200g/7oz carrots (peeled weight), chopped into small chunks
150²µ/5½´Ç³ú cauliflower florets, cut into small chunks
2–3 green chillies (bird’s eye or similar), chopped and seeds left in
1 tsp ground coriander
handful fresh coriander, chopped
5 large garlic cloves, finely chopped
15g/½oz fresh root ginger, peeled and grated
1 lime, juice only
300g/10½oz red onions (peeled weight), finely chopped
2 green peppers, seeds removed, chopped into small chunks
400g/14oz potatoes (peeled weight), any variety, chopped into small chunks
400g/14oz tomatoes, finely chopped
1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water)
1 tsp amchoor (mango powder)
4 black cardamom pods
8–10 black peppercorns
5cm/2in piece cassia bark or cinnamon, broken into pieces
1 tsp red Kashmiri chilli powder
1 tsp chilli powder
6 whole cloves
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground ginger
1 tsp salt
2 tsp pav bhaji masala (available from Asian shops or see recipe below)
2 star anise
50ml/2fl oz sunflower oil
1 tsp turmeric
50g/1¾oz salted butter
100²µ/3½´Ç³ú peas