Dill, to me, has a very strong flavor and too much of it really ruins the dish. I made full bunch of dill and potato curry some time ago and it was way too much dill that I didn’t dare to buy it again for a while.
During one of my recent trips to farmer’s market, I saw this beautiful bunch of dill for 99¢ and I wanted to give it a try again. With quarter bunch my MIL made a really tasty green veggie stir fry. With another quarter bunch, I added potato (to stretch the curry a little bit) and it was awesome.
Potatoes – 3 medium, peeled and diced
Spinach – half a bunch, about 3 cups
Methi leaves (fenugreek leaves) – 1 cup
Dill – ¼ cup, chopped fine
Onion – 1 medium, chopped
Ginger+garlic pastes – ½ tsp
Red Chili powder – 1 tsp
Green chilies – 3, chopped fine
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
- First microwave the potatoes with little bit of water for 4-5 minutes until they are fork tender.
- Heat 1 tbsp oil in a pan, add the tempering seeds and after they splutter add onions and green chilies. Sauté onions till soft and starting to brown.
- Add ginger+garlic paste and potatoes and stir fry on medium high for 2-3 minutes. Add all the green veggies; reduce the heat to medium low, and cook covered for 10-12 minutes. Stir occasionally; add ¼ cup water if the curry starts sticking to the pan.
- Add salt and red chili powder, mix well and cook for another 3-5 minutes.
- Serve with rice or roti.