toodle.

Baby Potatoes with Fennel

Par-boiled baby salad potatoes sautéed in oil with aromatic fennel seeds, garam masala, and chilli powder for a flavorful side.

VegetarianQuickSide DishPotatoesIndian Cuisine

Estimated Nutrition

Per Serving Total
Calories 311.1 kcals 622.1 kcals
Carbohydrates 28.7 grams 57.3 grams
Fat 21.2 grams 42.4 grams
Protein 3.4 grams 6.8 grams
Cook Time
13 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Sugar
Alternative to fennel seeds if preferred
NutsSeeds
0.25
tsp
Fennel Seeds
0.25
tsp
Salt
1
pinch
Garam Masala
0.25
tsp
Chilli Powder
OilsFats
3
tbsp
Oil
Vegetables
310
g
Baby Salad Potatoes

Steps

  • Par-boil the potatoes for 7 to 8 minutes then drain them.
  • Allow the potatoes to cool completely.
  • Heat the oil in a frying pan, add the spices, and mix for 1 minute.
  • Add the potatoes to the pan and sauté for 3 to 4 minutes.