I actually made this for dinner last night after having stumbled upon that site last week.  I used 1 can of beans as I hadn't soaked and cooked any and it worked out fine.  I used only approximately 1/2 qty of everything else and it was absolutely delicious.  This made just enough for 2 people served on a bed of steamed Brown Rice with a nice garden salad.  Naan would have been good to go with it as the writer suggests.  I'll definitely be eating it again.  Real wet weather, cold day comfort food and so quick and easy.

Plus I would suggest that it could take a small amount of ground beef or lamb rather than chicken.  Sort of like an Indian version of Chilli con carne.

I have a couple of questions about roasting / dry frying spices in order to make my own Masalas, Mixes and Powders. Although I am asking by using examples of specific types, the questions are generic as I'm just after wider knowledge.

Some Garam Masala instructions do not roast at all. Why or why not? Is this just poor instruction assuming that it will be done?

A Kitchen King Masala recipe and instruction I have found says to roast whole spices separately and allow each to cool before grinding.  Is this just because each individual spice will require more or less roasting? What is the problem with roasting it all together?  Have I answered my own question?

How do I tell when an individual spice is roasted enough?

If I want to make my own single spice powder, say Ground Cumin, do I roast / dry fry it first?

Does Ground Cardamom contain the whole husk or just the seeds?

No mistakes in preparing this one. I'd recommend 1/4 qty for home cooking.

Now to cook some dishes.

Maybe it isn't worth pursuing. The New Recipe Set on the other site has gone absolutely nowhere after starting in November last year. I made inquiry about what was happening in March and nobody even replied.

If it was any good at all I'd imagine there would be some thread traffic and some recipes posted, but the is nothing.

After my original mistake of using full quantity of Fenugreek leaf in my reduced quantity recipe I also found that I had read the amount of onion wrong in the OP.  No 0 in front of the .5.  Oops.

Any how I did the best I could in working out what quantities to put into a second batch to salvage it all and I've now ended up with a huge amount of absolutely delicious nutty tomato gravy.  You can eat this off a spoon straight out of the pan.  The tang of Kashmiri Chilli is great.

It isn't exactly what was in the recipe only in as much as it now has some extra onion. No problem to me.

For home cooking I would recommend only making this recipe in 1/5 quantity.

So that's the Onion Gravy and Tomato Gravy done.  Now onto the Nut Gravy and then curries for dinner.

Question.
What cashews do you use?  Raw, roasted or roasted salted?  I used the latter and cut down on salt as it was all I had.

I can't see where anybody else has picked up on this, but the method makes no mention of where or when to add the listed Ginger / Garlic puree.

I added it at the same point as the other 2 gravy recipes which is at the end of cooking down the onions and before adding the powders. 

Is this correct?

I made 1/2 quantity and it cooked down to approximately 160 g or 5 Heaped Tbsps which is enough for 2 single serve dishes so with this one I'll be cooking full quantity as provided in the OP.

It looks as though this will keep pretty well being cooked down and having the salt content.

Any idea how long this can be kept in the fridge?

Quote from: noble ox on September 08, 2014, 11:43 AM
As this is a GM post
It came to my attention some time ago that there are 2 types of GM
The 1st is a savoury GM used when frying the  spices
The 2nd uses the sweeter spices and added at the last 30 seconds or so
Is anyone else aware that we could be adding the right types at the wrong times ?

I have found information that there are in fact 6 types of GM.  For Seafood, Vegetables, Poultry, Red Meat, Rice (ie Biriyani) and Kebab.
 
http://thoughtsfromajoy.wordpress.com/2012/01/11/six-basic-spice-mixes-you-may-call-them-garam-masala/

You don't need to look very far to find that there are in fact as many variations of GM as there are for Curry Powder.

I guess I'll have to make up the Seafood one for my Masala Shrimp.

No that is a fair analysis.  I have to admit that the dough I ended up with was not soft or fluffy.  I didn't have SR Flour so used plain and simply added extra Baking Powder and some salt, which according to some sources is all that SR Flour is.  Of course that isn't exactly the case as I've discovered previously and again with these.

It is most likely that the dough was over-worked a bit as well as my hand mixer was not up to the job so I did a fair bit of kneading by hand.  I still have quite a way to go but it did eat up quite well.

The main thing is that the pizza oven will do the job until I find a steel tawa.

Yeah mate, that's it pictured.  The orange thing.  My mother in law bought it for us last Xmas since I do cook a few pizzas.  It is fine for doing stone baked pizza and I thought it would work just as well for Naan and it did.

2 Naan, one buttered, one not plus underside.  Eating the buttered one as I type.  Delicious.