These spicy, stir fried baby potatoes have become a firm favourite with my friends and family.
The potatoes can form part of an Indian banquet, served with salad and grilled chicken or in a wrap with some cooling raita and fresh salad.
I like to dry fry the fennel seeds, before I add the oil as this gives an additional roasted hit, just a little warmth in the pan is good, be careful not to burn them.
My style of cooking is very traditional with a healthier twist, so I use less oils and this can mean the pan gets too hot, resulting in a burnt finished dish, so always add a splash of water when the pan needs it, this reduces the heat to save spices burning and gives you a natural yummy sauce.
Boil the salad potatoes for about 12 minutes or until cooked and drain the potatoes in the colander and leave them there to dry out.
whilst the potatoes rest, dry your pan before dry frying the fennel seeds then add a tsp of cooking seed oil fry for five minutes adding some water when the pan sticks a little.
Now, add your curry masala with another splash of water and fry for two minutes.
Splice the potatoes (be careful, they may be hot) and add to the pan.
Cook the potatoes until all hot and toasty, adding water where necessary.
Take the heat off, cover the pan with a lid and steam for five minutes.
Finish with fresh coriander, lemon juice and a pinch of salt.