Potatoes in Sour Cream (Banarasi Aloo)

Fennel seems to add richness to meat gravies, sweetness to desserts and a special zest to vegetables. It is used powdered or whole with lamb, potatoes and in crisp golden sweets that are drenched in fennel-flavored sugar syrup. Fennel is also used in pickles and chutneys in north India, and a fennel infusion is a delicious base for refreshing drinks.

3 tablespoons corn oil
1 teaspoon fennel seeds
4  medium potatoes, boiled, peeled and cubed (1 1/4 pounds)
2 teaspoons tamarind pulp, diluted in a little water
4 tablespoons tomato pureĆ©
1 teaspoon cayenne powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
4 tablespoons light cream
4 tablespoons coriander leaves, chopped
Heat the oil in a wok or kadai. Add the fennel. When the seeds change color, drop in the potatoes. Stir-fry for a minute or so.

Add the tamarind pulp, tomato pureƩ, powder spices and salt. Stir until well-blended. The potatoes should be coated with a thick sauce.

Serve hot, garnished with swirls of cream and coriander leaves.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 15 min

Servings: 4

Recipe By: Monica Bharadwaj

From:  The Indian Spice Kitchen
Used with permission of Hippocrene Books