This is the ultimate Indian potato-based dish. The distinctive taste of dill adds a fragrant sweetness to the earthy turmeric-coated potatoes. Ingredients. 5 or 6 medium potatoes cut into bite-sized pieces. 3 bunches of dill, stalks removed. 1 tablespoon of vegetable oil. 3 cloves of garlic. a pinch of black mustard seeds. 2 green chillies, sliced. 1/2 teaspoon turmeric. 1/4 teaspoon asafoetida. salt. Method. Boil the potatoes in salted water just until the edges begin to scuff and break down but the potato is still firm. Drain and allow to dry for a few minutes. Add oil to a hot pan and fry garlic, chilli, mustard seed and asafoetida for 30 seconds. Add the turmeric and then the potatoes - tossing in the spiced oil. Finely chop the dill and add to the potatoes making sure to coat the potatoes. Cover and cook over a low heat for a couple of minutes allowing the dill to wilt. Season well and serve.