Panchphoran Aloo

I cooked this to go with the previous duck and with tara's aubergine with pomegranate and it seemed to work.  It's hard not to burn the potatoes in the frying pan, but the crispy bits add to the flavour.

- Dice 900g potatoes into 1cm cubes and fry in some oil until half done, on a high heat to begin with, then a low heat.
- Add 1/2 teaspoon each of red chill powder, turmeric, fenugreek seeds, nigella seeds, black mustard seeds, cumin seeds, fennel seeds and some salt.
- Stir regularly to stop the potatoes from catching and stop cooking when the potatoes are done.
- Garnish with fresh coriander.