Indian Potatoes With Dill

"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!"
 
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Ready In:
30mins
Ingredients:
9
Serves:
3-4
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ingredients

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directions

  • Cut peeled potatoes into 1 inch cubes and cook them in salted water (potatoes need to be completely covered) for 15 minutes. Drain well.
  • Wash the fresh dill. Remove any hard stems. Chop roughly.
  • 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.
  • Add the potatoes and mix. Add chopped dill. Fry uncovered for ca 5 minutes.
  • Remove the chillies before serving.

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