Aloo Gobi

Kidney friendly version, made without salt and lots of ginger, onions and garlic. I added the potatoes/aloo in there in wedges so they cook evenly and also, for them to be easily fished out for those who don't like the gobi. I don't add red chilli powder and only add fresh green chillies for heat, … Continue reading Aloo Gobi

Easy garlicky Aubergine curry

This recipe does not follow normal 'traditional' cooking methods. I make it this way often, as its easy, convenient and its the way I like it. I don't add many spices/masalas, and the ones I do add are already roasted so I just sprinkle them on instead of cooking them or roasting them in oil. … Continue reading Easy garlicky Aubergine curry

Baingan Bhartha

My recipe for this is a little unconventional, but it turns out stupendously amazing every time! So, grab two plump aubergines - secret is to not buy the heavy ones, as they are just full of heavy seeds. The lighter in weight, the better it is. Depending on the size of the aubergines, you will … Continue reading Baingan Bhartha

Base gravy

For British Restaurant Style curries - a fragrant sauce that uplifts the normal 'curry'; it creates the proper curry sauce! My secret of big batch cooking or making food in large quantities and it has a load of secret vegetables. This recipe makes 4 litres of gravy, sufficent for 6-8 curries. 8 large onions 6 … Continue reading Base gravy