Potato curry with Greens

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.

Potato curry with Greens
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 f...

Potato curry with Greens

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking TimePTNaNHNaNM
  • Preparation Time15 minutesPT0H15M

Ingredients

Potatoes – medium, peeled and diced
3
Spinach – about 3 cups
half a bunch
Methi leaves (fenugreek leaves)
1 cup
Dill – chopped fine
¼ cup
Onion – medium, chopped
1
Ginger+garlic pastes
½ tsp
Red Chili powder
1 tsp
Green chilies – chopped fine
3
For tempering:
Mustard seeds
½ tsp
Cumin seeds
½ tsp

Steps

  1. First microwave the potatoes with little bit of water for 4-5 minutes until they are fork tender.
  2. 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.
  3. 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.
  4. Add salt and red chili powder, mix well and cook for another 3-5 minutes.
  5. Serve with rice or roti.
Potato curry with Greens

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