Heat oil on medium-high in a deep, wide pan. Test with one chip, it should sizzle immediately. Fry in batches. Don’t crowd the pan. Remove when they float and are pale golden & crisp. Drain on a paper towel. Lightly salt while hot. Set aside

In a separate pot, add 2 tbsp of oil and onions. Brown the onions, add garlic, stir till aromatic, quickly add the spice mix and stir for another 30 seconds.

Add tomato purée to prevent the spice and garlic from burning. Lower heat and let the mixture simmer till it thickens into a curry. When the oil begins to separate from the curry, your curry is ready. Taste and add salt as needed.

Put your pan on low heat. Add the hot, crispy fries. Spoon the masala over them. Toss gently, just enough to coat, not break.

Work fast so chips stay crispy. Serve immediately with salad. Here's a lettuce-carrot salad with some mayonnaise. You can have a chilli dip on the side.