Serves 4-5

8 med. potatoes
1/4 cup chopped fresh ginger
3 large cloves garlic
4 tbsp. water
1/2 tsp. ground turmeric
3/4 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. fennel seeds
5 tbsp. veg. oil

Boil, cool, peel and dice potatoes into 3/4 inch cubes.
Puree the ginger, garlic, water, turmeric, salt and cayenne and make a paste.
Heat the oil.
Add the fennel to the very hot oil and stir a couple of times.
Then add the paste and stir for a couple of minutes.
Finally add the potatoes and stir
until they have a golden brown crust on them.
The paste should stick to the potatoes and form the crust.

 

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