Great photos RB....I seemed to have missed these the first time round! 

Hey DonnieH,

I don't use this as I don't have any in the house but I have found this recipe:

Recipe for Garam Masala 2

Ingredients:
2 tablespoons coriander seeds
1 tablespoon cuminseed
Seeds from 10 cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 heaping teaspoon whole cloves
3-inch cinnamon stick, broken in half

Preparation:
Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 2 months.

I think this curry is great as it is, but the addition of this may make it much better.  Try it and let me know?

Made this tonight and have a few observations.
I used jars of garlic and ginger and think that they overpower the dish. Maybe I'd get away with a teaspoon of each rather than a tablespoon.
It was nearly like a dish I used to get in an indian restaurant in munich called the bombay but I think this could be made closer by the use of fenugreek powder. Just a guess as I never had any to hand and used leaves instead.
Anyone else tried varying the ingredients?

Try this recipe which I have made countless times and always with success. it is a bit fiddly and time consuming but well worth the effort:

https://curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612

Double cream