Dill Baby Potatoes
by Tarla Dalal
A mouth-watering delicacy of baby potatoes tossed with butter and dill! While the strong flavour of dill is enough to make these potatoes exciting, there is more to the surprise. A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes, as the intermixing of curds with the perky flavour of dill results in a very pleasant taste. Serve this fabulous starter immediately on preparation to enjoy the fresh burst of flavour and aroma.
Dill Baby Potatoes recipe - How to make Dill Baby Potatoes
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 1/2 cups boiled baby potatoes (unpeeled)
4 tbsp finely chopped dill leaves
2 tbsp butter
salt and freshly ground black pepper (kalimirch) to taste
To Be Mixed Into A Curd Dressing
1 cup thick curds (dahi)
2 tbsp milk
1/2 tsp powdered sugar
salt to taste
- Method
- Cut the baby potatoes into halves and keep aside.
- Heat the butter in a broad non-stick pan, add the dill leaves and sauté on a medium flame for 1 minute.
- Add the baby potatoes, salt and pepper and cook on a medium flame for another 4 to 5 minutes.
- Serve immediately with the curd dressing.
| Energy | 226 cal |
| Protein | 4.4 g |
| Carbohydrates | 29.6 g |
| Fiber | 2 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 527.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 20.2 mg |
| Folic Acid | 22.9 mcg |
| Calcium | 138 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 73.2 mg |
| Potassium | 338.6 mg |
| Zinc | 0.6 mg |
Dill baby potatoes, baby potatoes coated with butter and dill leaves, makes it so flavorful, i love the taste of dill leaves. Has to be served straight from the pan, hot, with tangy curd dressing poured on top.