Fennel Potato Recipe – Saunf Aloo Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (medium-sized) | 5, halved |
| Fennel seeds | 2 tsp, crushed |
| Red chili powder | 2 tsp |
| Turmeric powder | 1 tsp |
| Fresh cream | ¼ cup (or ½ cup milk) |
| Fresh cilantro | 4 sprigs, finely chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 150 mg |
| Vitamin C | 12 mg |
| Calcium | 45 mg |
Preparation Time
| Time | Minutes |
|---|---|
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
Servings: 6
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Instructions
-
Heat the Oil:
Begin by heating a tablespoon of oil in a pressure cooker over medium heat. Allow the oil to become hot but not smoking. -
Add the Spices:
Add the turmeric powder, red chili powder, crushed fennel seeds, and a pinch of salt to the hot oil. Stir the mixture continuously until the fennel seeds turn golden and release their aromatic fragrance. This should take about 1-2 minutes. -
-
Cook the Potatoes:
Now, add the halved potatoes to the spiced mixture. Sauté the potatoes for 2-3 minutes, ensuring they are well-coated with the spices. Stir occasionally to prevent sticking. -
Add Water and Pressure Cook:
Pour in just enough water to cover the potatoes. Close the pressure cooker lid and cook on medium heat until you hear 2 whistles. This should take around 5-7 minutes. Once done, turn off the heat and let the pressure release naturally. -
Add Cream (or Milk):
After the pressure has fully released, open the lid. Stir in the fresh cream (or milk if you prefer a lighter option). Turn the heat back on and let the potatoes simmer for 5 minutes, allowing the cream to blend with the spices and potatoes. -
Garnish and Serve:
Once the potatoes are tender and the creamy sauce has thickened slightly, garnish the dish with freshly chopped cilantro.Your Fennel Potato dish is now ready to serve!
Serving Suggestions
Fennel Potatoes are best enjoyed as a main dish paired with Amritsari Dal and Laccha Paratha. The combination of creamy potatoes with the subtle anise flavor of fennel seeds makes it a perfect lunchtime meal that complements a variety of Punjabi bread or rice dishes. You can also serve this dish as a side with plain rice or naan.
Pro Tips
- Cream vs Milk: If you’re looking for a richer, more luxurious dish, opt for cream. However, if you prefer something lighter, milk works just as well, though the texture may be a bit thinner.
- Fennel Flavor: Crushing the fennel seeds releases more flavor. You can toast the seeds briefly in the oil before crushing for an extra burst of aroma.
- Spice Level: Adjust the amount of red chili powder to your preferred spice level. You can also add green chilies for an extra kick.
This Fennel Potato recipe is not only quick and easy to prepare but also delivers a beautifully fragrant and comforting meal that is sure to please both vegetarians and non-vegetarians alike. The combination of soft, creamy potatoes with the unique, slightly sweet flavor of fennel seeds brings a traditional yet delightful twist to everyday meals. Whether you’re cooking for a family gathering or simply want to try something new for lunch, this dish is a surefire hit!
