A Hector cannot live by Gosht alone, an Interesting Vegetable often makes a Curry. At some point in the last few days, Aloo Gajar Mutter flashed up on a certain social medium. A long time favourite, especially as cooked at Yadgar (Glasgow), today was pencilled in as the ideal time to have a go.
After last night’s Gluten-free, Dairy-free, sans Tomato creation for a house guest, no restrictions, and actually only the second time I have cooked anything for a nearly a month. No restrictions, with leftover Courgette and Aubergine, I decided to go the whole way and add the Brinjal and Tarkari also. Khumbi, I resisted. I wouldn’t even add Mushrooms to the Rice. Five major Vegetables, a first for Hector. However, the Masala requires three more: Onion, Tomato and Garlic. How healthy was this?
No Ginger, no Cinnamon, no Cardamom, no Clove: today, keeping things simple. Heaped teaspoons only of the Spices were added: Cumin Seeds, fried in the hot Oil, Turmeric and Kashmiri Chilli plus Salt, added once the Masala Mash had been created. One complication: the sliced Aubergine was salted/sweated all afternoon as taught in Israel in the 1980s, when this less than popular Vegetable was first encountered. This removes the bitterness.
Having finely chopped one and a half Onions, I felt as if I had enough. This would also match the volume of the five fresh Tomatoes.
I gave the Onions, plus a dessert spoon of Garlic Paste, the full twenty minutes to mash in the hot Oil with Cumin Seeds. Having added the Tomatoes and another ten minutes of occasional stirring, Tomato Puree was calling. When I was not attending the karahi, the lid was on, not my standard practise.
With the Salt, Turmeric, Chilli powder stirred in, the Mash was looking good, yet I knew I would soon destroy this glorious Texture when it came time to complete the full cooking of the Vegetables. Adding water, I hate having to add water. In it went, else how would the Vegetables cook?
Aloo Gajar Mutter: chopped Potatoes, Carrots and Peas. As these would take more cooking time than the Courgette and Aubergine, five minutes-plus of cooking here before the grand moment.
Chopped Coriander, Kasoori Methi, Courgette and Aubergine immediately absorbed some of the lake in the karahi, there was hope.
Meanwhile in another room, Marg was starting to become inquisitive. She had previously spotted the Yadgar Samosas defrosting, I’ve had them a while. Marg failed to take in what else was on the plate. The Hector was about to present the full feast.
A pack of six Lamb Chops were bought on my last visit to KRK, these were grilled whilst the Meat Samosas were reheated in the air fryer, eight minutes. Hector rarely serves a meal without Meat, and tonight would not be the exception.
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Meat Samosa
Rejuvenated, not. The pastry went rock hard, so much for all those who insist air-frying is the answer to everything. A bit of soggy microwaving might have been better.
The interior Keema, Potato and Peas were fine, but definitely a let down because of the ruined pastry.
Lamb Chops
These had been marinated before purchase, grilling is all that was required.
Any idiot can chuck meat under a grill – who wrote that?
An extra couple of minutes could have had them cremated, as we both prefer. Still, these turned out beautifully succulent, suitably Spiced, tasty, the best Lamb Chops I have ever eaten at home.
Three each, Marg took one initially, worried that she would be stuffed before the main event. A timeout was agreed. All six Lamb Chops duly disappeared.
I highly recommend, these Lamb Chops, value for money, tempting enough to have me visit Kelvinbridge/Woodlands more often.
I let the Curry sit for the best part of an hour, everything that absorbs could do so, the Vegetables that can give of Flavour, do their work.
Just enough cooked Rice to cover two plates was conveniently to hand. Some homes have – leftover red wine – at Hector’s House, more likely it will be a Rice or a Pasta dish. Marg, who prefers Bread with her Curry, still thought this might be too much Rice.
A bowl of minimal – foliage – was prepared: no Ginger, for once it was not in the Curry, no sliced Green Chillies, ditto.
Aloo Gajar Mutter Brinjal Tarkari
Stirred before serving, any excess liquid was quickly absorbed. Two portions, differing sizes, Hector knows his audience.
The Masala Texture was how I admire it in restaurants: viscous, smooth, looks blended but isn’t. I had managed to reduce it, less excess water than feared. Earlier sampling had suggested a bit of Spicy heat that might be throat catching, this had subsided. Marg would not utter her usual – It’s Spicy!
The Seasoning was spot on, no Salt had been added since the original heaped teaspoon.
The Potatoes, Carrots and Peas had the correct level of firmness, cooked, not hard, not mush. The Courgette and Aubergine, as expected, had cooked towards complete softness. The hoped for range of Textures had been achieved.
The array of Flavours took me aback. Carrots add so much Flavour, as do the Peas. The slightly Sweet Taste from the Carrots must change the dynamic of the Masala. The Courgettes proved to be no more than Ballast, however, the musky/earthy Flavour of the Aubergine was a positive, it may well have absorbed Flavour from the Masala.
Synergy: everything worked together, this was as good a Curry as I have ever created. The depth of Flavour, range of Textures, Spice and Seasoning, all to my taste, however, the audience will have her say. Marg:
A Samosa for starter, with some interesting Lamb Chops. The pastry was well done and very crunchy, but the filling was full of potato, peas and some meat. Very tasty.
The chops had been marinaded and were full of flavour. The meat was soft and tender and very easy to eat. We had a break before the Vegetable Curry. The aroma had been wafting from the kitchen and I was not sure what to expect.
A small helping of rice and a small dish of Curry was my next challenge. My first mouthful was of firm carrot, full of flavour. The potatoes were soft and fluffy and the sauce was a mixture of Curry tastes. A real blast of flavour accompanied the vegetables and the Curry was very moreish. I thoroughly enjoyed the meal.
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Clean plates, and two portions left in the karahi. I imagine that a la Curry Cafe, this can only taste better the day after. Time will tell.
And finally – without Ginger, Cinnamon, Cardamom or Clove, for once, this did not taste like a Hector Curry.