This rustic southindian style dill leaves and potato curry, is a typical Bangalorean Tamilian community recipe prepared during monsoon season.
We normally serve this sidedish with roti or steam cooked rice and ghee. This curry is very healthy packed with iron and minerals, has perfect blend of spices, very fragarant and truly satisfies all the cravings for rich food during monsoon.
2 Potatoes (Washed and cubed with skin reserve in a bowl of water)
1 1/2 Cup Dill Leaves Washed and roughly chopped
1 Large Onion roughly chopped
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Coriander Powder
2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Garam Masala (Optional)
1 Tbsp Cumin Seeds
3 Tbsp Oil
Salt as per taste
1/2 Lime Juice and Coriander leaves for garnish.
Heat a wok with 3 tbsp oil on medium flame.
Add cumin seeds to the oil allow to splutter.
Add ginger and garlic paste fry for 30 seconds or until the raw flavor reduces.
Add chopped onion and fry in ginger galic paste until transparent. Add 1/2 cup water to the onions to cook and caramalize a bit. Place the onion on high flame allow the moisture to evaporate.
Add chilly powder, coriander powder, turmeric powder and garam masala to the fried onions fry these masalas on low flame for 30 seconds.
Add cubed potatoes, chopped dill leaves and salt fry in the onion masala a bit.
Add 1 1/2 Cups of water to cook the potatoes cover and cook until the potato absorbs all the masala and cooked till fork tender.
If the potato has excess moisture place on high flame stir and fry to the consitency you want to serve.
Garnish with coriander leaves and lime juice mix well...serve hot with rice, roti and dhal...Enjoy 😍