I am a big fan of the Dill leaves recipe not just for health reasons but for the unique flavor and texture they bring to any dish. Today's recipe for Dill leaves and Potato recipe is no exception when it comes to taste and texture. Sauteed Potatoes garnished with dill leaves is a unique flavor combination that pairs very well with flatbread or rice or even as a stuffing in veggie wraps or tortilla.
The vibrant green is just too good to pass when you shop for vegetables. Try today's recipe and you will see it for yourself.
For this recipe, I used homemade sambar powder as well as chili powder for spiciness, but you can always customize it to match your taste. I also added a little bit of Jaggery (brown sugar) and that is optional.
You only need that if the potatoes are somewhat bland. I loved the unique combination of the sambar powder and fresh turmeric powder coated on the crispy potatoes. You could try the same recipe with sweet potatoes too. However, be sure to skip the brown sugar for that. Moreover, this dill leaves recipe would be a tasty snack by itself instead of pairing with rice or flatbread.
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Dill Leaves And Potato Fry
- Peel the skin off the potatoes. Chop them into cubes and wash them in cold water to remove any starch.
- Chop the dill leaves and place them aside.
- Drizzle a few teaspoons of vegetable oil onto a pan over medium heat and as the oil heats up, add potato cubes.
- Fry them for about 5 minutes and add the spices that I have listed in the ingredients: Sambar powder, chili, and turmeric powder.
- Continue to fry the potatoes until they appear golden brown.
- Now add the brown sugar and dill leaves. Mix well and let it cook for a couple of minutes.
- Enjoy this dill leaves and potato recipe with a bowl of rice or chapati.
- Make sure to wash the dill leaves then chop them.
- Instead of sambar powder, you can use ½ teaspoon coriander powder and ¼ teaspoon cumin powder.
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