Does anyone here know the molecular structure of 1/2 tspn of garam masala ?
Or the maths equation to caramelise an onion ?
I dont have a clue or care at all. But I like to spend time cooking and enjoying a curry

Hi Phil.
Oh dear where did you go wrong ?
After reading your post it jumps out clearly that you cooked your own version of this recipe.
It works by using the exact base with exact spices and exact method I cooked it 3 times now and very pleased with it.
Better luck with the kebabs which are delish

My observation of cooking tomato paste after the spices made me notice that the cooking process stalled with cold paste.
So at prep time I used hot water to dilute which gave a more fluent result and better final taste , as with Syeds vindaloo adding his hot chilli gravy.Also noticed some birs have a pot of hot tomato dilute.
Somewhere in the archives is a post from b edwards on spice cooking worth reading if anyone missed it

I made this mix. about 2 weeks ago it still is fresh with same aromas so shelf life is ok.
Only 1/2 teaspoon used at final cooking was unexpected as most recipes use anything between 4 or 7 teaspoons less is more in this case.
The base gravy uses minimal spices ........but as a whole cooking method the recipe if followed works yes bir smells in the kitchen.
This is not quantum particle physics........try it then if dont like it that would make sense you owe it to your taste buds and long suffering readers of this forum.

Check out his you tube channel
Mix powder wow base so easy vindaloo techinique revealed korma mystery solved