Kashmiri ver masala

Step 1: Heat ½ cup mustard oil in a small pan over a high heat until it smokes and turns pale, then take it off the heat and leave it to cool until warm.

Step 2: Grind 9 oz shallots (praan) and 6 garlic cloves to a smooth, thick paste without adding water.

Step 3: Mix 2 ⅛ oz Kashmiri chilli powder, 1 oz ground fennel, 2 tbsp dry ginger powder (sonth), 1 tbsp black cardamom seeds, 1 tsp ground green cardamom, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp black cumin seeds (kala zeera), 1 tsp ground turmeric and 1 ½ tsp salt in a wide bowl.

Step 4: Add the shallot paste and enough of the cooled oil (about three-quarters) to knead everything into a stiff, deep-red dough that holds together. If it is crumbly, add more oil a spoon at a time.

Step 5: Divide into 4 portions. Shape each into a flat cake about 1 cm thick and 9 cm across, oil your hands with the rest of the oil and smooth the surface, then poke a hole in the middle with your finger like a doughnut.

Step 6: Dry the cakes on a plate in a warm, airy spot, in sunlight or by a sunny window, turning them daily, for 4–7 days until hard right through and no longer oily to the touch. You can also thread them on a string and hang them.

Step 7: Store the dried cakes in a clean, dry, airtight jar for up to a year; discard any with mould. To use, grate or break off 1–2 tsp and dissolve it in a little hot water or oil while the curry cooks.