Ingredients
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Method
- 1
Boil the potatoes in salted water for 10 minutes. Drain, cool a little, then prick all over with a fork.
10 min - 2
Heat 2 tbsp oil in a large pan. Fry the potatoes for 8 minutes, turning, until golden and crisp skinned. Lift out.
8 min - 3
In the same pan add the last tbsp oil, fennel seeds, cinnamon and cardamom for 20 seconds. Add the onion and fresh ginger and cook for 6 minutes.
6 min - 4
Stir in the ground fennel, ground ginger, chilli powder, turmeric, tomatoes and salt. Cook for 6 minutes until thick.
6 min - 5
Return the potatoes with 200 ml water. Cover and simmer for 15 minutes until the potatoes are soft and the gravy clings.
15 min - 6
Stir in the garam masala and coriander and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.