|Spinach, Potato and Chickpea Curry|
There are a lot of kitchen shortcuts for curry, and not all of them are that great. One that I've discovered that doesn't taste pre-prepared is a line of jarred spice pastes from Patak's. There is a ton of flavor locked up in theses jars and they aren't overly spicy. Starting with a good paste can save over an hour that would be spent cooking down garlic, ginger and onions into a rich base with your various spices and Garam Masala. The back of the jar for their Mild variety has a basic recipe which I'm going to tweak, and do a little out of their sequence, for what I think is a more authentic result.
, by Tony Bailey