Mustard potatoes with dill
Simple to make and yet delicious, this versatile potato dish can be cooked up with spinach if dill is not readily available in your fridge. Serve it with hot chapatis and Mango and Roasted Red Pepper Chutney for a simple yet wholesome family meal at home.
– 1 lb (500 g) potatoes, diced
– ¼ cup (65 ml) oil
– 5 cloves garlic, minced
– 2 teaspoons black mustard seeds
– 2 dried red chili peppers
– 1 tablespoon Madras curry powder
– 6 cups (100 g) fresh dill, chopped
– Salt, to taste.
Boil the potatoes in a saucepan over medium-high heat for 10 to 15 minutes, or until just tender. Drain well.
Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the garlic and fry for 30 seconds. Add the mustard seeds and the chili peppers, cover, and brie‑y allow the seeds to pop. Stir in the potatoes with the curry powder and sauté until fragrant.
Add the dill, cover, and cook over low heat for 5 minutes. Season with salt and serve hot.
Food: Mustard Potatoes With Dill