½ bird’s-eye green chilli, very finely chopped or made into a paste
2 tbsp chopped fresh coriander
2 tbsp chopped fresh coriander, or fresh micro-coriander, to garnish
¾ tbsp ginger and garlic paste
1 onion, finely chopped
¾ tsp anardana powder (pomegranate seed powder)
¼ pomegranate, seeds picked, to garnish
½ red onion, finely chopped
200g tin plum peeled tomatoes, puréed
250g tin chickpeas, drained and rinsed
5 tbsp tamarind chutney (homemade or shop-bought)
¼ tsp amchoor powder (mango powder)
¼ tsp freshly ground black pepper
½ tsp chilli powder
¾ tsp cumin seeds
¾ tsp ground cumin
1 tsp ground cumin
¾ tsp garam masala
¾ tsp salt, or to taste
½ tsp salt
¾ tsp ground turmeric
4 tbsp vegetable oil
8 tsp Bombay mix
1 tbsp nylon sev, to garnish (optional)
20²µ/¾´Ç³ú butter (optional)
5 tbsp plain yoghurt
6 meat or vegetable samosas, deep-fried (homemade or shop-bought)
1 black tea bag