A. I also added roasted kasuri methi to this right before bringing it to the table. Roasting it mellows out the taste but still adds a tiny bit of complexity. It could be a placebo but I'll leave it here in case you want to add it.
B. If you want a curry with more body, I saw recipes online using onion paste as well. However, I was feeling lazy so I didn't add it and it still tasted like the doi fulkopi I've had at home.
C. Some recipes used more spices. If you want the spicier version, I saw that cumin, coriander and garam masala can possibly be added at the paste frying stage.
