Saunf Aloo (Fennel Potato Curry) Recipe
A vegetarian Punjabi recipe with potatoes (aloo) - halved with skin, fennel seeds (saunf) - crushed, red chilli powder. Ready in 25 min, serves 6.
Curated byHarpreet Singh🇮🇳
- 1
To begin with Saunf Aloo, heat oil in a pressure cooker
potatoes (aloo) - halved with skin(5) - 2
Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour
fennel seeds (saunf) - crushed(2 teaspoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 3
Now add the potatoes and mix it properly with the masala
potatoes (aloo) - halved with skin(5) - 4
Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker
potatoes (aloo) - halved with skin(5) - 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
potatoes (aloo) - halved with skin(5)fresh cream - or 1/2 milk(1/4 cup) - 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
potatoes (aloo) - halved with skin(5)sprig coriander (dhania) leaves - finely chopped(4) - 9
Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal
potatoes (aloo) - halved with skin(5)
Nutrition Facts
Per serving
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Saunf Aloo (Fennel Potato Curry) Recipe
A vegetarian Punjabi recipe with potatoes (aloo) - halved with skin, fennel seeds (saunf) - crushed, red chilli powder. Ready in 25 min, serves 6.
Curated byHarpreet Singh🇮🇳
Directions
9 steps- 1
To begin with Saunf Aloo, heat oil in a pressure cooker
potatoes (aloo) - halved with skin(5) - 2
Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour
fennel seeds (saunf) - crushed(2 teaspoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon) - 3
Now add the potatoes and mix it properly with the masala
potatoes (aloo) - halved with skin(5) - 4
Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker
potatoes (aloo) - halved with skin(5) - 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
potatoes (aloo) - halved with skin(5)fresh cream - or 1/2 milk(1/4 cup) - 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
potatoes (aloo) - halved with skin(5)sprig coriander (dhania) leaves - finely chopped(4) - 9
Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal
potatoes (aloo) - halved with skin(5)
About this recipe
A vegetarian Punjabi recipe with potatoes (aloo) - halved with skin, fennel seeds (saunf) - crushed, red chilli powder. Ready in 25 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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