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Potatoes in Sour Cream (banarasi aloo)
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Fennel seeds, used a lot in the cooking of Uttar Pradesh, add a sweet richness to curries and desserts, and a special zest to vegetables. They feature powdered or whole with a variety of vegetables and in a popular crisp, golden, fried sweet called ‘malpua’, which is soaked in fennel-flavoured sugar syrup. Fennel is also used in pickles and chutneys in north India and a fennel infusion makes a delicious base for refreshing drinks. I love adding a few fennel seeds to my tea for a fuller flavour. Serves: 4 Preparation time: 30 minutes Cooking time: 15 minutes | |
| 3 tablespoons | sunflower oil |
| 1 teaspoon | fennel seeds |
| 300g | potatoes, boiled, peeled and cubed |
| 2 teaspoons | tamarind pulp, diluted in a little water |
| 4 tablespoons | tomato puree |
| 1/2 teaspoon | chilli powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | garam masala powder |
| Salt | |
| 4 tablespoons | single cream |
1 Heat the oil in a wok or kadhai and toss in the fennel. When the seeds darken, add the potatoes and stir-fry for a couple of minutes.
2 Add the tamarind pulp, tomato puree, spice powders and salt, and stir until well blended. Cook on low heat until the potatoes are done but hold their shape. Gently fold in the cream and heal through. The potatoes should be coaled with a thick sauce. Serve hot.
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