-
1
Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
-
2
Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
-
3
When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
-
4
In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.
-
5
Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
-
6
Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
-
7
Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
-
8
Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
