Potato roast

First I should admit that , this potato roast may be a well known recipe for many. Because the simple but elegant potato curry could be the first for any beginner.
Who can deny a hearty serving of roasted potatoes along with the piping hot sambar and rice?
While browsing through my blog , I found that some potato roast is missing and immediately started posting this recipe.
I modified the well known original version with some marination (just like any non-veg roast).
(The original version do not call for any curd or marination. But doing so enhances the flavor)
We can enjoy each step in this cooking process , because of its flavor:)
I prefer to do this roast in a heavy iron wok ('Irumbu chatti' in Tamil). If we cannot find such a robust wok, we can get satisfied with a thick bottomed non stick vessel. Use the Indian store-bought potato for this dish. Because we cannot be sure of the original touch with other potatoes. If you know any other variety of potato that tastes like Indian potato, kindly let me know.



Ingredients:
Potato - 4 (1/4 kg)
onion - 1 (chopped 1 cup)
Turmeric - a pinch
curd - 1/2 cup
Red chilli powder - 1 tbsp
Ginger garlic paste - 1 tbsp
Olive oil - 3 tbsp
Fennel seeds - 1 tsp
Curry leaf - 1 brig
cilantro , mint - a handful
salt - to taste.
Dry roast and grind:
Cinnamom - a bit
cumin - 1/2 tsp
fennel seed (sombu) - 1 tsp
cloves - 2
coriander seeds - 1 tbsp

Method:
Scrub and peel the potato skin. Wash and clean it.
Cut each potato into 4 - 6 big pieces.
Dry roast and grind the items given. This is the masala powder.
Mix curd, salt, Red chilly powder, turmeric , ginger garlic paste, prepared masala powder and marinate it for an hour or more.
Heat oil in a thick bottom vessel.
Fry the fennel seeds to red color.
Add the chopped onion, cilantro, mint leaf, curry leaf and fry for a while.
As the onion turns transparent , add the marinated potato mixture.
Stir well. Reduce the flame, cover it and cook with occasional stirring.
This roast should be cooked in very low flame.. Do not hasten the process, as it may char the dish.
If the curry starts sticking to the bottom, sprinkle little water and then cook it covered.
The masala will be slowly absorbed by the potato while the outer side becoming crispy.
Using a spatula gently check if the potatoes are done. Then check for salt .
Potato roast is ready!

Serving suggestions:
Mostly people serve it as a side dish for sambar & rice or rasam & rice.
Goes fine with roti also.
The consistency should be like a dry curry.
Serves four.