4 tablespoons |
ghee, rapeseed oil |
or |
seasoned oil |
1/2 teaspoon |
brown mustard seeds |
3 |
green cardamom pods, lightly bruised |
1 teaspoon |
cumin seeds |
1/2 teaspoon |
Panch poran |
20 |
fresh or frozen curry leaves |
1 |
onion, finely chopped |
2 tablespoons |
Garlic and ginger paste |
2 |
fresh green chillies, finely chopped |
11/2 tablespoons |
Mixed powder |
1/2 teaspoon |
ground turmeric |
1 teaspoon |
chilli powder |
1 teaspoon |
amchoor (dried mango powder) |
7 tablespoons |
Tomato purée |
500ml |
Base curry sauce (small batch), heated |
300g |
pre-cooked potato chunks, plus 150ml of their cooking stock, or more curry sauce |
300g |
cauliflower, steamed until just over half cooked |
1 |
large tomato, roughly diced |
1/2 teaspoon |
Garam masala |
1 teaspoon |
dried fenugreek (methi) leaves |
4 tablespoons |
finely chopped coriander |
|
salt |