Rule is 1 Tbsp of whole spices equals to 1 Tsp of dried spices.
1/4 tsp of whole cloves is approximately 3 whole cloves. So 10 whole cloves is roughly 3/4 Tsp ground cloves.
Hope that helps.

No all the filling is raw you really only put about 1-2 DSP of the mix for each paratha. Grating the cauliflower doesnt give that extra bit of moisture you may need, but putting the cauliflower in a blender does give off extra moisture,i have made them both ways. I personnally like the grated version because you still can taste the cauliflower quite strong but with a kick of spice and mixed with your sauce it just goes.Try it both ways and see what you think.
Yes my original recipe was just the cauliflower filling the spiced mince was just an experiment because had some minced lamb left-over from making a kebab recipe from the Takeaway Secrets book.

When you do get your Karahi remember to open your windows because you have to burn the coating off the pan a good few times.
Already have a sizzler but lost the little handle to lift it so thought get a new ine with my birthday money lol.
Also dont forget to get a wok stand so you can actually cook with it.

Got these from Spices of India very quick delivery
http://www.spicesofindia.co.uk/acatalog/Wooden-Chapati-Board.html

http://www.spicesofindia.co.uk/acatalog/Cast-Iron-Karahi.html
13" pan

http://www.spicesofindia.co.uk/acatalog/Indian-Food-Sizzle-Platter-Large.html

Very impressed with the Karahi after 2 hours of "seasoning" the thing lol.
I made a Balti Madras from The Balti Secrets" book and tasted divine.

Hi Axe, glad you tried them but dont forget the cauliflower can be used just on its own(in the paratha) which is great to mop up that extra sauce. The minced lamb thing was just an experiment but i might use your idea of using a bit of sauce in the mix, great idea.
Try the paratha with just the cauliflower and let me know what you think.
Cheers.
Great pictures by the way .

Sorry coco i must not have explained, i dont cook my parathas on the pizza stone i just roll them on it,then i use something like this http://www.vishaldeep.com/images/Tawa.jpg

Dont put water actually on the tawa/tava if you are going to use water sprinkle it on top of your bread, i  lightly brush oil on the breads both sides then cook.

Axe you will have to let me know what you think when you get round to making the Gobi filling.

Yeah will do like i said its a first attempt just left-overs really so will try the lemon and a little rind, will of course take pictures and report back on here.
Doing quite a few recipes from The Balti Secrets of the Birmingham Balti Company at the moment so might be next week or so.
Cheers for the feedback Axe cheers.

Hi coco i just use my pizza stone and a thin rolling pin
https://curry-recipes.co.uk/curry/index.php?topic=5536.0
I dont really care if parathas etc are round or not i prefer them to be tastey lol.
It just takes a little bit of practice, roll into a ball lightly flour one side then roll maybe twice then turn it round same again roll a couple of times then turn over lightly flour and repeat the same process.

Its an excellent place for families too.
I hadnt been there for about 4 years (used to go nearly every weekend) but the curries had all the same taste, everything from Madras to CTM all tasted the same the CTM was hotter than the Madras, but the curries the other week were well worth the money different textures, spice, smell, taste and price lol.
If in that neck of the woods please give it a try.

Been going here for some years now but had a break recently, but must add the curries have improved 100% and the B-B-Q area still the same wonderful methi chicken,chicken tikka,  kebabs and fish.
Had a Rajastani curry and Jinga Achari (king prawns) keema nan excellent,also tried the Chilli Paneer.
Well worth a visit, not far from The Hawthorns.
http://www.thevine.co.uk/