Dill leaves recipe with step by step pics. This is an easy, fragrant, one-pot sauteed dish 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 ‘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 moong lentils 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. Sometimes when I have a tiny bunch of dill leaves then I either make pakoras or raita with them.
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 and makes the dish healthy. So the result is a superb dill leaves sabzi spiced with garlic.
The addition of potatoes makes the dish more hearty and filling. You could use the regular potatoes, new potatoes or even the baby potatoes.
You can also make it without potatoes but then you need to add more dill leaves. Veggies like carrots, peas, cauliflower are some other options that you can consider to include in place of potatoes for a filling and healthier dish.
The dish can be packed for lunch box also with a side of roti, jeera paratha, plain paratha or whole wheat bread.
How to make Dill Leaves Recipe
1. Take 250 to 275 grams dill leaves (suva) bunch. Remove the dill leaves from the stems. Rinse dill leaves thoroughly in water. Drain all the water using a colander or strainer.
2. Chop the dill leaves. You will need 3.5 to 4 cups chopped 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.
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 on a low heat.
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 (or sweet paprika).
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).
12. Mix everything very well.
13. Add salt according to your taste.
Tip – I recommend adding less salt initially and after the cooking is completed, then add more salt if needed. The dill leaves wilt and shrinks 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 and potatoes on a low heat.
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. Stir and cover with lid to continue cooking.
19. Cook till the potatoes are softened and fork 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, roti, plain paratha or whole wheat bread. You can also serve it with the humble yet tasty combination of dal tadka with rice.
Overall it makes for a healthy dish and one of the flavorful ways to include dill leaves in your meal.
Few more similar recipes you may like are:
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Dill leaves recipe
- 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
- 3.5 to 4 cups dill leaves , chopped or 250 to 275 grams (suva or shepu)
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri red chili powder or sweet paprika
- salt as required
- ⅓ to ½ cup water or add as required
- 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.
- 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 on a low heat.
- 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) and mix Everything very well.
- Add salt as required 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 and potatoes on a low heat.
- 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. Stir and cover with the lid to continue the cooking.
- Cook till the potatoes are fork tendered and softened. However make sure that you 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. You can also pack it in lunch box with a side of roti, plain paratha or jeera paratha or whole wheat bread.
- 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.
- In place of potatoes you can use other veggies like cauliflower, carrots and green peas.
- You can also make it without potatoes but then increase the proportion of dill leaves.
Nutrition Info (Approximate Values)
This Dill Leaves Recipe is from the blog archives (July 2010) has been republished and updated on 30 May 2021.