![Gosht [Meat] Dopiaza](https://i0.wp.com/ekantcookcurry.com/wp-content/uploads/2013/10/img_0373.jpg?resize=200%2C200)
Some more love for vegetarians…
Indian food is great for vegetarians looking for some ways to spice up their diets. I’ve included a couple of new vegetable dishes – the first is a classic from North India, Baingan Bharta (mashed aubergine/eggplant curry). It’s great if you want a simple vegetarian side dish or something substantial, but doesn’t have a lot of spice in it. Traditionally/ideally, you’d cook the aubergine over a charcoal grill to infuse it with a smoky flavour, but that’s not always possible, so under a grill [broiler] also works (but doesn’t offer the same smokiness).
The second dish is a simple side salad, Kachumber, which is great for cutting through the richness of some of the meatier dishes. It’s simple to make and full of flavour – it’s also a great way to teach the kids knife safety. It’s elegant and refined in its simplicity, in my mind.
Hope you enjoy the new additions!
I just want to thank you – again! – for these beautifully photographed recipes.
For our dinner party last night, I began by making ghee and paneer early in the day (and carrot burfi, but that’s another story!). Then we made palak paneer, chicken korma, aloo gobi and naan.
Everything turned out perfectly. We took our tablet into the kitchen and just followed along with your recipes. It was brilliant, and the results were delicious.
We can’t wait to try more of your recipes in the future. Cheers!