Kashmiri Potatoes

I'm quite sure there are as many different recipes for dishes in India as there are households and eateries making them, it makes me feel a little bolder about offering my recipe for example for this potato dish.
There is virtually nothing about this recipe that resembles many other Indian dishes. No use of cumin, coriander, turmeric and cardamom for instance, apart from ginger, there is also an absence of familiar ingredients such as onion and garlic. The result, however, is a delightful dish which is unmistakably from that part of the world and in my opinion sits very well alongside other dishes we might be familiar with.
For this recipe you will need;  
500gm of potatoes, scrubbed or peeled, as you wish.
1 tablespoon of tomato oil Click here for the recipe
 If you don't wish to make the tomato oil, then substitute a tablespoon of vegetable oil and a teaspoon of tomato puree.
1 teaspoon of ground fennel seeds
A thumb sized piece of  fresh ginger, finely chopped
150gm of fresh tomatoes, finely chopped
A handful of fresh mint leaves, chopped
50ml of double cream.
1 teaspoon of salt
1 teaspoon of Kashmiri chili powder, possibly less if you are using a different chili powder.

Method.
Begin by washing and peeling or scrubbing the potatoes before roughly cutting into small cube shapes, Place the oil, tomato puree (if using), salt, ground fennel and chili powder into a large bowl and add the potato cubes. Mix well to evenly cover the potatoes before transferring to a baking sheet and roasting in a moderate oven (180C) for 25 to 30 minutes until the potatoes are tender,

You will find the oil has separated from the potatoes to some extent, I drain this off and use it then to gently fry the chopped ginger for 2 or 3 minutes before adding the potatoes and the chopped tomatoes. Cook gently for 8 to 10 minutes until the tomatoes have softened, add the chopped mint and stir in the cream, Check the seasoning before serving.

Notes
 If you have a small spice grinder, it is well worthwhile grinding some Kashmiri chilies in order to make your own chili powder, Kashmiri chilies have a little less heat and have a wonderful flavour.