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Quarter 8 onions
Quarter 6 tomatoes
Cut 2 green peppers in half and remove seeds, then quarter
Peel and cut 2 carrots
Heat up 1 litre of water in a small saucepan
Add 8 cloves, 8 cardamoms, 3 Bangladeshi bay leaves, and 2 cassia bark (or cinnamon sticks) to the water, cover and simmer for 15-30 minutes
Heat up a large stock pot with 250ml vegetable oil
Add 4 tablespoons of garlic & ginger paste and cook for a few minutes
Add 2 teaspoons of salt, 2 teaspoons of curry powder, 2 teaspoons of coriander powder, ½ teaspoon of cumin powder, ½ teaspoon of garam masala powder, and ½ teaspoon of chili powder
Add a splash of water and cook for a minute
Add 4 tablespoons of tomato puree and mix well
Add the chopped vegetables (onions, tomatoes, carrots, and green peppers) and cook for a few minutes with the lid on
Add 3 litres of water, cover and cook for 90 minutes on medium heat
After 45 minutes, use a sieve to add the garam masala water to the large base gravy pot
Continue cooking for the remaining 45 minutes
Use a hand blender or normal blender to blend the base gravy
Boil the base gravy for a further 15-20 minutes
Add 1 litre of boiling water
Add 125ml of single cream and bring to a boil