550 g/1 1/4 lbs. sm. new potatoes
2 tbsp. ghee or unsalted butter
1 tsp. fennel seeds

Mix the following 5 ingredients in a small bowl: 1 tsp. ground coriander 1/4 tsp. freshly ground black pepper 1/2 tsp. ground turmeric 1/2 tsp. ground ginger 125 g/5 oz. thick set natural yogurt 1 tsp. salt or to taste 1/4 tsp. garam masala 1 tbsp. chopped coriander leaves 1 fresh green chili, seeded and finely chopped

Boil the potatoes in their jackets; cool and peel them. Prick the potatoes all over with a toothpick to enable the spices to penetrate deep inside.

Melt the ghee over medium heat in a non-stick or cast iron pan (steel or enamel pans will cause the potatoes to stick and break up). When the ghee is hot, fry the potatoes in a single layer until they are well browned (8-10 minutes), turning them over frequently. Remove them with a slotted spoon and set aside.

Remove the pan from the heat and stir in the fennel seeds followed by the spice mixture. Adjust heat to low and place the pan back on the heat. Stir the spices and fry for 1 minute.

Add the yogurt and salt; mix well. Add the potatoes, cover the pan and simmer for 10-12 minutes. Add the garam masala and remove the pan from the heat. Stir in the coriander leaves and the green chili.