Das Experiment – Tomato-based Karahi

Empirical evidence has led us to conclude that the famed Yadgar Goshat Karahi has a Tomato-based Masala, indeed, no Onions at all. Bill suggested I blend the Tomatoes, a bit. Unfortunately nothing happened, then it all happened, a bit like the browning of Spices which can lead to thick black smoke in a matter of seconds. There is a point of no return Hector may have fallen off the precipice.

Undeterred, I had to have my dinner, the Blended Tomato was cooked on copious Vegetable Oil before adding the Spices. I had done some Fine Preparation. The Dry Methi had been soaked along with Curry Leaves for a good hour, as recommended by the Chaps at KRK. The aroma of Methi in the Kitchen was Splendid. Cumin Seeds, Black Onion Seeds and Four Cloves were also fried in the Hot Oil before adding the Tomatoes. By the time the Salt, Pepper, Chilli Powder and Turmeric were added, there was quite an Aromatic Ambience in Hector’s House. Some Frozen Coriander complemented the Methi and Curry Leaves.

The Lamb Chops had been grilled earlier in the day, again I had been advised to cook these separately else the Masala may have burned. A Tablespoon of Yoghurt was stirred in before serving, as one does.  The result was a seriously Dry and Thick Masala, exactly what I seek, alas… not what I was trying to create.

The Vegetable Rice was leftover from the local Takeaway – New Kismet. From here came some Onions, Peas and Mushrooms.
I have always thought I can make a Curry replicate the appearance of any Curry served in a Restaurant. Today this was not achieved.
The results were not by any means Great, but were far from unpleasant, how could this Creation be Poor given the Ingredients?

It is astonishing how much Flavour Four Cloves can add, even dominate, yet I use these in my Garam Masala by default.
If I try this again I’ll chop the Tomatoes, meanwhile the Yadgar Secret maintains.