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Saunf Aloo (Fennel Potato Curry) Recipe
Home » Punjabi » Saunf Aloo (Fennel Potato Curry) Recipe
| Total Time (mins) | 25 |
|---|---|
| Ingredient Count | 6 |
| Cuisine | Punjabi |
Ingredients
1/4 cup Fresh cream - or 1/2 cup milk,5 Potatoes (Aloo) - halved with skin,2 teaspoon Fennel seeds (Saunf) - crushed,4 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder
Instructions
To begin with Saunf Aloo, heat oil in a pressure cooker. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.Now add the potatoes and mix it properly with the masala. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency. Let it cook for 5 more minutes or until the cooker releases 2 more whistles.Garnish the Saunf Aloo with some roasted saunf and chopped coriander. Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal.
Disclaimer: Recipe data is for informational purposes only.
