Simple Dill Potato Sabzi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Fresh dill leaves cooked with potato cubes and mild spices — a fragrant everyday sabzi.
Dill (suva or shepu) gives potatoes a grassy, slightly sweet smell that people either love or find strange. This is the way Maharashtrian and Gujarati homes cook it: quick, dry and lightly spiced.
Ingredients
How to Make It
Sauté potato until nearly done.
Add dill and spices; cook until wilted.
Serve with roti.
Nutrition per serving
* Approximate values per serving
Health Benefits
Herb-heavy vegetable with little oil. Dill aroma means you need less masala salt.
Dill cooks down to a small quantity, so three cups of leaves becomes just enough greens to flavour the potato. The dish needs only cumin, chilli and a little oil.
Pro Tips
- →Chop dill fine.
- →Don’t overcook dull.
- →Fresh dill best.
- →Wash the dill well, it holds sand, and chop the soft stems along with the leaves.
- →Cook the potato until almost done before adding the dill, the leaves need only a few minutes.
- →Do not cover the pan after adding dill, or the leaves turn dark and bitter.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Moong dal mix.
- 2Skip potato.
- 3Replace half the potato with green peas, or add a spoon of roasted peanut powder at the end.
Frequently Asked Questions
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