not from the restaurant bog basic curry thing

[rustylady]

Didn't know there were black cardamoms! That's my first new thing learnt today -Thanks HH

Don't bite into them though

[veggiechicken]

Thought cardamom was a breath freshener? Is this to be my 2nd new thing?

[Two_Sheds]

Without the blitzing, you end up with a coarse sauce like a dopiaza.

thank you - I learned recently that dopiaza means double onion, is that right?

OH's favourite curry is garlic, lamb & chickpeas. We haven't been able to find a name for that, but the restaurant always makes it up for him

[horticultural_hobbit]

thank you - I learned recently that dopiaza means double onion, is that right?

OH's favourite curry is garlic, lamb & chickpeas. We haven't been able to find a name for that, but the restaurant always makes it up for him

Translates as two onions, but yeah! Lots and lots of onions. Might be called Chana or chole ghosht. But that's me making it up from the ingredients...

[horticultural_hobbit]

Thought cardamom was a breath freshener? Is this to be my 2nd new thing?

And cloves...

What Ma does is save the empty jars of the douwe Egberts that middle sister is partial to and stores all the spices in these before decanting into a masala box.

And a masala box:


Tristar Masala Dabba Spice Storage Box with Serving Spoon | Dinner Sets | ASDA direct

[Jeanied]

Here we go Mrs Rana's Aubergine curry - absolutely gorgeous

4 medium aubergines
4 medium potatoes
4 large- ish onions
2 heads of garlic
thumb sized piece of ginger root
tin of tomatoes
tablespoon of tomato puree
2 large glugs of cooking oil
water

Now Mrs Rana got a bit vague and my Urdu isn't very good but here goes for the method

Blitz the onion, garlic and ginger together to make a paste. Put half a cup of oil in a pan and add the onion paste and cook until the oil appears to be separate from the paste. Add spices which are
Zeera - ground cumin 1 1/2 teaspoon
Haldi - turmeric - 1/2 teaspoon
2 teaspoons ground coriander
1 teaspoon chilli powder
3 teaspoons salt.
Add tinned tomato and tomato paste and cook on a low heat until the mixture again shows the oil on the top. Add 1 1/2 cups of water and add the potato in large chunks. Cook for about 15 minutes on a low heat until the potato chunks are about 30% cooked. Add the aubergine cut into similar chunks to the potato.
Stir well and cook until the potato is done. It may need extra water - keep stirring as it cooks on a low heat.

Serve with rice / flatbreads / pitta / naan - whatever you like
Add coriander, fresh chopped tomatoes to serve if desired.

Reading this through I think I'd up the tomato but then I like tomatoes. And I'd check on the spicing to get the right balance for me

[Jeanied]

I love cardamom - I use black cardamom to give a lovely smoky flavour to the rice as it is cooking.

[horticultural_hobbit]

Aubergine curry...Ma and pops like it. Us kids not so much!

Whenever I read Mrs.Rana, it takes me back. That was my late maternal granny( no relation to the aforementioned lady). Her kitchen was the best place for culinary training.

[Jeanied]

She is my friend's mum, HH, cooking specially for me who doesn't do normal things like eat meat!

[veggiechicken]

And cloves...

What Ma does is save the empty jars of the douwe Egberts that middle sister is partial to and stores all the spices in these before decanting into a masala box.

I save those Douwe Egbert jars too - and put small quantities of spices in the lids as well as in the jars.
And now that I know what a masala box is - that's 3 new things learnt! Soon I'll be quite intelligent...

[Two_Sheds]

Oh !

I already have a masala "box" (it's actually a strip, but the little tins are the same). I'll dig it out of the cupboard and get it filled up.

Don't like cardomom though (breaks my teeth) nor cloves (ack)