The sauce for this curry is pretty thin because there is no ingredient in the mix to thicken it. The potatoes are cut into large pieces and browned, so they don’t break down to thicken the sauce. The clarified butter, folded in after the vegetables cook, combines with the remaining liquid to provide some body. I usually serve a curry like this as a side dish with a legume, meat, or fish curry. The yogurt-based Doi maach is especially good with it.</