Saunf Aloo Recipe: A Punjabi Delicacy for Your Lunch Table
Description:
Saunf Aloo is a delightful Punjabi gravy recipe that combines the soft and tender texture of potatoes with the aromatic flavors of fennel. The creamy sauce enhances the richness of the dish, making it an absolute treat for those who enjoy a mild yet flavorful vegetarian dish. This recipe is particularly suitable for individuals who prefer to avoid onion and garlic in their meals. Simple and quick to prepare, Saunf Aloo makes for a hearty lunch and can be paired beautifully with Amritsari Daal and Laccha Paratha.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (halved) | 5 medium-sized |
| Fennel seeds (crushed) | 2 teaspoons |
| Red chili powder | 2 teaspoons |
| Turmeric powder | 1 teaspoon |
| Cream (or Milk) | 1/4 cup cream or 1/2 cup milk |
| Coriander leaves (finely chopped) | 4 sprigs |
Preparation Time & Cooking Time
| Prep Time | Cook Time |
|---|---|
| 10 minutes | 15 minutes |
Instructions
-
Heat the Oil
Start by heating a little oil in a pressure cooker over medium heat. Once hot, add the turmeric powder and red chili powder. Stir them gently, allowing the spices to release their aroma. -
Cook the Fennel Seeds
Next, add the crushed fennel seeds into the cooker. Sauté the fennel for a minute or until it turns golden brown. This step will infuse the oil with the warm, aromatic flavor of fennel, a signature characteristic of this dish. -
Add the Potatoes
Add the halved potatoes to the cooker. Stir them gently to coat the potatoes with the spices and fennel. Allow them to cook for about 2 to 3 minutes, letting the flavors meld together. -
Pressure Cook
Now, add enough water to the cooker to cover the potatoes. Close the lid and cook the potatoes for about 2 whistles. Once done, turn off the heat and let the pressure release naturally. -
Add Cream or Milk
After the pressure has released, open the lid and add the cream (or milk) to the cooked potatoes. Stir gently to combine the creamy texture with the spicy gravy. Turn the gas back on and allow the mixture to simmer for an additional 5 minutes, letting the potatoes absorb the flavors and the gravy thicken slightly. -
Garnish and Serve
Finally, garnish your Saunf Aloo with freshly chopped coriander leaves and a sprinkle of roasted fennel seeds for an extra layer of flavor. The dish is now ready to be served!
Serving Suggestion
For a truly authentic Punjabi lunch experience, serve this Saunf Aloo with Amritsari Daal and Laccha Paratha. The richness of the dal and the flakiness of the paratha complement the creamy and aromatic flavors of the Saunf Aloo perfectly.
Nutritional Information (per serving)
(Approximate values for a serving size of 1 plate of Saunf Aloo)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 180mg |
Tips for Making the Perfect Saunf Aloo
-
Choose the Right Potatoes: Use medium-sized, starchy potatoes (like russets) for a creamy and smooth texture. They will absorb the spices well and help create a delicious gravy.
-
Adjust Creaminess: If you prefer a lighter dish, opt for milk instead of cream. Alternatively, you can also use a combination of both for a perfect balance of richness.
-
Serving Variations: While Saunf Aloo pairs wonderfully with Amritsari Daal and Laccha Paratha, it also goes well with plain basmati rice or stuffed naan for a fulfilling meal.
Saunf Aloo is a simple yet comforting dish that can easily be added to your weekly lunch menu. With its delicate flavors and creamy texture, it’s a recipe that will please both the eyes and the taste buds, making it a true crowd-pleaser.
