Saunf Aloo (Fennel Potato Curry) Recipe
Sauf Aloo is a Punjabi gravy based dish in which potatoes are cooked with the goodness of creamy sauce and fennel seeds. It is best for the people who do not prefer onion and garlic in their meals. Saul Aloo can be made in a jiffy and yet tastes elaborate, making it a perfect weeknight preparation.
- 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
How to make Saunf Aloo (Fennel Potato Curry) Recipe
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.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.