Saunf Aloo (Fennel Potato Curry) Recipe

 Saunf Aloo (Fennel Potato Curry) Recipe

Ingredients:

5 Potatoes (Aloo) - halved with skin,2 teaspoon Fennel seeds (Saunf) - crushed,2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/4 cup Fresh cream - or 1/2 cup milk,4 sprig Coriander (Dhania) Leaves - finely chopped

Estimated Time

Preparation time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian 

How to make Saunf Aloo (Fennel Potato Curry) Recipe 

  1. To begin with Saunf Aloo, heat oil in a pressure cooker
    2. ,
  2. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour
    3. ,
  3. Now add the potatoes and mix it properly with the masala
    4. ,
  4. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker
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  5. Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker
    6. ,
  6. The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency
    7. ,
  7. Let it cook for 5 more minutes or until the cooker releases 2 more whistles
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  8. Garnish the Saunf Aloo with some roasted saunf and chopped coriander
    9. ,
  9.  Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal
    10. ,

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