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["cut the potatoes into 1/2"" cubes. I like leaving the skins on - gives the dish an earthy flavor.", "heat the oil in a wok on a high flame until almost smoking. Add the seeds (mustard, fennel, fenugreek, nigella and caraway to the oil. Once the mustard seeds start to splutter, turn down the flame.", "Add the fenugreek powder to the oil and cook on a medium flame for 1 - 2 minutes.", "Add the potato cubes to the wok and stir gently until the cut surfaces turn a lovely golden brown.", "Add the cayenne pepper powder to the wok, stirring until the potato pieces are evenly coated with the oil and the spices.", "Push the potatoes to the side in the wok, making a central space in the oil. Now add the onions, turning up the flame to high heat. The idea is to fry the onions NOT caramelize them.", "Once the onions are fried, mix in the potatoes which have been waiting patiently on the sides of the wok. Add salt to taste.", "Finally, turn down the flame to medium or low medium. Add the fenugreek leaves, serrano chillies and the fresh cilantro.", "Serve hot with deep fried flour tortillas or chappaties (Indian flat bread). I prefer the tortillas - because they are cheaper and come in various sizes. If it is too spicy, you can add a dollop of Greek plain yogurt or douse the flames in your mouth fresh squeezed lime juice with ice. Ayden (who is part Indian, part German and part Japanese polished off the contents of the wok without the aid of lime juice or yogurt!!"]
