I've been cooking alot if Indian food following closely the recipes found in most of the Indian cookbooks we've dicussed on this site.
However, I can't seem to get the dishes as creamy and buttery as you would get in an Indian rest. The curries I cook are mostly korma, kashmir, vindaloo etc. which come out great but lack the richness I prefer. I've tried pureeing the onion, frying with ghee, using yogurt, but nothing seems to work? Any suggestions?