Born in Delhi, Madhur Jaffrey came to London aged 19 to study drama at RADA and pursue her passion for acting. It was here that she learnt to cook, effectively by correspondence: while in London, she desperately missed home-cooked food, so her mother would send her recipes.
Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6 to 8 hours (longer will not hurt).
Ingredients. 1 250ml olive or sunflower oil. 2 2tbsp ghee. 3 3 cassia leaves or bay leaves. 4 5cm cassia bark or cinnamon stick. 5 8–10 black peppercorns. 6 7–8 cloves. 7 1 black cardamom pod, lightly crushed. 8 6–7 green cardamom pods, lightly crushed. 9 1tsp crushed garlic. 10 1tsp peeled, finely grated root ginger.