Total Time
30mins
Prep 10 mins
Cook 20 mins

This is my adapted version from an Indian cookbook. The recipe this is based on uses the same amount of fresh dill as potatoes. I did not have as much dill on hand, so I made it as printed below. I also reduced the amount of garlic slightly (original uses 5), so add more garlic if desired. This potato dish is the perfect accompaniment to an Indian-style roasted chicken along with some raita. Yummy!

Ingredients Nutrition

Directions

  1. Cut peeled potatoes into 1 inch cubes and cook them in salted water (potatoes need to be completely covered) for 15 minutes. Drain well.
  2. Wash the fresh dill. Remove any hard stems. Chop roughly.
  3. Heat oil in a heavy bottom pan and fry garlic on low heat for 30 seconds. Add turmeric, mustard seeds, asafoetida and whole dried chillies, cover until the mustard seeds have popped.
  4. Add the potatoes and mix. Add chopped dill. Fry uncovered for ca 5 minutes.
  5. Remove the chillies before serving.