Carrot Potato Dill

  • 1/4 kg potatoes, peeled and diced
  • 1/4 kg. carrots peeled and diced
  • 1 small bunch of fresh dill stems removed and chopped
  • 2 tbs. ghee 
  • 1 tsp. cumin seeds 
  • A pinch of asafoetida 
  • 1/2 inch piece ginger, peeled and finely shredded 
  • 1 green chilli, finely chopped 
  • 1 1/2 tsp. coriander powder 
  • 1/2 tsp. turmeric powder 
  • 1/4 tsp. chilli powder (to taste) 
  • 1 1/2 tsp. salt (to taste) 
  • 1/2 tsp. Garam Masala 
  • 1/2 tbs. lemon juice  
  • Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds. 
  • Add all spices, except garam masala.  Stir it in for a moment.
  • Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium. 
  • Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time.   
  • Add garam masala and lemon juice.

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