Saunf Aloo (Fennel Potato Curry) Recipe
Description:
Saunf Aloo, a delightful Punjabi dish, is a comforting curry where potatoes are cooked in a fragrant, creamy fennel sauce. The subtle, aromatic fennel seeds add a unique depth of flavor, making it a dish that feels luxurious yet is simple enough for a quick weeknight meal. This recipe is ideal for those who prefer meals without onion or garlic. It’s a dish that pairs beautifully with traditional sides, making it the perfect addition to your lunch menu.
Cuisine:
Punjabi
Course:
Lunch
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), halved with skin | 5 Potatoes |
| Fennel seeds (Saunf), crushed | 2 teaspoons |
| Red Chilli powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fresh cream (or milk) | 1/4 cup fresh cream, or 1/2 cup milk |
| Coriander (Dhania) leaves, finely chopped | 4 sprigs of coriander |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions
-
Heat the oil: Begin by heating oil in a pressure cooker over medium heat.
-
Prepare the spices: Add turmeric powder, salt, red chilli powder, and the crushed fennel seeds to the hot oil. Stir them around and let the fennel seeds toast until they turn golden in color, releasing their aromatic fragrance.
-
Cook the potatoes: Now, add the halved potatoes to the pressure cooker. Mix them well with the spices, ensuring each piece is coated with the fragrant masala. Allow the potatoes to sauté in the spice mix for 2-3 minutes, letting the flavors meld together.
-
Add water and cook: Pour enough water into the cooker to just cover the potatoes. Secure the lid of the pressure cooker and cook on medium heat for about two whistles. Once the pressure has released, carefully open the lid.
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Finish the curry: Add the fresh cream (or milk) to the cooked potatoes. For a thicker consistency, mash a few potatoes with the back of a spoon or a masher. Stir the mixture gently to combine the cream and mashed potatoes, allowing the curry to thicken.
-
Simmer: Close the lid again and let the curry simmer for another 5 minutes, or until you hear two more whistles. The potatoes should be tender, and the curry will have a rich, creamy texture.
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Garnish and serve: Once the cooking is complete, garnish the Saunf Aloo with a sprinkle of roasted fennel seeds and freshly chopped coriander leaves.
Serve Saunf Aloo with Amritsari Dal and Whole Wheat Lachha Paratha for a wholesome, comforting meal that is both satisfying and aromatic.
This recipe for Saunf Aloo is a perfect balance of flavors and textures, with the warm, earthy fennel adding a delightful twist to a classic potato curry. The creamy sauce brings everything together, making each bite smooth and comforting. Whether you’re preparing it for a quick lunch or as part of a larger meal, this Punjabi dish is sure to become a favorite.
