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

Serves 4

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.

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