North Indian Curry

Here is an intensely seasoned basic curry in the style of northern India. You can put the whole spices, the clove and cardamom, in cheesecloth if you wish, in order to remove them easily after the stew is cooked, something we almost always do in Western cooking (called a sachet d’épices). But chef Suvir Saran makes a good argument for the Indian tradition of leaving them to travel independently throughout the stew. Shah jeera, also