Ingredients

2 pounds potatoes, peeled
1 to 2 tablespoons vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Coarse salt
1/2 teaspoon fenugreek seeds
1/2 teaspoon nigella seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons freshly chopped cilantro leaves

Directions

Slice the

potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these
cubed potatoes over a high heat to start with and then turn the heat down and cover. When
the potatoes are a little more than half done, add the turmeric, chili powder and some
salt, closely followed by the whole spices, mixed together. Stir to combine and put the
lid back on once again. When the potatoes are nearly ready (and you will have to be
vigilant to ensure they don't get too soft), take the lid off, turn the heat up and
stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and
serve.