This Indian style spicy and garlicky dill potatoes will change your thought that Indian cooking is difficult and keep you wanting for more.
You may have tried roasted dill potatoes or as a salad and mostly as a side dish?
But this super delicious and easy garlic new potatoes with dill is spiced up with just 3 spices that is guaranteed to change your thought that cooking Indian food involves making a base curry sauce.
You have countless options of making garlic dill potatoes. The most popular one of course is roasting new potatoes in oven and sprinkle fresh or dried dill on top.
But this recipe is completely different.
You will not come across many Indian style dill potato recipe that is spicy, garlicky, can be made in 20 minutes and is a main dish instead of a side.
As mentioned you surely do not need to visit an Indian store to make this dish.
Here is a shot of the key ingredients what you will need along with the ingredients list below:
Fresh & Pantry items
⇒300 gms fresh dill
⇒500 gms baby or new potatoes – boiled
⇒8 garlic pods, crushed
⇒Juice of 1/2 lemon
⇒2 tbsp ghee/sunflower oil
⇒Salt to taste
⇒2 tsp ground coriander
⇒1 tsp turmeric
⇒1 tsp cumin seeds
⇒1 tsp chilli powder
⇒ 1-2 green chillies – if you wish to add a nice fresh chilli flavour to the potatoes
⇒ Omit or reduce chilli powder if you are not a great fan of heat
⇒ substitute ground coriander with 1 tsp of ground cumin
⇒ If you do not have fresh dill you can add 3 tbsp of dried dill. But add it while you add the potatoes.
Here is the step by step process on how to make Indian style spicy potatoes with dill.
Add cumin seeds in warm oil and let it splutter for few seconds.
Next add the crushed garlic to the oil and cook.
Cook garlic until slight golden brown in colour.
Now add the ground spices that is ground coriander, turmeric and fresh green chillies and cook for 2 minutes .
Add the boiled and halved new potatoes to the spices and coat the potatoes well.
Add salt and chilli powder mix well.
Time for the fresh dill leaves to go in. Stir well for a minute.
Finally, squirt half a lemon juice, give the potatoes one last stir and remove from heat.
Serve spicy and garlicky dill potatoes with any flat bread of your choice.
Below are few questions that may come to your mind when making this recipe. If you have any other questions or you are confused about a step then please leave a comment below and I will get back ASAP.
The best type of potatoes to make this dish are the new potatoes or baby potatoes. They hold their shape and have a slight bite that makes the dish so desirable.
If you cannot find baby or new potatoes then use potatoes that keep their shape that is red potatoes or russet potatoes and cut them into large chunks.
One of the most important factor of combining boiled potatoes with dill is NOT TO over cook the potatoes.
Dill is a delicate herb if the potatoes are too mushy and over boiled then you will loose the freshness of the flavour of dill and this dish will not taste as good.
New potatoes or baby potatoes do not require peeling as the skin is very thin and edible.
So no you do not need to peel them.
You may have to peel other type of potatoes depending on the thickness of the skin.
Yes, you can use dried dill if you do not have fresh available, although fresh dill gives this dish an aromatic and flavorful twist which dried dill lacks.
If using dried dill you need to add it a bit earlier on that is along with the chilli powder.
It is important to add fresh dill almost at the end, mix well and remove. Watch the video to see what I mean.
Over cooking fresh dill will make it wilt.
Of course you can, read the substitute and optional notes above for ideas.
For best flavours I would highly recommend making this dish in ghee or melted butter with a splash of oil is also an option.
I have made this in sunflower oil as I did not have ghee nor cooking butter 🙂 !!
You can also use groundnut oil, rapeseed oil or any vegetable oil if you wish.
As this dish is a main dish the best accompaniment is an Indian flat bread such as roti or paratha. You can also eat it with maize or whole meal tortilla or any soft flat bread.
The use of pressure cooker is a normal practice in Indian kitchens.
They use it for faster cooking.
There are two ways to get perfectly boiled potatoes for making this dill and potatoes dish.
I would suggest this method as you have more control on how much the potatoes are cooked.
Add small whole potatoes ( you can also choose to cut them into halves) in a large pan.
Add enough water to completely submerge the potatoes along with salt.
Cook on high until the water starts to boil.
Lower heat and after about 10-15 minutes feel the doneness of the potatoes by putting a knife through them.
Continue to cook until they are cooked to the right consistency.
Remove from hot water and rinse under cold water to stop them from further cooking.
Use this method if you are absolutely sure about the settings of your pressure cooker.
Add small whole potatoes ( you can also choose to cut them into halves) in a pressure cooker.
Add enough water to submerge the potatoes and just slightly above the potato along with some salt.
Cover the pressure cooker and cook on high for 5 minutes until the pressure starts to release. Lower the heat and cook for another 5 minutes.
Remove from heat and and immediately release pressure.
Check for doneness. If they are cooked then wash the hot potatoes in cold water to stop them from cooking further.
If they still have a slight crunch then leave them in hot water for a little longer.
|Fresh dill - 300 gms, chopped|
|Baby or new potatoes - 500 gms, boiled and halved|
|Garlic pods - 8, crushed|
|Lemon juice - 2-3 tsp|
|Ghee/sunflower oil - 2 tbsp|
|Salt to taste|
|Ground coriander - 2 tsp|
|Turmeric - 1 tsp|
|Cumin seeds - 1 tsp|
|Chilli powder -1 tsp|