Can someone tell me what the difference in the masala between a meat and a vegetarian dish is please? I’ve heard there’s a distinct difference 
Also, what are the spices used in a dopiaza vs korma vs karahi vs your normal average salan? Do all the above use the same spices but cooked differently or does each Curry type have an ‘essential’ list of specific spices confused
Re: Different Curry Sauces
depends on the sabji you are cooking, I don't put fried onions and garam masala in my mixed sabji, just chilli powder, turmeric, tinge of dhania powder and make a paste and saute and add veggies and steam. Korma you fry onions and then blend with yogurt and add closer to finishing. Korma has more cardamoms in it, I like to use hot chillies and paprika to add color, some people use a touch of kewra in it korma is richer curry. Dopiaza you don't do bhoona first, add a whole bunch of onions, ginger garlic, meat some black pepper, cloves and cinnamon bark and then boil with some oil in water also, when water evaporates add tomatoes and sabut masala like crushed chilli, crushed coriander seeds, a bit of Haldi, ginger garlic etc and do a solid bhoona. So dopiaza you boil first and bhoona after meat goes tender. Most different salans ratios change. In Dopiaza you use lots of onions, not so many tomatoes. In Karahi you use way more tomatoes and less onions. In Karahi I add onions and tomatoes at the same time. Karahi you add sabut masala also, not too much dhania and jeera, but spices is a personal choice.
Re: Different Curry Sauces
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Re: Different Curry Sauces
Bobby you are a star!!! Do you have any other tips?
Re: Different Curry Sauces
So would you add raw onions as your base in vegetable curries?