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Taste: I'd put it as an acceptable curry. I'd class it as above average if I got served it. Which is acceptable for this stage. More experience trial and error is required.
My aim is not really replicate my local BIR more develop a tasty curry that's a little different. Maybe even unique in a way.
Recipe: to be honest I didn't follow any as such. Just stuff I've picked up reading and watching videos. Other than the chaat which I loosely followed CBM as it was to hand.
My base is basically just over a kilo of onions, a carrot, a pepper, small bunch coriander, tablespoon mixed powder, oil, tin of tomatoes and water. I did add a teaspoon of panch phoran fried in the initial oil. Next time I'm going to double the onions as the base seemed to tasty/complicated/rich. I think more of an onion taste will bring out the spices in the making of the dish. The base was good enough to eat on its own!
I made it in the instant pot 45 minutes , added tomatoes and spice, pressure cooked again for 20 minutes, then simmered for 20 minutes.
