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To serve:
Place the potatoes in a large pot with salted boiling water. Boil until soft. Drain, cool and remove the skins. Break into chunks.
In a large pan, heat the oil and fry the cinnamon stick, star aniseed, curry and bay leaves, cumin and fennel seeds for 1 – 2 minutes until they become fragrant.
Add the onions and fry until soft. Add the garlic, ginger, chilli, garam masala and turmeric. Fry for 1 minute.
Add the potatoes, peas and water. Season to taste.
Simmer over low heat for 10 minutes or until the sauce thickens. Add butter.
Sprinkle with coriander before serving.
Serve with yoghurt, rice and soft warm rolls.
HINTS & TIPS:
To make a Chicken, potato & pea curry, fry 500 g cubed chicken breasts with the onions.
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