- Cooking oil 180 ml (6 fl oz / ¾ cup)
- Heat oil and butter in a wok and fry the onions, garlic, ginger and curry leaf.
- Add cinnamon, star anise, clove and cardamom. Fry until fragrant.
- Add the kurma powder, ground almonds and pepper. Stir for 1–2 minutes.
- Add water, adding more as desired. Stir well and add the potatoes. Allow to simmer until the potatoes soften.
- Add chic