Northern Indian Curry (v)

This is a recipe adaptation from Anjum Anand's recipe for Northern Indian Chicken Curry. The sauce it makes is delicious and very versatile. I added quorn chunks but next time I think it'll be chickpeas :)

For 4-6 portions you need:
2 medium onions, finely chopped
1 can chopped tomatoes
7 cloves
7 bashed cardamon pods
1/2 stick cinnamon (or 1/2 tsp ground cinnamon)
salt and pepper
1 fresh chilli, chopped
2 dried whole chillies, bashed
1/2 tsp hot chilli powder
2 tbsp ground corriander
1 tsp ground cumin
30g crushed garlic (yes I know that's a lot but it's worth it)
2 tbsp finely grated fresh ginger
1 tsp tumeric
3 tbsp oil

Begin by frying the whole spices in the oil for a few seconds. Add the onion and cook over a moderate heat for about 20 mins till browned. Add everything the dried spices, chilli, garlic and ginger and cook for 30 seconds. Add everything else including the main protein (e.g. 1 can drained chickpeas or 1 packet of quorn chunks). Add 1/2 can water and bring to the boil. Simmer for 15 mins or so until thickened and cooked and delicious. Serve as you would normally with rice or roti and sit back basking in gut busting satisfaction :)