Tasty, healthy and fragrant one-pot recipe of dill leaves with potatoes. Goes very well as a side dish with chapati, phulka and dal-rice. This dill leaves recipe is made with minimal ingredients and spiced with garlic, turmeric and red chilli powder.
1tablespoonfinely chopped garlicor 7 to 8 small to medium sized garlic, finely chopped (lahsun), finely chopped
1 to 1.25cupschopped potato cubesor 2 to 3 medium sized potatoes , cut in cubes
3.5 to 4cupsdill leaves, chopped or 250 to 275 grams (suva or shepu)
¼teaspoonturmeric powder(ground turmeric)
½teaspoonkashmiri red chili powderor sweet paprika
⅓ to ½ cupwateror 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.