I followed this recipe with some minor changes:

  • coconut oil instead of vegetable oil
  • 1 tsp korean pepper flakes + 1 tsp crushed chiles instead of the red chili powder
  • 1/2 tsp mushroom powder instead of the asafetida
  • forgot the garam masala
  • only 3 cloves garlic because that’s what I had
  • omitted the sugar (it was plenty sweet enough)
  • increased the fresh coriander to use the full bunch
  • added about 3 Tbsp butter toward the end

It turned out really nicely, if not especially spicy. Asafetida is a unique flavour but it’s so smelly I don’t keep it around. The mushroom powder brought up the flavour a bit in its absence.

This could be a new favourite – it tasted great.