Aloo Suva [Indian Fried Dill Potatoes]

  • Post last modified:September 19, 2022
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Aloo Suva (Dill) is a delicious and healthy preparation of potato and fresh dill leaves cooked together. A quick and easy recipe that comes together in under 30 minutes! Serve it with roti, paratha, or naan. This recipe is vegan and gluten-free.

 

aloo suva indian fried dill potatoes

 

ALOO SUVA [INDIAN FRIED DILL POTATOES]

These potatoes are crispy with a bold dill (Suva) flavor. This is an easy, flavorful, one-pot dish where potatoes are pan-fried until crisp, and then tossed with fresh dill leaves and a handful of spices.

Suva or dill leaves have a strong aroma and a slightly pungent flavor. These flavorful greens make an excellent dish by themselves or can be used in combination with other leafy vegetables or lentils.

My mom used to add fresh dill leaves to Sai Bhaji (Sindhi Dal Palak), paratha, or sometimes she would add a handful of fresh dill to the pakora batter. I can’t resist the dill pakora, so good!! Serve them with green chutney and a cup of chai. You have a perfect combo to devour on a cold evening!

I love Suva (dill) and can eat it in any form. These aromatic dill leaves can be used in so many ways, from dal, soup, pulao, pakora, paratha, and the list can go on.

Today, I am sharing a very simple and easy Suva (dill) leaves recipe. For this recipe, you only need a few ingredients. I have used potatoes, fresh dill leaves, fresh ginger-garlic, Thai green chili, and some dry Indian spices. This Suva aloo (dill potato) is a dry dish and can be enjoyed by itself or as a side dish. Leftovers are even great! The next day, I use it to make stuffed paratha or a sandwich. Delish!!

Here are some more potato recipes that you must try – Methi Aloo [Fenugreek Potato Stir Fry], Broccoli Aloo [Indian Broccoli Potato Stir Fry], Aloo Masala For Dosa and Gobi Aloo [Indian Cauliflower Potato Stir Fry] 

INGREDIENTS FOR ALOO SUVA [INDIAN FRIED DILL POTATOES]

Potatoes – I have used 4 medium size russet potatoes for this recipe. You can use any variety of potatoes, red potatoes, or baby potatoes. Substitute sweet potatoes for mildly sweet, nutty, aromatic sweet potato dill stir fry.

Suva (Dill) – A small bunch of fresh dill leaves, roughly a large handful of fresh leaves. You can add as much or as little to your taste. Please note that dill leaves have a very bold flavor, and if it is your first time cooking with dill, I would suggest using less quantity.

Garlic – Few cloves of fresh garlic. I just love the garlic and greens combo. I think greens and garlic are a match made in heaven. You can also use green garlic in this recipe. You can find fresh or frozen green garlic at Indian or Asian grocery stores.

Ginger – Fresh organic ginger, a little goes a long way. I prefer organic ginger in cooking, it is packed with flavor.

Green chili – I use Thai green chili in cooking. We like spicy food, you can use some milder chili like Serano.

Spices – Indian dishes would be incomplete without aromatic Indian spices. I used coriander powder, red chili powder, amchur, cumin seeds, and asafetida. You can use some lemon juice instead of amchur powder (dried mango powder).

Canola oil – I prefer cooking with canola oil. You can use any neutral oil such as vegetable or even olive oil works great.

Pic Shown: Aloo Suva (Indian Fried Dill Potatoes)

 

aloo suva indian fried dill potatoes

 

HOW TO MAKE ALOO SUVA [INDIAN FRIED DILL POTATOES]

PREP FOR ALOO SUVA

Remove the dill leaves, pick leaves and tender stems, and discard the thick, woody stems. Transfer the leaves to a colander, and rinse them well. Set the colander aside and allow the water to drain

Roughly chop the dill leaves and set them aside.

Peel and wash the potatoes. Chop the potatoes into 1-inch pieces and place them in a bowl of water, to prevent any discoloration of potatoes.

Note: For faster cooking, chop the potatoes into small cubes or wedges.

INSTRUCTIONS

Heat oil in a Kadai or pan over medium heat. Add cumin seeds and a pinch of asafetida.

Once the seeds start to crackle, add garlic, and sauté for 30 seconds.

Increase the heat to medium-high, add potatoes, turmeric, and salt to taste, and mix well. Sauté on high heat for 2-3 minutes, stirring frequently.

Reduce the heat to medium-low, cover, and cook the potatoes for 8-10 minutes, stirring occasionally, or until the edges are crisp and the potatoes are fork tender.

Add the fresh dill leaves, green chili, ginger, and dry spices – coriander powder, red chili powder, amchur powder, and salt to taste and mix well. Stir-fry for 2-3 minutes or until the dill leaves are wilted and cooked.

Note: The dill leaves wilt and shrinks in size as they get cooked. Add less salt initially. Once the dish is completely cooked, then add more salt as needed.

This aloo Suva recipe is a dry dish. Serve this aloo Suva sabzi with roti or paratha or as a side dish with rice, dal, or sambar.

Pic Shown: Aloo Suva (Indian Fried Dill Potatoes)

 

aloo suva indian fried dill potatoes

 

TIPS FOR DELICIOUS ALOO SUVA

For faster cooking, chop the potatoes into small cubes or wedges.

Stems have a ton of flavor and nutrient value, so I like to use them as well. Discard the woody part of the stems, and chop the soft stems.

The dill leaves wilt and shrinks in size as they get cooked. Add less salt initially. Once the dish is completely cooked, then add more salt as needed.

The dill leaves wilt and shrinks in size as they get cooked. Add less salt initially. Once the dish is completely cooked, then add more salt as needed.

This aloo suva recipe is a dry dish. If you prefer some gravy, simply add some water and cook to the desired consistency.

Serve some dal like Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal for a complete meal.

FAQ’s

HOW TO CLEAN AND PREP GREENS

Remove the dill leaves, pick leaves and tender stems, and discard the thick, woody stems.

It is very important to clean the greens thoroughly before use. Transfer the leaves to a colander, and rinse them well. Set the colander aside and allow the water to drain completely.

Stems have a ton of flavor and nutrient value, so I like to use them as well. Discard the woody part of the stems, and chop the soft stems.

CAN I ADD ANY OTHER LEAFY GREENS

Some of the greens that go great with dill leaves are spinach, kale, garlic greens, and mustard greens.

You can use one or a combination of greens to enhance flavor and nutritional value.

CAN I USE DRIED DILL LEAVES (WEED)

Yes, you can use dried dill leaves (weed) instead of fresh dill leaves. But the taste will not be the same.

Use about 2-3 teaspoons of dried dill leaves (weed) for this recipe.

Pic Shown: Aloo Suva (Indian Fried Dill Potatoes)

 

aloo suva indian fried dill potatoes

 

CAN I USE FROZEN DILL LEAVES

Yes, you can use frozen leaves in this recipe. Simply add the frozen dill leaves to the recipe. No need to defrost the leaves.

For this recipe, 2 -3 tablespoons of frozen dill should be good.

CAN I ADD MORE POTATOES

Feel free to add more potatoes than the greens. You can add more or less depending upon your preference.

CAN I ADD MORE DILL LEAVES

Yes, you can use more dill as per liking. Sometimes, I add some other greens such as spinach, kale, green garlic, or mustard greens, along with dill.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe.

HOW TO STORE ALOO SUVA (DILL)

Aloo suva stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

CAN I FREEZE ALOO SUVA (DILL)

Yes, you can freeze aloo suva for up to a month. Store it in a freezer-safe container.

Thaw it overnight in the refrigerator. You can also defrost the sabzi in the microwave. Re-heat and serve the aloo suva. Enjoy!!

WAYS TO USE LEFTOVER ALOO SUVA (DILL)

Leftovers are even great! The next day, use it to make stuffed paratha or a sandwich. Pair it with some puri, or kachori for a treat!

SERVING SUGGESTION FOR ALOO SUVA (DILL)

Aloo Suva goes well with roti, paratha, or naan. I like to serve some dal like Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.

TRIED THIS RECIPE?

Hope you enjoy this Aloo Suva!! If you give this recipe a try, please rate the recipe by clicking the stars ⭐️ on the recipe card. Leave a comment and share your experience. Thank you ❤️ 

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Pic Shown: Aloo Suva (Indian Fried Dill Potatoes)

 

aloo suva indian fried dill potatoes

 

aloo suva indian fried dill potatoes

Aloo Suva [Indian Fried Dill Potatoes]

Jyoti Behrani
Aloo Suva (Dill) is a delicious and healthy preparation of potato and fresh dill leaves cooked together. A quick and easy recipe that comes together in under 30 minutes! 
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian, North Indian
Servings 4
Calories 234 kcal

Ingredients
 
 

Instructions
 

PREP FOR ALOO SUVA

  • Remove the dill leaves, pick leaves and tender stems, and discard the thick, woody stems. Transfer the leaves to a colander, and rinse them well. Set the colander aside and allow the water to drain
  • Roughly chop the dill leaves and set them aside.
  • Peel and wash the potatoes. Chop the potatoes into 1-inch pieces and place them in a bowl of water, to prevent any discoloration of potatoes.
    Note: For faster cooking, chop the potatoes into small cubes or wedges.

DIRECTIONS FOR ALOO SUVA

  • Heat oil in a Kadai or pan over medium heat. Add cumin seeds and a pinch of asafetida.
  • Once the seeds start to crackle, add garlic, and sauté for 30 seconds.
  • Increase the heat to medium-high, add potatoes, turmeric, and salt to taste, and mix well. Sauté on high heat for 2-3 minutes, stirring frequently.
  • Reduce the heat to medium-low, cover, and cook the potatoes for 8-10 minutes, stirring occasionally, or until the edges are crisp and the potatoes are fork tender.
  • Add the fresh dill leaves, green chili, ginger, and dry spices – coriander powder, red chili powder, amchur powder, and salt to taste and mix well. Stir-fry for 2-3 minutes or until the dill leaves are wilted and cooked.
    Note: The dill leaves wilt and shrinks in size as they get cooked. Add less salt initially. Once the dish is completely cooked, then add more salt as needed.
  • This aloo Suva recipe is a dry dish. Serve this aloo Suva sabzi with roti, naan, or paratha or as a side dish with Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal

Notes

Please refer to the post for the following:
  1. Tips For Delicious Aloo Suva
  2. FAQ's

Nutrition

Nutrition Facts
Aloo Suva [Indian Fried Dill Potatoes]
Amount per Serving
Calories
234
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
51
mg
2
%
Potassium
 
708
mg
20
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
102
IU
2
%
Vitamin C
 
12
mg
15
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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This Post Has 10 Comments

  1. Anjali

    5 stars
    This was such an easy and tasty side dish for our dinner tonight! I served it with some dal and naan it was delicious!

    1. Jyoti Behrani

      Awesome! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback Anjali!

  2. nancy

    5 stars
    never made potatoes with dill before but it is my new fav

    1. Jyoti Behrani

      Lovely! I am so glad you like the dill potatoes 🙂 Thanks for your feedback!

  3. Mirlene

    5 stars
    This was just as satisfying eating it alone! These dill potatoes were delicious and better tasting the next day!

    1. Jyoti Behrani

      Wonderful! I am so glad you liked the dill potatoes 🙂 Thanks for sharing your feedback!

  4. Heidy

    5 stars
    I loved the Aloo Suva- it was perfect as one of my appetizers for our party. This recipe is a keeper!

    1. Jyoti Behrani

      Great! I am so glad you liked the recipe 🙂 Thanks for sharing your feedback!

  5. Irena

    5 stars
    Love dill, love potatoes and now in love with this Indian recipe! We didn’t have mango powder so not sure if that changes the recipe much but it was delicious nevertheless.

    1. Jyoti Behrani

      Hi Irena, Dried mango powder is used to add some tangy flavor to the dish. You can add some lemon juice, works fine. Thanks for trying my recipe!

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