tender. The stuff I get from the TA when I get it is nothing other than astonishing in taste. I'm working on that and am pretty darned close. Until I perfect it however I won't publish it.

The above is really good if you add pre-cooked chicken.

Hope this helps?

Hi Jimmy.
I used this recipe. Pretty good but you need to semi freeze the tatties slightly so they keep their shape. Also you need to move them in the oil after only a few seconds so they don't burn on the bottom if your pan isn't deep enough since they are fairly heavy.

http://www.indianfoodsite.com/appetizers_indian_favorite_recipes.htm

Quote from: jimmy2x on January 08, 2010, 04:00 PM
hmm they look worth a try, i assume they are fried?. also need a sauce or dip.

got a recipe mikka?

Mashed potato balls with spices 

Lol I don't have any modern cooking books.

The reason I've never mentioned this before is that...... well...... There are veggy dishes too aren't there? I posted asking a question on why my chicken Vindy always tasted the same as my Lamb Vindy a few weeks back. I was kinda goading after I read that you put your tatties in the base. Again I didn't say anything on it.

It makes sense to me. It's a stew after all. 

Quote from: Secret Santa on January 07, 2010, 07:52 PM
Kris dhillon already beat you to it. And I've been cooking my spuds in base sauce for years! (Go on Domi, I know you're bursting   ;D )

So it was Chris?
Soz. I'll find a hole and crawl under.  :

Black Cardamoms are GORGE. Just got to cook them right. In fact this post reminded me of them as I said I haven't used them in eons

It is damned good isn't it!  ;D
Get the papers out there if its still standing? Marvellous job really   ;D

That's because they are not showing you EVERYTHING they do. Confidence is one thing but to add to that....

It's just further proof of pre-organizing things into small parcels to be added later. Much simpler if you think about it? Annoying as heck though to anyone wanting to recreate the real McCoy however. 

My Interest is increasingly directed to the two posts on what appears to be some sort of Chilli sauce. That and the Spice Mix. I really don't think the base has much to play in it and if people cook the base with too much in it then it does in fact become a stew right?

I had an odd thought some months ago. Why not precook the meat in the base sauce? 
I'll leave you with that thought.

Quote from: JerryM on January 07, 2010, 06:40 PM
i'd also hoped somewhere along the line to see the Bangladeshi chef following Gorden's rule (taste taste taste). that's progress though.

You should make the newspapers with that!

Dang Bar that looks just like the real thing, well I know it is but dang that's good.

I can understand that problem Cory no worries, thanks for letting me know. Is Stew still around this place?

Cheers.

Quote from: Cory Ander on January 07, 2010, 12:28 AM
Hi Mikka,

Stew changed the edit function, quite some time ago now, so that you can only edit your post within the first 24 hours (I think).  As I understand it, this was to prevent people from subsequently deleting posts (which was happening on occasions).

If you send me (or any other moderator) a Personal Message to let me (or them) know what edits you require, I (or they) can do them for you.