Soya - Aloo Ka Saag/Dill with Potatoes - Rachna cooks
Soya – Aloo Ka Saag/Dill with Potatoes

Soya – Aloo Ka Saag/Dill with Potatoes

dill and potatoes

Yes, this humble dill which is a great herb to use to perk up your food is also cooked as a vegetable. I have grown up eating this saag (green). It is actually great for digestion and its water is given to infants for colic. It is used regularly in Indian cooking.

Here I share a simple recipe of dill greens cooked with potatoes with a simple tempering.

Yesterday, I got some crackling fresh, organic dill leaves and hence made this immediately.

dill and potatoes


1 bunch fresh dill leaves (300 gms.)

3-4 medium sized potatoes

4-5 cloves garlic chopped

2-3 dry chillies

1 tsp. cumin seeds

2 tsp. vegetable oil (I used mustard oil)

1 tsp. chilly powder

salt to taste


Carefully clean and wash the dill leaves. When relatively dry, chop finely and set aside. Wash, peel and chop potatoes into cubes.

Now take oil in a pan/kadhai. Add in cumin and let it sputter. Now tip in broken dry red chillies and chopped garlic. Cook for 30 seconds and then add the chopped potatoes. Add salt and chilly powder.

Cook covered on low flame till potatoes are half done. Now add in the chopped dill leaves. Mix well and cook covered till the dill leaves have cooked along with the potatoes.

Serve hot with chapatis. Your tasty, nutritious dish is ready to eat.

Do you like eating dill cooked as a vegetable? Do share.

10 thoughts on “Soya – Aloo Ka Saag/Dill with Potatoes

  1. Dill leaves were completely forgotten. In fact i didn’t knew it’s called dill leaves. Mom used to prepare this when we were kids and I loved it. Shall definitely try this now.

  2. I come to this blog of yours because your recipes are often the ones I have grown up on. I love this one for its simplicity. Mum adds methi to soya-aloo. In fact that soya-methi-aloo combination was so embedded in my head that I had no clue you could make methi-aloo without the soya till very late in life. And now I can almost smell the gorgeous dill leaves.

    1. Thanks, Tulika. I completely understand. These small family recipes that are hardly being cooked these days. I also made this sabzi after ages yesterday and felt so happy. I hope you do make it again.

Leave a Reply

%d bloggers like this: