Potatoes and Carrot with Leeks and Dill Recipe

Dill leaves…. i havent too many recollections of eating them….their slightly bitterish taste makes them one of those ingredients that you need to develop a taste for…..atleast i did…. but once i took to it…. i kept adding it in almost anything….. added to chappati dough for a nice twist on regular phulkas, to curries, vegetable stir fried and raita too….

here is a simple carrot potato stir fry with the addition of leeks and dill….the flavours mingle wonderfully to give not just a pretty dish, but a tasty one that’s quick to rustle up too.

Serve with rotis or rice as a filling side dish. is great as a filling for a toasted sandwich too.

potatoes and carrot with leeks and dill (serves 2)

11/2 c potato, peeled and diced

1 C cubed carrot

1/2 c green onion leeks, chopped

2 T white parts of onion leeks, chopped

3 T dill leaves, washed and chopped

2 green chillies, slit

salt to taste

a dash of turmeric

1/2 t coriander powder

2-3 T water

1 t oil

1/2 t cumin seeds

in a pan, heat the oil, splutter the cumin seeds, add the green chillies, whites of the onion leeks and stir fry for a couple of minutes till the onions turn translucent. add all the masalas and fry for a minute. add the potatoes and carrots, salt and the water and cover and cook till just done (about 4-5 mins). stir in the green onion leeks and dill leaves, stir till they are wilted, remove from heat and serve hot with rice or rotis.

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8 thoughts on “Potatoes and Carrot with Leeks and Dill Recipe

  1. Aparna says:

    This looks good. An interesting combination of veggies and herbs.
    Dill is available in plenty here, but somehow, we haven’t been able to develop a taste for it.:(

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