Panchiporan Aloo

900g potatoes peeled
vegetable oil
half teaspoon turmeric
half teaspoon red chilli powder
half teaspoon fenugreek seeds
half teaspoon nigella seeds
half teaspoon black mustard seeds
half teaspoon cumin seeds
half teaspoon fennel seeds
3-4 tablespoons freshly chopped coriander

Slice the potatoes into half to 1cm rounds, then dice these further into small, evenly-sized cubes.

Using a non-stick pan, take minimum amount of oil needed and fry the cubed potatoes over a high heat to start with and then turn the heat down and cover.

When the potatoes are a little more than half done, add the turmeric, red chilli powder and some salt, closely followed by the whole spices, mixed together.

Stir to combine and put the lid back on once again. When the potatoes are nearly ready, take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate.

Garnish with fresh coriander and serve with cold meats or fried eggs.