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Home » Recipes

Spiced Fennel Potatoes

Published: Feb 3, 2023 · Modified: Jan 14, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spiced fennel potatoes in balti dish
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This spiced fennel potatoes recipe is another one from a book called Easy Indian in Minutes that I've had for quite a number of years now.   

There's loads of lovely looking dishes in it - starters, mains, sides and desserts.   I've made a couple over the years and this is the first time I've made this potato side dish.

I love potatoes in an Indian curry and also the flavour from fennel seeds.   The chilli and fennel seeds give this potato side dish a lovely touch of heat and crunch.

Tips

  • Alternative suggestion - replace the fennel seeds with a handful of fresh fenugreek leaves.
  • This spiced fennel potatoes recipe can easily be adapted if you’re cooking for less or more people.

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How to make this Spiced Fennel Potatoes

Ingredients

  • 500g new potatoes, quartered
  • 4 tbsp sunflower oil
  • 4 cloves garlic, crushed
  • 2 tsp mild chilli powder
  • 1 tbsp fennel seeds (see Tips)
  • 2 green chillies, deseeded and finely chopped
  • salt and freshly ground black pepper

Instructions

  1. Cook the potato quarters in boiling salted water until tender, about 10 minutes.
  2. Heat the oil in a large frying pan or skillet over a medium high heat, then fry the garlic for 1 minute. Add the chilli powder, fennel seeds, potatoes and chillies, and cook for a further 4 to 5 minutes.
  3. Season with salt and freshly ground black pepper and serve immediately.

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Spiced fennel potatoes in balti dish

Spiced Fennel Potatoes

The chilli and fennel seeds give this Indian potato side dish a lovely touch of heat and crunch.
PREP: 10 minutes minutes
COOK: 15 minutes minutes
TOTAL: 25 minutes minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 people
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Equipment

  • Saucepan
  • Cast iron skillet

Ingredients

  • 500 g (1.1 lb) new potatoes quartered
  • 4 tbsp sunflower oil
  • 4 cloves garlic crushed
  • 2 tsp mild chilli powder
  • 1 tbsp fennel seeds (see Notes)
  • 2 green chillies deseeded and finely chopped
  • salt and freshly ground black pepper

Instructions

  • Cook the potato quarters in boiling salted water until tender, about 10 minutes.
  • Heat the oil in a large frying pan or skillet over a medium high heat, then fry the garlic for 1 minute. Add the chilli powder, fennel seeds, potatoes and chillies, and cook for a further 4 to 5 minutes.
  • Season with salt and freshly ground black pepper and serve immediately.

Notes

  • Alternative suggestion - replace the fennel seeds with a handful of fresh fenugreek leaves.
  • This spiced fennel potatoes recipe can easily be adapted if you’re cooking for less or more people.

 

You might also like to try:
  • side dishes
  • Indian dishes

Nutrition

Calories: 233kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 37mg | Potassium: 583mg | Fiber: 4g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baby potatoes, fennel seeds, green chillies, new potatoes
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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