Spiced Fennel Potatoes
The chilli and fennel seeds give this Indian potato side dish a lovely touch of heat and crunch.
Equipment
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.
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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.
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