1 cauliflower, cut into quarters
1 green chilli, deseeded and chopped
4 long dried red chillies
1 tsp ground coriander
20 curry leaves
1 tsp fenugreek seeds
2 garlic cloves, chopped
2 garlic cloves, thinly sliced
2cm/½in piece ginger, peeled and grated
1 onion, chopped
400ml tin coconut milk
1–2 tbsp ghee
125²µ/4½´Ç³ú plain flour
½ cinnamon stick
2 cloves
1 tsp ground cumin
2 tsp cumin seeds
1 tsp ground ginger
1 tsp yellow mustard seeds
1 tsp black mustard seeds
1 tbsp olive oil, plus extra for the surface
1 tsp turmeric
4 tbsp vegetable oil
200ml/7fl oz vegetable stock
125²µ/4½´Ç³ú wholemeal flour