One base, three twists
Crispy tarka
Heat 3 tbsp vegetable oil in a small frying pan over a medium heat and fry 2 sliced garlic cloves, 1 sliced red chilli and a handful of fresh curry leaves for 2-3 mins, stirring often until the garlic is lightly golden and the chillies have shrivelled slightly. Season with salt, then pour over the curry.
Cooling raita
Grate 1/2 cucumber, then squeeze out any excess liquid. Mix the grated cucumber with 300g Greek yogurt, 20g mint leaves, picked and chopped, 1 grated garlic clove and 1 tsp amchoor (optional). Squeeze in the juice of 1 lemon and season with salt. Serve alongside the curry.
Chaat masala kachumber
Combine 1/2 finely diced cucumber, 250g sliced plum tomatoes, 1 small red onion, finely chopped, the juice of 1 lemon and 2 tsp chaat masala in a large bowl. Season with salt and mix again to combine. Serve alongside the curry.
