Potatoes with dill (soya saag aloo bhaji)
Curries With Bumbi · ♥ 770 likes · 16.9K views · 4 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 65 g dill leaves
- 480 g red potatoes
- 1 whole sliced onions
- 2–3 cloves chopped garlic
Wash the dill thoroughly, discard the thick stem ends and roughly chop the leaves.
- 2–3 tbsp oil
Heat 2 to 3 tablespoons of oil over medium to high heat; when hot, lower the heat to low.
Crackling the whole spices
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
Add the black mustard seeds; their crackling shows the oil is hot enough. Add the cumin seeds.
Add the potatoes, the turmeric and the chili powder; stir on medium heat until every piece is coated with turmeric.
Coating the potatoes in turmeric
- 1 tsp turmeric powder
- ½ tsp Kashmiri red chili powder
Add the sliced onions and chopped garlic; stir on medium heat 2 to 3 minutes.
- 2 whole whole chilies
Lower to low, cover 2 to 3 minutes, stirring from time to time; add the whole chilies if using; cover until the potatoes are tender.
Onion, garlic and covering until tender
- salt
Add salt, raise the heat to medium high, add the dill and stir uncovered a few minutes so the dill fries a little (or stop soon after adding to keep it green).