Ingredients
- potatoes, boiled until just tender and cubed
- cooking oil
- salt, or to taste
- 1 tsp dry mango powder or 2 tsp lemon juice
- chopped fresh coriander
Vegan Recipe
Saunf Aloo
Pan-cooked potatoes with fragrant fennel, cumin and a lightly tangy finish.
Method
Lightly crush 2 tsp of Whole Fennel Seeds (Barik Saunf) with a mortar and pestle.
Heat the oil and add cumin followed by the crushed fennel.
When aromatic, add potatoes, turmeric, chilli and salt.
Cook uncovered for twelve to fifteen minutes, turning gently until the edges are golden.
Add 1 tsp dry mango powder or 2 tsp lemon juice and toss well.
Finish with fresh coriander and serve with dal and roti.
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