Heat the oil in a kadai. Add the potato cubes and fry till golden brown.
Add all the masala and saute for a minute.
Add the required amount of salt.
Garnish with chopped coriander leaves, almonds and cashews.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.