I bought 3 Karhai from my Indian supermarket, they are big enough to do a dish for 6 people.
When I cook an Indian meal I usually have all 3 pans going, One with a base sauce, one with a meat dish and one with a vegetarian dish. I have my Rice cooker going with a rice dish and the oven warm with already cooked Pakora's and Paratha & Chappati

Karhai are very inexpensive, Never wash it, just wipe it clean with Kitchen Roll.

Spices, I would never double up to tablespoons with spices for a dish for 6 people.
The very old Indian Chef who taught me used to say before a lesson *The art of spicing is valued above any other virtue in an Indian cook.*

Every dish is spiced but they never taste the same.

Also remember, Spices have been used for years as Medicines! add to much and you end up with ! 
a good site to look at is
http://www.greenprophet.com/2010/02/24/17884/middle-eastern-home-remedies/

Enjoy

We used to use the block type at Indian Cookery classes and it was such a mess and a pain to get all the seeds and fibrous bits out, pushing it through the sieve, then the sieve to clean out afterwards.

The concentrate is brilliant, no mess, I always have two tubs in as they are only small and I seem to go through them a lot.

I made some lovely Naan's today, they turned out perfect

3/4 lb wheat flour
1/2 tsp salt
1 tsp sugar
2 tbs oil or ghee
1 tsp dried yeast
7 fl oz warm water

1. Put the flour into a large bowl with the salt, sugar & yeast.  Add the oil-or ghee and rub in with fingers, Now add enough warm water to mix to a dough.

2. Knead the dough for 5 to 10 Min's, (until its flexible)cover with a damp cloth, leave for 1 hour to rise in a warm place around 20c.should double in size,

3. Then divide the dough into 8 equal balls. Roll each one into a oval shape.

4. Preheat a heavy frying pan or tava till really hot  (do not add oil)put the naan on and
   cook until it puffs up and turn, should take 30 40 sec each side

5. Brush with Ghee or oil when cooked 

can I ask  Astronick * What is 1/2 tsp lovage seeds ?? *
I have looked in my indian cuisine books and can't find a mention of Lovage Seeds?

Because we have been unidated with Butternut Squash this summer I had to find a recipe, so after trail or errors !!! this has come up tops with Family and Friends so far 

2 large butternut Squash - about 1 1/2 kilo skin less weight, cut into Wedges
10 small shallots peeled and halved lengthwise
420g can Butter Beans, rinsed and drained
100g Spinach Leaves
4 tbs ghee
1/2 tsp Garam Masala
2 tbs Jeera powder
1 tsp ground chilli seeds
1" grated fresh ginger
4 crushed garlic cloves
6 tbs single cream
1 tsp sugar
1 tsp salt
handful of fresh coriander chopped fine

Method


Steam the Squash until just tender (I found that steaming kept it shape,but you can boil)
Heat the ghee in a large Karhai or Wok.

Fry the Shallots with the sugar until just turning very light brown (about 10 mins)
Add the spices, ginger and garlic,salt and fry for a few minutes

Then add the steamed squash and butter beans and cook for about 5/6 mins, stirring now and again.

Add the cream and mix this through, add the spinach until wilted
Taste and adjust the seasoning,add the chopped coriander now.

I put the butter beans in for a little bit more substance, but you can leave them out. Added the spinach for colour

Wasn't sure if I was correct in putting this on this thread
But it's a new sauce we have been trying with our Pakora's over the past few weeks and so far Family and Friends have loved it, so here goes

Date Sauce

120 grams of stoned Dates
Juice of 1 Lemon
1 Tsp Ground cumin
1/2 tsp chilli powder
1/2 tsp salt
250 Ml water

Mix all the ingredients together in a saucepan and simmer with lid on for 10/15 mins
Allow to cool and liquidise the sauce, you can put this though a sieve if you want, but I don't.

Serve with Pakora or Bhaji

Sorry guy's I have never tried Pakora's with Plain Flour.
I did struggle to find Gram Flour here in my part of France, but now one of our local English shops brings it back for me and also any other spices I cannot get.
To be honest I wouldn't think that it would make all that much difference, because of the spices added. I make a batter for scallops with plain flour. Might give it a try tonight and let you all know.
But do remember to DOUBLE FRY your Pakora or Bhaji's it really does make them crisp.

No didn't warm the sugar, just added it in, but used caster.
But prefered it without, I use Greek yoghurt

https://curry-recipes.co.uk/curry/index.php/topic,2687.msg24116.html#msg24116

follow link for mint sauce is this what you are looking for?

If you like a HOT Chutney.
Try this one

1 Tbs cumin seeds ground
1 Tbs chilli seeds ground
2 tbs sugar
1 tsp salt
juice of a 2 lemons
Juice of 1 Lime

Combine the ingredients in a serving bowl, giving it a really good mix
Put in the fridge in with cling film over the top and leave over night.
If you put into a airtight jar it will last a few weeks in our house its all gone after a few days
So now I treble up the recipe!!