1 tbsp vegetable oil
I small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground cumin
2.5ml/Â½ tsp ground turmeric
2cm/Â¾in piece of root ginger, peeled and finely grated
1 tsp chilli powder
3-4 cardamom pods, crushed
210ml/7fl oz double cream
juice of half a lemon
Heat the oil and cook the onion until soft.
Add the garlic and cook for another 2 minutes.
Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours.
Stir in the double cream and bring to the boil.
Add salt and lemon juice to taste.