Can you imagine cubes of potato encrusted with a spicy, crisply browned, ginger-garlic paste? Add to that a hint of fennel, if you want it. That is what these potatoes taste like. You could serve them with an Indian meal of Qeema matar, an Indian bread and a yogurt relish, or you could serve them with grilled or roasted meats.
It is best to make this dish in a large, non-stick frying pan or a well-seasoned cast-iron pan.