Saunf Aloo

Baby potatoes in a creamy sauce tempered with fennel. This recipe has featured on the show Khanakhazana.

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Saunf Aloo
Main Ingredients Baby Potatoes, Fennel Seeds
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Saunf Aloo

  • 15-20 Baby Potatoes boiled and halved with skin
  • 1 1/2 teaspoons Fennel Seeds crushed
  • 2 tablespoons Oil
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 cup Yogurt
  • 2 tablespoons Fresh coriander leaves chopped


  1. Heat oil in a pan.
  2. Add asafoetida and turmeric powder. Add potatoes and mix. Sauté for two to three minutes. Add salt, coriander powder, red chilli powder and crushed fennel seeds.
  3. Mix and add yogurt and salt and mix. Cook for two minutes. Add coriander leaves and mix. Serve hot.

Nutrition Info

Calories 760
Carbohydrates 96.6
Protein 11.6
Fat 36.7
Other Fiber Zinc- 2.4mg