Step 1

Place cumin seeds, bay leaves, coriander seeds, cloves, cardamom pods, cinnamon quill and peppercorns into mixing bowl and dry roast 3 min/Varoma/speed 1, then mill 1 min/speed 9 to a powder.

Step 2

Add chilli powder, ground ginger, turmeric, onions and fresh chillies (optional) and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 3

Add garlic paste, ginger paste, ghee, oil and curry leaves and sauté 6 min/100°C/speed 1.

Step 4

Add tomatoes, sugar, stock paste and salt and cook 5 min/100°C/speed 1, then blend 20 sec/speed 4 -7, increasing speed gradually from speed 4 to speed 7. Set aside to cool before transferring into freezable containers or snaplock bags. Clean and dry mixing bowl.

Step 5

Place oil into mixing bowl and heat 2 min/Varoma/speed 2.

Step 6

Add onions and ginger paste and chop 3 sec/speed 5, then cook 10 min/100°C/speed 1.

Step 7

Add salt, pepper, garam masala and 140 g of the reserved curry paste and cook 2 min/100°C/speed 1.

Step 8

Add yoghurt and cook 2 min/100°C/speed 1.

Step 9

Add kidney beans and cook 2 min/90°C//speed 1. Transfer into a serving bowl and serve warm.