Rogani kumbh

Everyday curry paste

• 30 g cumin seeds
• 2 - 3 dried bay leaves
• 30 g coriander seeds
• 1 tsp whole cloves
• 12 black cardamom pods
• ½ cinnamon quill
• ¼ tsp black peppercorns
• 2 tsp Kashmiri chilli powder
• 1 tbsp ground ginger
• 2 tsp ground turmeric
• 5 brown onions (700 g), cut into quarters
• 2 fresh long green chillies, trimmed and cut in halves (optional)
• 1 tbsp garlic paste (see Tips)
• 1 tbsp ginger paste (see Tips)
• 40 g ghee (see Tips)
• 40 g canola oil
• 30 fresh curry leaves
• 800 g canned whole tomatoes
• 1 tbsp brown sugar
• 1 tbsp Vegetable stock paste (see Tips)
• 1 tsp salt

Rogani kumbh

• 15 sprigs fresh coriander, roots, stalks and leaves, plus extra leaves for garnishing (see Tips)
• 250 g vine-ripened tomatoes, cut into quarters
• 30 g vegetable oil
• 1 - 2 fresh long green chillies, trimmed and cut into halves
• 550 g button mushrooms, cut into halves (or quarters, if mushrooms are large)
• 1 ½ tsp garam masala (see Tips)
• ½ tsp Vegetable stock paste (see Tips)
• ½ tsp salt
• 2 tbsp natural yoghurt