This is the ultimate Indian potato-based dish. The distinctive taste of dill adds a fragrant sweetness to the earthy turmeric-coated potatoes.
- 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
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.