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Could you take a jar of these and then add the spices necessary to make Bunjara, thus cutting out the time consuming Caremelising process?

We are already testing the recipes on here, the group test's that all are invited to join in on are probably the best way of testing.
Slowly but surely if we keep it up, we'll make our way through the curries here and newbies will have a better chance of choosing a recipe that is good for them, due to our comments passed on the tests.
The only other way of doing it would be to do as phil said and have an uBer group of testers in a locked forum or via pm. Pretty scornfull way of doing things but if thats what floats your boat...
I like the openness of things here, i like the comraderie and sense of being a part  of something when i take part in a test. I like the fact that there are lots of recipes and we can pick and choose at random as to our tastes.

I noticed no one else has mentioned this but do you not think cassia bark has a subtle cloves smell about it compared to cinnamon? i know i do.

Mind you, i have seen quite a few instances now of indian recipes saying that you know when the spices are cooked as they release the oil they have been cooked in.
Maybe this is what we wait for?
The only base i have cooked that has released oil has been the Taz base, maybe due to the 400ml of oil in it.

HIya all, im going to miss this test out, as somebody else said, i'll be watching the testing and taking note of the results, but i dont really eat bombay aloo.
Does Bombay aloo need starting with a fried spice start or with the spuds in with the spices during the first fry? If not then i cant see why the reduction method ie Taz method wont work.
I can also see where CA is coming from, bastardising recipes from the beginning is a good way to cause confusion later on. Altering recipes is only usefull i feel once we are confident we understand the original recipe as much as possible.
Like i said im looking forwards to the results but rather than altering things early on would it not be better to do a comparison of Taz's with another complete recipe choice?
I aint stirring honest

Poppadoms. Plain, onion salad, mint dip, mango chutney.
Starter. Chicken/aloo Chaat, chapati and salad.
Main. Kp balti madras. Chicken/lamb dupiaza madras. Chicken Jalfrezi.
Side. none as a rule.
Rice. Pillau.
Bread. Plain chapatis*3. Plain Naan.
Desert. Brandy coffee.
Pint of ale. Bitter.

Have just put 3 bags full of lasan tandoori chicken in the fridge to start the 24hr marinade,i love this recipe, The only alteration i have made is to substitute the lime juice for mango powder as Jen's allergic to citrus.
Roll on Friday night, Tandoori chuck starters and a Curry of some disciption using up a bit more of my Taz base and mix. Yummy yum yum.

I made a curry using the base and mix yesterday, i added g+g paste, extra tom puree, pre cooked onion and peppers, a fresh chillie and upped the spice mix to 1 1/2tbsp, same with methi oh and half a dozen cherry toms 5 mins before serving.
It was very nice, but im starting to think about doing a side by side comparison of the taz method and Dips method to see which is closest to bir. My thinking behind this is that they are both straight from the horses mouth so to speak.
Both times i have used the Taz method now i have come away thinking how easy it is and that it is very customizable, it seems to cry out "Mess with me".

Nice wrist action there Unclebuck