Spiced sautéed potatoes with dill

Spiced sautéed potatoes with dill

Anjum's Quick & Easy Indian
Lisa Linder

Indians will always have a favourite spiced potato dish in their repertoire. I am going through a serious dill phase these days and add it to everything. This is such a delicious combination; you must try it.


Quantity Ingredient
3 tablespoons vegetable oil
2 teaspoons cumin seeds
10g root ginger, finely shredded, (peeled weight)
450g potatoes, peeled and cut into 2–3 cm pieces
1/2 teaspoon turmeric
1/8 teaspoon chilli powder
2 teaspoons ground coriander
1/2 teaspoon ground cumin
freshly ground black pepper
4 fat garlic cloves, chopped
2-3 teaspoons lemon juice, or to taste
40g dill fronds, chopped


  1. Heat 2 1⁄2 tablespoons of the oil in a large non-stick frying pan. Add the cumin seeds and, once they have browned a little, add the ginger and potatoes. Sauté for five minutes, then add the spices and some salt and stir well to coat. Cover and cook over a low flame for another seven or eight minutes, stirring every now and then.
  2. Moving the potatoes to one side of the pan (and, if necessary, taking some out for a moment) tip the pan so that an empty edge is on the flame. Add the remaining oil into that space and, after it has had 10 seconds to heat up, add the garlic and cook for one minute or until it smells cooked. Stir it into the potatoes, returning any that you had taken out.
  3. Cook for another couple of minutes, then add a splash of water to the pan, cover and cook until the potatoes are cooked through, another few minutes or so. Add the lemon juice and dill, taste, adjust the seasoning and serve.
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