Hi,

Here's another recipe using the pastes from the lesson I had with an Aussie IR chef.

It's a recipe based on a dish I had in Edmonton last year which I had not tried before in a IR.

The dish is called Dum Aloo, it was served as potatoes and peas in a very rich tomato, onion, nut sauce. It was quite different from traditional versions of the dish, in which whole potatoes are deep fried and are heavily fennel based, this was definately 'restaurant' style.

Using the Onion Gravy and Tomato Gravy pastes I was able to reproduce it last night, below is the recipe used.

Cheers,
Mark

Dum Aloo

Ingredients:
- 2 tbsp oil
- 1 tsp Ginger/Garlic puree (50:50)
- 2.5 heaped tbsp Onion Gravy Paste https://curry-recipes.co.uk/curry/index.php?topic=4923.0
- 2.5 heaped tbsp Tomato Gravy Paste https://curry-recipes.co.uk/curry/index.php?topic=4922.0
- 0.5 tsp Kasoori Methi
- 250 ml Water
- 3 tsp White Sugar
- 2 tsp Tomato Paste, heaped
- 1 tbsp Tomato Sauce
- 1.5 med Potatoes, quartered
- 0.25 cup Frozen Peas
- 100ml cream
- 0.25 tsp Salt
- 1 tbsp Coriander Leaves

Prep Work:
- Pre-cook potatoes in 0.5 tsp turmeric and 0.5 tsp salt for approx 10-12min until just cooked, remove and rinse in cold water to stop further cooking, coat in a little oil and store in fridge
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing
- Blend the Tomato Gravy with 50ml of water with stick blender to ensure fine paste

Method:
1. Heat oil
2. Add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
3. Add onion gravy paste, mix well through & saute a couple of mins, add 100ml of the water, when bubbling away add the frozen peas and cook a couple of mins
4. Add methi, tomato gravy paste, tomato paste, tomato sauce, sugar, salt and mix through, add remaining 150 ml water and return to a simmer
5. Add potatoes and cook for 5 min
6. Add cream, mix through and simmer 2 min
7. Garnish with the chopped coriander leaves.

Hey jb,

I too have had black cardamoms in some of the curry's I have bought from local IRs.

Have found one once in a Butter Chicken and also a Rogan Josh.

They aren't always in each curry though, so I am surmising from the lesson that I had, and it is a bit of a jump, that like what we did with the 3 different gravies, whole garam masala pieces are in the bases of curries here in some IRs here in Australia.

When they take the sauce from the different pots to make the end dishes sometimes a pod or piece of cassia bark will find its way through to the end dish. They can't be putting it in each individual curry as you would then find it in that curry each time you bought it.

Looking forward to some more of your lesson posts too, nudge nudge, wink wink.

Cheers,
Mark

My thoughts too 976bar, I asked him about this, and he said exactly what you have said, ie that it is in the paste. Although when looking at it, I couldn't tell except perhaps it is the Acetic Acid.

He said when/if they make the vindaloo paste in the restaurant, they will grind all the spices for it and have that soaked in vinegar and oil, and that they don't add vinegar directly to their dishes.

Again, different from what I have had too, but it was very nice and vindaloo-ish, tangy but a different tang to what vinegar normally imparts which is what I am used to from our local IR restaurant.

Beef Rogan Josh

Ingredients:
- 3 Tbsp Oil
- 1 small piece Cassia Bark (1 inch by a quarter of an inch roughly)
- 1 Green Cardamom Pod
- 2 Cloves
- 2 pieces of Bay Leaf (these were broken bits from big Indian bay leaves, inch by an inch each roughly)
- 2 tsp Ginger/Garlic puree (50:50)
- 1 Tbsp Mixed Powder
- 0.5 tsp Kasoori Methi
- 1 Tbsp heaped Tomato Paste
- 3 Tbsp Onion Gravy https://curry-recipes.co.uk/curry/index.php?topic=4923.0
- 125-250ml Water
- 0.5 tsp White Sugar
- 0.25 tsp Salt
- 1 Tbsp heaped Yogurt
- 1 Tbsp Coriander Leaves
- Pre-cooked beef

Prep Work:
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, add oil, when warm, add whole spices and fry 30 secs, should see little bubbles at sides of spices
2. Add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
3. Remove from heat add mixed powder, tomato paste, onion gravy and methi
4. Return to heat, mix through
5. Pour in 125ml of water, mix well and bring to a simmer
6. Add the sugar, salt and pre-cooked beef, mix through and simmer for 5 min or so
7. Add the yogurt and mix through stirring constantly to not curdle, simmer 2 min
8. Add coriander leaves

Notes:
- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Base Gravies so very little is added, adjust to your taste though.

Hi Moezus, kind of went ok, details are below.

Instead of Paneer Makhani, I did Malai Kofta, which are deep fried balls of grated paneer & potato & carrots with some spices, stuffed with cashews and raisons, in the Makhani sauce. The sauce was a bit thicker then I would have liked and that was due to me having a bit of the paste left over from the unfreezing and not wanting to waste it.

Beef vindaloo was great, was my fave of the dishes, and my wifes least favourite, I guess if you don't like tang and heat then you probably won't like vindaloos.

Veg Korma went very well, Palak Paneer needs a bit of work though. Like most on the forum, if it's not the same as what we've had in the restaurant then usually not happy with it although my wife quite liked it. This wasn't a dish that we did in the lesson, just me trying to make one like I've had.

On top of that the three children were pretty crazy that night and that kind of detracted from the sit down and enjoy side of things.

I did have some for lunch yesterday in peace and quite and it was very nice.

Cheers,
Mark

Hi,

Here is the Madras recipe which is very different to the BIR Madras from the look of things.

All the IRs in our local area all have coconut listed as one of the key things in their Madras ie...

QuoteMadras - $13.50 (Mild)
A Goan style curry prepared with traditional Madras spices and coconut, creating a unique flavour.

As a side not, my wife and I went out for dinner a couple of weeks ago to an IR in the trendy part of town and I decided to order a Madras not having had one before. I must have picked the one restaurant here in Brisbane that didn't use coconut in theirs though, very similar to a vindaloo except no tang from vinegar. Probably more like the BIR type of Madras.

I took pictures of the pastes as I unfroze some of them for dinner use on Thurs night, shall post them as soon as my wife uploads the pics to the pc!

Cheers,
Mark


Beef Madras

Ingredients:
- 2 Tbsp oil
- 2 tsp Ginger/Garlic puree (50:50)
- 2 tsp Mixed Powder
- 2.5 Tbsp Onion Gravy https://curry-recipes.co.uk/curry/index.php?topic=4923.0
- 2.5 Tbsp Nut Gravy https://curry-recipes.co.uk/curry/index.php?topic=4921.0
- 2 Tbsp Coconut Milk Powder
- 125-250ml Water
- 0.25 tsp Salt
- Pre-cooked beef/chicken/veg etc
- 1 Tbsp coriander leaves

Prep Work:
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, add oil, when warm, add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Remove from heat add mixed powder, onion gravy, nut gravy, coconut milk powder
3. Return to heat, mix through
4. Pour in 125ml water, mix well and bring to a simmer
5. Add the salt and pre-cooked beef, mix through and simmer for 5 min or so
6. Add coriander leaves and remove from heat

Notes:
- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Base Gravies so very little is added, adjust to your taste though.

Hi,

Here is the Beef Vindaloo recipe, the only one that he did where he used a store bought paste.

He did mention that at times they may make their own vindaloo paste, but he said it is easier/quicker to use the bought one.

Kind regards,
Mark

Beef Vindaloo

Ingredients:
- 2 tbsp oil
- 1 small piece Cassia Bark (1 inch by a quarter of an inch roughly)
- 1 Green Cardamom Pod
- 2 Cloves
- 2 pieces of Bay Leaf (these were broken bits from big Indian bay leaves, inch by an inch each roughly)
- 2 tsp Ginger/Garlic puree (50:50)
- 2 tsp Mixed Powder
- 0.5 tsp Kasoori Methi
- 2 tsp Vindaloo Paste (Ashoka was the brand he favored)
- 1 Tbsp Tomato Paste
- 4 tbsp Onion Gravy https://curry-recipes.co.uk/curry/index.php?topic=4923.0
- 125-250ml Water
- 1 tsp White Sugar
- 0.25 tsp Salt
- Pre-cooked beef/chicken/veg etc

Prep Work:
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, add oil, when warm, add whole spices and fry 30 secs, should see little bubbles at sides of spices
2. Add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Remove from heat add mixed powder, vindaloo paste, tomato paste, onion gravy and methi
3. Return to heat, mix through
4. Pour in 125ml of water, mix well and bring to a simmer
5. Add the Sugar, salt and pre-cooked beef, mix through and simmer for 5 min or so

Notes:
- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Base Gravies so very little is added, adjust to your taste though.

Quote from: George on August 25, 2010, 11:19 AM

Quote from: Masala Mark on August 21, 2010, 07:07 AM
- 4 big Onions, (sorry no measurement on this one, minimum tennis ball size)
- 2 big Tomatoes (sorry no measurement on this one, roughly same size as onions)

This recipe looks good but I'd be hard pushed to find tomatoes the size of tennis balls here in the UK.

Would that be roughly 4 normal-sized tomatoes (equal one tennis ball volume), perhaps?

Hi George,

Essentially you need one half the amount of tomatoes as onions, if it's 3 tomatoes to make up half the volume then that will do as well, hope you get what I mean.

We get pretty big tomatoes here by the sounds of it then!

Actually, we just had a season of extreme growth for our Oranges, they were so big they were pretty much un-saleable. Oranges were the size of grape fruit and weighed on average 1kg each!

He was pretty loose with his measurements, it was visual thing for him. For example the ginger/garlic puree that he uses is 50:50. He doesn't weigh it though, he put the two piles side by side and said that looks good, he asked me if I wanted to weigh it! I think he was taking the pi** out of me!

When you look at what's in this recipe, it's essentially the same as the base gravies except for the seeds and a whole lot less water which actually gets put back in when cooking the dishes.

Cheers,
Mark

Hi,

And the other Korma from the lesson, Navrattan Korma.

Cheers,
Mark

Vegetable Navrattan Korma - (Sweet Version)

Ingredients:
- 2 tbsp oil
- 2.5 heaped tbsp Nut Gravy paste https://curry-recipes.co.uk/curry/index.php?topic=4921.0
- 125ml-250ml Water
- Pre-cooked Vegetables
- 1 tsp Sultanas
- 1 tbsp Sugar
- 2 tbsp Coconut Milk Powder
- 100ml Cream
- 0.25 tsp Salt
- 1 tbsp Coriander Leaves

Prep Work:
- Pre-cooked vegetables, approx two cups worth

Method:
1. Heat pan, when oil warm, add the Nut Gravy paste and mix/stir through
2. Add coconut milk powder and mix through
5. Pour in 125ml of water, add sugar & sultanas, mix well and bring to a simmer
6. Add the pre-cooked vegetables, simmer for 5 min or so
7. Add in the cream and mix through, returning to a simmer for two mins
8. Add salt
9. Remove from heat and add chopped coriander leaves

Notes:
- Depending upon what consistency you prefer, add more water if needed.

Hi,

Here's another recipe from the session.

A savory version of a Korma, nut based dish but not sweet at all. They do a Navrattan Korma as well which we did and I shall post separately, it is very similar to the other Kormas on the site, ie sweet with coconut milk and cream, and sultanas.

Cheers,
Mark

Vegetable Korma - (Savory Version)

Ingredients:
- 2 tbsp oil
- 2 tsp Ginger/Garlic puree (50:50)
- 3.5 heaped tbsp Nut Gravy paste https://curry-recipes.co.uk/curry/index.php?topic=4921.0
- 125ml-250ml Water
- Pre-cooked Vegetables
- 1 tbsp Mixed Powder
- 100ml Cream
- 0.25 tsp Salt
- 1 tsp Coriander Leaves

Prep Work:
- Pre-cooked vegetables, approx two cups worth
- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, when oil warm, add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Remove from heat, add the mixed powder and mix through,
3. Return to heat, add the Nut Gravy paste and mix/stir through
4. Pour in 125ml of water, mix well and bring to a simmer
5. Add the pre-cooked vegetables, simmer for 5 min or so
6. Add in the cream and mix through, returning to a simmer for two mins
7. Add salt
8. Remove from heat and add chopped coriander leaves

Notes:
- Depending upon what consistency you prefer, add more water if needed.