Step 1

Heat your pan over medium high heat and add the oil. When hot, add the dried Kashmiri chillies and cardamom pods.

Step 2

Move these whole spices around in the oil for about 30 seconds and then add the garlic and ginger paste. Fry for a further 30 seconds.

Step 3

Add the green chillies followed by the cumin, coriander, turmeric, chilli powder and mixed powder and stir to combine.

Step 4

Spoon in the tomato puree followed bye a ladle full of the base sauce. This is the perfect time to add your main ingredient of choice. You could also just keep making the sauce to serve later with any main ingredient.

Step 5

Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes only stirring if the sauce is obviously sticking to the pan.

Step 6

To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.