Saunf Aloo

Ingredients

• 600 g potatoes, boiled until just tender and cubed
• 25 ml cooking oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 5 g salt, or to taste
• 1 tsp dry mango powder or 2 tsp lemon juice
• 2 tbsp chopped fresh coriander
• 2 tsp Whole Fennel Seeds (Saunf)

Instructions

1. 1Lightly crush the Fennel Seeds (Saunf) with a mortar and pestle.
2. 1Heat the oil and add cumin followed by the crushed fennel.
3. 2When aromatic, add potatoes, turmeric, chilli and salt.
4. 3Cook uncovered for twelve to fifteen minutes, turning gently until the edges are golden.
5. 4Add dry mango powder or lemon juice and toss well.
6. 5Finish with fresh coriander and serve with dal and roti.