Dill Potatoes
Dill in Potatoes - Northern Indian Style


  • 1 cup dill leaves
  • 4 medium-sized potatoes
  • 4 cloves garlic, chopped fine
  • 2 tsp. cayenne pepper
  • 1 tsp. turmeric^
  • Salt to taste
  • Oil to saute

Use a wide wok^. Add 1 Tbsp. canola oil on warm wok. Add garlic, sauté for minutes,

Cut potatoes into any shape you like -- chopped into medium sized cubes, or long, or slice them into semi-circles by cutting potato into a half first and slicing them lengthwise into any desired thickness.

Add cut potatoes to the wok and sprinkle turmeric^ on top. Potatoes are tastier with the skin on. If you do not want the skin, peel them off with a peeler. Add the cayenne pepper and salt.

Continue cooking the potatoes; add a little more oil if you like the vegetables dry, just keep turning them until cooked. If you like them to be moist, cover with a lid and cook until done.

Add the cup of chopped dill when the potatoes are almost cooked and mix well. Let it stay on stove for another 8 minutes.

Serve with any indian bread or plain rice and dhal.

^ Please contact me for any of these ingredients or utensils.

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