Step 1

Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.

Step 2

Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.

Step 3

Your pan might be looking a bit dry at this point. Add the tomato puree and about half of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.

Step 4

At this point, you could add the main ingredient of your choice such as chicken, lamb or paneer. You could also just carry on making the sauce and add a main ingredient when you heat it up to serve.

Step 5

Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and garnish with coriander (cilantro).

Step 6

Season with salt to taste.