5 tbsp olive oil

2 tsp tomato paste

0.75 tsp fenugreek leaves (kasoori methi)

500 ml curry base

6 tbsp coconut milk powder

4 tbsp ground almonds | soaked in a few tbsp water beforehand to make mushy

6 tbsp red masala paste or 8??

3 tbsp sugar

12 pieces meat vegetables paneer or tofu

0.5 tsp red food colouring powder (optional)

150 ml single cream

Start by heating the pan on medium and add the oil, the tomato paste and the fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours

Add the coconut powder then the almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up base gravy

Add the masala paste you have just made then the sugar and stir in well

Finally, add the curry base, the red food colouring powder, the pre-cooked meat, paneer or veg, and then the cream

Stir thoroughly then reduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking