How to make Saunf Aloo - Baby potatoes in a creamy sauce tempered with fennel.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Baby Potatoes (बेबी आलू), Fennel Seeds

Cuisine : Indian

Course : Main Course Vegetarian

Saunf Aloo Recipe Card

Saunf Aloo

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saunf Aloo Recipe

  • Baby Potatoes boiled and halved with skin 15-20

  • Fennel Seeds crushed 1 1/2 teaspoons

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Yogurt 1/2 cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a pan.

Step 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.

Step 3

Mix and add yogurt and salt and mix. Cook for two minutes. Add coriander leaves and mix. Serve hot.