Dill Leaves And Potato Fry
Dill Potato Fry 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.
Servings: 4
Calories: 361kcal
Equipment
Ingredients
- 8-10 red potatoes
- 1 bunch dill leaves 1 ½ cup chopped dill
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon curry/ sambar powder
- Salt to taste
- 1-2 tablespoon oil
- 1 teaspoon brown sugar or jaggery
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 57g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 108mg | Potassium: 2595mg | Fiber: 10g | Sugar: 7g | Vitamin A: 139IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 4mg