Begin with brown butter as the flavour base, onions, sweet cashews and whole spices like cardamom and coriander seeds.
Add sharp tomatoes, chilli and warming garam masala next.
After blending, this gets the Indian restaurant treatment with live charcoal and ghee for deep, smoky notes.
A splash of cream, fresh coriander and dried fenugreek leaves to lift and balance all the
flavours
.
