Add the onions and cook over a low heat for 10-15 mins until soft.

Throw in the chillies, ginger and spices, and cook for a few mins.

Stir in the potatoes and lime juice, coating in the spice mix.

2)Add the yogurt, coriander stalks and the stock.

Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced.

Stir through the peas and cook for another 5 mins.

Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.