Let me tell you if i cooked at home the way i cooked when i work in the restaurant my wife would kill me and every smoke alarm in the house would be going off.lol
I dont think there is a secret that you are missing it looks as though its all there.
But how you cook the meals,how many of you but the ghee in turn the gas to full and add the onions, peppers,chillies etc and allow the oil to spill over and catch fire and when its still really hot add the base sauce,What a mess to clean up after.How many of you use woks to cook in?They are good but do not reduce the sauce as good as a high sided frying pan.mine has a long handle and is aluminium which reacts quickly over the burner.
I love to cook Indian food at home and let me tell you that even after 10 years i am still looking for the perfect curry.
The man that taught me to cook told me you never put the same amount of spices in the same meal each time you just use the same large spoon and judge it,so evertime you have the same meal it has a slight deference.This is because we are allways looking for that something extra.
Just recently i have been adding 2-3 cloves of chopped garlic at the add to the ghee part of the curry just before you add the base sauce.And find it to make the curry slightly sweeter and gives it a bit more.forgot what i was asking!!oh yeah
 So my question is do you kill your kitchen?  ;D
 Thanks andy

been reading on a base sauce recipe and it tells you to liquidize, I dont liquidize just blend for a few seconds then put it through a collinder using the back of a ladle if some will not go through blend again then discard (dont force it through)
Remember that texture is the secrete to a good curry.but everyones taste is deferent or there would only be one bir open. ;D.
another problem i used to get was when you increased the amount of sauce it got very thin.dont increase the water or stock buy the same amount just cover the onions.
another thing i use when making naan bread is a tin of evaporated milk then a little water if needed.nice and sweet with good texture and stops it turning into the dreaded biscuit when cooked in the oven.
sheek kababs i put all ingredients in a blender and blend until nice and fluffy (including the minced lamp).
If you make a chicken tikka masala put a little tikka massala in the meals i also put evaporated milk.

 there are a few more tricks to use,i will post them as i remember them.
 i hope this helps and i'm not copying what as already been said in other posts.
 many thanks andy

Hi everyone,great site.
There are some great idias to try on here.
I spent 1 year working in an indian resturant in greece of all places.
became the starters chef (tandoori) but also learnt how to make most of the main course dishes,and have spent 5-6 years trying to get the perfect curry.And have learnt that there is no such thing,every time you make a curry you are looking for somethink to excite the taste buds more and more.and this is why when you work in the resturant you use a large spoon to add the spices its so you dont use the same amount  everytime its allways that little different, its the same meal but its got a slight twist to it.its great trying to find that perfect meal,
 all the best,andy