Take 15g garlic and finely dice it. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crispy, about 7-8 minutes. Remove with a slotted spoon and drain on kitchen paper.

Grate the remaining garlic and the ginger to a fine paste on a microplane, or grind using a pestle and mortar.

Using a blender, blitz the chopped tomatoes to a fine consistency.

Place the saucepan containing the oil back over a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for 1 minute, stirring regularly.

Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown but not burn.

Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn't catch. This should take about 30 minutes.

Add the plant-butter and simmer for a further 5 minutes.

Add the garam masala, sugar, syrup, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes.

If the sauce is to be used straight away, add the plant-cream and simmer gently for 5 minutes; it is then ready to use. If not using immediately, allow to cool, cover and refrigerate; add the plant-cream when you reheat the sauce to assemble your dish.