Boil the potatoes in salted water till half cooked. Drain and set aside.

Combine the ingredients under "for marinade" into a paste.

Add the drained potatoes and toss up to coat well.

In a deep saucepan, heat the oil. Add the ginger and shallots and saute till wilted and slight browned.

Add the curry leaves and marinated potatoes and saute.

Cook till the masala is dry and well coated. Serve hot with rice, or as the book suggests, with chapathi or even bread!