Step 1

Heat the oil.

Step 2

Add the onion, chopped chillies and turmeric and fry for 2 minutes or until the onion starts to soften.

Step 3

Add the ginger and garlic and cook for another 1 minute.

Step 4

Add the curry powder/masala and let it start to cook together for 30 seconds. Add a small bit of water if you see that the curry powder/masala wants to burn on the bottom of the pot. This must be avoided, as it ruins the taste.

Step 5

Add the grated tomato and keep stirring slowly until all the ingredients in the pot become slush. Add little bits of water if the slush is too dry or if it wants to start sticking to the bottom of the pot. This sludge becomes your curry base. Cook for 2 minutes. Turn down the heat and let it cook for another 2 minutes to develop a bit of flavour.

Step 6

Add the meat and braise in the curry base for 5 minutes, making sure that nothing burns on the bottom of the pot.

Step 7

Transfer to a pressure cooker and cook for about 15 minutes on three-quarter heat.

Step 8

Check the meat, it should be pretty soft. Not falling off the bone quite yet, but close.

Step 9

Add salt, stir and let stand for a minute or two.

Step 10

Add the potatoes, which you have pricked with a fork to suck in the gravy.

Step 11

Put the lid back on the pressure cooker and cook for another 5 minutes or so.

Step 12

Take the pressure cooker off the stove, release the steam and pour it back into the original pot. Give it a good stir and allow it to settle.

Step 13

This is when you can add dhania.

Step 14

Serve with rice, roti, as a bunny chow or even just with a few thick slices of white bread.