Ingredients 625 g (1 lb 6 oz) Potatoes Piece of Fresh Ginger, about 5 x 2.5 x 2.5 cm( 2 x 1 x 1 inches), peeled and coarsely shopped 3 Cloves Garlic, peeled 3 Tbsp Water 1/2 tsp Ground Turmeric 1 tsp Salt 1/2 tsp Cayenne Pepper 5 Tbsp Vegetable Oil 1 tsp Fennel Seeds (optional) Method Boil the potatoes in their jackets. Drain and let them cool completely. Peel the potatoes and cut them into 2-2.5 cm (3/4-1 inch) dice. Put the ginger, garlic, 3 Tbsp water, turmeric, salt and cayenne pepper into the container of a food processor or blender. Blend until you have a paste. Put the oil in a large, preferably non-stick frying pan and set over medium heat. When hot, put in the fennel seeds if you are using them. Let them sizzle for a few seconds. Now put in the ginger garlic paste. Stir and fry for 2 minutes. Put in the potatoes. Stir and fry over medium-high heat for 5-7 minutes or until the potatoes have a nice, golden brown crust on them. |