Fennel potatoes

Ingredients

1kg (2lb 4oz) new potatoes, cut into 2 or 4 pieces, depending on their size

2–3 tablespoons mustard oil

1 tablespoon fennel seeds

1 green chilli, thinly sliced

1 teaspoon salt

1 teaspoon chilli powder

1 teaspoon ground turmeric

50ml (2fl oz) water

Directions

Put the pieces of potato in a pan, cover with water and bring to the boil, then cook for 6–7 minutes until cooked through.

Heat the oil in a pan. Once it is hot and smoky, take the pan off the heat and add the fennel seeds and green chilli. Return the pan to a low heat and stir in the salt, ground spices and measured water.

Add the boiled potatoes and mix well, then cook over a high heat for 2–3 minutes until slightly charred. Serve hot or warm.

Notes

Fennel seeds are an underrated spice in spite of being so aromatic and flavourful, and I think they should be used more in our day-to-day cooking. In this recipe they are the hero ingredient, transforming the potatoes into the most dreamy sabji. This is great as part of an Indian meal but also good in a toasted sandwich or in a wrap or pastry, or just serve it with Tandoori Masala Roti or dal and rice.