soya aloo ki sabji (potatoes dill curry)
Course: Main, curryCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
12
minutesThis curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really yummy.
Ingredients
Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick.
4 medium potatoes – peeled and cut (bite size)
2 cup soya leaves (dill) – washed and finely chopped
2 green chilies – cut
1 tsp cumin seeds
⅓ tsp hing (asafoetida) – optional
1 tsp turmeric powder
2 tsp red chili powder – or to taste
2 tsp coriander powder
2 tsp amchoor powder
2 tsp salt – or to taste
2 tbsp mustard oil – or any other oil
Directions
- Heat the pan on medium heat, wait until hot and then add oil.
- When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle.
- Add potatoes, mix and add all dry spices except amchoor.
- Mix and add chopped soya. Close the lid and let it cook, stirring in between.
- Cook for about 5 minutes until potatoes are cooked.
- Add amchoor powder, mix it and let it cook for 1 more minute with closed lid.
- Turn off the heat and let it sit for 2 – 4 minutes keeping the lid closed.
- Serve immediately or at room temperature with roti, paratha or poori.
- Note: You can add fenugreek leaves or dry kasuri methi while cooking.
- This curry is good for picnics, while traveling and for any other occasion.
- Make it a little spicy and it tastes better.
Notes
- If you like my recipe see more recipes on my cookbook , please check out similar recipes in https://amzn.to/3PAH9s1. (available on Amazon)
