SAUnfwaale Aloo – Fennel Potato Curry

Saunfwaale Aloo is a Potato Curry majorly flavoured with fennel seeds. It is a creamy, easy and quick to make and tastes heavenly when served with Pooris or Rotis. Cooked using pressure cooker, this curry takes 10 mins to prepare. I like using baby potatoes for this but you can use the regular potatoes too. 

When i was newly married, my husband’s Nana Nani were visiting us. I was not familiar cooking Punjabi food then. Punjabi food was what we had in restaurants which are actually not how they cook at home. The actual Punjabi home cooked food is so much simpler, with less masala. So Nana Nani thought me few basic dishes like Saunwaale Aloo, Matarwaale Chawal, Rajma, Sooji ka halwa. From then there was no going back 🙂
This is one of the first dishes I learnt from them. This is one of Naniji’s dishes with a little twist by Nanaji 🙂

Ingredients

4 no – Big Potatoes
Or
20 nos – Baby potatoes

2 tsp – Saunf / Fennel seeds

2 tsp – Red chilly powder

1 tsp – Haldi

Salt to taste

1/2 cup – Milk

Chopped coriander to garnish

1 Tbsp – Ghee

Method

Heat oil in a pressure cooker.

Add saunf, red chilly powder, haldi, salt and saute till you get a little fried smell and saunf turns golden.

To this add peeled and cubed potatoes or halved baby potatoes. I leave the peel on as i like the taste of it.

Saute it for two minutes. Add water just enough to cover the potatoes and pressure cook it for 5 mins(2 whistles).

Once the pressure is released open the lid of the cooker.

Add milk, mash few potato pieces just to get a thicker consistency and boil for 5mins. Let the gravy be creamy and thick.

Garnish it with some toasted saunf and chopped coriander.

It goes really well with pooris and rotis along with some fresh raw onions.