Aloo dum with Fennel Tempering

When I saw this recipe, I knew I just had to try it out, specially since I so seldom use saunf in daily cooking. The original recipe was for an egg curry, but it worked just as well with baby potatoes.

250 gms baby potatoes, boiled and peeled
1/2 tsp fennel seeds
1 bay leaf
Paste of 1 large onion
2 tsp ginger paste
1/2 tsp garlic paste
Haldi powder to taste
Chilli powder to taste
Salt to taste
Cooking oil (about 1 tbsp)
Dil leaves for garnish
1/2 tsp fennel seeds, crushed
1 tsp sugar

Method:
Heat oil and add fennel seeds and bay leaf, fry for a minute till the aroma releases.
Add a mix of fine onion paste, ginger paste and garlic paste, haldi and chilli powder.
Fry the masala well till oil seperates. I added sugar, because the masala seemed to spicy, and it added a nice taste to the dish.
Add boiled potatoes.
Cook on low heat with a minimum of water.
Take off fire. Garnish with dil leaves and a pinch of fennel powder.