Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Lightly brown the fennel and cumin seeds in a small frying pan without any oil for approximately 5 minutes over a medium heat, moving the pan constantly to encourage even browning, remove from the heat and keep to one side.

Heat the ghee in the saucepan until it is hot, then add the black and white mustard seeds, nigela and sesame seeds. Cover for 15 seconds until the seeds pop.

Reduce the heat, add the chopped chilli, fennel seeds, cumin seeds, ground cumin, coriander, garam masala, fenugreek, and turmeric and continue to cook for 1 minute stirring constantly to prevent the spices from burning.

Add the cooked potatoes and stir until the mixture coats the potatoes evenly, this will take approximately 1 minute.

Season with salt. Remove from the heat and place on a baking tray in the preheated oven for 5 minutes.

Remove and serve with raita, mint or chopped coriander.

NOTES : Very tasty, slightly spicy, vegetarian accompaniment from Northern India.

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