Ginger and Garlic Potatoes

1 potatoes -- cooked, peeled, and cut in 3/4 inch dice
1 piece ginger root -- coarsely chopped
3 cloves garlic
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon fennel seeds -- (optional)

Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan. When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes. Add the potatoes and fry until encrusted with the paste.

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