You are here: Home > Course > Starters / Snacks > Vegetarian Kebabs > Dill Potatoes and Carrots Dill Potatoes and Carrots by Tarla Dalal Dill is not a herb we use on a daily basis but if it is used judiciously, can create a subtle blend of flavours that are guaranteed to please. Carrots and potatoes are vegetables that absorb the flavours beautifully. 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Cooking Time: 20 mins. Total Time: 30 mins 4Serves 4. Show me for servings Ingredients 10 to 12 baby potatoes1 to 2 carrots, peeled and sliced thickly2 tbsp melted butter1 tsp chopped dill (shepu / suva bhaji) salt and black pepper (kalimirch) powder to tasteTo serve lemon wedges Method Main ProcedureBoil the potatoes and carrots in salted water. Peel the potatoes and keep aside.Combine the butter, dill, salt and pepper and mix well. Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots.Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned.Serve hot with lemon wedges.