Alu Soa Sabji (Potato stir-fried with Dill)

We took an impromptu vacation last weekend. Debarshi had been planning to go somewhere and one day I woke up and felt like I was in a rut. Everyday the same schedule, not that I don't like doing my chores but suddenly I felt like I wanted to do something different. So we packed our bags and drove to the Silver Dollar City in Branson (MO). We took a small log cabin in Silver Dollar City Campground and stayed there for two days. We went to the theme park and spent a whole day there. We ate and sat in front of the bonfire under the stars. We talked, ate some more. It was a wonderful weekend with quality family time.

We came back home refueled and the first thing I did was cook. I made some crispy parathas and air fried eggplants seasoned with salt and turmeric (paratha and begun bhaja) is a match made in heaven when done properly. 

The next day I went to the Indian store and got some fresh dill. In Indian cuisine, Dill is widely used because of its beautiful fragrance. Dill tastes wonderful when used with complimentary flavors. I got the idea of making this stir-fry from my Bread Pakora recipe. You can use boiled potatoes or just cover and cook the potatoes in the pan while making the stir-fry. It goes very well with Roti or Paratha.

I hope you do try this recipe, it is delicious and perfect for fall and winter evenings.

Ingredients:

• Potato - 2-3, medium, peeled, cut into medium cubes and washed
• Soa (Dill) - a bunch, leaves peeled, washed and chopped (discard the stems)
• Garam Masala - ½ teaspoon
• Salt - ½ teaspoon (or to taste)
• Garlic Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon 
• Hing (Asafoetida) - ½ teaspoon
• Grapeseed Oil - 2-3 tablespoons

Directions:

• Heat a pan over medium heat.
• Add the Grapeseed Oil. 
• After a few seconds, add the Hing and mix it in the oil using a spatula.
• After a few seconds, add the Potatoes. Tip: If the Potatoes make the oil jump, add the turmeric and stir to mix.
• Cover and cook the Potatoes till they turn golden red in color (8-10 minutes).
• Add the spices (Turmeric Powder, Salt and Garlic Powder).
• Fry for 2-3 minutes then start adding the Dill (a handful at a time), let it sit for 10-15 seconds, Once all the Dill has been added add the Garam Masala.
• If the potatoes are uncooked, add 1-2 tablespoons of water then cover and cook. Repeat this step till all the potatoes are cooked. Press a piece of potato with the spatula to check. If the potato breaks easily, it is cooked.
• Increase the heat to medium-high and continue frying. The Sabji should look beautifully dry and fried.
• Serve with hot plain Roti or Paratha.

Love potatoes? Try these as well:

• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Alur Dom (Bengali recipe: Potatoes with gravy)