Dill leaves recipe with step by step pics. this is an easy, one-pot recipe of dill leaves with potatoes made with minimal ingredients. This is a dry dish and can be called as aloo suva recipe in hindi. Dill leaves are known as ‘suva’ in hindi and ‘shepu’ in marathi. Potatoes are called as ‘aloo’ in hindi.
Dill leaves have a strong aroma and a slightly pungent taste. Nevertheless, these aromatic greens make for a nice dish by itself or in combination with another vegetable or legume. You could add dill leaves to spice up a salad, flavor a dal or 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 Shepu bhaji 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. I have also posted the recipes of Dill leaves pakora And Dill leaves raita.
The dill leaves recipe Which I have posted here is very simple and easy to make. For this recipe, we only add chopped garlic, red chilli powder, and turmeric powder. No other seasoning is added. Since garlic is added, this sabzi has a garlicky flavor and tastes good. Both dill leaves and garlic are a winning combination. So the result is a superb dill leaves sabzi spiced with garlic.
Few more similar recipes you may like are:
If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
Like this Recipe?
Pin it Now to Remember it Later
dill leaves recipe
By Dassana Amit
Ingredients
- 2 tablespoon oil - peanut oil or sunflower oil
- 1 tablespoon finely chopped garlic or 7 to 8 small to medium sized garlic, finely chopped (lahsun), finely chopped
- 1 to 1.25 cups chopped potato cubes or 2 to 3 medium sized potatoes , cut in cubes (aloo)
- 3.5 to 4 cups dill leaves , chopped or 250 to 275 grams (suva or shepu)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon kashmiri red chili powder
- salt as required
- ⅓ to ½ cup water or add as required
Instructions
preparation for dill leaves recipe
- Remove the dill leaves (suva) from the stems. Rinse dill leaves thoroughly in water. Drain all the water using a colander or strainer.
- Chop the dill leaves.
- Also rinse, peel and chop 2 to 3 medium-sized potatoes. Tip - chop the potatoes in smaller cubes or wedges so that they get cooked faster.
- Peel, rinse and finely chop the garlic.
sautéing potatoes for dill leaves recipe
- In a kadai or a pan heat 2 tablespoons oil. For a pungent flavor, you can even use mustard oil. Keep the flame to a low.
- Add the chopped garlic and mix with the oil.
- Fry for 3 to 4 seconds.
- Add the chopped potatoes and mix well.
- Stirring often saute potatoes for 3 to 4 minutes on a low flame.
- Add ¼ teaspoon turmeric powder and ½ kashmiri red chilli powder. mix these two spice powders very well with the potatoes.
making dill leaves recipe
- Now add the chopped dill leaves (suva or shepu) and mix Everything very well.
- Add salt and mix well. Tip - add less salt and after the recipe is done, then you can add more salt if required.
- Add ⅓ to ½ cup water. Stir and mix.
- Cover and cook the dill leaves & potatoes on a low flame.
- Check in between a couple of times to see if the water has not dried up. If the water dries up, you could add some more water.
- Cook till the potatoes are done. Do not overcook the potatoes.
- This dill leaves recipe is a dry dish, so ensure that no water remains once the potatoes are cooked. If there is any water left, then cook without lid and let all the water get evaporated. Then switch off the flame.
- Serve aloo suva sabzi with chapatis or as a side dish with rice, dal or sambar or rasam.
Notes
- You can increase the amount of kashmiri red chilli powder if you want.
- 1 to 2 green chillies can be added instead of kashmiri red chilli powder.
- The recipe can be halved or doubled.
- Add water as required for cooking potatoes. In the water dries up and the potatoes are not cooked, then add some more water. Cover and continue to cook.
- Baby potatoes also work very well in this recipe and can be added instead of regular potatoes.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Preparation for dill leaves recipe
1. Take 250 to 275 grams dill leaves bunch. Remove the dill leaves (suva) from the stems. Rinse dill leaves thoroughly in water. Drain all the water using a colander or strainer. You will need 3.5 to 4 cups chopped dill leaves.
2. Chop the dill leaves. Also rinse, peel and chop 2 to 3 medium-sized potatoes. You will need 1 to 1.25 cups chopped potatoes. Peel, rinse and finely chop 7 to 8 small to medium sized garlic. You will need 1 tablespoon finely chopped garlic. Keep aside. Tip – chop the potatoes in smaller cubes or wedges so that they get cooked faster.
Sauteing potatoes for dill leaves recipe
3. In a kadai or a pan heat 2 tablespoons oil. You can use sunflower oil or peanut oil. For a pungent flavor, you can even use mustard oil. Keep the flame to a low. Add the chopped garlic.
4. Mix well.
5. Fry for 3 to 4 seconds.
6. Add the chopped potatoes.
7. Mix the potatoes with the garlic and oil mixture.
8. Stirring often saute potatoes for 3 to 4 minutes on a low flame.
9. Add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red chilli powder.
10. Mix these two spice powders very well with the potatoes. Keep the flame to a low so that the spices do not get burnt.
Making dill leaves recipe
11. Now add the chopped dill leaves (suva or shepu).
12. Mix everything very well.
13. Add salt. Tip – add less salt and after the recipe is done, then you can add more salt. The dill leaves wilt and shrink in size after cooking. While initially, the leaves look a lot and plenty, after cooking the portion looks comparatively less. Thus the addition of salt can become more if you consider the proportion of fresh dill leaves. It is better to add less salt first and then later you can add more if required.
14. Mix again.
15. Add ⅓ to ½ cup water.
16. Mix again well.
17. Cover and cook the dill leaves & potatoes.
18. Check in between a couple of times to see if the water has not dried up. If the water dries up, you could add some more water.
19. Cook till the potatoes are cooked and tender. Do not overcook the potatoes.
20. This dill leaves recipe is a dry dish, so ensure that no water remains once the potatoes are cooked. If there is any water left, then cook without lid and let all the water get evaporated. Then switch off the flame.
21. serve aloo suva sabzi with chapatis or the humble yet tasty combination of dal tadka with rice.
Easy ,quick and delicious.loved it !
thanks mariam for this positive feedback.
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 .
thanks for the tip asha.