Imagine a dish that transforms humble ingredients into a symphony of flavors that dance on your taste buds - welcome to the world of Potato Leek Subzi with Fennel! This incredible Indian vegetable side dish is not just a recipe, but a culinary adventure that brings together the earthy sweetness of leeks, the comforting texture of potatoes, and the magical aroma of fennel seeds. Whether you're a seasoned cook or a curious food explorer, this recipe promises to transport you straight to the vibrant kitchens of India with just one bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 3 medium potatoes, diced
- 2 leeks, sliced
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash and dice the potatoes into medium-sized cubes, ensuring they are roughly uniform in size for even cooking. Slice the leeks carefully, using only the white and light green parts.
- Heat oil in a large skillet or kadai over medium heat. Add fennel seeds and let them sizzle and release their aromatic fragrance for about 30 seconds, being careful not to burn them.
- Add sliced leeks to the hot oil and sauté until they become soft and translucent, approximately 3-4 minutes. Stir occasionally to prevent sticking.
- Sprinkle turmeric powder over the leeks and mix well, coating the leeks evenly with the golden spice. This will add color and enhance the flavor profile.
- Add diced potatoes to the skillet and mix thoroughly with the leeks and turmeric. Ensure all potato pieces are coated with the spices.
- Reduce heat to low-medium, cover the skillet, and cook for 20-25 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Check potato tenderness by piercing with a fork. Once potatoes are soft and cooked through, add salt to taste and mix gently.
- Remove from heat and transfer to a serving dish. Garnish with freshly chopped coriander leaves for added freshness and color.
- Serve hot as a side dish with roti, rice, or as part of a larger Indian meal. Best enjoyed warm.
Tips
- Choose fresh, firm potatoes and crisp leeks for the best texture and flavor.
- Toast the fennel seeds gently to release their maximum aromatic potential - watch them carefully to prevent burning.
- Use low-medium heat while cooking to ensure potatoes are soft and evenly cooked without scorching.
- Cut potato cubes uniformly to guarantee consistent cooking time.
- For extra flavor, you can add a pinch of cumin seeds along with fennel seeds during tempering.
- Fresh coriander is key - chop it just before garnishing to maintain its bright color and flavor.
- This dish pairs wonderfully with both rice and Indian bread like roti or paratha.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
