Easy Red Potato Recipe with Cumin & Dill – Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Easy Red Potato Recipe with Cumin & Dill – Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that come together quickly. This red potato recipe with cumin and dill is exactly that. It’s a staple in my kitchen, and I’m so excited to share it with you. I first made this when I was craving something comforting and distinctly Indian, but didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, anyone can make it! The combination of earthy cumin, fresh dill, and tender potatoes is just divine. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights. It’s a little taste of North Indian flavors, simplified for everyday cooking.

Ingredients

Here’s what you’ll need:

• 10 small red potatoes
• 3 garlic cloves, chopped
• 1 teaspoon cumin seeds
• 3 teaspoons vegetable oil
• 1 bunch of dill, finely chopped
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! Red potatoes are my go-to here because they hold their shape really well when boiled and sautéed. You don’t want them falling apart on you.

Cumin seeds are a cornerstone of North Indian cooking, lending that warm, earthy flavor we all love. Don’t skip toasting them – it really wakes up their aroma! And fresh dill? It adds such a bright, herbaceous note. It’s a flavor combination my dadi (grandmother) used often, and it always reminds me of her cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your potatoes a good scrub. Cut them into roughly 1-inch cubes and place them in a pot of warm water. Bring to a boil and cook for 8-10 minutes, or until they’re tender but still hold their shape. Drain them well and set aside.
2. Now, heat the vegetable oil in a pan over medium heat. Once it’s hot, add the cumin seeds. Let them crackle for about 30 seconds – you’ll know they’re ready when they smell fragrant.
3. Add the chopped garlic and sauté for about a minute, until it’s lightly golden and smells amazing. Be careful not to burn it!
4. Add the boiled potatoes and salt to the pan. Toss everything together to coat the potatoes evenly with the cumin-garlic mixture. Cook for 3-4 minutes, stirring occasionally, until the potatoes are slightly browned and a little crispy.
5. Finally, stir in the chopped dill and mix well. Remove from the heat and serve immediately. Seriously, this is best enjoyed fresh!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes. Work in batches if necessary to ensure they brown nicely.
• Taste and adjust the salt as needed. Everyone has different preferences!
• For extra flavor, you can add a pinch of turmeric powder along with the salt.

Variations

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level: This is a pretty mild dish. If you like a little heat, add a pinch of red chili powder along with the salt. My brother loves it with a generous sprinkle!
• Festival Adaptation: This potato dish is perfect as a side during Navratri or other vegetarian festivals. It’s simple, satisfying, and fits right in with the festive spirit.

Serving Suggestions

This potato dish is incredibly versatile. It’s fantastic as a side with dal and rice, roti, or even a simple yogurt-based curry. It also makes a great addition to a thali (Indian platter). I often serve it with a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

1. What type of potatoes work best for this recipe?

Red potatoes are ideal because they hold their shape well. Yukon Gold potatoes would also work in a pinch, but they might be a little softer.

2. Can I use dried dill instead of fresh dill? What’s the conversion?

You can, but fresh dill really makes the dish shine. If you must use dried, use about 1 tablespoon of dried dill for every 1/4 cup of fresh dill.

3. How can I make this potato dish ahead of time?

You can boil the potatoes ahead of time and store them in the refrigerator. Then, just sauté them with the cumin, garlic, and dill when you’re ready to serve.

4. What other herbs can I substitute for dill?

Cilantro (coriander) is a good substitute, although it will change the flavor profile. You could also try parsley, but dill really is the star of this dish.

5. Is it necessary to boil the potatoes before sautéing?

Yes, boiling the potatoes first ensures they cook through and become tender. Sautéing them then gives them a nice, slightly crispy exterior.