can vouch for meera sodha's books as great curry recipe tomes; made in india is a bit better than her purely-veg fresh india, and has lots of great veg recipes too.
The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.
this is pretty much how every curry i make or attempt begins, cannot make any claims for their authenticity but they are often really nice! (Onion section is often a slurry of blitzed onions/garlic/ginger)
― Pinche Cumbion Bien Loco (stevie), Monday, 30 December 2019 21:30 (one month ago) link
Eep I never came back to see the link hadnt worked!
Or look up Swasthi's Recipes on YT.
― Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (one month ago) link
i made chicken tikka masala and a spinach-onion pilaf both from 660 curries
the sauce for the tikka masala was a bit too sweet. i did make my own mistake by putting in one can of tomatoes instead of one CUP of tomatoes. but it has raisins in it (blended up with everything). the marinade is very good. i added lemon juice. pilaf is good, would make again. probably try a different CTK recipe next time but not bad or anything.
― forensic plumber (harbl), Tuesday, 25 February 2020 00:21 (five hours ago) link
CTM obvthe raisininess is not a bad combo with the hotness of the marinade, it's growing on me
― forensic plumber (harbl), Tuesday, 25 February 2020 00:28 (five hours ago) link