COOKING TIME: 30 minutes
1 tablespoon olive oil
1/2 level teaspoon fennel seeds
1 level teaspoon cumin seeds
1 clove garlic, peeled and crushed
2 level teaspoons peeled and grated root ginger
2 level teaspoons ground cumin
2 level teaspoons ground cilantro
1/2 level teaspoon ground turmeric
1/4 level teaspoon cayenne pepper
1 level teaspoon paprika
1 1/2 pound small potatoes, peeled and cut into thick slices
3/4 pint vegetable or chicken stock
2 level tablespoons chopped fresh cilantro or parsley
1. Heat the oil in a large skillet and stir the fennel and cumin seeds, garlic and ginger in it over a high heat for 30 seconds. Stir in the ground cumin, cilantro, turmeric, cayenne and paprika and cook for a further 30 seconds.
2. Add the potato slices and stir until they are evenly coated with the spice mixture. Pour in the stock and bring to the boil, then lower the heat, cover and simmer for about 30 minutes, occasionally stirring gently, until the potatoes are tender and most of the stock has been absorbed, leaving just a coating of sauce.
3. Sprinkle the potatoes with the chopped cilantro or parsley before serving.
You can use ready-mixed curry powder instead of ground cumin, cilantro and turmeric.