Melt the butter in a large saucepan. Add the onion and fry until soft. Add the garlic and chillies and fry for one minute, then add the spices and fry until they become fragrant.Add the potatoes and fry for three minutes, stirring to coat the potatoes in the spices. Pour in the stock and simmer, covered, for 20 to 25 minutes, or until the potatoes are almost cooked. Uncover and then simmer for five minutes.Stir in the yoghurt or cream and serve accompanied with jasmine rice and fresh coriander.Image and text: Ideas magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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