Dill and Potato (Aloo Soa Ki Subzi)
2 tablespoons vegetable oil
½ teaspoon cumin seeds
2 green chilies, seeded and minced
3 medium potatoes, peeled and diced
½ cup frozen peas, thawed
¼ cup chopped fresh dill
¼ teaspoon turmeric powder
Table salt, to taste
Water, as needed
Prep Time: 10 minutes
Cook Time: 15 minutes
Serve with any salad of your choice and the Baked Fenugreek Bread (page 219).
1. In a medium-sized skillet, heat the oil on medium. Add the cumin seeds. When they begin to crackle, add the green chilies; sauté for 10 seconds.
2. Add the potatoes and sauté for about 2 minutes. Add the peas, dill, turmeric, and salt; sauté for another 2 minutes.
3. Add a few tablespoons of water, cover, and cook on low heat until the potatoes and peas are cooked through, about 10 to 12 minutes. Serve hot.