700 g/1 1/2 lbs. potatoes
4 tbsp. cooking oil
1/2 tbsp. salt or to taste
1/4 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4-1/2 tsp. chili powder

Boil the potatoes in their jacket; cool thoroughly. Peel and dice them into 1-inch cubes. In a wide shallow pan, preferably non-stick or cast iron, heat the oil over medium heat. It is important to have the right pan, otherwise the potatoes will stick.

Add the potatoes and spread them evenly around the pan. Brown the potatoes evenly, stirring them occasionally.

When the potatoes are brown, sprinkle over the salt, garam masala, cumin, coriander and the chili powder. Stir gently and mix until the potatoes are fully coated with the spices. Remove from heat.

WATCHPOINT: The potatoes must be allowed to cool thoroughly. Hot or warm potatoes crumble easily and therefore cannot be cut into neat pieces.