September 12, 2016

Potato & Dill

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.

Tags: Curry, dill, Indian, potato

Categorised in: Salads & Vegetables

By John Loydall