Instructions: Peel and rinse potatoes. Using a sharp knife, cut each potato into 6 slices. Boil the potato slices in a saucpan of water until just cooked, but not mushy (test by peircing with a sharp knife). Drain and set aside until required. In a seperate saucepan heat the oil. Reduce the heat and add the onion seeds, fennel seeds, and curry leaves, stirring. Remove the pan from the heat and add the ground cumin, coriander, chili powder, turmeric, salt, and aarmchoor, stirring well to combine. Return the pan to the heat and stir-fry the mixture for about 1 minute.

Pour this mixture over the cooked potatoes, mix together, and sti-fry over a low heat for about 5 minutes. Transfer the potato curry to warm serving dishes and serve immediately.

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