Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan (I use a wok.) When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes (donUt lean over the pan and inhale too deeply.) Add the potatoes and fry until encrusted with the paste.
Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.
This is unquestionably one of the best potato recipes ever. It comes again from Madhur Jaffrey. On this, I give exact measurements.