• Boil 4-5 medium sized potatoes in a pressure cooker, in a pan or in a microwave.

  Allow to cool and peel.

  Cut into quarters, set aside.

To make the dry masala, place the below ingredients in a mortar or a blender:

• 1 tsp cumin seeds

  1 tsp coriander seeds

  1 tsp fennel (saunf) seeds

  2 dry red chillies
• Blend or hand grind them to a coarse powder.
• Heat a pan and add 2 tbsp oil (this curry needs a little more oil as we are going to make the potatoes crispy).

  Add the freshly ground masala and sauté for a few seconds till the spices are lightly fried.
• Add the boiled, peeled and cut potatoes and stir them till all are coated with the masala.
• Continue to sauté them till the potatoes are lightly browned and crispy on the outside.

  To do this, stir them only occasionally and allowing them to brown on all sides.
• Add 1 tsp salt (to taste).
• Turn off the heat and serve with a bowl of rice and dal, on top of a naan, or as a side dish.