Spinach Dill & Potatoes Vegetable

2 bunches of Spinach (pick, clean, wash & drain)


1 small bunch dill chopped finely (optional)


8-10 baby potatoes with skin washed & pat dry


2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped


1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.


Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.



Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Garlic & Dill Baby Potatoes

1/2 Kg Baby Potatoes
3 Tbsp Dill Finely Chopped
8 Garlic Cloves finely chopped
3 Tbsp Butter
1/2 tsp salt + pinch of salt
1/4 tsp pepper powder

Boil the potatoes with water and salt till tender.

Cut the boiled potatoes into half.

Heat a pan on slow flame. add the butter do not let it brown.

Add the chopped garlic fry until golden brown.

Add the halved potatoes & toss it well. Add pinch of salt & pepper.

Sprinkle the dill over the potatoes & stir until potatoes are well coated with garlic & dill.

Serve it as an appetizer.