Authentic Aloo Dill Recipe – Potato & Fresh Dill Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Aloo Dill Recipe – Potato & Fresh Dill Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Aloo Dill. It’s a simple yet incredibly flavorful potato curry, bursting with the fresh, slightly tangy taste of dill. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it took a few tries to get it just right. But now? It’s a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Aloo Dill isn’t just another potato curry. It’s a comforting hug in a bowl! The dill (also known as shepu or sua bhaji in some parts of India) adds a unique freshness that you don’t often find in potato dishes. It’s quick to make, uses everyday ingredients, and is perfect for a weeknight meal. Plus, it pairs beautifully with both chapatis and rice.

Ingredients

Here’s what you’ll need to make this delicious Aloo Dill:

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 to 1.25 cups chopped potato cubes (about 2 medium potatoes)
• 3.5 to 4 cups dill leaves, chopped (a generous bunch!)
• ?? teaspoon turmeric powder (about 1/2 tsp)
• ?? teaspoon Kashmiri red chili powder (about 1 tsp – adjust to taste)
• Salt to taste
• ?? to ?? cup water (about 1/2 – 3/4 cup)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make this recipe shine:

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the curry a beautiful vibrant red color and a mild, fruity heat. It’s different from regular chili powder, which can be much spicier.
• Dill (Shepu/Sua Bhaji): Fresh dill is key here. The flavor is so much brighter than dried. Dill is popular in Maharashtrian and Gujarati cuisine, but you might find regional variations using different herbs.
• Potatoes: I prefer using waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during cooking and give the curry a lovely texture. Starchy potatoes like Russets can work in a pinch, but they might break down a bit more.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the dill leaves from the stems, give them a good rinse, and chop them finely. Set aside – you’ll need a good amount!
2. Next, peel and chop your potatoes into small, bite-sized cubes. Finely chop the garlic too.
3. Heat the oil in a pan over medium-low heat. Add the chopped garlic and sauté for just 3-4 seconds – you want it fragrant, but not browned.
4. Now, add the potato cubes and sauté for 3-4 minutes, until they’re lightly browned. This step builds flavor, so don’t rush it!
5. Sprinkle in the turmeric powder and Kashmiri red chili powder. Mix well to coat the potatoes evenly.
6. Add the chopped dill leaves and salt. Give everything a good mix. The dill will wilt down a bit, which is perfect.
7. Pour in about ½ to ¾ cup of water, cover the pan, and cook on low heat until the potatoes are tender.
8. Check on it occasionally, adding a little more water if needed. You want the potatoes to be soft, and the curry to have a slightly dry texture.
9. Finally, taste and adjust the salt if needed. Serve hot with chapatis or dal-rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes. Work in batches if necessary to ensure they brown nicely.
• Keep the heat low while cooking. This prevents the potatoes from burning and allows the flavors to meld together.
• If you want a smoother curry, you can mash a few of the potatoes with the back of a spoon towards the end of cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of Kashmiri red chili powder. For a bit more heat, add a pinch of regular chili powder or a finely chopped green chili.
• Maharashtra Style: My friend Sunita adds a pinch of hing (asafoetida) to the oil when she sautés the garlic – it adds a lovely savory depth.
• Using Different Herbs: While dill is traditional, you can experiment with other herbs like coriander (cilantro) or a mix of both.

Serving Suggestions

Aloo Dill is incredibly versatile! Here are a few ways to enjoy it:

• With warm chapatis or rotis – a classic pairing!
• Alongside a bowl of steaming rice and your favorite dal.
• As part of a larger Indian thali (platter).
• With a side of yogurt or raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for Aloo Dill? Waxy potatoes like Yukon Gold or red potatoes are ideal.
• Can I use dried dill instead of fresh dill? You can, but the flavor won’t be as vibrant. Use about 1-2 tablespoons of dried dill for every cup of fresh dill.
• How can I adjust the spice level of this curry? Reduce or increase the amount of Kashmiri red chili powder, or add a pinch of regular chili powder for more heat.
• What is Kashmiri Red Chili Powder and why is it used? It’s a type of chili powder from Kashmir, known for its vibrant red color and mild, fruity heat.
• Can this dish be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!

I hope you enjoy this Aloo Dill recipe as much as my family does. Let me know in the comments if you try it, and how it turns out! Happy cooking!