Saunf Aloo (Fennel Potato Curry) Recipe

Ingredients

• 5 Potatoes (Aloo) - halved with skin
• 2 teaspoon Fennel seeds (Saunf) - crushed
• 2 teaspoon Red Chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 1/4 cup Fresh cream - or 1/2 cup milk
• 4 sprig Coriander (Dhania) Leaves - finely chopped

Method

1. To begin with Saunf Aloo, heat oil in a pressure cooker.
2. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.
3. Now add the potatoes and mix it properly with the masala.
4. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.
5. Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.
6. The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency.
7. Let it cook for 5 more minutes or until the cooker releases 2 more whistles.
8. Garnish the Saunf Aloo with some roasted saunf and chopped coriander.
9. Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal.