Dill Leaves Indian Recipe with Potatoes: Potatoes and Dill Leaves Indian Recipe

Dill Leaves with Potatoes Recipe – Dill Leaves are also known as Suva in Hindi and Shepu in Marathi.

Dill leaves has a strong aroma and slight pungent taste. Nevertheless, it makes for a great dish, by itself or in combination with another vegetable or legume. You could add Dill Leaves to spice up a salad, flavor a dal/sambar or make a simple sabzi.

My mother usually used to make sabzi or bhaji as I call them from dill leaves. One recipe used to be with potatoes and the other one used to be with soaked moong dal that is suva moong dal sabzi recipe.

Both of these dill leaves recipes used to go very well with chapatis and rice-dal combo. Dill leaves add a lot of flavor and punch to any dish, be it in salads, pasta and even in pakoras.

Dill Leaves

The dill leaves recipe which I have posted here is very simple and easy to make. For this recipe, I have only used chopped garlic along with cayenne pepper (red chili powder) and turmeric powder. I did not add any other seasoning.

The result was a superb dill leaves sabzi flavored with aromatic garlic. 

Suva or Dill Leaves Bhaji Aloo Recipe

Ingredients for the Dill Recipe with Potatoes:

  • 1 big bunch of fresh dill leaves
  • 3 medium size potatoes
  • 5-6 garlic, chopped
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper/red chili powder
  • 2 tbsp oil
  • salt

Method to make the Dill Leaves with Potatoes Recipe:

  1. Remove the dill leaves/suva from the stem. Wash dill leaves thoroughly in water and then chop them. Also peel, wash and chop the potatoes
  2. In a kadhai, heat oil.
  3. Add the chopped garlic.
  4. Fry them for a minute. Then add the potatoes.
  5. Fry the potatoes for 3-4 minutes on a low flame.
  6. Now add the dill leaves/suva along with the cayenne pepper and turmeric powder. Mix everything very well.
  7. Add salt and about 1/2 cup water.
  8. Cover and cook the dill leaves & potatoes for 8-10 minutes.
  9. Check in between to see if the water has not dried up. If the water dries up, you could add some more water.
  10. This dill leaves recipe is a dry dish, so ensure that no water remains when the vegetables are done.
  11. Serve Aloo Suva Sabzi with chapatis or the beautiful combination of dal tadka with rice.

Dill Leaves - Shepu Bhaji Recipe

Enjoy 🙂

If you are looking for more potato recipes then do check kashmiri dum aloo, aloo paratha, aloo matar, aloo gobialoo tikki, jeera aloo, dhaba style aloo gobi and dum aloo recipe.

Dill Leaves with Potatoes recipe below:

Suva Bhaji Aloo Recipe
4 from 4 votes
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Recipe of Dill Leaves with Potatoes

course side dish
cuisine indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 big bunch of fresh dill leaves (suva or shepu)
  • 3 medium size potatoes (aloo)
  • 5-6 garlic (lahsun), chopped
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon cayenne pepper or red chili powder
  • 2 tablespoon oil
  • salt as required

how to make recipe?

  1. Remove the dill leaves from the stem. Wash these thoroughly in water and then chop them. Also peel, wash and chop the potatoes
  2. In a kadhai, heat oil.
  3. Add the chopped garlic.
  4. Fry them for a minute. Then add the potatoes.
  5. Fry the potatoes for 3-4 minutes on a low flame.
  6. Now add the dill leaves along with the cayenne pepper and turmeric powder. Mix everything very well.
  7. Add salt and about 1/2 cup water.
  8. Cover and cook the dill leaves & potatoes for 8-10 minutes.
  9. Check in between to see if the water has not dried up. If the water dries up, you could add some more water.
  10. This dish is a dry dish, so ensure that no water remains when the vegetables are done.
  11. Serve Aloo Suva sabzi with chapatis or the beautiful combination of dal-rice.




15 thoughts on “Dill Leaves Potato Recipe | Aloo Suva Recipe | Aloo Shepu Sabzi Recipe”

  1. Tip: it is better to cook the potatoes in the water before adding dill leaves. If dill leaves are cooked in water then they loose their color . Once potatoes are cooked and almost all the water is dry then add dill leaves and cook it covered for few minutes .

  2. Hi Dassana,

    I am an ardent fan of ur blog. Love love love ur recipes n clicks.I hv a request. .u mentioned in the beginning of this entry that dill leaves are also made in combination vit mung dal. Could you please post the recipe?

    Thank you so much..

    ALIYA

    1. Hi, it’s also made with Maash ki daal and spinach. Which is an outstanding dish I sip it up like soup,

      For this recipe here I’d like to add. A few changed if anyone wishes for more “masala”.
      Start with soften some onion not brown. Then add ginger garlic fry for a few mins add potato, CRUSHED chilli pepper, a dash of turmeric and 2-3 tomatoes (depending on size) and close the lid for a few mins. Once potatoes are half way tender add dill (generous amount) and once again close lid until done , turn heat high and stir until oil rises. Add cilantro ,

  3. Thanks for this delicious recipe. I served it with your spinach dal and very simple yoghurt and lime on the side – the yoghurt and dill were sublime together. I’ve only just discovered your blog and all of the recipes sound beautiful – can’t wait back to try more.

    1. thank you sarah. you are lucky to have a garden and harvest herbs and plants in your garden. you also have a wonderful blog. am glad you liked the recipe.

      thanks for mentioning my recipe and linking back to the recipe. i too love dill leaves and add them in my recipes a lot.

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