6 medium boiling Potatoes
4 tablespoons water
2 tablespoons grated fresh Ginger
4 Cloves Garlic, finely chopped
1 teaspoon Salt
1/2 teaspoon turmeric
pinch of ground red Pepper
2 tablespoons Vegetable oil
1 heaping teaspoon Fennel seeds
1. In a large pot, cover the Potatoes with water and bring to a boil. Lower the heat and simmer, covered, 30-35 minutes, or until tender. Drain, cool slightly, and peel. Cut the potatoes into 1/2-inch to 3/4-inch cubes.
2. In a blender, process the water, Ginger, Garlic, Salt, turmeric, and red Pepper until a paste is formed.
3. In a large, preferably nonstick frying pan, heat the oil over medium-high heat. When hot, add the Fennel and cook 30 seconds. Remove from the heat, stir in the spice paste, then cook 2 minutes. Add the potatoes and stir with a spatula to evenly coat them with the spice paste. Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.