1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar
2 tbsp chopped fresh coriander
4 large garlic cloves, crushed
2.5cm/1in piece fresh root ginger, julienned
1 large onion, cut into chunky wedges
1 pepper (any colour, or use a mix), cut into strips
400g/14oz stir fry vegetables (from a packet)
1 tsp Kashmiri chilli powder
1 tsp cumin seeds
½ tsp fennel seeds, ground in a pestle and mortar
1 tsp garam masala
½ tsp nigella seeds
2 tbsp vegetable oil
½ tsp salt
1 tbsp tomato purée
¾ tsp ground turmeric