1 bird’s-eye chilli, slit lengthwise
2 tbsp fresh coriander leaves, finely chopped
6 garlic cloves, finely chopped
5 garlic cloves, finely chopped
2cm/¾in fresh root ginger, peeled and finely chopped
250g/9oz onions, finely chopped
220g/7¾oz fresh tomatoes, finely chopped
3 tbsp ghee
100g/3½oz dried red kidney beans, soaked overnight
200g/7oz dried black urid dal
pinch asafoetida
1 tsp Kashmiri chilli powder (or mild chilli powder)
½ tsp Kashmiri chilli powder
1 tsp cumin seeds
1 tsp garam masala powder
salt
4 tbsp tomato purée
2 tbsp butter
80ml/2¾fl oz double cream
naan bread, to serve