@Phil

This forum is significantly blighted by bickering and thread derailment and detracts from the purpose of the forum, namely to learn more about BIR cooking.

I for one do not enjoy the 'atmosphere' here but I sense you revel in it.

I'm grateful for what I have learned here but frankly it's just not a nice place to visit, never mind post.

And yet another thread derailed by drivel................

Is this veg ghee or butter ghee?

Quote from: chewytikka on September 09, 2013, 05:59 PM

Yes UC, parboiled in the micro, while I create the Masala, half power @ 4mins.
Drained, mad hot and straight in the sauce to combine the dish.

cheers Chewy

Will try this method in a few days; feel like a saag aloo!

Excellent!

Did you par-boil tatties in the microwave like you suggested in an other thread?

Is 'The Ultimate' the finished article yet?

Quote from: natterjak on July 07, 2013, 09:19 AM
You'll need some spare liquid in there to account for the steam lost in pressure cooking but presumably you're used to using a PC? It's not like a slow cooker recirculating the liquid with no losses.

tbh i've only used PC a few times but I'll take your advice and add some liquid.

Thanks.  I might give it a go in a pressure cooker!

Is the liquid from the tinned tomatoes sufficeint to prevent it drying out?  Most recipes I have seen add either water or red wine.

Quote from: Bengali Bob on June 26, 2013, 12:36 PM
Good idea that Phil. I will try it.  I know what the ingredients are in the chef's mix powder, but not the proportions.  It's his secret.  I have given some to a couple of forum members to get their opinions.  Heavy on cumin and paprika apparently.  I do like it a lot, which is just as well as getting though 4 kg of it may take some time.

Rob 

Do you use the chef's gravy as well?  If not, which one do you use?