When cooking chicken curry and other curries it is required to have a curry base that will me made from onion, tomato, garlic, ginger and perhaps a few other things. I have had this problem that either the onion would be fried too less or burn or the tomato would not fully dissolve to become paste. Thus at the end I did not have a full paste as I would expected.
I solved this problem by buying a chopper and putting in these ingredients and chopping them into a paste and then putting this paste into the pan, this gave me quick curry base.
Since I am not able to follow the first method to perfection as many people, can you tell me if there is a difference in taste/texture of the curry created by these 2 methods? Which is considered superior?