Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on October 21, 2012, 12:38 PM
-
The Punjabi Masala is not a dish you see on a lot of Indian restaurant menus. Indeed whilst searching for recipes on the internet with this title I came up blank. However in Scotland it is frequently included in menus. It may also be known as a "Tandoori Masala" but of course searching on that title produces results for the spice mixture and not the dish. So this is an attempt to create the
-
Thanks very much for this recipe Stephen will be making this next week for friends.
Cheers.
-
Thanks very much for this recipe Stephen will be making this next week for friends.
Cheers.
Yikes!!!! :o
-
Been looking for something different to cook so this really caught my eye.
My friends give me a honest opinion on all my food that i cook for them so the more that taste it the better feedback i get.
It's usually about 6-7 and mainly on a Wednesday night after the pub so thanks for posting it.
-
I'll make this as per spec inc taz base, which i've never made before & report back. There is a Punjabi masala paste recipe in the shish mahal cookbook from way back, which I suspect isn't "bir" neither is the rest of the book. Punjabi iMasala is all over the menus in Glasgow, normally referring to "Punjabi spices", whatever they are ???
I alway thought Punjabi Masala tasted similar to a RJ, it's a great dish. The ketchup in your recipe could make all the difference.
Regards
ELW
-
Still new to making BIR curries and an only used the Taz base (up to yet), iv got to try this one
It looks excellent
-
As always, nice looking dish SL. I remember you saying a while ago about publishing your recipe once you were happy with it. I look forward to trying it once i've knocked up some base as the freezer is currently empty :o. Am i correct in thinking it's a dish quite commonly found north of the border? I certainly haven't seen it on any of the menus i've scrutinised down in the south. In fact the recipe reminds me of a curry which seems particular to Irish BIR's called chicken patalla which has added cream and is cooked in butter.
-
Stephen,
me too - going to have to make. the recipe sits very well with my taste buds. i can see it not being fav for all (my wife for one).
interesting without the mix powder.
i guess it's going to be a sort of take on madras.
many thanks for posting.
-
Tonight's supper - SL's Chicken Tikka Punjabi Masala, mushroom bhaji and keema rice :P Full report and porn once i've cooked and eaten it ;D ;D ::)
-
Ok, a little later than i anticipated. Cooked SL's dish last night with no idea what to expect. I could only hazard a guess at what it was going to taste like, never having had a punjabi masala before. I will give this a go next time i'm north of the border :)
Followed the recipe to the letter other than using C2G base and not Taz's. Adjusted the cooking method accordingly, singe, scrape and quench :D. Was quite surprised there was no pre-cooked onions involved given some of the restaurant descriptions. Here's the end result:
(http://www.curry-recipes.co.uk/imagehost/pics/48697424ce70517020beed38ace196c8.jpg) (http://[URL=http://www.curry-recipes.co.uk/imagehost/#48697424ce70517020beed38ace196c8.jpg)]
(http://www.curry-recipes.co.uk/imagehost/pics/e2e732947c6cd0ca8395ad584fc80372.jpg) (http://www.curry-recipes.co.uk/imagehost/#e2e732947c6cd0ca8395ad584fc80372.jpg)
Very nice dish SL. Chicken tikka in a tomatoey tandoori sauce. Beautiful tandoori flavour when it first hits the mouth rapidly followed by a smack from the combination of all the tomato ingredients.
Will definitely make again. I didn't add much food colouring thinking the tandoori masala takes care of that therefore it's not as red as SL's. Possibly would cut back on the puree as well to let the fresh tomato flavour shine through. Like the ketchup sweetness in the background.
-
Would agree that this is a Glasgow/scottish style of BIR but having tried it last nite using sns base sauce can honestly say this is as good a punjabi massala as tasted out my local TA. Made it to spec and was not dissapointed. Just goes to show that BIR's are way more regional than we would like to think! Hope u gave that taxi driver a good tip coz this curry has became a must make again! Tried to post a pic but upload folder was full!!????
(http://www.curry-recipes.co.uk/imagehost/pics/a5e5a5dde7ddad102dc2825b6126becb.JPG) (http://www.curry-recipes.co.uk/imagehost/#a5e5a5dde7ddad102dc2825b6126becb.JPG)
Think ive got the hang of the photos now lol
-
thanks bigbuck where in Scotland are you?
-
Cumbernauld SL
-
brilliant bigbuck, often pass it on the road to Glasgow from Dundee and good to have some fellow Scots on the forum who understand the curry that is the Glasgow Curry.
-
Would agree that this is a Glasgow/scottish style of BIR but having tried it last nite using sns base sauce can honestly say this is as good a punjabi massala as tasted out my local TA. Made it to spec and was not dissapointed. Just goes to show that BIR's are way more regional than we would like to think! Hope u gave that taxi driver a good tip coz this curry has became a must make again! Tried to post a pic but upload folder was full!!????
Nice one Bigbuck and well done SL. You're obviously on the money with your Punjabi masala ;)
Get your pics up Bigbuck, the upload folder has been full for yonks. You need to use the image hosting programme which is located here:
http://www.curry-recipes.co.uk/imagehost (http://www.curry-recipes.co.uk/imagehost)
Follow Razor's post below which tells you how to do it if you're unable to figure it out. Make sure you resize the pics though to about 640 x 400 ish using either paint or MS Office picture manager or Adobe or some other program. Just shout if you need any help
http://www.curry-recipes.co.uk/curry/index.php?topic=5333.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5333.0)
-
Hi Stephen,
This reminds me a lot of a dish I used to make, with the addition of garlic powder. I'd really like to make this, but wanted to confirm; are the tablespoons regular or 'chefs'?
-
Hi Stephan I will definitely attempt to make this.
-
Inspired by Stephens posts, I gave this a try today. Just so nice and we all loved the texture of to the sauce.
(http://i64.tinypic.com/264ovas.jpg)
-
Glad you liked CT, it's one of the curries I return to regularly thought it may be a tad sweet to some.
-
I was delighted to see this curry pop up on the forum again. So much so, I made it for the first time in ages last night and I'll be having the second half tonight. I don't use the Taz base, so I had to de-Tazify the recipe while remaining faithful to the other quoted ingredients. Absolutely delicious!
It was a spur of the moment decision to make the curry and I really fancied chicken tikka with it, but didn't have any to hand. I did a quick'n'dirty 'Hot and Spicy Chicken Tikka' from Barnali's Kitchen (https://www.youtube.com/watch?v=4nPewEMbRgI) and it worked very well with Stephen's recipe. I can also highly recommend the other two tikka recipes shown in the link.
-
Chicken Punjabi Masala. SL.
I revisited this little Jem and it didn
-
It was a spur of the moment decision to make the curry and I really fancied chicken tikka with it, but didn't have any to hand. I did a quick'n'dirty 'Hot and Spicy Chicken Tikka' from Barnali's Kitchen (https://www.youtube.com/watch?v=4nPewEMbRgI) and it worked very well with Stephen's recipe. I can also highly recommend the other two tikka recipes shown in the link.
I missed this but I agree Naga. I made this tri-colour Tikka a while back and really enjoyed it.
Stephen's recipe is having some positive reviews. I may need to give it a go. Interesting to see that it has been made with different bases. I wonder how significant it is to the finished dish.
LC, you've raised another good point about differently branded Masala. I can obtain neither which makes it tricky to take your advice. It raises a question I'll ask on the "shopping" thread.
-
Guys
With reference to Tandoori Masala I never buy off the shelf mixes. I've always made my own. This is the recipe I use, and it is based on a Pat Chapman recipe. I use it in my Tikka marinade too. Forum veterans will know that PC gets mixed press on here but I have found this recipe perfect and have never felt the need to change.
PS the PJM should be RED so don't skimp on the colouring!
coriander - 8 parts (by volume)
garlic powder - 8 parts
paprika - 8 parts
cumin- 6 parts
ginger powder - 4 parts
mango powder - 4 parts
dried mint - 4 parts
chilli powder - 2 parts
red food colouring - to choice
-
Guys
With reference to Tandoori Masala I never buy off the shelf mixes. I've always made my own. This is the recipe I use, and it is based on a Pat Chapman recipe. I use it in my Tikka marinade too. Forum veterans will know that PC gets mixed press on here but I have found this recipe perfect and have never felt the need to change.
PS the PJM should be RED so don't skimp on the colouring!
coriander - 8 parts (by volume)
garlic powder - 8 parts
paprika - 8 parts
cumin- 6 parts
ginger powder - 4 parts
mango powder - 4 parts
dried mint - 4 parts
chilli powder - 2 parts
red food colouring - to choice
Thanks for the recipe Sl I may try this mix when I
-
Thanks for the recipe Sl I may try this mix when I
-
Thanks for the recipe Sl I may try this mix when I
-
Phil, sorry chap but that
-
This thread could be veering into one regarding the relationship between how food looks and how it tastes. As far as I understand from psychological studies on food and eating, how something looks is vital to our perception of taste, and when something doesn't look like the way we expect it to, it tastes different. That is why supermarket and restaurant food has such an emphasis on how a product looks (as well as the profit motive of course). The better it looks, the better it tastes, and the more likely we will go back for more.
Now, this may have little or no bearing on the Punjabi Masala. If it is red, or orange, or brown I suspect it will make little or no difference to the taste, especially if you are used to not colouring your curries. However, if you are into faithfully replicating BIR then colouring is part of the deal.
Notwithstanding this, which is my own personal viewpoint, I think you have both made valid points.
-
I can't come at green bread, sausages or BEER on St Paddies day!!. ;D The first time I had a Blue Heaven Milkshake I just felt wrong as the flavouring syrup was the colour of blue kerosene.
Blindfolded taste tests are interesting. Often a person will recognize familiarity with a flavour but be unable to immediately say what it is or even get it wrong.
Really bright red curries , like this recipe pose a dilemma, because red is the colour associated with heat. Often bright red curries are not particularly hot. My wife has told me that in Sri Lanka the heat of a curry was assessed by it's darkness instead. Light coloured creamy curries were mild, whereas, the darker brown tending towards black were extremely potent and to be avoided. These were the host father's curries only and nobody else could eat them.
-
This thread could be veering into one regarding the relationship between how food looks and how it tastes. As far as I understand from psychological studies on food and eating, how something looks is vital to our perception of taste, and when something doesn't look like the way we expect it to, it tastes different. That is why supermarket and restaurant food has such an emphasis on how a product looks (as well as the profit motive of course). The better it looks, the better it tastes, and the more likely we will go back for more.
Now, this may have little or no bearing on the Punjabi Masala. If it is red, or orange, or brown I suspect it will make little or no difference to the taste, especially if you are used to not colouring your curries. However, if you are into faithfully replicating BIR then colouring is part of the deal.
Notwithstanding this, which is my own personal viewpoint, I think you have both made valid points.
A very fair point Sl, from a Bir emulation position I totally see your point, and if I wanted to make an impact for guests who would benefit from the visual apearence I would add red for its characteristic effects .
Phil, sorry chap but that
-
Phil, let
-
Thanks for the recipe Sl I may try this mix when I
-
Phil I just think your argument if flawed. Tea will taste like Tea, Coffee will taste like Coffee. Tandoori Chicken will still be Tandoori Chicken. Nothing will taste foul or Odd it
-
Phil I just think your argument if flawed. Tea will taste like Tea, Coffee will taste like Coffee. Tandoori Chicken will still be Tandoori Chicken. Nothing will taste foul or Odd it
-
We don't experience taste. We experience only what our brain tells us the taste is, just as we experience only what colour our brain tells us something is. A red/green colour-blind person experiences only one colour, yet there are really two. His (usually, rarely her) brain tells him both are the same colour, but the independent observer knows otherwise.
{This correspodence is now closed.-ED.]
-
Phil I just think your argument if flawed. Tea will taste like Tea, Coffee will taste like Coffee. Tandoori Chicken will still be Tandoori Chicken. Nothing will taste foul or Odd it
-
The brain / mind is an odd piece of work. Amazing, but it can do funny things. Hitting the fake hand with a hammer, facial recognition, no smell = no taste, etc. My aunty was completely blind after brain surgery but she knew who was in the house by the sound of their footsteps. She loved fruit salad but had difficulty telling which particular fruit she was eating if given individual pieces. Everything we see is upside down.
-
The Punjabi Masala is not a dish you see on a lot of Indian restaurant menus. Indeed whilst searching for recipes on the internet with this title I came up blank. However in Scotland it is frequently included in menus. It may also be known as a "Tandoori Masala" but of course searching on that title produces results for the spice mixture and not the dish. So this is an attempt to create the
Does anyone have a copy of this recipe? Seems the post is missing it.
Fell away from cooking Curries for a bit but we've been ordering this recently.
Hoping to perfect my own and need a base to work off.