Instructions: Put the cardamom seeds cinnamon or cassia garlic and ginger in a mediumsized saucepan with the ground turmeric tomato puree and tomatoes.

Stir in the chilli powder or crushed chillies and about 250ml of water.

Bring to the boil add a teaspoonful of salt and turn down to a simmer.

Cook at a steady simmer for 20 minutes then scoop out the cinnamon stick or cassia bark.

Whiz the remaining mixture in a blender to a thin sludge.

Retum to the pan and add the butter and cream.

Stir and simmer for about 5 minutes until thick and unctuous.

Taste correct the seasoning with salt and black pepper then stir in the coriander leaves and the cooked chips.

Serve immediately.

Serves 4

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