Name: Aloo Shepu Chi Bhaji
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Fresh Dill, shepu/suva, tightly packed, washed and chopped finely; 2 medium Potato, peeled and cut into small cubes; 6 clove Garlic, crushed or finely chopped; 3 Green Chili Pepper, finely chopped; 2 tbsp Cooking Oil, neutral oil; ¼ tsp Ground Turmeric, haldi; 1 tsp Salt, to taste

22 mintotal

Prep 10 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

2 cupFresh Dillshepu/suva, tightly packed, washed and chopped finely
2 mediumPotatopeeled and cut into small cubes
6 cloveGarliccrushed or finely chopped
3Green Chili Pepperfinely chopped
2 tbspCooking Oilneutral oil
¼ tspGround Turmerichaldi
1 tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat oil in a kadai or pan over medium heat.
Add the crushed garlic and chopped green chillies. Sauté for 30 seconds until the garlic turns lightly golden and aromatic. Garlic is the primary flavor base here.
30 sec
Add the potato cubes and turmeric powder. Stir well to coat the potatoes in the oil.
Cover the pan and let the potatoes cook on low heat for 5-6 minutes, stirring once in between, until they are 80% tender.
5–6 min
Add the thoroughly washed and finely chopped dill leaves (shepu). Sprinkle the salt evenly.
Mix well. The dill leaves will immediately start to wilt and reduce in volume.
Cook uncovered for another 4-5 minutes on low-medium heat until the moisture evaporates, the leaves are fully cooked, and the potatoes are soft.
4–5 min
Turn off the heat and serve.

How to tell it's done

Soft, golden potatoes mixed with vibrant, highly aromatic wilted greens in a completely dry preparation.

Getting it right

Tip

Dill leaves have a very strong, distinct aroma that can turn bitter if overcooked. Cooking them uncovered for a short time preserves their flavor and bright green color.

What to serve it with

Best enjoyed with Bajra or Jowar Bhakri, and a piece of raw onion on the side.

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