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Preparation

• Peel the potato and cut into approx 1 cm cubes, then boil for 10 min in salted water, then drain and reserve.

Cooking

1. Heat a wok, over a medium heat and add the oil.
2. Add the fennel seeds and cook for about 30 seconds.
3. Add the turmeric and ground coriander and cook, stirring for 1 min.
4. Add the 'mince' and 40 ml of c41 base sauce and cook, stirring for 1 min.
5. Add rest of C41 base sauce and salt.
6. Increase the heat and add the potatoes and peas and cook for 4 min.
7. Stir in the garam masala and cook for 1 min, stirring.

Serving

1. Serve with naan bread and optionally garnished with freshly chopped coriander.

The preparation stage
Enlarge image

The finished meal